Pad Thai

Name: Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz dried rice noodles (pad thai noodles), soaked; 1 boneless, skinless chicken breast, thinly sliced; 2 tbsp vegetable oil; 2 garlic cloves, minced; 1 shallot, thinly sliced; 2 eggs, beaten; 1 cup bean sprouts; 2 green onions, chopped; 1/4 cup roasted peanuts, chopped; 2 tbsp fresh cilantro, chopped; 1 lime, cut into wedges; 2 tbsp fish sauce; 2 tbsp tamarind paste; 2 tbsp brown sugar; to taste Sriracha sauce, optional

A classic Thai stir-fried noodle dish with a perfect balance of sweet, sour, and savory flavors. Made with rice noodles, chicken, egg, bean sprouts, and peanuts.

35 minMediumServes 2490 cal/serving

ThaiLunchStovetopStandardHigh FiberHigh ProteinDairy-FreePork-FreeAlcohol-Free

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Ingredients

8 oz dried rice noodles (pad thai noodles), soaked
1 boneless, skinless chicken breast, thinly sliced
2 tbsp vegetable oil
2 garlic cloves, minced
1 shallot, thinly sliced
2 eggs, beaten
1 cup bean sprouts
2 green onions, chopped
1/4 cup roasted peanuts, chopped
2 tbsp fresh cilantro, chopped
1 lime, cut into wedges
2 tbsp fish sauce
2 tbsp tamarind paste
2 tbsp brown sugar
to taste Sriracha sauce, optional

Instructions

1

Soak 8 oz soaked dried rice noodles (pad thai noodles) in warm water for 15-30 minutes until soft but still firm. Drain and set aside.
2

In a small bowl, mix 2 tbsp fish sauce, 2 tbsp tamarind paste, and 2 tbsp brown sugar to make the sauce.
3

Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat.
4

Add 2 minced garlic cloves and 1 thinly sliced shallot and stir-fry for 30 seconds until fragrant.
5

Add 1 thinly sliced boneless, skinless chicken breast and cook until no longer pink, about 3-4 minutes.
6

Push ingredients to one side of the pan. Add 2 beaten eggs to the empty side and scramble until just set.
7

Add the drained noodles to the pan and pour the sauce over them. Toss everything together.
8

Cook for 2-3 minutes, stirring constantly, until the noodles are tender but still chewy and have absorbed the sauce.
9

Add 1 cup bean sprouts and half of the 2 chopped green onions. Toss for another minute.
10

Remove from heat and transfer to serving plates.
11

Garnish with remaining green onions, 1/4 cup chopped roasted peanuts, and 2 tbsp chopped fresh cilantro.
12

Serve with 1 cut into wedges lime and to taste optional Sriracha sauce on the side if desired.

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Questions

Can I skip the soak in Pad Thai?

Step 1 reads: "Soak 8 oz soaked dried rice noodles (pad thai noodles) in warm water for 15-30 minutes until soft but still firm." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of tamarind in Pad Thai?

The entry for Pad Thai calls for 2 tbsp tamarind paste. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Can I use chicken thighs instead of chicken breasts in Pad Thai?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Pad Thai uses 1 boneless, skinless chicken breast, thinly sliced.

Can I make Pad Thai less spicy?

Yes. The heat in Pad Thai comes from to taste Sriracha sauce, optional. For a milder plate, start with half the Sriracha and add more to taste at the end; nothing else in the method changes.

Which part of Pad Thai can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Soak 8 oz soaked dried rice noodles (pad thai noodles) in warm water for 15-30 minutes until soft but still firm." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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