Chicken Pad Thai
This Chicken Pad Thai delivers all the classic flavor without the fuss. While the original uses shrimp and tofu, this version is comforting, easy, and just as delicious.
Equipment
- 1 wok
Ingredients
For Pad Thai Sauce (2 servings). Visit my Pad Thai Sauce post for the bigger batch sauce.
- 4 tbsp tamarind paste
- 4 tbsp coconut sugar
- 2¼ tbsp fish sauce
- 2¼ tbsp water
For the Stir Fry
- 2 tbsp vegetable oil
- ¼ cup shallots (or red onion) (chopped or thinly sliced)
- ½ lb chicken thigh (or chicken breast) (thinly sliced)
- 1 tbsp minced garlic
- ½ tsp ground pepper (optional to season the chicken)
- 1 tsp fish sauce (or a pinch of salt to season the chicken)
- 2 eggs
- 150 grams rice noodles (about 2 handful of fresh noodles)
- 2 cups bean sprout
- ¼ cup chives (chopped into half to one inch pieces)
For Toppings
- 1 tbsp crushed roasted peanuts
- 1 lime (sliced into wedges)
- ½ - 1 tsp chili flakes (optional)
Instructions
Soak the Noodles and Make the Sauce
- Soak the rice noodles according to the type you're using—fresh or dried.While the noodles soak, prepare the Pad Thai sauce.
- In a small bowl, combine tamarind paste, fish sauce, coconut sugar, and water. Stir until the sugar dissolves, then set aside.
Cook the Protein then Assemble the Stir Fry.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add minced garlic, shallots, and chicken. Cook for about 5–6 minutes, or until the chicken is nearly cooked through. Season with a little ground pepper and a splash of fish sauce.
- Push the chicken to one side of the pan. Add another tablespoon of oil, then crack in the eggs. Let them cook for 30 seconds to 1 minute, then scramble until just set.
- Add the bean sprouts and chives, and stir-fry for another minute.
- Next, add the soaked noodles, followed by the prepared Pad Thai sauce. Toss everything together, making sure the sauce evenly coats the noodles.
- Continue stir-frying for a few more minutes, or until the noodles are soft and cooked to your liking.
- Taste and adjust seasoning if needed. Top with crushed roasted peanuts and, optionally, a squeeze of lime juice—just be sure to add the lime after the heat is off. Enjoy!
Notes
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