Chicken Pad thai | Thai stir fried Noodles
Chicken Pad Thai is a delectable and iconic Thai stir-fried noodle dish known for its harmonious fusion of flavors and textures. It features tender strips of chicken, rice noodles, and a medley of fresh ingredients. The magic of Chicken Pad Thai lies in its sweet, savory, and tangy sauce, typically crafted from tamarind, fish sauce, and palm sugar. It's often garnished with an array of crushed peanuts, bean sprouts, and a squeeze of lime, providing a delightful crunch and a burst of freshness.
This dish strikes a perfect balance between the umami-rich chicken, the tender and slightly chewy rice noodles, and the delightful complexity of the sauce. Chicken Pad Thai is a beloved Thai classic that can be customized to suit individual preferences and is widely enjoyed both in Thailand and around the world.
Equipment
- Large nonstick or carbon steel wok
- Mixing bowls (for sauce + toppings)
- Spatula and spoons
Ingredients
- 200 g Flat rice noodles
- 150 g Chicken
- 75 g Onion
- 10 g Garlic
- 50 g Bean sprouts
- 50 ml Sesame oil
- 20 ml Light soy sauce
- 30 ml Dark soy sauce
- 40 g Brown sugar
- 15 ml Oyster sauce
- 50 ml Tamarind paste
- 15 ml Fish sauce
- 50 g Dried red chilies
- 2 g Salt if needed
- 25 g Roasted peanuts
- 2 Lemon wedges for garmish
- 10 g Chives
Instructions
- Prepare the sauce by mixing the tamarind paste, brown sugar, soy sauce, oyster sauce, fish sauce and mix well and keep aside.
- Check the sweet and sour balance and adjust accordingly if its too sweet add more tamarind water or if its too sour add more brown sugar.
- Soak rice noodles in warm (not boiling) water for 25–30 minutes until flexible but not mushy. Drain and set aside.Fun Tip: Don’t over-soak! You’ll finish cooking them in the sauce.
- Heat 1 tbsp oil in a wok or skillet. Add sliced chicken, season lightly with salt, and stir-fry until just cooked through (3–4 mins). Remove and keep warm.
- In a wok or pan, add sesame oil, minced garlic, chopped onions and saute for 2 minutes.
- Add the minced red chilies and chicken strips and stir fry them till 3 minutes.
- Add the prepared sauce and cook in slow flame for 10 minutes until the sauce gets thickened and chicken is cooked.
- Add the blanched rice noodles and stir it nicely and toss it.
- Finally add the bean sprouts and toss it and switch off the flame.
- Add the cooked pad thai in a bowl or plate and garnish by adding roasted peanuts, lemon wedges on the side and chives on top.
Notes
You can marinate chicken in soy sauce before cooking which adds more flavor.
You can add egg if you like it and the main important think is the sauce.
It is basically known as nam phrik sauce and it should be more darker side and balanced between sweet and sour.
Nutrition
Calories: 495kcal | Carbohydrates: 71.2g | Protein: 17.1g | Fat: 16.9g | Saturated Fat: 2.6g | Cholesterol: 29mg | Sodium: 1400mg | Potassium: 491mg | Fiber: 5.7g | Sugar: 22g | Calcium: 52mg | Iron: 2mg