Authentic Chicken Pad Thai Recipe
This Chicken Pad Thai recipe is a comprehensive guide to creating an authentic Thai classic at home in just 35 minutes. Perfect for a quick weeknight dinner!
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.