Pad Thai with Chicken
Prepare Pad Thai with chicken using rice noodles, vegetables, and a savory sauce, stir-fried to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Rice Noodles (soaked in warm water until soft) | 250 | Grams |
| Eggs (beaten) | 3 | Count |
| Bean Sprouts (rinsed and drained) | 200 | Grams |
| Green Onions (chopped) | 4 | Count |
| Garlic (minced) | 3 | Clove |
| Peanuts (roasted and crushed) | 100 | Grams |
| Lime (cut into wedges) | 1 | Count |
| Fish Sauce | 4 | Tbsp |
| Tamarind Paste (dissolved in warm water) | 2 | Tbsp |
| Palm Sugar (grated) | 2 | Tbsp |
| Soy Sauce | 2 | Tbsp |
| Vegetable Oil | 3 | Tbsp |
| Red Chili Flakes (optional, for heat) | 1 | Tsp |
Instructions
- In a small bowl, mix fish sauce, tamarind paste, palm sugar, and soy sauce to create the Pad Thai sauce.
- Heat vegetable oil in a large wok over medium-high heat. Add minced garlic and stir-fry until fragrant.
- Add sliced chicken breast to the wok and stir-fry until cooked through.
- Push the chicken to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until set.
- Add the soaked rice noodles to the wok and pour the prepared Pad Thai sauce over the noodles. Toss everything together to combine.
- Add bean sprouts and chopped green onions, and stir-fry for another 2-3 minutes until everything is well mixed and heated through.
- Serve the Pad Thai hot, garnished with crushed peanuts, lime wedges, and red chili flakes if desired.
Prep
- Soak rice noodles in warm water for 30 minutes before cooking.
Kitchen equipment
WokGrater