Pad Thai
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.
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
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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.
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2
In a small bowl, mix 2 tbsp fish sauce, 2 tbsp tamarind paste, and 2 tbsp brown sugar to make the sauce.
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3
Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat.
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4
Add 2 minced garlic cloves and 1 thinly sliced shallot and stir-fry for 30 seconds until fragrant.
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5
Add 1 thinly sliced boneless, skinless chicken breast and cook until no longer pink, about 3-4 minutes.
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6
Push ingredients to one side of the pan. Add 2 beaten eggs to the empty side and scramble until just set.
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7
Add the drained noodles to the pan and pour the sauce over them. Toss everything together.
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8
Cook for 2-3 minutes, stirring constantly, until the noodles are tender but still chewy and have absorbed the sauce.
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9
Add 1 cup bean sprouts and half of the 2 chopped green onions. Toss for another minute.
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10
Remove from heat and transfer to serving plates.
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11
Garnish with remaining green onions, 1/4 cup chopped roasted peanuts, and 2 tbsp chopped fresh cilantro.
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12
Serve with 1 cut into wedges lime and to taste optional Sriracha sauce on the side if desired.