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chicken pad thai recipe

A delicious and flavorful stir-fried noodle dish made with chicken, vegetables, and a tangy sauce, topped with peanuts and lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz rice noodles soaked in warm water for 30 minutes
Chicken
  • 1 lb boneless chicken breast sliced into thin strips
Vegetables
  • 2 cups bean sprouts
  • 1 cup carrots julienned
  • 1 cup green onions chopped
Sauce
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp tamarind paste
  • 1 tbsp sugar
  • 1 tbsp lime juice
Toppings
  • 1/4 cup peanuts crushed
  • 2 slices lime for garnish
Others
  • 2 tbsp vegetable oil for frying
  • 2 eggs beaten

Method
 

Prepare the sauce
  1. In a small bowl, mix together fish sauce, soy sauce, tamarind paste, sugar, and lime juice. Set aside.
Cook the chicken
  1. Heat vegetable oil in a wok over medium-high heat. Add sliced chicken and stir-fry until cooked through, about 5-7 minutes.
Add vegetables
  1. Add carrots and green onions to the wok, stir-frying for another 2-3 minutes until tender.
Add noodles and sauce
  1. Add soaked rice noodles and the prepared sauce to the wok. Toss everything together and cook for another 2-3 minutes until heated through.
Finish with eggs and toppings
  1. Push the noodle mixture to one side of the wok, pour beaten eggs into the empty side, and scramble until cooked. Mix everything together.
  2. Serve hot, garnished with crushed peanuts and lime slices.

Notes

For a vegetarian version, substitute chicken with tofu and use vegetarian fish sauce.