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Chicken Pad Thai Recipe

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4.1 from 7 reviews

A flavorful and authentic Chicken Pad Thai recipe featuring tender chicken breast, crispy tofu, and rice noodles tossed in a tangy, sweet, and savory sauce. This stir-fried Thai classic is garnished with fresh herbs, peanuts, and lime wedges for a perfect balance of textures and flavors, ready in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Protein & Vegetables

  • 1 tablespoon vegetable oil
  • 3/4 pound boneless skinless chicken breast (thinly sliced)
  • 7 ounces extra firm tofu (cubed)
  • 2 teaspoons garlic (minced)
  • 2 eggs (beaten)
  • 1/2 cup shredded carrots
  • 1 cup bean sprouts
  • 1/3 cup green onions (cut into 1 inch pieces)
  • 1/4 cup cilantro leaves (coarsely chopped)
  • 1/3 cup roasted peanuts (chopped)
  • lime wedges and fresh herbs for garnish (optional)

Sauce

  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons peanut butter
  • 1/4 cup ketchup
  • 2 tablespoons water

Instructions

  1. Prepare the sauce: In a medium bowl, whisk together fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, peanut butter, ketchup, and water until the sauce is smooth and well combined.
  2. Heat the oil and cook chicken: Heat vegetable oil in a large pan over medium-high heat. Add the thinly sliced chicken breast in a single layer and season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
  3. Add tofu and garlic: Add the cubed tofu to the pan and cook for an additional 3-4 minutes. Then add the minced garlic and cook for 30 seconds until fragrant.
  4. Remove chicken and tofu mixture: Transfer the chicken and tofu mixture to a plate and cover to keep warm.
  5. Cook rice noodles: Prepare the rice noodles according to the package directions, usually by soaking or boiling, then drain and set aside.
  6. Scramble the eggs: Pour the beaten eggs into the same pan and cook for 3-4 minutes, stirring occasionally, until scrambled and fully cooked.
  7. Combine chicken mixture and carrots: Return the chicken and tofu mixture to the pan, add the shredded carrots, and cook together for 2-3 minutes to let the flavors meld.
  8. Add noodles and sauce: Add the cooked rice noodles into the pan with the chicken mixture. Pour the prepared sauce over everything and toss well to coat the noodles evenly.
  9. Finish with fresh ingredients: Stir in bean sprouts, green onions, and cilantro. Allow the mixture to simmer for 1-2 minutes so the ingredients are heated through but still crisp.
  10. Serve and garnish: Sprinkle chopped roasted peanuts on top. Garnish with lime wedges and fresh herbs if desired. Serve hot.

Notes

  • You can substitute shrimp or tofu for a different protein version.
  • To make it vegetarian, omit the fish sauce and use soy sauce or tamari instead.
  • Make sure not to overcook the noodles to keep them from becoming mushy.
  • Adjust the sweetness or tanginess of the sauce to your taste by varying the brown sugar and lime juice amounts.
  • Use fresh lime juice for the best flavor.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

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