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
Scale
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.
