Chicken Pad Thai Recipe
Chicken Pad Thai is one of the best ways to eat rice noodles with a lot of vegetables and chicken. Learn to make Thai stir fry rice noodles.
Servings: 2
Calories: 1508kcal
Equipment
Ingredients
- 500 gram flat rice noodles sticks
- 4 tablespoon sesame oil
- 1 tablespoon chopped garlic
- ½ Cup sliced shallots thinly sliced
- 200 gram boneless chicken, cut into thin strips
- 1 eggs
- ½ Cup red bell pepper, cut into thin strips
- Salt to taste
- ½ teaspoon white pepper
- 1 tablespoon brown sugar
Ingredients For Pad Thai Sauce:
- 2 tablespoon tamarind pulp/paste
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon red chilli sauce
Ingredients For Garnishing
- 2 tablespoon roasted and crushed peanuts
- a few lemon wedges
- 2 tablespoon chopped spring onion greens
- 2 tablespoon mung (moong) bean sprouts
- ¼ Cup Thai basil leaves
Instructions
How To Prepare Rice Noodles:
- Place rice noodles in a large flat bowl. Pour boiling water over the noodles. Cover the bowl with a lid. After 5 minutes, open the lid and gently soak the noodles in water and cover the bowl once again. Open the lid exactly after 5 minutes.
- Transfer the softened noodles into a colander. Drain all the liquid. Gently rinse with cold/running water.
How To Make Pad Thai Sauce:
- Combine all the ingredients for the pad thai sauce in a bowl. Whisk nicely until well combined. Set aside.
How To Make Chicken Pad Thai:
- Whisk an egg in a bowl. Keep it next to the cooking station.
- Marinate chicken in 2 tablespoons of pad thai sauce and mix nicely. Set aside for 10 minutes.
- Heat oil in a wok or stir-fry pan. Add chopped garlic and shallots. Stir-fry for 40 – 50 seconds
- Add the marinated chicken, brown sugar, and salt. And stir-fry till the chicken is tender and pale white. This takes 2 to 3 minutes.
- Add vegetables and stir-fry for another 1 minute.
- Shift the chicken and vegetables to one side of the pan. Add whisked egg to the pan and scramble it.
- Add rice noodles, remaining pad thai sauce, mung bean sprouts, and half of the roasted peanuts Gently combine and stir fry the noodles over high heat without breaking them apart. Do not cook for too long.
How To Serve Chicken Pad Thai
- Transfer chicken pad thai to a serving bowl. Sprinkle remaining roasted peanuts, spring onion greens, mung bean sprouts and lemon juice.
- Serve Chicken Pad Thai warm.
Notes
- Do not leave the rice sticks/noodles in hot water for a long time. Approximately 10 - 15 minutes is a good enough time, or keep checking them for doneness.
- Do not toss the noodles vigorously, or else they will break apart.
- For a more intense flavour, chicken can be marinated overnight.
- Chicken Pad Thai is best enjoyed fresh and warm. It may not taste the same after a few hours.
- Always taste the pad thai sauce and add more sugar/sauces/salt accordingly.
- If you do not have flat rice noodles, use any other variety of flat noodles for the dish.
Nutrition
Calories: 1508kcal | Carbohydrates: 245g | Protein: 40g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 146mg | Sodium: 1372mg | Potassium: 1052mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1560IU | Vitamin C: 60mg | Calcium: 141mg | Iron: 5mg