Chicken Pad Thai: A Flavorful Recipe You Must Try! Recipe

Introduction

Chicken Pad Thai is a vibrant and flavorful Thai dish that combines tender chicken, chewy rice noodles, and a tangy-sweet sauce. Easy to make at home, this recipe brings together fresh vegetables and aromatic herbs for a satisfying meal that’s perfect any night of the week.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 1 cup shredded carrots
• 4 green onions, chopped
• 1/4 cup peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• Lime wedges for serving

Instructions

1. Step 1: Soak the rice noodles in warm water for about 30 minutes until softened, then drain and set aside.
2. Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Step 3: Add sliced chicken to the skillet and cook for 5–7 minutes until fully cooked and no longer pink.
4. Step 4: Push the chicken to one side of the skillet. Pour beaten eggs on the other side and scramble until cooked, then combine with the chicken.
5. Step 5: Add soaked noodles, bean sprouts, shredded carrots, fish sauce, soy sauce, sugar, and lime juice to the skillet. Toss and cook for 2–3 minutes to heat through and blend flavors.
6. Step 6: Remove from heat and stir in chopped green onions, peanuts, and cilantro.
7. Step 7: Serve hot with lime wedges on the side for squeezing over the top.

Tips & Variations

• For a vegetarian version, substitute chicken with tofu and use tamari instead of fish sauce.
• If you prefer a spicier dish, add crushed red pepper flakes or a drizzle of chili garlic sauce.
• Use fresh rice noodles if available for better texture and flavor.
• Garnish with extra chopped peanuts and cilantro for added crunch and freshness.

Storage

Store leftover Chicken Pad Thai in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Adding a splash of water while reheating helps prevent the noodles from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins besides chicken?

Yes, shrimp, beef, pork, or tofu are excellent alternatives that work well with this recipe.

What type of noodles should I use?

Flat rice noodles are traditional for Pad Thai. Soaking them in warm water softens them for cooking and gives the right texture.

Chicken Pad Thai: A Flavorful Recipe You Must Try! Recipe

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★★★★★

4.7 from 105 reviews

This Chicken Pad Thai recipe is a vibrant and flavorful Thai classic that combines tender chicken, chewy rice noodles, crisp vegetables, and a tangy, savory sauce. Perfect for a quick weeknight dinner, it offers a perfect balance of sweet, sour, and salty flavors with fresh lime and crunchy peanuts adding texture and brightness.

• Author: rami
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 large eggs, lightly beaten

Noodles & Vegetables

• 8 ounces rice noodles
• 1 cup bean sprouts
• 1 cup shredded carrots
• 4 green onions, chopped

Sauces & Seasonings

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• Lime wedges for serving

Garnishes

• 1/4 cup peanuts, chopped
• 1/4 cup fresh cilantro, chopped

Instructions

1. Soften the Noodles: Begin by soaking the rice noodles in warm water for about 30 minutes or until they are softened. Drain the noodles thoroughly and set them aside for later use.
2. Sauté Garlic: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
3. Cook Chicken: Add the thinly sliced chicken breasts to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink.
4. Scramble the Eggs: Push the cooked chicken to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them until fully cooked. Once done, mix the scrambled eggs with the chicken evenly.
5. Add Noodles and Vegetables: Add the soaked rice noodles, bean sprouts, and shredded carrots to the skillet. Toss everything together to combine well.
6. Season the Pad Thai: Pour in the fish sauce, soy sauce, sugar, and lime juice. Continue tossing and cooking for 2 to 3 minutes so the noodles heat through and absorb all the flavors beautifully.
7. Finish with Fresh Ingredients: Remove the skillet from heat. Stir in the chopped green onions, peanuts, and fresh cilantro, folding them gently into the noodles.
8. Serve: Plate the Chicken Pad Thai and serve hot with lime wedges on the side to squeeze over just before eating for a burst of fresh citrus flavor.

Notes

• Soaking rice noodles is essential to get the right texture; if they are too soft, they’ll become mushy when cooked. Adjust soaking time if needed.
• Use vegetable oil or any neutral oil with a high smoke point for sautéing to avoid burning.
• Fish sauce adds authentic savory umami flavor, but it can be replaced with soy sauce for a vegetarian or milder taste.
• Add extra chopped peanuts or chili flakes for added crunch and heat if desired.
• Leftover Pad Thai can be stored in the fridge for up to 2 days and reheated gently on the stovetop or microwave.

Keywords: Chicken Pad Thai, Thai noodles, rice noodle recipe, easy Thai dinner, authentic Pad Thai, stir-fry noodles