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Chicken Pad Thai

A close-up of a bowl filled with Chicken Pad Thai, featuring noodles, chicken, scrambled egg, bean sprouts, and crushed peanuts.
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Make a delicious chicken pad thai at home that’s better than takeout. This recipe uses simple ingredients and comes together quickly for a perfect weeknight meal.

Ingredients

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  • 8 ounces dried flat rice noodles
  • 1 tablespoon vegetable oil, plus more for cooking chicken
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1/4 cup tamarind paste
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha or other chili sauce (optional)
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/4 cup chopped roasted peanuts
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  1. Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, and sriracha (if using). Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add a little more oil to the skillet if needed. Add garlic and shallot and cook until fragrant, about 1 minute.
  5. Push garlic and shallots to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked.
  6. Add the cooked noodles, chicken, and sauce mixture to the skillet. Toss everything together to coat the noodles and chicken evenly. Cook for 2-3 minutes, until heated through.
  7. Stir in bean sprouts and peanuts. Cook for 1 minute more.
  8. Serve immediately, garnished with cilantro and lime wedges.

Notes

  • For a spicier dish, add more sriracha or chili flakes.
  • You can substitute shrimp or tofu for chicken.
  • Add other vegetables like bell peppers or broccoli florets along with the garlic and shallots.
  • If you don’t have tamarind paste, you can use a mix of lime juice and a little extra sugar, but the flavor will be different.

Nutrition

Find it online: https://tastethisplate.com/chicken-pad-thai-recipe-30-min-dinner/