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Get a taste of real Thai street eats with this Chicken Pad Thai. You'll love how the mix of bright veggies, juicy chicken, and soft rice noodles comes together in just half an hour. Every bite has a sweet, tangy, and salty punch, and you'll be amazed how little time it actually takes.
This all started after my Thailand trip—I came home obsessed with recreating this classic. Let's just say, it took lots of practice, but now even the fussiest eater in my family asks for it every week instead of our usual takeout.
Tasty Ingredients
- Fresh cilantro: Toss this on at the end for a burst of herby flavor
- Chopped peanuts: Give your meal crunch and a nutty bite
- Green onions: Slice these up for color and a gentle onion flavor
- Matchstick carrots: Thin shreds that bring color and a little sweetness
- Bean sprouts: A must for that classic fresh, crisp snap
- Red bell pepper: Chop for sweet flavor and a pop of color
- Eggs: Scramble for soft, rich bits mixed throughout
- Chicken breast: Sliced thin—they cook fast and stay juicy
- Fresh lime juice: Brightens everything up
- Chili garlic sauce or sriracha: Heat is all up to you—add a little or a lot
- Rice vinegar: For a gentle sour kick
- Soy sauce: Packs in the deep, salty goodness
- Brown sugar: Keeps things gently sweet to offset the sour and salty
- Thai rice noodles: The chewy noodles that make it all come together
Easy Instructions
- Serve and Top Off:
- Move everything to plates right away. Sprinkle on peanuts, cilantro, and green onions if that's your thing. Squeeze on lime for extra pop.
- Bring It All Together:
- Throw the noodles, chicken, and eggs back in the pan. Pour on the sauce. Give it a good toss for a minute until it's all coated. Don't cook too long—you want those veggies crisp and everything piping hot.
- Sauté the Veggies:
- Crank your skillet to high with a little oil. Drop in the red pepper, stir for about a minute. Add carrots and bean sprouts, toss again for a minute til you're just softening things up but they're still crunchy.
- Eggs Next:
- Pour a splash of oil into the skillet then add your beaten eggs. Let them sit for a few seconds so they start to set, then gently mix until they're just barely done. Set with the chicken.
- Chicken Time:
- Heat oil in a big nonstick skillet. Lay chicken pieces out flat so they get golden. Don't crowd the pan. Let one side brown, then flip and finish cooking the rest of the way. Pull it out and set aside.
- Noodle Prep:
- Cook rice noodles by the package—usually takes 6-8 minutes. Taste them along the way. As soon as they’re just soft, drain fast and rinse under cold water so they don’t mush up.
- Mix Your Sauce:
- Stir brown sugar, soy, vinegar, chili garlic, and lime together in a bowl until smooth and the sugar’s gone. Taste it now and tweak it for sweet-spicy-salty balance, just how you like.
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I swear by chili garlic sauce in this one. I picked up the trick from a chef in Thailand; it layers in deep flavor and the right kind of heat, way better than plain old hot sauce. If you’re not big on spicy, just use a little at first—you can always toss in more at the table.
Storing and Heating Up
Put extra Pad Thai in a sealed container and stick it in the fridge. It stays good up to three days and actually tastes even better the next day. When you reheat, splash in a little water and microwave it, stirring every 30 seconds so nothing gets overcooked or dry.
Switch It Up
Make this meal fit your mood or your pantry. Swap out the chicken for tofu, beef, or even shrimp for a different spin. They all cook quick—just keep an eye on timing. Throw in different veggies you’ve got handy like broccoli, snow peas, or zucchini. If you can’t find bean sprouts, shredded cabbage works, too. More sour? Add vinegar. Sweeter? More sugar. Make it yours.
Classic Touches
Traditional Pad Thai uses tamarind paste for a tangy zing, but here we use lime and vinegar—they do the trick. Folks in Thailand cook it in a super hot wok, which gives it what's called "wok hei"—basically that smoky, charred kick. If you keep the heat high and use your biggest pan, you can get close to that at home.
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Recipe FAQs
- → Why does Chicken Pad Thai taste so good?
A mix of savory soy, sweet brown sugar, zesty lime, and spicy chili garlic sauce creates a perfect balance. Peanuts and fresh veggies take it to the next level with added crunch.
- → What kind of noodles should I use for Pad Thai?
Rice noodles are the best choice because they soak up the flavors of the sauce and have the perfect chewiness.
- → Can I try a different protein instead of chicken?
Absolutely! Swap in tofu, shrimp, or beef for a tasty twist, while sticking to the same sauce and method.
- → How do I keep noodles from getting mushy?
Cook your noodles following the directions on the package. Make sure they stay firm to the bite and don’t over-soak them.
- → What are the best toppings for Pad Thai?
Top it with crunchy peanuts, fresh cilantro, lime slices, and green onions to highlight its flavor and texture.
- → Can I adjust the heat level of this dish?
Yes, the spice depends on how much chili garlic sauce or Sriracha you add. Feel free to tweak it to match your taste.