Why We Love Homemade Chicken Pad Thai
Hang up the phone! You don’t have to order expensive take-out to get great Chicken Pad Thai. With just a few ingredients and simple steps, you can be dining on fresh, hot, Easy Chicken Pad Thai in your own home… And save a bundle of dough on delivery. Our Easy Chicken Pad Thai is such a quick and delicious dish you won’t believe you haven’t been making it at home all along. If you love Asian food, you probably already have the ingredients for it in your kitchen. If not, no worry. Everything can be found in a regular grocery store. This Easy Chicken Pad Thai Recipe is a basic Thai dish that will satisfy your take-out cravings. It has all of the key elements of Chicken Pad Thai: chicken, eggs, green onions, garlic, mung bean sprouts, pad Thai noodles, and a great sauce. Then it’s topped with cilantro and peanuts.
Pad Thai Noodles
Pad Thai noodles are rice noodles typically ¼ inch wide. They are light and delicate in order to take on the flavors of the dish. They tend to fall apart if overcooked or stirred too vigorously, so treat them gently. I have seen many recipes that say you can substitute fettuccine for pad Thai noodles. Although they may look similar, the texture, consistency, and flavor are quite different. However, if you can’t find rice noodles, cook wheat pasta according to the package instructions before adding to this dish.
Pad Thai Ingredients
For the Stir-Fry:
Boneless Skinless Chicken Breasts – Cut into bite-size pieces for easy cooking and eating Pad Thai Noodles – AKA gluten free rice noodles you can find in the international section of your grocery store Peanut Oil or Coconut Oil – Keeps the noodles from sticking together Large Eggs – Scrambled in the wok Green Onions – Chopped neatly for added color Mung Bean Sprouts – These offer a crunch and a subtle nutty flavor Minced Garlic Cloves – Add a little or a lot: You can always add more if you like extra garlicky flavor.
For the Pad Thai Sauce:
Brown Sugar – When adding this in, make sure it is packed in the measuring cup Soy Sauce – Or you can use coconut aminos, which is a soy-free and gluten-free option Fresh Lime Juice – For tangy balance Fish Sauce – A pungent salty ingredient that adds a lot of flavor Creamy Peanut Butter – This ingredient is completely optional, but gives the Pad Thai a richer flavor Chile Garlic Sauce – Brings some heat into the recipe
Toppings:
Fresh Cilantro Leaves Lightly Chopped Peanuts
Pro Tip: Mixed things up by adding fresh peeled shrimp or extra-firm tofu cubes to (or in place of) the chicken.
How To Make Pad Thai
I love that this is a one pot dish, don’t you? Less clean-up is always a good thing. It is super simple to put together. There is no need to remove one ingredient, in order to cook another in the same pan. It only takes a few minutes of prep time and a few more minutes of cooking time until this savory creation is ready to be enjoyed!
Get the Full (Printable) Chicken Pad Thai Recipe Below. Enjoy!
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title: “Chicken Pad Thai Recipe” ShowToc: true date: “2024-11-07” author: “Yolanda Johnson”
Ready in 30 minutes, they are perfect for family dinners. I was tempted to eat these noodles right out of the skillet. If you’ve never tried a chicken pad thai recipe, you should try this one, you’ll love it. In recent years, Thai Cuisine has become quite popular among food lovers. It is a delectable combination of delicious aroma, brilliant colours, fresh herbs, local spices and a lot of coconut milk. Pad Thai, or phad thai, is a stir-fried rice noodle dish from Thailand. It is made with flat rice noodles, vegetables, chicken, seafood, egg, peanuts, mung bean sprouts, and loads of fresh herbs. All tossed together on a wok to make a delicious bowl of stir-fried noodles. This pad noodles recipe is also easily customizable as well:
The Rice Noodles
Unlike other noodles, pad thai noodles must be handled with care. They are flat rice noodles with a flavourless, delicate texture. Hence, they cannot tolerate vigorous cooking processes. √ for vegan pad thai – add tofu instead of chicken and skip the fish sauce √ for seafood pad thai – add plenty of shellfish (prawns, squids, shrimps) The best way to soften the rice noodles for making pad thai is to soak them in hot water for 10 minutes. The soaking time depends on the quality of the noodles. Also, while soaking the noodles, cover the bowl with a lid. Many times, instructions on the pack of rice noodles say, ‘soak in cold water‘. Sorry! But that never worked for me. And please don’t even try to expedite the softening process by adding rice noodles to a pot of boiling water like pasta. It will be a total disaster!
