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Easy Chicken Pad Thai Recipe

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★★★★★

4.2 from 27 reviews

A flavorful and easy-to-make Chicken Pad Thai featuring tender chicken strips, crisp vegetables, and a tangy, sweet sauce tossed with rice noodles and scrambled eggs. Garnished with peanuts, cilantro, and optional red pepper flakes and sesame seeds for an authentic Thai street food experience at home.

Ingredients

Scale

Main Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic, minced
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped

Sauce Ingredients

  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce

Optional Garnishes

  • Red pepper flakes
  • Sesame seeds

Instructions

  1. Prepare Noodles: Cook the Thai rice noodles according to the package instructions, usually by soaking or boiling until tender but still firm. Drain and set aside.
  2. Make the Sauce: In a mixing bowl, whisk together the dark brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce until the sugar dissolves. Set this flavorful sauce aside.
  3. Cook Chicken: Heat vegetable oil in a wok or large deep non-stick skillet over medium-high heat. Add the sliced chicken and sauté for 4 to 6 minutes, or until fully cooked and nicely browned. Transfer the chicken to a plate, leaving the oil in the pan.
  4. Sauté Vegetables: Add the sliced red bell pepper and matchstick carrots to the pan and sauté for 1 to 2 minutes until slightly tender but still crisp. Then add minced garlic, minced white parts of green onions, and bean sprouts; sauté for an additional 1 minute.
  5. Cook Eggs: Push the sautéed vegetables to the edges of the pan, creating a well in the center. Crack the eggs into that space and scramble them gently until fully cooked but still soft.
  6. Combine Ingredients: Return the cooked chicken to the pan with the eggs and vegetables. Add the cooked noodles and pour the prepared sauce over everything. Toss and stir well to combine all ingredients evenly, cooking for an additional 1 to 2 minutes to heat through and allow the flavors to meld.
  7. Serve and Garnish: Transfer the Chicken Pad Thai to serving plates. Top each serving with chopped cilantro, roughly chopped unsalted peanuts, and optional red pepper flakes and sesame seeds for added flavor and crunch. Serve warm.

Notes

  • Adjust the amount of red pepper flakes for desired spice level.
  • If you prefer, substitute chicken with shrimp or tofu for a variation.
  • Use gluten-free soy sauce to make this dish gluten-free.
  • Soak the rice noodles properly to avoid overcooking during stir-fry.
  • For an extra authentic touch, add a squeeze of fresh lime juice just before serving.

Keywords: Chicken Pad Thai, Thai recipe, stir-fry noodles, chicken stir fry, easy Thai dinner

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