Looking for a quick and delicious dish that delights the senses? This chicken pad thai recipe is the answer! With its savory sauce, tender chicken, and vibrant veggies, it’s a perfect blend of flavors that will transport you straight to the streets of Thailand. Whether you’re a novice cook or a seasoned chef, this easy-to-follow recipe will help you create a restaurant-quality meal in no time!
Ingredients
– 200g rice noodles
– 200g chicken breast, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 eggs, beaten
– 1 cup bean sprouts
– 1 carrot, julienned
– 3 green onions, chopped
– 3 tablespoons fish sauce
– 2 tablespoons tamarind paste
– 1 tablespoon sugar
– Lime wedges and cilantro for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 15 minutes, and cooking time is around 15 minutes.
Nutritional Value
Per serving (1 person): Calories: 450, Protein: 30g, Carbohydrates: 60g, Fat: 15g, Fiber: 3g. This is based on the ingredients listed above.
Step-by-Step Cooking Process
1. Soak rice noodles in hot water for 10 minutes, then drain.
2. Heat vegetable oil in a large pan or wok over medium heat.
3. Add minced garlic and sauté until fragrant.
4. Add sliced chicken and cook until browned and cooked through.
5. Push chicken to one side of the pan and pour in beaten eggs.
6. Scramble the eggs until fully set, then mix with chicken.
7. Add soaked noodles to the pan and toss with chicken and eggs.
8. In a bowl, mix fish sauce, tamarind paste, and sugar; pour over noodles.
9. Add bean sprouts and carrot; stir-fry for 2-3 minutes.
10. Serve hot, garnished with green onions, lime wedges, and cilantro.
Alternative Ingredients
If you prefer vegetarian options, you can substitute chicken with tofu and use vegetable broth instead of fish sauce. You can also add other vegetables like bell peppers or zucchini for added nutrition.
Serving and Pairings
Chicken pad thai is best served with lime wedges and fresh cilantro on top. It pairs well with a side of spring rolls or a light cucumber salad for a refreshing contrast.
Storage and Reheating
To store, keep the pad thai in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on medium heat, adding a splash of water to prevent sticking. While it’s best enjoyed fresh, you can also freeze it for up to 1 month.
Cooking Mistakes
- Overcooking the noodles can make them too soft.
- Not using enough sauce can result in bland flavors.
- Skipping the tamarind paste will alter the authentic taste.
- Using high heat without stirring can burn the ingredients.
- Not garnishing can make the dish less appealing.
Helpful Tips
- Prep all ingredients before you start cooking.
- Use fresh lime for the best flavor.
- Adjust the sweetness or saltiness to your taste.
- For a spicy kick, add chili flakes or fresh chilies.
FAQs
Can I use other proteins instead of chicken?
Yes, shrimp, beef, or tofu are excellent alternatives that work well in pad thai.
Is pad thai gluten-free?
It can be gluten-free if you use gluten-free soy sauce and rice noodles.
Can I make pad thai in advance?
While it’s best fresh, you can prepare the ingredients ahead and cook just before serving.
What can I serve with pad thai?
Spring rolls, a fresh salad, or a side of fried rice complement pad thai beautifully.
How can I make pad thai spicier?
Add fresh chilies, chili paste, or chili flakes for an extra kick.
Conclusion
This chicken pad thai recipe is not only simple and quick but also incredibly satisfying. With its rich flavors and textures, it’s a dish that can please anyone at the dinner table. Try making it tonight and enjoy the taste of Thailand in your home!
Chicken Pad Thai Recipe
Ingredients
- 200 g rice noodles
- 200 g chicken breast sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 2 eggs beaten
- 1 cup bean sprouts
- 1 carrot julienned
- 3 green onions chopped
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- Lime wedges and cilantro for garnish
Instructions
- Soak rice noodles in hot water for 10 minutes, then drain.
- Heat vegetable oil in a large pan or wok over medium heat.
- Add minced garlic and sauté until fragrant.
- Add sliced chicken and cook until browned and cooked through.
- Push chicken to one side of the pan and pour in beaten eggs.
- Scramble the eggs until fully set, then mix with chicken.
- Add soaked noodles to the pan and toss with chicken and eggs.
- In a bowl, mix fish sauce, tamarind paste, and sugar; pour over noodles.
- Add bean sprouts and carrot; stir-fry for 2-3 minutes.
- Serve hot, garnished with green onions, lime wedges, and cilantro.
