Description
A classic Thai stir-fried noodle dish featuring tender chicken, fresh vegetables, and a tangy tamarind-based sauce. This Pad Thai recipe is quick to prepare and offers a perfect balance of savory, sweet, and sour flavors with a delightful mix of textures.
Ingredients
Scale
Main Ingredients
- 8 oz rice noodles
- 2 boneless chicken breasts (about 1 lb), diced
- 2 tbsp vegetable oil
- 2 eggs
- 1 cup bell peppers, sliced
- 1 cup bean sprouts
- 4 green onions, chopped
Sauce
- 3 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 2 tbsp brown sugar
Instructions
- Soak Noodles: Soak rice noodles in warm water for about 30 minutes until pliable. Drain and set aside to prepare them for cooking.
- Mix Sauce: In a bowl, combine tamarind paste, soy sauce, fish sauce, and brown sugar until well mixed; set aside to let the flavors meld.
- Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add diced chicken and cook for about 5-7 minutes until it turns golden brown and is cooked through.
- Scramble Eggs: Push the cooked chicken to one side of the skillet. In the empty space, crack and scramble the eggs until just set, then combine with the chicken.
- Add Noodles and Sauce: Stir in the soaked rice noodles and the prepared sauce, tossing everything together for about 5 minutes until the noodles are heated through and well coated in sauce.
- Stir-Fry Vegetables: Add sliced bell peppers and bean sprouts to the skillet. Stir-fry for an additional 2 minutes until vegetables are slightly tender but retain a crunchy texture.
Notes
- For an authentic touch, garnish with chopped peanuts and lime wedges if desired.
- Adjust the tamarind paste or sugar to balance tanginess and sweetness to your preference.
- Use low-sodium soy sauce to reduce salt intake without compromising flavor.
- If you prefer a vegetarian version, substitute chicken with tofu and omit fish sauce, replacing it with additional soy sauce.
