Description
A vibrant and flavorful Chicken Pad Thai recipe featuring tender chicken breast, silky rice noodles, crunchy peanuts, and a tangy homemade tamarind sauce. This classic Thai stir-fry is quick to prepare and perfect for a delicious weeknight dinner packed with authentic tastes and textures.
Ingredients
Scale
Noodles
- 150g dried flat rice noodles
Protein and Vegetables
- 2 chicken breasts, finely sliced
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- ½ small pack coriander, leaves picked and stalks finely chopped
- 60g spring onions, shredded (reserve some for serving)
- 2 tbsp chopped pickled turnip (optional)
- 100g beansprouts
- 2 eggs
Sauce and Seasonings
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp light brown soft sugar
- 1 lime, half juiced and half cut into wedges for serving
- ½ tbsp sriracha
- Pinch of chilli powder (optional)
Other Ingredients
- 4 tbsp sunflower oil
- 50ml chicken stock
- 60g roasted unsalted peanuts, chopped
- Soy sauce, to serve
- Fresh red chilli, sliced, to serve (optional)
Instructions
- Prepare the noodles: Soak the dried flat rice noodles in warm water for about 20 minutes or until al dente, then drain and set aside.
- Make the sauce: In a small bowl, mix together tamarind paste, fish sauce, light brown soft sugar, the juice of half a lime, and sriracha until the sauce is smooth and well combined.
- Cook the aromatics and chicken: Heat half of the sunflower oil in a frying pan or wok over medium heat. Add the crushed garlic and finely chopped red chilli; fry for about 30 seconds until fragrant. Add the thinly sliced chicken breast and cook for 5 minutes until golden and cooked through.
- Add herbs and vegetables: Stir in the finely chopped coriander stalks, shredded spring onions, and optional chopped pickled turnip. Fry together for 1 minute to combine the flavors.
- Combine noodles and sauce: Add the soaked noodles, 50ml chicken stock, and the prepared tamarind sauce to the pan. Stir-fry the noodles over high heat, cooking until they start to dry and the sauce reduces, about 3 minutes, adding a splash of water if necessary to prevent sticking.
- Incorporate beansprouts: When the sauce has thickened, scatter the beansprouts over the noodles and gently fold them in, keeping their crunch.
- Cook the eggs: Push the noodles to one side of the pan. Pour the remaining sunflower oil into the empty side and crack in the eggs. Fry for about 2 minutes until the whites are just set and edges start to crisp. Then, roughly scramble the eggs by mixing the runny yolks and whites together.
- Combine eggs and noodles: Mix the scrambled eggs into the noodle mixture thoroughly so the eggs coat the noodles.
- Finish and serve: Scatter half of the chopped roasted peanuts over the pad Thai and toss quickly. Divide the dish between two plates and garnish with the remaining peanuts, reserved spring onions, fresh lime wedges, soy sauce on the side, and optional fresh red chilli slices if desired.
Notes
- Pickled turnip adds an authentic tangy crunch but can be omitted if unavailable.
- You can adjust the heat level by adding more or less fresh chilli and sriracha according to your preference.
- Soaking the rice noodles correctly ensures they cook perfectly when stir-frying without becoming mushy.
- Use unsalted roasted peanuts to control sodium levels.
- For a gluten-free option, ensure soy sauce is gluten-free or substitute with tamari.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: Chicken Pad Thai, Thai Stir Fry, Rice Noodles Recipe, Easy Pad Thai, Homemade Pad Thai Sauce
