Description
A quick and satisfying homemade Chicken Pad Thai that tastes like your favorite Thai takeout, ready in just 30 minutes.
Ingredients
Main Ingredients
- 200 g Rice noodles (flat, medium width) (Soak or cook as per package instructions.)
- 250 g Chicken (boneless skinless breast or thighs) (Slice thin for quick cooking.)
- 2 pieces Eggs (For classic texture.)
- 100 g Bean sprouts (Optional for crunch.)
- 50 g Green onions (Or chives, chopped.)
- 2 cloves Garlic (Minced.)
- 50 g Crushed peanuts (For topping.)
- 2 pieces Lime wedges (For squeezing at the end.)
Sauce Ingredients
- 2-3 tbsp Tamarind paste (For tang.)
- 1.5-2 tbsp Fish sauce (Adds savory depth.)
- 1.5-2 tbsp Brown sugar (For sweetness.)
- 1 tbsp Soy sauce (Optional but helpful for salt and color.)
- 1 pinch Chili flakes or chili paste (Optional for heat.)
Instructions
Preparation
- Soak or cook your rice noodles according to package instructions until flexible but not mushy.
- Mix the sauce ingredients in a small bowl to prevent scrambling around while cooking.
Cooking
- In a hot pan with a little oil, cook the sliced chicken until no longer pink, then add minced garlic for the last 30 seconds.
- Push the chicken to one side of the pan and crack the eggs into the empty side, scramble lightly, then mix everything together.
- Add the soaked noodles and sauce to the pan, tossing everything together. If it looks dry, add a tiny splash of water.
- At the end, toss in bean sprouts and green onions for crunch and top with crushed peanuts and lime juice before serving.
Notes
Store leftovers in an airtight container and refrigerate for 2-3 days. Reheat in a skillet with a splash of water to loosen up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Thai