Chicken Pad Thai (Printable Recipe)
Sweet, savory and nutty Thai noodles with chicken, eggs, and bean sprouts ready in 25 minutes - better than takeout!
# Ingredients You'll Need:
→ Sauce
01 -
2 tablespoons fish sauce
02 -
2 tablespoons lime juice
03 -
1 tablespoon soy sauce
04 -
½ tablespoon sriracha sauce
05 -
1 tablespoon brown sugar
→ Pad Thai
06 -
200 grams dry rice stick noodles or vermicelli noodles
07 -
2 tablespoons vegetable oil
08 -
1 boneless, skinless chicken thigh, diced
09 -
4 cloves fresh garlic, minced
10 -
2 eggs
11 -
½ cup firm tofu, diced
12 -
1 cup chives, cut into 2-inch pieces
13 -
2 cups bean sprouts
14 -
¼ cup peanuts, chopped
# Steps to Follow:
01 -
In a small bowl, mix fish sauce, lime juice, soy sauce, sriracha, and brown sugar until combined.
02 -
Place dry noodles in water for 10 minutes until softened.
03 -
Preheat vegetable oil in a pan over medium-high heat for 2 minutes. Add diced chicken and minced garlic, cooking for 3 minutes.
04 -
Move chicken to the side of the pan and add noodles. Stir continuously for 1 minute to cook.
05 -
Shift noodles aside, crack eggs into the pan, and cook until thickened and no liquid remains. Stir the eggs into the noodles.
06 -
Pour the prepared sauce into the pan, stirring to combine. Add tofu, chives, and bean sprouts. Reduce heat to low and stir continuously for 1 minute.
07 -
Sprinkle chopped peanuts over the Pad Thai and serve immediately.
# Extra Tips:
01 -
You can substitute chicken with ½ to 1 cup of shredded rotisserie chicken. Add it immediately before the noodles to skip additional cooking time.
02 -
Have all ingredients prepped before starting, as the cooking process is quick and requires continuous stirring.
03 -
Avoid overcooking the noodles. Fully-cooked noodles will turn from transparent to white and remain firm.
04 -
Serve Pad Thai hot to preserve texture and flavor. Cold noodles lose quality over time.