Homemade Chicken Pad Thai
by Jay Wadams
The well known and much beloved Thai street food classic is quick and easy to make at home and super satisfying. A perfect blend of salty, sweet, sour and spicy, Chicken Pad Thai comes together in minutes so make sure to have all the ingredients ready to go before you start heating the pan.
Ingredients
- 150 g rice noodles 5mm
for the sauce:
- 3 Tbsp brown sugar
- 3 Tbsp fish sauce
- 3 Tbsp tamarind paste see note
- 2 Tbsp fresh lime juice
- 1 tsp mild chilli flakes
- 1 tsp soy sauce
to cook:
- 3 Tbsp neutral oil
- 2 shallots or 1 small onion diced
- 2 large cloves garlic
- 1 medium red chilli sliced
- 200 g chicken breast thinly sliced
- 2 eggs lightly whisked
- 125 g bean sprouts
- 100 g firm tofu optional
- 3 spring onions see note, cut into thin 3 cm strips
- 50 g peanuts finely chopped
to serve:
- 125 g bean sprouts
- fresh lime sliced
- small bunch coriander leaves only
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- As with all stir fry recipes, once you start cooking, this goes fast! Make sure you have your ingredients prepared and sliced as necessary, and the table set!
- Place rice noodles in a shallow dish, pour over boiling water. Allow to rest for 5 minutes, stirring once or twice, then drain and refresh under cold water.
- Meanwhile, whisk together the sauce ingredients and set aside.
- Heat two tablespoons of the oil in a large frying pan or wok then cook the onion for 2 minutes, until softened but not browned. Add the garlic and fry another 30 seconds. Add the chicken to the pan, and cook for 2 minutes, stirring occasionally.
- Push all of the ingredients to one side of the pan, pour in the remaining oil, then add the eggs to the pan. Scramble gently using a spatula or wooden spoon, then toss through the chicken. Add the bean sprouts, tofu (if using) and noodles to the pan along with the sauce and cook for 2 minutes, stirring occasionally so that everything is coated in the sauce.
- Add the spring onions and half of the peanuts to the pan, stir to combine, then divide between 2 plates and serve immediately, scattered with the extra peanuts and with plenty of extra bean sprouts, fresh lime and coriander.
Notes
If you can’t find tamarind paste, use 2 Tbsp rice vinegar and 1 Tbsp water mixed.
More traditional is garlic chives, but as they are not so easy to come by, spring onion is a suitable substitute.
More traditional is garlic chives, but as they are not so easy to come by, spring onion is a suitable substitute.
Nutrition
Serving: 1grams | Calories: 1174kcal | Carbohydrates: 86g | Protein: 75g | Fat: 62g | Saturated Fat: 12g | Polyunsaturated Fat: 42g | Cholesterol: 322mg | Sodium: 3558mg | Fiber: 10g | Sugar: 36g