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Chicken Pad Thai Recipe

Savory Chicken Pad Thai Recipe Ready in 30 Minutes

Experience authentic flavors with this Chicken Pad Thai recipe, your passport to a delicious meal ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce
  • 3 tablespoons Fish Sauce Swap with soy sauce for vegetarian option.
  • 2 tablespoons Tamarind Paste Essential for authentic flavor.
  • 2 tablespoons Brown Sugar or Palm Sugar White sugar works in a pinch.
  • 2 tablespoons Soy Sauce Tamari works for gluten-free version.
  • 1 tablespoon Sriracha or Chili Garlic Sauce Optional, adjust for spice.
Noodles and Chicken
  • 8 ounces Flat Rice Noodles Soak in hot water until pliable.
  • 2 tablespoons Vegetable Oil Prevent sticking; substitute with canola or peanut oil.
  • 3 cloves Garlic Minced.
  • 2 large Eggs Lightly beaten.
  • 1 pound Boneless, Skinless Chicken Breast or Thighs Shrimp or tofu can be alternatives.
Vegetables and Garnish
  • 1 cup Bean Sprouts Must-have for traditional Pad Thai.
  • 1 cup Shredded Carrots Adds color and sweetness.
  • 1/2 cup Chopped Green Onions For garnish.
  • 1/4 cup Crushed Roasted Peanuts Sprinkle on top.
  • 2 pieces Lime Wedges For squeezing over the dish.
  • 2 tablespoons Fresh Cilantro or Thai Basil Optional for garnish.

Equipment

  • Wok
  • small bowl

Method
 

Preparation
  1. Soak flat rice noodles in hot water for 20-25 minutes until soft yet chewy, then drain and rinse with cold water.
  2. In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and Sriracha until well combined.
  3. Heat vegetable oil in a wok over medium-high heat, add sliced chicken, and cook for 4-6 minutes until cooked through.
  4. Add beaten eggs to the wok and scramble until just set, about 1-2 minutes. Push eggs to one side.
  5. Add minced garlic and cooked chicken back into the wok. Incorporate soaked noodles and prepared sauce, tossing for 2-3 minutes.
  6. Fold in bean sprouts, shredded carrots, and chopped green onions, tossing for about 1 minute until warmed.
  7. Serve hot, garnishing with crushed peanuts, lime wedges, and optional herbs.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Customize your Pad Thai with additional veggies like bell peppers or snap peas for extra nutrition and color.

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