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Chicken Pad Thai: 3 Perfect Flavor Tips

Chicken Pad Thai
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A classic Chicken Pad Thai recipe that balances sweet, sour, and salty flavors. This guide offers an approachable sauce and simple techniques for a delicious homemade stir-fry.

Ingredients

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  • 1/2 pound dried flat rice noodles
  • 1/4 cup tamarind paste
  • 3 tablespoons fish sauce
  • 3 tablespoons palm sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha or chili garlic sauce
  • 2 tablespoons vegetable oil
  • 8 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1/4 cup firm tofu, cubed (optional)
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup chopped peanuts
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh chives or green onions
  • Lime wedges, for serving

Instructions

  1. Soak rice noodles in hot water according to package directions until softened but still firm. Drain well.
  2. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and sriracha. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until cooked through. Remove chicken from the wok.
  4. Add the remaining 1 tablespoon of vegetable oil to the wok. Add garlic and shallot and stir-fry until fragrant, about 30 seconds. If using tofu, add it now and stir-fry until lightly golden.
  5. Push the garlic, shallot, and tofu to one side of the wok. Pour the beaten eggs into the empty side and scramble until just set.
  6. Add the drained noodles, cooked chicken, and the prepared sauce to the wok. Toss everything together well, ensuring the noodles are evenly coated.
  7. Stir-fry for 2-3 minutes, or until the noodles are tender and the sauce has thickened slightly.
  8. Add bean sprouts, half of the peanuts, and half of the cilantro. Toss to combine and cook for another minute.
  9. Serve immediately, garnished with the remaining peanuts, cilantro, chives or green onions, and lime wedges.

Notes

  • For a vegetarian option, omit the chicken and fish sauce. Use soy sauce or tamari and add extra firm tofu or vegetables.
  • Adjust the sriracha to your preferred level of heat.
  • If you don’t have palm sugar, you can substitute with brown sugar.
  • Ensure your wok or skillet is very hot before adding ingredients for the best stir-fry results.

Nutrition

Find it online: https://savoryskies.com/chicken-pad-thai-recipe/