Description
Quick & Easy Chicken Pad Thai features chewy rice noodles stir-fried with juicy chicken, eggs, tofu, and fresh vegetables in a sweet, tangy, and savory sauce. Ready in just 30 minutes, this authentic South-East Asian dish is perfect for a wholesome family meal that rivals restaurant quality.
Ingredients
Main Ingredients
- 4.05 oz dried thin flat rice noodles
- 6.35 oz skinless boneless chicken thighs, sliced thinly
- 4.05 oz extra-firm tofu or firm, diced
- 2 large eggs
- 1 cup mung bean sprouts or soy bean sprouts, washed and strained
- ½ cup garlic chives, chopped into 2-inch segments
- ½ shallot, diced (or substitute with 2 tablespoons red onion)
- 2 cloves garlic, finely chopped
- 2 tablespoons vegetable oil (or any neutral oil)
- ¼ teaspoon salt (to season chicken)
- ¼ to ½ cup water (for cooking noodles)
- 1 lime, cut into wedges (optional garnish)
- ¼ cup roasted peanuts, crushed (optional garnish)
Noodle Sauce
- 3 tablespoons palm sugar, finely chopped (or substitute with brown sugar or coconut sugar)
- 1.5 tablespoons fish sauce
- 2.46 oz tamarind pulp
- ⅓ cup hot boiling water (to soak tamarind pulp)
Instructions
- Season Chicken: Season the thinly sliced chicken thighs with ¼ teaspoon salt and set aside to prepare flavors.
- Prepare Tamarind Paste: Soak tamarind pulp in ⅓ cup (80 ml) of hot boiling water for 3 minutes. Allow it to cool slightly, then squeeze and massage the pulp with clean hands until dissolved. Strain through a fine sieve, discarding seeds to obtain smooth tamarind paste.
- Make Noodle Sauce: Using a large non-stick wok on low-medium heat, caramelize palm sugar for 2-3 minutes while stirring. Mix in the tamarind paste and then add fish sauce. Remove from heat and set aside in a small bowl.
- Soak Rice Noodles: Soak the dried rice noodles in very hot boiling water until limp but still firm, about 2-4 minutes, or in warm water for 15 minutes if time permits. Drain immediately and set aside.
- Cook Chicken: Heat 2 teaspoons (10 ml) of vegetable oil in the wok over medium heat, cook the seasoned sliced chicken until fully cooked. Remove from the pan and set aside.
- Sauté Aromatics and Tofu: Add another 2 teaspoons (10 ml) of oil to the wok, fry diced shallots and garlic for 20-30 seconds until fragrant. Add diced tofu and stir-fry for 1-2 minutes to lightly brown.
- Add Noodles and Sauce: Toss in the drained rice noodles with the prepared noodle sauce. Add ¼ cup (60 ml) water and stir to combine. Cook for 5-7 minutes, checking noodle texture for desired chewiness and softness. Add more water (up to another ¼ cup) if needed to reach preferred texture.
- Combine Chicken and Eggs: Return cooked chicken to the wok. Push ingredients to the pan’s side, add remaining vegetable oil to empty space. Crack eggs into the pan and scramble them quickly, then mix eggs into noodles and chicken evenly.
- Add Vegetables: Toss in mung bean sprouts and chopped garlic chives, stir-fry for 20 seconds, then remove wok from heat.
- Garnish and Serve: Plate the Pad Thai and garnish with fresh lime wedges and crushed roasted peanuts if desired. Enjoy immediately!
Notes
- Use thin flat rice noodles specifically labeled for Pad Thai for best texture and taste.
- Adjust the amount of tamarind and sugar in the sauce to achieve your preferred balance of sweet and tangy flavors.
- Vegetable oil can be substituted with peanut oil or other neutral oils for different flavor profiles.
- For a vegetarian version, omit chicken and fish sauce, replace fish sauce with soy sauce or tamari.
- If tamarind pulp is unavailable, tamarind concentrate or paste from stores can be used, but reduce quantity and adjust water accordingly.
