Description
Savor the magic of Thai cuisine with this mouthwatering Chicken Pad Thai, a perfect blend of tangy, sweet, and savory flavors. Crisp rice noodles dance with tender chicken, creating a symphony of taste that transports you straight to the bustling streets of Bangkok.
Ingredients
Scale
Protein:
- 12 ounces 340g boneless, skinless chicken breast, sliced
- 2 eggs (lightly beaten)
- 2 tablespoons dried shrimp (optional)
Noodles and Vegetables:
- 8 ounces 225g flat rice noodles
- 2 cups bean sprouts
- ¼ cup garlic chives (cut into 1-inch pieces)
- 3 cloves garlic (minced)
- 2 shallots (finely chopped)
Sauce and Seasonings:
- 3 tablespoons tamarind paste
- 3 tablespoons palm sugar (or brown sugar)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons vegetable oil
Marinade:
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Garnish:
- ¼ cup roasted peanuts (crushed)
- Lime wedges for serving
- Extra bean sprouts
- Chopped cilantro
- Red chili flakes (to taste)
Instructions
- Immerse rice noodles in lukewarm water for 15-20 minutes until they soften but maintain a slight resistance.
- Coat chicken slices with soy sauce and cornstarch for enhanced flavor and tenderness.
- Ignite a wok or large skillet at high temperature, introducing oil to rapidly sear chicken until almost fully cooked.
- Relocate chicken to one side of the wok, crack eggs directly into the open space, gently scramble, then integrate with chicken pieces.
- Introduce aromatic elements like minced garlic, finely chopped shallots, and dried shrimp, sautéing until their fragrance intensifies.
- Thoroughly drain softened noodles and transfer them into the wok, cascading prepared sauce over the ingredients, then vigorously toss to ensure uniform coating.
- Incorporate crisp bean sprouts and delicate garlic chives, continuing to stir-fry until noodles reach an ideal texture – cooked yet maintaining a slight chewiness.
- Transfer to serving plates immediately, embellishing with crushed roasted peanuts, additional fresh bean sprouts, and zesty lime wedges for a vibrant presentation.
Notes
- Avoid over-soaking rice noodles by checking texture every few minutes to prevent mushiness and maintain that perfect al dente bite.
- Swap chicken with tofu, shrimp, or beef to create a versatile dish that caters to different dietary preferences and protein needs.
- Use high heat for quick stir-frying to achieve that classic wok-hei flavor and prevent ingredients from becoming soggy or losing their vibrant texture.
- Adjust sauce ingredients slightly to control sweetness and tanginess, ensuring the final dish matches your personal taste profile without compromising traditional flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg