Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: For the Pad Thai Sauce: 2 tablespoons tamarind paste; 3 tablespoons fish sauce (or soy sauce for a vegetarian option); 1 tablespoon palm sugar or brown sugar; 1 tablespoon rice vinegar; 1 tablespoon lime juice; ½ teaspoon chili flakes (optional for heat); For the Pad Thai: 2 tablespoons vegetable oil; 1 lb (450g) boneless, skinless chicken breast, thinly sliced; 2 garlic cloves, minced; 1 small onion, sliced thinly; 2 eggs, lightly beaten; 3 cups cooked rice noodles (preferably thin or flat); 1 cup bean sprouts; 2 green onions, chopped; 1/3 cup roasted peanuts, chopped; 1 tablespoon fresh cilantro, chopped; Lime wedges (for garnish); Optional Add-ins: 1 cup shredded carrots; 1 cup bell peppers, thinly sliced; 1/2 cup tofu (for a vegetarian variation); Tamarind Paste: Tamarind adds the signature tangy flavor to the Pad Thai sauce, balancing out the sweetness and saltiness.; Fish Sauce: While it’s an essential ingredient for authentic Pad Thai, it adds a depth of umami flavor. Halal-certified fish sauce or soy sauce can be used as a substitute.; Rice Noodles: Rice noodles are the backbone of Pad Thai and give the dish its soft, chewy texture that absorbs all the flavorful sauce.; Peanuts: Roasted peanuts provide a crunchy texture that contrasts beautifully with the tender chicken and soft noodles.; Lime: Lime juice adds a refreshing citrus kick, brightening up the dish and enhancing its bold flavors.

Ingredients

Scale

For the Pad Thai Sauce:
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- ½ teaspoon chili flakes (optional for heat)
For the Pad Thai:
- 2 tablespoons vegetable oil
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 2 garlic cloves, minced
- 1 small onion, sliced thinly
- 2 eggs, lightly beaten
- 3 cups cooked rice noodles (preferably thin or flat)
- 1 cup bean sprouts
- 2 green onions, chopped
- 1/3 cup roasted peanuts, chopped
- 1 tablespoon fresh cilantro, chopped
- Lime wedges (for garnish)
Optional Add-ins:
- 1 cup shredded carrots
- 1 cup bell peppers, thinly sliced
- 1/2 cup tofu (for a vegetarian variation)

Ingredient Highlights

Tamarind Paste: Tamarind adds the signature tangy flavor to the Pad Thai sauce, balancing out the sweetness and saltiness.
Fish Sauce: While it’s an essential ingredient for authentic Pad Thai, it adds a depth of umami flavor. Halal-certified fish sauce or soy sauce can be used as a substitute.
Rice Noodles: Rice noodles are the backbone of Pad Thai and give the dish its soft, chewy texture that absorbs all the flavorful sauce.
Peanuts: Roasted peanuts provide a crunchy texture that contrasts beautifully with the tender chicken and soft noodles.
Lime: Lime juice adds a refreshing citrus kick, brightening up the dish and enhancing its bold flavors.

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Instructions

Prepare the Pad Thai Sauce:

Make the Sauce: In a small bowl, whisk together the tamarind paste, fish sauce (or soy sauce), palm sugar, rice vinegar, lime juice, and chili flakes (if using). Set the sauce aside to allow the flavors to meld while you prepare the rest of the dish.

Prepare the Chicken Pad Thai:

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and stir-fry for 4-5 minutes until the chicken is fully cooked and slightly golden. Remove the chicken from the skillet and set it aside.
Cook the Aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and sliced onion, and cook for 1-2 minutes until fragrant and softened.
Scramble the Eggs: Push the garlic and onions to the side of the skillet. Pour the beaten eggs into the empty side of the skillet and scramble until fully cooked.
Combine with Noodles: Add the cooked rice noodles to the skillet with the eggs, garlic, and onions. Toss the noodles with the aromatics to ensure they’re evenly coated in the oil and eggs.
Add the Sauce: Pour the prepared Pad Thai sauce over the noodles. Toss everything together, making sure the noodles are well-coated with the sauce and heated through.
Add the Chicken: Return the cooked chicken to the skillet and stir to combine with the noodles and sauce. Let everything cook together for another 2-3 minutes to allow the flavors to meld.

Garnish and Serve:

Garnish: Once the dish is fully combined, remove it from the heat. Garnish with bean sprouts, green onions, roasted peanuts, cilantro, and a squeeze of fresh lime juice.
Serve: Serve your Chicken Pad Thai hot, with extra lime wedges on the side.

Prep Time: 15minutes
Cook Time: 15minutes

Nutrition

Serving Size: 6
Calories: 500
Fat: 15g
Carbohydrates: 45g
Protein: 35g