Description
A quick and flavorful Chicken Pad Thai that brings a taste of Thailand into your kitchen.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 eggs, lightly beaten
- 1 chicken breast, thinly sliced
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 3 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder (optional, to taste)
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- Soak the flat rice noodles in room temperature water for 30 to 40 minutes.
- In a small bowl, mix tamarind paste, fish sauce, soy sauce, brown sugar, and chili powder.
- Heat oil in a wok and stir-fry the sliced chicken until cooked, then set aside.
- Sauté garlic and shallot in the same wok, then scramble in the beaten eggs.
- Add soaked noodles and sauce, then mix in the chicken, bean sprouts, and veggies.
- Garnish with peanuts, lime juice, and cilantro; serve immediately.
Notes
Ensure to soak the noodles adequately; under-soaked noodles can lead to a chewy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 25 g