Description
A delicious homemade Pad Thai recipe with chicken, rice noodles, and a flavorful sauce.
Ingredients
Scale
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 lb chicken breast, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, sliced
- ¼ cup crushed peanuts
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1½ tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili paste (optional)
Instructions
- Soak rice noodles in warm water for 20–25 minutes until pliable; drain.
- Whisk all Pad Thai sauce ingredients together and set aside.
- Heat oil in a wok or large skillet over medium-high heat.
- Add chicken and cook 4–5 minutes until lightly golden and cooked through.
- Stir in garlic and cook until fragrant.
- Push chicken aside and gently scramble the eggs.
- Add noodles and sauce; toss until evenly coated and tender.
- Stir in bean sprouts and green onions for 1 minute.
- Remove from heat and garnish with peanuts, cilantro, and lime.
Notes
- This recipe serves 2-4 people depending on portion size.
- Feel free to add more vegetables like bell peppers or carrots for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg