Chicken Pad Thai
Ingredients
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
from 1 lime
- 1 tablespoon soy sauce
- 1/2 tablespoon sriracha sauce
- 1 tablespoon brown sugar
- 200 grams dry rice stick noodles or vermicelli noodles
large size
- 2 tablespoons vegetable oil
- 1 boneless
skinless chicken thigh, diced into small pieces
- 4 cloves fresh garlic
minced
- 2 eggs
- 1/2 cup firm tofu
diced
- 1 cup chives
cut into 2-inch long pieces
- 2 cups bean sprouts
- 1/4 cup peanuts
chopped
Directions
- 1
Combine fish sauce, lime juice, soy sauce, sriracha, and brown sugar in a small bowl and stir to combine.
- 2
Soak the dry noodles in water for 10 minutes until soft.
- 3
Preheat oil in a large pan over medium high heat (about 2 minutes). Add chicken and garlic and cook for 3 minutes. Add noodles into the pan and stir continuously for 1 minute.
- 4
Shift the noodles to one side to make some space in a pan to crack the eggs. Add the eggs and cook until they have thickened and there are no visible liquid parts remaining. Stir into the noodles and continuously mix the ingredients together for one minute.
- 5
Add in prepared sauce and continue to stir to combine together. Turn heat down to low and add in tofu, chives and bean sprouts. Continuously stir for another minute.
- 6
Sprinkle in chopped peanuts and serve immediately.
Chicken Pad Thai
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Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Craving the vibrant, complex flavors of restaurant-style Pad Thai without the wait or the takeout price? This chicken Pad Thai recipe brings the authentic sweet, savory, sour, and nutty taste right to your kitchen, ready in a flash.
What sets this recipe apart is its incredible depth of flavor achieved with a surprisingly quick 10-minute cook time, delivering genuine satisfaction. You'll master a perfectly balanced sauce and tender chicken, creating a dish that truly rivals your favorite Thai restaurant.
Prepare for an explosion of flavors in every bite. You'll experience the delightful chewiness of rice stick noodles coated in a rich, tangy sauce that balances the sweetness of brown sugar with the savory depth of fish and soy sauce, and a kick from sriracha. Tender diced chicken and firm tofu mingle with crisp bean sprouts and fresh chives, all brought together by the irresistible crunch of chopped peanuts. It's a comforting yet exciting meal that feels both indulgent and remarkably fresh.
While chicken is a fantastic choice, you can easily emphasize the firm tofu for a heartier vegetarian-friendly take. If you prefer a milder heat, you can adjust the amount of sriracha sauce to your liking, or even omit it. For different noodle textures, this recipe works beautifully with either large rice stick noodles or thinner vermicelli noodles.
This flavourful Chicken Pad Thai is perfect for a quick weeknight dinner when you're short on time but refuse to compromise on taste. Serve it immediately, garnished with a fresh lime wedge, for a truly authentic experience.