Description
Pad Thai, a beloved Thai street classic, delivers complex layers of flavor in this simple recipe. Tangy tamarind, crisp vegetables, and tender chicken combine to create an authentic culinary experience you’ll crave again and again.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (sliced thin)
- 8 oz (226 g) rice noodles
- 2 eggs (lightly beaten)
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon sriracha (adjust for spice level)
- 1 tablespoon peanut butter (optional, for creaminess)
- 1 tsp chili flakes (optional, for extra heat)
- 1 small onion (sliced)
- 3 green onions (sliced)
- 3 cloves garlic (minced)
- 1 cup bean sprouts
- ¼ cup fresh cilantro (for garnish)
- ¼ cup crushed peanuts
- Lime wedges (for serving)
Instructions
- Noodle Preparation: Submerge rice noodles in boiling water according to package instructions, drain completely, and set aside, keeping strands separated to prevent sticking.
- Sauce Creation: Whisk together soy sauce, fish sauce, lime juice, brown sugar, sriracha, peanut butter, and chili flakes in a bowl until smoothly integrated, creating a complex flavor profile.
- Protein Transformation: Heat oil in a large skillet over high temperature. Sear chicken pieces until golden and fully cooked, achieving a caramelized exterior. Remove and reserve on a separate plate.
- Aromatic Foundation: In the same skillet, sauté garlic and onions until fragrant and translucent, developing a rich flavor base for the dish.
- Egg Integration: Create a small well in the pan, pour beaten eggs, and scramble until softly set, folding gently into the existing ingredients.
- Final Fusion: Combine noodles, cooked chicken, and prepared sauce in the skillet. Toss thoroughly to ensure even distribution of flavors. Fold in bean sprouts and green onions, allowing ingredients to meld together briefly.
- Garnish and Serve: Finish with a generous sprinkle of crushed peanuts, fresh cilantro leaves, and strategically placed lime wedges. Present immediately to maintain optimal texture and temperature.
Notes
- Master Noodle Separation: Rinse cooked noodles with cold water immediately after boiling to stop cooking and prevent sticky clumping, ensuring a perfect texture in your final dish.
- Customize Spice Levels: Adjust sriracha and chili flakes according to personal heat tolerance; start with smaller quantities and gradually increase for controlled spiciness without overwhelming flavors.
- Protein Perfection: Pat chicken dry before cooking to achieve golden-brown exterior and ensure even, crispy caramelization that locks in moisture and enhances overall taste profile.
- Sauce Balance Technique: Whisk sauce ingredients thoroughly to create harmonious blend; taste and adjust sweetness with brown sugar or tanginess with lime juice for personalized flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 3
- Calories: 550
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg