This chicken pad thai recipe is a classic Thai stir-fry dish made with rice noodles, chicken, vegetables, and a savory-sweet sauce. It’s a quick and flavorful meal that’s perfect for weeknight dinners or when you’re craving takeout. With this chicken pad thai recipe, you can enjoy the taste of authentic Thai food right at home.

Ingredients:

Ingredients for the chicken pad thai recipe:

• 8 oz rice noodles
• 2 boneless, skinless chicken breasts, sliced thin
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup crushed peanuts
• 3 green onions, sliced
• Lime wedges for garnish

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Execution

Step-by-Step Method for the chicken pad thai recipe:

• Soak the noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
• Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced chicken and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
• Sauté the garlic and eggs: In the same skillet, add the remaining oil and garlic. Sauté for 1 minute, then push the garlic to the side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them into the garlic.
• Add the noodles and chicken: Add the cooked rice noodles and chicken back to the skillet. Toss everything together.
• Make the sauce: In a small bowl, whisk together 2 tablespoons fish sauce, 2 tablespoons tamarind paste, 1 tablespoon sugar, and 1 tablespoon soy sauce. Pour the sauce over the noodles and stir to coat.
• Serve: Remove from heat and stir in the bean sprouts and green onions. Garnish with crushed peanuts and lime wedges before serving.

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Tips:

For the best chicken pad thai recipe:

• Prep everything in advance: Pad Thai comes together quickly, so have all your ingredients prepped and ready before you start cooking.
• Customize the protein: You can substitute shrimp, tofu, or beef for the chicken in this recipe.
• Add heat: For a spicier dish, add a pinch of red pepper flakes or a drizzle of Sriracha to the sauce.
• Don’t overcook the noodles: Be careful not to overcook the rice noodles, as they can become mushy. Soak them just until they are tender but firm.

FAQs:

• Can I make this recipe ahead of time? It’s best to serve pad thai fresh, but you can prepare the sauce and chop the vegetables in advance to save time.
• What can I use instead of tamarind paste? If you can’t find tamarind paste, you can substitute it with lime juice or rice vinegar for a similar tangy flavor.
• How do I store leftovers? Store leftover pad thai in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.
• Can I make this dish vegetarian? Yes, simply omit the chicken and use tofu or extra vegetables instead. Use soy sauce in place of fish sauce for a fully vegetarian dish.

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