Description
Whip up a delicious and easy Chicken Pad Thai at home, just like your favorite takeout! This recipe combines tender chicken, chewy rice noodles, crunchy peanuts, and a savory-sweet tangy sauce for a satisfying meal.
Ingredients
Scale
- 8 ounces dried flat rice noodles
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon sriracha (or to taste)
- 1/4 cup chopped peanuts
- 2 green onions, chopped
- Lime wedges, for serving
Instructions
- Cook rice noodles according to package directions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, fish sauce, and sriracha.
- Pour the sauce over the chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, stirring, until the sauce thickens slightly.
- Add the cooked rice noodles to the skillet and toss to coat evenly with the sauce and chicken.
- Stir in half of the chopped peanuts and green onions.
- Serve immediately, garnished with the remaining peanuts, green onions, and lime wedges.
Notes
- For a vegetarian version, substitute firm tofu for chicken.
- Adjust sriracha for your desired level of spice.
- Tamarind paste can be found at most Asian markets or in the international aisle of your grocery store.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 15g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg