Chicken Pad Thai is a stir-fried noodle dish that hails from Thailand.
It’s a perfect blend of savory, sweet, and tangy flavors, thanks to its combination of rice noodles, tender chicken, crunchy vegetables, and a delectable sauce made from tamarind, fish sauce, and palm sugar.
Topped with crushed peanuts and fresh lime, it’s a perfect dinner that’s both comforting and exhilarating.
It’s simpler to make than you might think. Let’s dive into how to make this delicious dish!
Essential Ingredients for Authentic Chicken Pad Thai
To create the perfect chicken pad thai, you’ll need to gather some key ingredients:
- Rice noodles: Look for flat, medium-width rice noodles. These are the backbone of any good pad thai.
- Chicken: Boneless, skinless chicken breast or thighs work well. Feel free to substitute with shrimp or tofu for variety.
- Aromatics: Garlic, shallots, and dried shrimp bring depth and complexity to the dish.
- Tamarind and palm sugar: These are crucial for achieving that signature sweet and sour flavor.
- Fish sauce: This adds a salty, umami punch that’s quintessentially Thai.
- Eggs: They add richness and create those lovely, soft ribbons throughout the dish.
- Bean sprouts, garlic chives, and crushed peanuts: These add freshness, crunch, and texture.
- Lime wedges: A squeeze of fresh lime juice brightens the whole dish.
Mastering the Pad Thai Sauce
The heart and soul of any great pad thai lies in its sauce. Here’s how to nail it:
- Balance is key: Aim for a harmonious blend of sweet (palm sugar), sour (tamarind), and salty (fish sauce) flavors.
- Start with a base of tamarind paste, palm sugar, and fish sauce. Adjust to taste – remember, it should be intense as it’ll be spread throughout the dish.
- For a modern twist, some cooks add a splash of sriracha or ketchup for color and flavor. Purists might frown, but it can work well!
- Don’t be afraid to taste and adjust. Your perfect pad thai sauce might be slightly different from someone else’s – and that’s okay!
Common Mistakes to Avoid When Making Chicken Pad Thai
Even seasoned cooks can slip up when making pad thai. Here are some pitfalls to watch out for:
- Overcooking the noodles: They should be al dente when you add them to the wok.
- Using the wrong noodles: Italian pasta just won’t cut it here. Stick to rice noodles for authenticity.
- Not prepping ingredients beforehand: Pad thai cooks quickly, so have everything ready to go.
- Adding too much sauce: This can make your pad thai soggy. Start with less; you can always add more.
- Forgetting to taste and adjust: Everyone’s palate is different, so don’t be afraid to tweak the flavors.
Serving and Presentation Tips
To serve your pad thai like a pro:
- Garnish with a wedge of lime, a sprinkle of crushed peanuts, and some extra bean sprouts.
- Serve alongside traditional condiments like chili flakes, sugar, and fish sauce so everyone can adjust to their taste.
- For a complete Thai meal, pair with tom yum soup or a crisp green papaya salad.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to revive the noodles.
Recipe FAQ’s
Can I make pad thai ahead of time?
While pad thai is best served fresh, you can prep ingredients in advance. Cook the dish just before serving to maintain the ideal texture. If needed, you can reheat leftovers gently, adding a splash of water to prevent dryness.
What’s a good substitute for tamarind paste?
No tamarind? No problem! Mix equal parts lime juice and brown sugar. Rice vinegar with a touch of sugar works too. The goal is to hit that sweet-sour note.
Why is my pad thai dry/soggy?
Dry pad thai often means not enough sauce or overcooked noodles. Soggy? You might’ve added too much liquid or overcooked the noodles. Remember: slightly undercooked noodles will finish cooking in the wok!
Authentic Chicken Pad Thai Recipe
Ingredients
- 8 oz 225g flat rice noodles
- 12 oz 340g boneless, skinless chicken breast, sliced
- 3 cloves garlic minced
- 2 shallots finely chopped
- 2 tbsp dried shrimp optional
- 3 tbsp vegetable oil
- 2 eggs lightly beaten
- 2 cups bean sprouts
- ¼ cup garlic chives cut into 1-inch pieces
- ¼ cup roasted peanuts crushed
- Lime wedges for serving
For the sauce:
- 3 tbsp tamarind paste
- 3 tbsp palm sugar or brown sugar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- For marinating the chicken:
- 1 tbsp soy sauce
- 1 tsp cornstarch
Garnish:
- Extra bean sprouts
- Chopped cilantro
- Red chili flakes to taste
Instructions
- Soak the rice noodles in warm water for about 15-20 minutes until they’re pliable but still firm.
- While the noodles soak, marinate sliced chicken in a bit of soy sauce and cornstarch.
- Heat your wok or large skillet over high heat. Add oil and quickly stir-fry the chicken until it’s nearly cooked through.
- Push the chicken to one side and crack in the eggs. Scramble them slightly, then mix with the chicken.
- Add garlic, shallots, and dried shrimp (if using). Stir-fry until fragrant.
- Drain the noodles and add them to the wok. Pour in your prepared sauce and toss everything together.
- Add bean sprouts and garlic chives. Toss until the noodles are cooked but still chewy.
- Serve hot, garnished with crushed peanuts, extra bean sprouts, and lime wedges.