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This Chicken Pad Thai Recipe is a quicker version than the traditional but still tastes absolutely delicious! Double win!
Today I’m posting a Chicken Pad Thai Recipe that gets you in and out of the kitchen in no time and keeps you off your feet. This Pad Thai is a very quick dinner to cook up that uses a bunch of ingredients you probably already have on hand. Traditional Pad Thai dishes typically call for fish sauce and tamarind juice concentrate. Do you have those in your pantry already? Yeah…me either. So, I subbed them out with more common things to make some seriously flavorful noodles. Not traditional but still amazing and fast enough to make this on a weeknight. Promise 🙂
Pad Thai Recipe Ingredients
Sauce – The sauce is made up of soy sauce, sugar, red wine vinegar, hoisin sauce, grated garlic, Worcestershire sauce, and red pepper flakes.I know it’s a lot but the flavoring is phenomenal.
Mix-Ins – We have carrots, bean sprouts, peanuts, cilantro, and an onion.They all compliment each other with taste and texture. They also add a lot of color to the dish.
Protein –Pad Thai can be made with chicken, shrimp, tofu and/or eggs. For this recipe though I stuck to the chicken and eggs for protein.
Noodles –Rice noodles are used in this recipe. I used noodles from the Thai Kitchen brand.
How to Make Pad Thai
Pad Thai Sauce
First up we’ll make the sauce–in a small bowl, combine some soy sauce, sugar, red wine vinegar, hoisin sauce,
grated garlic, Worcestershire sauce, and red pepper flakes altogether. Microwave for 30-ish seconds until the sugar dissolves. Set this aside. Yup, that’s the sauce. Takes about 2 minutes.
Pad Thai Noodles
Next, we’ll cook up some rice noodles. This was half a package of the Thai Kitchen brand. Cook these for 3-5 minutes, then drain and rinse in cold water. They should be slightly underdone because we’ll be cooking them up a little later. Set these aside.
Mix-Ins
Now, we can get to the main event. Slice up some onion,
1lb.boneless skinless chicken breastscut into bite sized pieces
1cupyellow onionsliced
2large eggs
3/4cupjulienned carrot
3/4cupbean sprouts
For Garnish-
cilantro
peanuts
lime wedges
green onions
US Customary - Metric
Instructions
In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.
Bring a large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.
In a large wok or skillet, heat oil over medium-high heat. Cook chicken and onions together until browned. Move to one side of the pan.
Crack eggs into a small bowl and beat with a fork. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles, and sauce until all coated. You may add in 1/4-1/2 cup water if you think there isn't enough sauce. Cook another 2 minutes to heat veggies through. Serve with cilantro, lime wedges, peanuts, and green onion.
Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It's made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp.
The dish is mixed with a tamarind sauce and served with lime. The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce, it's a treat for tastebuds!
For a smooth consistency that replicates the texture the food came with, adding a tablespoon or two of water to the dish can freshen up your leftovers. Remember, the longer you wait to eat sauced up Pad Thai, the more you risk heating up a soggy, unappealing dish.
It can definitely be a part of a balanced, well-rounded diet. While pad thai includes many nutritious ingredients, its sodium content is considerably high. You can reduce its sodium by requesting the eatery go easy on the sauce and salt-contributing condiments.
Traditional pad thai sauce includes fish sauce, vinegar, sugar and tamarind paste. Tamarind paste is not easily found at a regular grocery stores so I substituted rice vinegar. If you would like to use tamarind paste, substitute about 2 Tablespoons in place of the rice vinegar in this recipe.
Pad Thai is often served with chopped peanuts, bean sprouts, scallions, and sometimes carrots, cilantro and/or a wedge of lime. The sauce is key and is comprised of sugar, fish sauce, rice vinegar, and tamarind.
The name of this establishment refers to the five flavors (ha/ห้า=five, roat/รส=flavors) which are present in a good pad Thai: salty, sweet, sour, spicy, and savory.
When it's sold in restaurants outside Thailand, the noodles are sometimes bright orange – that's because sauces or spices, like paprika, have been used instead of tamarind. Authentic Pad Thai is a light reddish-brown colour.
Cooking rice noodles is not actually hard, but most people misunderstand how they need to be treated.The #1 reason why your rice noodle stir fries are a soggy mess is that you're cooking them before cooking them.
In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until smooth to make a slurry (see note). Whisk the slurry into the tamarind sauce and reduce the heat to low. Simmer, whisking continuously, for 2 minutes. As the cornstarch cooks, it will thicken up the sauce.
Because they are made from rice flour, Pad Thai Noodles are cooked differently than traditional wheat noodles. Instead of boiling, Pad Thai Noodles are soaked in cold or warm water. The soaking process softens the noodles and makes them slippery, while boiling makes them sticky or gummy.
Why is my pad thai so dark and so sour?! You used the wrong tamarind. You probably used "tamarind concentrate" from India, which is entirely different from the one we use in Thailand and is much more concentrated. It can be used but you'll have to dilute it.
Get it with shrimp, chicken, or tofu for lean protein, and extra veggies for fiber and vitamins. Just watch your portion: Pad thai clocks in at 300 to 400 calories a cup. Some restaurants' entrees are three or four times that.
Pad thai is a popular Thai dish that combines stir-fried rice noodles with eggs, tofu, and chicken or another protein. Once you toss all of this delicious food with a sour, sweet, salty sauce, you are guaranteed to enjoy it.
In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili. Traditionally, Gai Yang is served with a dipping sauce. I like making this with chicken thighs because it is such a juicy cut.
What makes Pad Thai the most popular of all Thai dishes could be attributed to taste, ease of preparation, low cost, and high availability as street food. It is a dish that hits all the flavorful notes – sour, sweet, bitter, salty and umami.
A perfectly cooked pad Thai should have a balance of flavors — tangy, sweet, spicy and salty, Trang says. This comes from a blend of tamarind paste, palm sugar, crushed red chili peppers and fish sauce. Traditional pad Thai sauces follow a basic formula of a third each of palm sugar, tamarind paste and fish sauce.
Egg noodles are a versatile ingredient and are commonly used in dishes like lo mein, chow mein and beef and broccoli noodles. Rice noodles are used for dishes like pad Thai, pho, and noodle salad.
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First up we’ll make the sauce–in a small bowl, combine some soy sauce, sugar, red wine vinegar, hoisin sauce,
