Easy Chicken Pad Thai Recipe

Name: Easy Chicken Pad Thai Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 200 g rice noodles (medium width); 2 tbsp vegetable oil; 450 g chicken breast (sliced thinly); 3 cloves garlic (minced); 2 large eggs (beaten); 100 g bean sprouts; 50 g crushed peanuts; 3 tbsp tamarind paste; 3 tbsp fish sauce; 2 tbsp palm sugar (or brown sugar); 1 tbsp soy sauce

35 min 4 servings Medium

All Recipes

Easy Chicken Pad Thai Recipe

Savoury and sweet chicken pad thai with tender noodles, tangy sauce, and crunchy peanuts.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Chicken Pad Thai is a beloved dish that brings the vibrant flavours of Thailand to your kitchen. Known for its delightful balance of sweet, sour, and savoury tastes, this dish combines tender chicken with rice noodles, a tangy tamarind sauce, and crunchy peanuts. Whether you're a fan of Thai cuisine or looking to try something new, Chicken Pad Thai offers a delicious and satisfying meal. With this easy-to-follow recipe, you can create an authentic version of this popular dish right at home.

Ingredients

Servings

Main Ingredients

Sauce Ingredients

Instructions

Prepare the Rice Noodles

Soak the rice noodles in warm water for 20 minutes or until softened. Drain and set aside.

Pro tip: Avoid over-soaking to prevent mushy noodles.

Make the Sauce

In a small bowl, combine tamarind paste, fish sauce, palm sugar, and soy sauce. Stir until the sugar is dissolved.

Pro tip: Taste and adjust the balance of sweet and sour to your liking.

Cook the Chicken

Heat 1 tbsp of oil in a large wok over medium-high heat. Add the sliced chicken and cook for 5 minutes until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C). Remove and set aside.

Pro tip: Probe the thickest part of the chicken to check temperature.

Cook the Eggs

In the same wok, add another tablespoon of oil if needed. Pour in the beaten eggs and scramble gently until just set. Transfer to a plate.

Pro tip: Use a spatula to fold the eggs for a soft texture.

Stir-Fry Noodles with Sauce

Add the softened noodles to the wok along with the sauce. Stir-fry over medium-high heat for 3-4 minutes until noodles are well-coated and heated through.

Pro tip: Toss continuously to prevent sticking.

Combine All Ingredients

Return the chicken and eggs to the wok. Add bean sprouts and toss everything together for 1-2 minutes until well combined and heated through.

Pro tip: Add a splash of water if the mixture appears dry.

Garnish and Serve

Transfer to serving plates and top with crushed peanuts. Serve with lime wedges on the side.

Pro tip: Add fresh coriander or chilli flakes for extra flavour.

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Tips & Tricks

<ul><li>Soak noodles in warm water for better texture.</li><li>Use tamarind paste for authentic flavour.</li><li>Prepare all ingredients before starting to cook.</li><li>Adjust spice levels with chilli flakes or fresh chillies.</li></ul>

Serving Suggestions

Serve your Chicken Pad Thai with a side of lime wedges and extra crushed peanuts for added crunch. Pair it with a light cucumber salad or a refreshing Thai iced tea to complement the dish's robust flavours. This dish can be made ahead by preparing the sauce and marinating the chicken a day in advance. Store any leftovers in an airtight container in the refrigerator for up to two days. Simply reheat in a pan or microwave until piping hot.