Description
This easy Chicken Pad Thai recipe delivers tender chicken, crisp fresh vegetables, and a tangy natural sauce for a quick and flavorful meal. Ready in under 30 minutes, it balances authentic Thai flavors with simple ingredients, making it perfect for busy weeknights and leftovers.
Ingredients
Scale
Noodles and Protein
- 200g flat dried rice noodles (about 1/4 inch wide)
- 300g chicken breast or thighs, thinly sliced
- 2 large eggs
Fresh Vegetables
- 1 cup bean sprouts
- 3 green onions, chopped
- 1/2 cup shredded carrots
Sauce
- 2 tbsp tamarind paste (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar (natural)
- 1–2 tsp chili flakes (optional)
Aromatics and Garnishes
- 2 cloves garlic, minced
- 2 shallots, chopped
- 1/4 cup peanuts (plant-based), chopped
- Lime wedges, for serving
Others
- 2 tbsp vegetable oil
Instructions
- Prepare the noodles: Soak the dried rice noodles in warm water for 15-20 minutes until soft but still slightly firm. Drain and set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until golden and cooked through. Remove from the pan and set aside.
- Sauté aromatics: Add remaining oil to the pan if needed. Toss in minced garlic and chopped shallots. Cook until fragrant and soft to build the flavor base.
- Scramble the eggs: Push aromatics to one side of the pan and crack in the eggs. Stir gently and scramble until just set. Combine with the aromatics.
- Add noodles and sauce: Return the cooked chicken to the pan. Add the drained noodles and pour over the prepared tamarind-based sauce. Stir constantly until everything is evenly coated and heated through.
- Toss in the veggies: Fold in fresh bean sprouts, chopped green onions, and shredded carrots. Warm slightly while retaining their crunch to preserve texture.
Notes
- Do not over-soak noodles to avoid mushiness.
- Cook on medium-high heat to preserve the crispness of vegetables.
- Prepare all ingredients before starting to cook for a smooth process.
- Adjust the sauce seasoning at the end for perfect balance.
- Add chopped peanuts just before serving to keep them crunchy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (about 1/4 recipe)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Chicken Pad Thai, Thai recipe, quick dinner, stir-fry, gluten free, tangy sauce, healthy meal
