Quick and Easy Chicken Pad Thai Recipe
Chicken Pad Thai has always held a special place in my heart. I remember my first taste of this delectable dish at a quaint Thai restaurant during a busy workweek. The vibrant flavors and delightful textures transported me from my hectic day to a realm of culinary bliss. The experience was so captivating that I knew I had to recreate this dish at home, especially for those busy nights when a quick yet satisfying meal is essential.
Creating this Quick Chicken Pad Thai is like embarking on a delightful adventure. It all starts with the rice noodles, which, after a brief soak in boiling water, become tender and ready to soak up the flavorful sauce. Speaking of the sauce, it’s a harmonious blend of tamarind paste, brown sugar, fish sauce, and oyster sauce, creating the perfect balance of sweet, sour, and savory notes.
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How to Make Quick Chicken Pad Thai
The real magic happens in the pan. Heating oil and sautéing onions and garlic releases an aroma that immediately fills the kitchen with warmth and anticipation. Adding thinly sliced chicken to the sizzling pan, you can almost hear it sigh with satisfaction as it cooks to perfection. The eggs are scrambled next, adding a creamy texture to the dish.
Bean sprouts and tofu are then tossed into the mix, providing a satisfying crunch and a soft, chewy contrast. The soaked noodles and prepared sauce are added, and as you gently toss everything together, you can see the noodles absorbing the rich, tangy sauce, promising a burst of flavor with every bite.
Finally, garlic chives and chopped peanuts are added, bringing a fresh, nutty element to the dish. Served with lime wedges and a sprinkle of ground chili, this Quick Chicken Pad Thai is a symphony of flavors and textures that’s ready in just 30 minutes. It’s perfect for those busy weeknights when you crave something deliciously comforting without spending hours in the kitchen.
This dish is not just a meal; it’s a journey to the heart of Thai cuisine, right in your own kitchen. Whether you’re cooking for yourself or sharing with loved ones, this Quick Chicken Pad Thai is sure to become a favorite, offering a taste of Thailand whenever you need it.
Chef’s Notes – Quick Chicken Pad Thai
- Have all ingredients measured and prepared before you start cooking. Pad Thai comes together quickly once you begin stir-frying.
- Use a large pan or wok and cook over high heat to achieve that signature smoky flavor and texture in your Pad Thai.
- Don’t skip the lime wedges and peanuts at the end—they add brightness and crunch that enhance the overall dish.
- Store leftovers in an airtight container in the refrigerator. Reheat gently in a pan or microwave, adding a splash of water if needed to refresh the noodles.
- This is a perfect pair for Hearty Vegetable Lentil Soup or a Classic Onigiri Recipe
Quick Chicken Pad Thai
Dive into the vibrant flavors of Thailand with this Quick Chicken Pad Thai! This recipe is a game-changer, bringing the authentic taste of your favorite Thai restaurant right to your kitchen. Perfect for weeknight dinners, it's packed with tender chicken, crunchy peanuts, and a tangy tamarind sauce. Ready in just 30 minutes, it's a must-try for any food lover!
4
plates20
minutes10
minutes450
kcal30
minutesKeep the screen of your device on
Ingredients
- Noodles
4 oz dried rice noodles (preferably Chang’s Pad Thai)
- Sauce
1 1/2 tbsp tamarind paste (not concentrate)
3 tbsp packed brown sugar
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
- Stir Fry
2-3 tbsp vegetable oil or canola oil
1/2 medium onion, thinly sliced (yellow or brown)
2 cloves garlic, minced
5 oz chicken breast or thigh, thinly sliced
2 large eggs, lightly beaten
1 1/2 cups fresh bean sprouts
1/2 cup firm tofu, cut into batons (about 1 1/4 inches)
1/4 cup garlic chives, cut into pieces (about 1 1/4 inches)
1/4 cup finely chopped peanuts
- For Serving
Lime wedges (essential)
Ground chili or cayenne pepper (optional)
Extra bean sprouts (optional)
Directions
- Prepare Noodles – Place the rice noodles in a large bowl and cover with boiling water. Let them soak for about 5 minutes until they are tender but still firm. Drain and rinse under cold water to stop the cooking process.
- Make the Sauce – In a small bowl, combine tamarind paste, brown sugar, fish sauce, and oyster sauce. Mix well until the sugar is dissolved.
- Cook Chicken and Eggs – Heat 2 tablespoons of oil in a large nonstick pan over high heat. Add the sliced onion and minced garlic; sauté for about 30 seconds until fragrant. Add the sliced chicken and cook for about 1 1/2 minutes until it is mostly cooked through. Push the chicken to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are just set.
- Combine Ingredients – Add the bean sprouts and tofu to the pan with the chicken and eggs. Toss in the soaked noodles and pour the prepared sauce over everything. Gently toss for about 1 1/2 minutes until the noodles absorb the sauce.
- Finish and Serve – Add the garlic chives and half of the chopped peanuts to the pan. Toss everything together quickly and remove from heat. Serve immediately with lime wedges on the side and a sprinkle of ground chili or cayenne pepper if desired. Garnish with extra bean sprouts and remaining peanuts.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- colander
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 110mg
- Sodium: 900mg
- Potassium: 350mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 12g
- Protein: 20g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 10mg
Classic Onigiri
Cooks in 55 minutesDifficulty: EasyDive into the art of making Classic Onigiri, the beloved Japanese rice balls! This guide will walk you through every step, from seasoning and filling to shaping and wrapping. Perfect for a quick snack or a delightful addition to your bento box. Get ready to impress with these delicious and versatile rice balls!
Hearty Vegetable Lentil Soup
Cooks in 60 minutesDifficulty: EasyDive into this comforting Hearty Vegetable Lentil Soup, a perfect blend for those chilly evenings when you crave warmth and a touch of simplicity. Packed with the goodness of fresh vegetables and Parmesan hints, this soup promises to soothe and satisfy with every spoonful!
FAQs – Quick Chicken Pad Thai
Can I use different noodles for this recipe?
Yes, you can use other types of noodles like wide rice noodles or even traditional Pad Thai noodles if preferred. Adjust cooking times according to package instructions.
What can I substitute for tamarind paste if I can’t find it?
You can substitute tamarind paste with a mixture of equal parts ketchup and rice vinegar for a similar tangy flavor profile.
Is there a vegetarian version of this recipe?
Absolutely! Substitute chicken with tofu or add more vegetables like bell peppers and broccoli. Use soy sauce instead of fish sauce for a vegetarian option.
What should I do if my noodles are sticking together?
Rinse the noodles under cold water after draining to remove excess starch and prevent them from sticking together. Toss them lightly with oil if necessary.
