Looking for a quick and flavorful dinner? This chicken pad thai recipe is the perfect solution! With its balance of sweet, salty, and tangy flavors, this dish will transport you straight to Thailand. Easy to prepare and packed with nutrients, it’s a great choice for a weeknight meal or a special occasion. Gather your ingredients, and let’s get cooking!
Ingredients
– 200g rice noodles
– 200g chicken breast, sliced
– 2 tablespoons vegetable oil
– 2 eggs, beaten
– 1 cup bean sprouts
– 1 cup green onions, chopped
– 3 tablespoons fish sauce
– 1 tablespoon tamarind paste
– 1 tablespoon sugar
– Lime wedges, for serving
– Fresh cilantro, for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 15 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Per serving (1 plate):
– Calories: 450
– Protein: 30g
– Carbohydrates: 50g
– Fat: 15g
– Fiber: 3g
Step-by-Step Cooking Process
1. Soak rice noodles in warm water for 30 minutes until soft, then drain.
2. Heat vegetable oil in a large pan over medium heat.
3. Add sliced chicken and cook until browned, about 5-7 minutes.
4. Push chicken to one side of the pan and pour in beaten eggs.
5. Scramble the eggs until cooked, then mix with the chicken.
6. Add soaked noodles to the pan and stir well.
7. In a small bowl, mix fish sauce, tamarind paste, and sugar.
8. Pour the sauce over the noodles and stir until evenly coated.
9. Add bean sprouts and green onions, cooking for another 2 minutes.
10. Serve hot, garnished with lime wedges and cilantro.
Alternative Ingredients
You can substitute chicken with shrimp or tofu for a vegetarian option. Additionally, replace fish sauce with soy sauce for a vegan dish.
Serving and Pairings
Serve chicken pad thai with lime wedges and crushed peanuts on top. It pairs wonderfully with a side of fresh spring rolls or a light cucumber salad for a refreshing meal.
Storage and Reheating
Store leftover pad thai in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through. Freezing is not recommended, as the texture may change.
Cooking Mistakes
- Overcooking the noodles can make them mushy.
- Not using enough oil can cause sticking.
- Skipping the tamarind paste will affect the flavor.
- Adding too much sauce can make the dish soggy.
- Using old noodles may lead to a chewy texture.
Helpful Tips
- Prepare all ingredients before cooking for a smoother process.
- Use high heat to achieve a nice stir-fry effect.
- Garnish with fresh herbs for added flavor.
- Experiment with different proteins as desired.
FAQs
Can I make pad thai vegetarian?
Yes, simply substitute the chicken with tofu and use soy sauce instead of fish sauce for a vegetarian version.
What can I serve with pad thai?
Pad thai pairs well with fresh spring rolls, a cucumber salad, or a light soup.
How long can I store leftovers?
Leftover pad thai can be stored in the refrigerator for up to 3 days.
Can I freeze pad thai?
Freezing pad thai is not recommended as the noodles may become mushy upon thawing.
What type of noodles should I use?
Rice noodles are traditional for pad thai, but you can use other Asian noodles if preferred.
Conclusion
This chicken pad thai recipe is not only delicious but also simple to prepare, making it an ideal choice for any occasion. With its rich flavors and satisfying texture, it’s sure to become a favorite in your household. Enjoy this taste of Thailand right at home!
Chicken Pad Thai Recipe
Ingredients
- 200 g rice noodles
- 200 g chicken breast sliced
- 2 tablespoons vegetable oil
- 2 eggs beaten
- 1 cup bean sprouts
- 1 cup green onions chopped
- 3 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Soak rice noodles in warm water for 30 minutes until soft, then drain.
- Heat vegetable oil in a large pan over medium heat.
- Add sliced chicken and cook until browned, about 5-7 minutes.
- Push chicken to one side of the pan and pour in beaten eggs.
- Scramble the eggs until cooked, then mix with the chicken.
- Add soaked noodles to the pan and stir well.
- In a small bowl, mix fish sauce, tamarind paste, and sugar.
- Pour the sauce over the noodles and stir until evenly coated.
- Add bean sprouts and green onions, cooking for another 2 minutes.
- Serve hot, garnished with lime wedges and cilantro.