Other Ingredients Required
Chicken: Use boneless, skinless, bite-sized chicken pieces.Bok Choi, Red Bell Pepper or vegetables of choiceEggSesame Oil or groundnut oil Shallots or thinly sliced red onionGarlicBrown Sugar or jaggery powderSalt & White PepperMung Beans SproutsCrushed PeanutsChives, Spring Onion or cilantro
Pad Thai Sauce
The secret of any delicious chicken pad thai is the – delectable sauce. It is – sweet, spicy, and sour with a perfect balance of flavours. No readymade bottled sauce can deliver all those flavours in one dish. That is the reason I stick to my homemade pad thai sauce mix. The sourness of tamarind paste is balanced by the oyster sauce’s sweetness and the red chilli sauce’s heat. The best is you can store it in the fridge for a week. To make Pad Thai Sauce, you need:
Tamarind Paste/ConcentrateRed Chilli Paste or sauceLight Soy SauceOyster SauceFish SauceRice Vinegar or Chinese vinegar
How To Make Chicken Pad Thai
Place rice noodles in a large flat bowl. Pour hot water over the noodles. Cover the bowl with a lid. After 5 minutes, open the lid, gently stir the noodles in hot water, and cover the bowl again. Open the lid exactly after 5 minutes.
Transfer the softened noodles into a colander. Drain all the liquid. Gently rinse with cold/running water. Set them aside.
Mix tamarind paste, red chilli paste, oyster sauce, soy sauce, vinegar, and fish sauce in a bowl. Whisk to combine. Pad Thai sauce is ready!
Marinate chicken pieces with two tablespoons of pad Thai sauce mix. Set them aside as well for 10 to 15 minutes.
Whisk an egg in a bowl. Keep it next to the cooking station.
Step 1) Heat oil in a wok or stir-fry pan. Add chopped garlic and shallots. Stir-fry for 40 – 50 seconds (image 1).
Step 2) Add the marinated chicken, brown sugar, and salt. And stir-fry till the chicken is tender and pale white. This takes 2 to 3 minutes (image 2).
Step 3) Add vegetables and stir-fry for another 1 minute.
Step 4) Shift the chicken and vegetables to one side of the pan. Add whisked egg to the pan and scramble it (images 3 & 4).
Step 5) Add rice noodles, remaining pad thai sauce, mung bean sprouts, and half of the roasted peanuts Gently combine and stir fry the noodles over high heat without breaking them apart. Do not cook for too long.
Transfer chicken pad thai to a serving bowl. Sprinkle remaining roasted peanuts, chives, and lemon juice.
Serve Chicken Pad Thai warm with a bowl of smashed cucumber salad!
My Tried & True Tips
Do not boil the rice noodles in water. They are only soaked to soften. Rice Noodles have a very delicate texture. Hence, it is best to handle them gently and not cook them too long. I’m not picky about the veggies in my Chicken Pad Thai; add whatever you’ve got – bok choy, broccoli, mushrooms, spinach, bell peppers, carrot, and seaweed. Dump anything you love in the wok and combine it with the sauce and noodles. Tamarind is the key flavouring ingredient in Pad Thai. You can soak the tamarind pulp, strain it, and use the liquid to flavour the sauce. Or use the bottled tamarind puree/concentrate/extract sold in supermarkets.
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Thai Red Curry Kung Pao Chicken Pineapple Fried Rice Thai Green Curry Soup Thai Sweet Chilli Sauce Thai Pineapple Chicken Curry Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
