Description
Chicken Pad Thai is a vibrant and flavorful dish that captures the essence of Thai street food in every bite. Featuring tender chicken, chewy rice noodles, and crunchy bean sprouts enveloped in a tangy tamarind sauce, this recipe is perfect for a quick weeknight dinner or an easy gathering with friends. Each mouthful is a delightful blend of sweet, salty, and savory flavors that will transport you straight to Thailand.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 pound)
- 8 ounces flat rice noodles
- 4 cloves fresh garlic, minced
- 1 cup bean sprouts
- 2 tablespoons tamarind paste
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 green onions, chopped
- Crushed peanuts for garnish
Instructions
- Soak rice noodles in warm water for about 30 minutes until softened; drain.
- In a large skillet over medium-high heat, cook sliced chicken breasts for about 5-7 minutes until browned. Remove and set aside.
- In the same skillet, sauté minced garlic for one minute; add soaked noodles and toss well.
- Mix tamarind paste, soy sauce, brown sugar, and lime juice in a bowl; pour over noodle mixture and stir until coated.
- Add bean sprouts and green onions; cook for an additional two minutes until slightly tender.
- Serve hot, garnished with crushed peanuts and lime wedges.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute chicken with tofu or shrimp. Add colorful vegetables like bell peppers or carrots for extra crunch. Store leftovers in an airtight container for up to three days; reheat gently on the stove.