Description
Learn how to make delicious Chicken Pad Thai at home with this easy recipe. Discover the perfect balance of flavors and textures in this classic Thai dish.
Ingredients
- – 8 ounces (227g) flat rice noodles (cooked al dente according to package instructions)
- – 1 large boneless skinless chicken breast – pounded to 1/2 inch (1.27cm) thickness and chopped into bite-sized pieces
- – salt & pepper – to taste
- – 2 eggs
- – 1 cup (240ml) fresh bean sprouts
- – 1/3 cup (80ml) sliced green onions
- – 1/4 cup (60ml) sliced white onions
- – 1/3 cup (80ml) cilantro – roughly chopped
- – optional: peanuts
- – 1/4 cup (60ml) tomato paste
- – 2 tablespoons (30 ml) soy sauce
- – 2 tablespoons (30ml) brown sugar
- – 1 teaspoon (5 ml) minced garlic
- – 1 teaspoon (5 ml) almond butter
- – juice of 1 lime
- – 1/2 teaspoon (3 ml) crushed red pepper flakes
- – 1 teaspoon (5 ml) soy sauce
Instructions
- Sprinkle the chicken pieces with salt and pepper as you prefer.
- In a large wok or skillet over medium heat, cook the chicken pieces, stirring frequently until they are fully cooked, which should take approximately 6-8 minutes. Move the chicken to a separate bowl and keep it aside.
- In a separate bowl, whisk all the sauce ingredients together and put them aside.
- Crack the eggs into the same pan used for the chicken, letting them cook for about a minute, then break them into pieces with a spoon. Add the sliced white onions and bean sprouts.
- Return the chicken to the pan and pour in the sauce. Introduce the cooked noodles, mixing thoroughly to ensure they are well-coated with the sauce.
- Mix in the sliced green onions and chopped cilantro. If you like, sprinkle with peanuts as a finishing touch.
Notes
- Marinate chicken in soy sauce and minced garlic for 30 minutes before cooking for added flavor.
- Add bell peppers, carrots, or snap peas to the dish for a more colorful presentation.
- Increase crushed red pepper flakes or add sriracha sauce for a spicy kick.
