Prep time: 10 mins | Cook time: 20 mins | Serves: 4
I love Chicken Pad Thai! It has been one of my favorite take-out. This easy Chicken Pad Thai recipe is an amazing homemade version that tastes exactly like the real thing. This is incredibly easy to throw together. A thirty-minute restaurant-quality dish that you can easily make at home at any time! If you love Pad Thai as I do, this easy recipe is worth a try!
INGREDIENTS
2 eggs
1/2 pound boneless, skinless chicken breast, chopped into bite-sized pieces
1 c. fresh bean sprouts
1/3 c. green onions, sliced
1/4 c. white onions, thinly sliced
1/3 c. fresh cilantro, roughly chopped
8 ounces flat rice noodles, cooked following the package instructions
SAUCE:
2 cloves garlic, minced
1 1/2 tbsp tamarind puree
Juice of 1 lime
2 tbsp brown sugar
1 tbsp soy sauce
1/4 tsp crushed red pepper flake, plus more to taste
2 tbsp fish sauce
Kosher salt and freshly ground black pepper, to taste
Peanuts, finely chopped, for serving
How to make Easy Chicken Pad Thai
Step 1: Sprinkle the chicken with salt and pepper.
Step 2: In a large skillet or wok, heat the oil over medium heat. Once the oil is hot, add the chicken to the skillet/wok and cook for about 6 minutes until completely cooked. To a plate, transfer the cooked chicken and set it aside.
Step 3: To make the sauce, combine the tamarind puree, fish sauce, brown sugar, soy sauce, garlic, lime juice, and red pepper flake until well blended. Set aside.
Step 4: Into the pan, crack the eggs, and scramble until completely cooked. Then, add the white onions and bean sprouts. Return the chicken to the pan. Pour in the sauce and add the noodles. Toss well.
Step 5: Add the green onions and cilantro. Stir well. Before serving, top with chopped peanuts. If desired, serve with extra lime wedges. Enjoy!
Note:
You can swap tamarind puree with 1 tbsp ketchup plus 2 tbsp rice vinegar.
Ingredients
- 2 eggs
- 1/2 pound boneless, skinless chicken breast, chopped into bite-sized pieces
- 1 c. fresh bean sprouts
- 1/3 c. green onions, sliced
- 1/4 c. white onions, thinly sliced
- 1/3 c. fresh cilantro, roughly chopped
- 8 ounces flat rice noodles, cooked following the package instructions
- SAUCE:
- 2 cloves garlic, minced
- 1 1/2 tbsp tamarind puree
- Juice of 1 lime
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1/4 tsp crushed red pepper flake, plus more to taste
- 2 tbsp fish sauce
- Kosher salt and freshly ground black pepper, to taste
- Peanuts, finely chopped, for serving
Instructions
Step 1: Sprinkle the chicken with salt and pepper.
Step 2: In a large skillet or wok, heat the oil over medium heat. Once the oil is hot, add the chicken to the skillet/wok and cook for about 6 minutes until completely cooked. To a plate, transfer the cooked chicken and set it aside.
Step 3: To make the sauce, combine the tamarind puree, fish sauce, brown sugar, soy sauce, garlic, lime juice, and red pepper flake until well blended. Set aside.
Step 4: Into the pan, crack the eggs, and scramble until completely cooked. Then, add the white onions and bean sprouts. Return the chicken to the pan. Pour in the sauce and add the noodles. Toss well.
Step 5: Add the green onions and cilantro. Stir well. Before serving, top with chopped peanuts. If desired, serve with extra lime wedges. Enjoy!
Notes
You can swap tamarind puree with 1 tbsp ketchup plus 2 tbsp rice vinegar.
