Introduction
Pad Thai is arguably Thailand’s most famous dish, a vibrant stir-fry that perfectly encapsulates the country’s culinary philosophy. Originating as a quick, accessible street food staple, it features thin rice noodles tossed with a complex sauce, protein (in this case, tender chicken), crushed peanuts, and fresh herbs. The magic lies in the sauce—a delicate balance of tamarind paste, fish sauce, and palm sugar—creating a symphony of sweet, sour, salty, and savory flavors that is utterly addictive. This recipe brings the authentic taste of Bangkok street food right into your kitchen.
Ingredients
- **Noodles:** 200g (7 oz) dried thin rice stick noodles (about 3mm thick)
- **Protein:** 300g (10 oz) boneless, skinless chicken breast, thinly sliced
- **Aromatics & Oil:** 2 tbsp vegetable or peanut oil, 2 cloves garlic, minced, 1 small shallot, thinly sliced
- **Eggs:** 2 large eggs, lightly beaten
- **Vegetables:** 1 cup fresh bean sprouts, 1/2 cup chopped garlic chives or green onions
- **Pad Thai Sauce:** 60ml (4 tbsp) fish sauce, 60ml (4 tbsp) tamarind paste, 50g (1/4 cup) palm sugar (or packed brown sugar)
- **Garnish:** 1/4 cup crushed roasted peanuts, lime wedges, chili flakes (optional)
Step-by-step Preparation
- **Prepare the Noodles and Sauce (30 minutes prep):** Place the rice noodles in a large bowl and cover completely with hot tap water. Let them soak for 30 minutes until pliable but still slightly firm (al dente). Drain immediately and set aside. In a small saucepan, combine the fish sauce, tamarind paste, and palm sugar. Heat gently over low heat, stirring until the sugar is fully dissolved. Remove from heat.
- **Cook the Chicken (3 minutes):** Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the sliced chicken and stir-fry until fully cooked and lightly browned. Remove the chicken from the wok and set aside, reserving the oil.
- **Sauté Aromatics and Eggs (2 minutes):** Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and shallots and stir-fry for 30 seconds until fragrant. Push the aromatics to one side of the wok. Pour the beaten eggs into the empty space and scramble until just set.
- **Combine and Stir-fry (3 minutes):** Add the drained noodles and the Pad Thai sauce mixture to the wok. Increase the heat to high. Using tongs, toss the noodles vigorously and continuously for 2–3 minutes until they are coated in the sauce and have softened further. *Tip: If the noodles stick, add a tablespoon of water or chicken stock.*
- **Finish the Dish:** Return the cooked chicken to the wok. Add the bean sprouts and the chopped chives. Stir-fry quickly for 30 seconds until the sprouts are barely wilted. Do not overcook; the vegetables should retain a crisp texture.
- **Serve:** Immediately transfer the Chicken Pad Thai to serving plates. Garnish generously with crushed peanuts, a wedge of fresh lime squeezed over the top, and chili flakes if desired.
Nutritional Information
A typical serving of Chicken Pad Thai (approximately 1/4 of this recipe) contains around 480–550 calories. It is rich in protein from the chicken and eggs, and provides complex carbohydrates from the rice noodles for sustained energy. The bean sprouts and peanuts offer dietary fiber and healthy fats. While the tamarind provides antioxidants, be mindful of the sodium content due to the fish sauce; enjoying this dish in moderation is recommended.
Storage
Leftover Chicken Pad Thai should be stored in an airtight container in the refrigerator for up to 2–3 days. When reheating, the noodles may absorb much of the sauce and dry out. To restore moisture, reheat the noodles in a skillet over medium heat, adding a splash of water or chicken stock until the noodles are soft again. Avoid freezing, as the texture of the noodles and bean sprouts will degrade significantly.
Conclusion
Serving Chicken Pad Thai fresh and hot is essential for the best experience. The interplay of textures—the chewy noodles, crunchy peanuts, and crisp sprouts—is what makes this dish truly special. Feel free to customize this recipe by substituting the chicken with shrimp, firm tofu, or even adding red chili peppers to the sauce for an extra kick. Enjoy this classic Thai masterpiece!