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If you’ve ever craved a dish that perfectly balances sweet, tangy, salty, and spicy flavors with a satisfying mix of textures, then this Chicken Pad Thai Recipe is an absolute must-try. This beloved Thai street food classic combines tender chicken, silky vermicelli noodles, crunchy peanuts, and fresh bean sprouts, all enveloped in a luscious, homemade sauce that bursts with authentic flavor. Whether you’re cooking for family or friends, this recipe promises to transport your taste buds straight to the bustling streets of Thailand right from your kitchen.
Ingredients You’ll Need
The magic of this Chicken Pad Thai Recipe lies in its simple yet carefully chosen ingredients. Each component plays a key role, whether it’s adding sweetness, zest, or that signature crunchy texture that makes the dish so unforgettable.
- 1 cup palm sugar: Adds natural sweetness and depth to balance the tangy and salty notes perfectly.
- â…“ cup fish sauce: Brings an authentic umami punch, crucial in Thai cooking for that savory backbone.
- 3 tablespoons tamarind paste: Provides the tangy, slightly sour flavor that distinguishes Pad Thai from other noodle dishes.
- 2 tablespoons lime juice, freshly squeezed: Brightens the dish with fresh acidity, elevating all the flavors.
- 1 tablespoon low-sodium soy sauce: Adds a subtle savory edge without overpowering the delicate balance.
- ¼ teaspoon red pepper flakes: Adds a gentle kick of heat to enliven the dish.
- 14 ounces vermicelli rice noodles: Soft and silky, these noodles soak up the sauce beautifully.
- 2 tablespoons vegetable oil: Perfect for stir-frying without distracting flavors.
- 1 pound chicken breast, thinly sliced: Tender protein that soaks in all the delicious sauce.
- 4 cloves garlic, minced: Infuses the dish with aromatic richness.
- 4 large eggs, well beaten: Adds a fluffy, creamy texture to the noodles.
- 4 scallions, green part only, cut into 1-inch pieces: Brings a fresh, mild onion flavor and a splash of green color.
- 2 cups fresh bean sprouts, divided: Provide delightful crunch and freshness.
- Fresh chopped parsley, for garnish: Adds herbal brightness and a pop of color.
- Finely chopped peanuts, for garnish: Offers a satisfying crunch and nutty richness.
- Lime wedges, for garnish: Adds an extra zesty splash when serving.
How to Make Chicken Pad Thai Recipe
Step 1: Make the Pad Thai Sauce
Start by creating the heart of this Chicken Pad Thai Recipe: the sauce. In a small saucepan over medium-low heat, combine palm sugar, fish sauce, tamarind paste, fresh lime juice, soy sauce, and red pepper flakes. Stir occasionally until the sugar fully dissolves and the sauce thickens slightly. This blend of sweet, sour, salty, and spicy flavors brings the traditional Pad Thai taste to life and sets the tone for the entire dish.
Step 2: Prepare the Noodles
Cook the vermicelli rice noodles according to the package instructions, usually soaking or boiling briefly until tender but not mushy. Once done, drain them well and rinse with cold water to stop further cooking and prevent sticking. Properly prepared noodles ensure the perfect texture and allow them to soak up the flavorful sauce evenly later on.
Step 3: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat, then add the thinly sliced chicken breast. Cook for 5 to 7 minutes, stirring occasionally, until it is browned and cooked through. Removing the chicken from the pan at this stage keeps it tender and juicy while freeing up the pan for the next steps.
Step 4: Scramble the Eggs
In the same skillet, add a bit more oil if needed, then pour in the beaten eggs. Scramble them gently over medium heat until just cooked through, about 2 to 3 minutes. These fluffy eggs add a rich texture that complements the noodles and chicken beautifully.
Step 5: Sauté the Garlic
Next, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. This brief cooking releases the garlic’s aroma without burning it, infusing the dish with a delicate garlic undertone that balances the richer components.
Step 6: Combine Everything
Add the cooked noodles, chicken, scrambled eggs, and half of the scallions to the skillet. Pour the prepared Pad Thai sauce over the mixture and toss everything thoroughly to ensure every noodle strand is coated with the flavorful sauce. This step brings all the key ingredients together, melding their flavors in perfect harmony.
Step 7: Garnish and Serve
Finally, stir in half of the fresh bean sprouts for an immediate crunch. Serve your Chicken Pad Thai hot, garnished with the remaining scallions, chopped parsley, crunchy peanuts, and lime wedges on the side for that extra zing at the table. This finishing touch makes the dish vibrant and irresistible.
How to Serve Chicken Pad Thai Recipe
Garnishes
The little extras make all the difference when presenting this Chicken Pad Thai Recipe. Freshly chopped parsley adds a burst of herbal brightness, while crushed peanuts provide a satisfying crunch. Don’t forget those lime wedges, inviting everyone to customize the tanginess to their taste, which truly elevates the overall experience.
