Recipe Details
"Indulge in the vibrant street food culture of Thailand with this restaurant-quality Chicken Pad Thai. Featuring chewy rice noodles, tender chicken, and a perfectly balanced tamarind sauce, this dish is a symphony of sweet, tangy, and savory notes that will delight your palate."
1 Ingredients
| Qty | Item |
|---|---|
| 8 oz | Flat rice noodles (dried) |
| 1 lb | Chicken breast, thinly sliced |
| 3 tbsp | Tamarind paste (concentrate) |
| 3 tbsp | Fish sauce |
| 3 tbsp | Palm sugar (or brown sugar) |
| 3 tbsp | Vegetable oil |
| 2 large | Eggs, lightly beaten |
| 3 cloves | Garlic, minced |
| 1 small | Shallot, finely chopped |
| 2 cups | Fresh bean sprouts |
| 1/4 cup | Roasted peanuts, crushed |
| 1/2 cup | Fresh chives or green onions, cut into 2-inch pieces |
| 4 wedges | Lime wedges |
| 1 tsp | Red chili flakes |
2 Instructions
Soak the rice noodles in room temperature water for 30-40 minutes until flexible but still firm (al dente). Drain and set aside.
In a small bowl, whisk together the tamarind paste, fish sauce, and palm sugar until the sugar is dissolved. This is your Pad Thai sauce.
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken slices and sear until cooked through. Remove chicken from the wok and set aside.
Add the remaining 2 tablespoons of oil to the wok. Sauté the garlic and shallots for 30 seconds until fragrant.
Push the aromatics to the side of the wok and pour in the beaten eggs. Scramble them quickly until set, then break them into small pieces.
Add the drained noodles and the prepared sauce to the wok. Toss vigorously over high heat. If the noodles are too firm, add a tablespoon of water at a time until they reach the desired texture.
Return the cooked chicken to the wok along with the bean sprouts, chives, and half of the crushed peanuts.
Toss everything together for 1 minute until the bean sprouts are slightly wilted. Remove from heat immediately.
Serve hot, garnished with the remaining peanuts, lime wedges, and chili flakes for extra heat.
💡 Tips & Tricks
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·
Do not boil the noodles! Soaking them in room temperature water ensures they don't get mushy when stir-frying.
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Prep all ingredients before turning on the stove; the stir-fry process happens very quickly.
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·
Use a high-smoke point oil like peanut or canola oil to achieve the 'wok hei' charred flavor.
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·
If you can't find palm sugar, light brown sugar is the best substitute for that deep caramel sweetness.
? Frequently Asked Questions
Can I make this vegetarian?
What is tamarind paste?
How do I store leftovers?
Why are my noodles clumping?
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