Side Dishes
Since Chicken Pad Thai is packed with bold and vibrant flavors, simple side dishes work best. A crisp Asian cucumber salad or lightly steamed greens like bok choy complement the noodles without overwhelming the palate. Alternatively, a bowl of hot and sour soup pairs perfectly to round out the meal.
Creative Ways to Present
For a fun twist that impresses guests, serve the Chicken Pad Thai Recipe in hollowed-out lime halves or on banana leaves for an authentic Thai-inspired presentation. You can also offer a DIY garnish station with peanuts, bean sprouts, lime wedges, and chili flakes so everyone can customize their plate exactly how they like it.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—and trust me, that’s rare—they can be stored in an airtight container in the refrigerator for up to 3 days. Keep the garnishes separate to preserve their texture and freshness. When ready to eat, simply reheat gently to avoid overcooking the noodles.
Freezing
Chicken Pad Thai is best enjoyed fresh, as freezing can alter the delicate noodle texture. However, if needed, you can freeze the cooked chicken and sauce separately in airtight containers for up to 1 month. Thaw overnight in the refrigerator before recombining with freshly cooked noodles and garnishes.
Reheating
Reheat leftovers in a skillet over medium heat, stirring frequently to warm evenly without sticking. Adding a splash of water or extra lime juice can help loosen the sauce and refresh the flavors. Avoid microwaving to prevent the noodles from becoming tough or rubbery.
FAQs
Can I substitute chicken with another protein?
Absolutely! This Chicken Pad Thai Recipe works beautifully with shrimp, tofu, or even thinly sliced beef or pork. Adjust cooking times accordingly to ensure your chosen protein is cooked properly and tender.
What if I can’t find tamarind paste?
If tamarind paste isn’t available, you can substitute it with a mixture of equal parts lime juice and brown sugar for a similar balance of tartness and sweetness, though the flavor won’t be quite as authentic.
Are there any gluten-free adjustments?
Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce, and double-check that your fish sauce and other condiments don’t contain gluten. The vermicelli rice noodles are naturally gluten-free, making this dish easy to adapt.
How spicy is this Chicken Pad Thai Recipe?
The spice level is mild, thanks to just a ¼ teaspoon of red pepper flakes. You can adjust to your preference by adding more chili flakes or fresh sliced chilies if you like a stronger kick.
Can I make this recipe vegetarian?
Definitely! Skip the chicken and use extra firm tofu or a mix of your favorite vegetables like bell peppers and carrots. Replace fish sauce with soy sauce or tamari and consider adding mushroom powder for umami depth to keep that rich, savory flavor.
Final Thoughts
There’s something truly special about making and sharing this Chicken Pad Thai Recipe at home. From the thoughtful combination of simple ingredients to the burst of flavors in every bite, it feels like bringing a little slice of Thailand right to your table. I can’t wait for you to try it yourself—it’s sure to become one of your go-to recipes whenever you crave something delicious, comforting, and exciting. Happy cooking!
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Print
Chicken Pad Thai Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
A flavorful and authentic Chicken Pad Thai recipe featuring tender chicken breast, vermicelli rice noodles, and a tangy, sweet Pad Thai sauce made from palm sugar, tamarind paste, and fish sauce. This quick and easy stir-fried dish is garnished with fresh bean sprouts, peanuts, and lime wedges for a perfect balance of textures and flavors in just 30 minutes.
Ingredients
Pad Thai Sauce
- 1 cup palm sugar
- â…“ cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon red pepper flakes
Main Ingredients
- 14 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast, thinly sliced
- 4 cloves garlic, minced
- 4 large eggs, well beaten
- 4 scallions, green part only, cut into 1-inch pieces
- 2 cups fresh bean sprouts, divided
Garnishes
- Fresh chopped parsley, for garnish
- Finely chopped peanuts, for garnish
- Lime wedges, for garnish
Instructions
- Make the Pad Thai Sauce: In a small saucepan, combine the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes. Heat over medium-low heat, stirring occasionally until the sugar dissolves completely and the sauce is smooth. Remove from heat and set aside.
- Prepare the Noodles: Cook the vermicelli rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced chicken breast and cook for 5-7 minutes, until fully cooked and browned. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a little more oil if necessary and scramble the beaten eggs over medium heat until fully cooked, about 2-3 minutes. Remove and set aside with the chicken.
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Combine Everything: Add the cooked noodles, chicken, eggs, and half of the scallions to the skillet. Pour the Pad Thai sauce over the mixture and toss everything together, ensuring the noodles are evenly coated with the sauce.
- Garnish and Serve: Add the fresh bean sprouts and toss again. Serve the Pad Thai hot, garnished with the remaining scallions, chopped parsley, peanuts, and lime wedges.
Notes
- Use palm sugar for authentic sweetness; you may substitute with brown sugar if unavailable.
- For added protein, substitute chicken with shrimp or tofu.
- Adjust red pepper flakes to taste for desired heat level.
- Soak noodles adequately to prevent clumping before cooking.
- Ensure to cook the chicken thoroughly for food safety.
