Pad Thai Chicken Recipe – A faster, easier version of Pad Thai, this yummy recipe will leave you craving more. Included is a simple, but authentic pad thai sauce which is tangy and a little spicy. When it’s all put together, you’ll find there isn’t a noodle dish better than world-famous pad Thai!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: SERVES 2
- 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
- 1 to 1 1/2 cups chopped chicken breast or thigh
- Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
- 4 cloves garlic, minced
- optional: 1-2 fresh red chilies, minced
- 3 cups fresh bean sprouts
- 3 green onions, sliced
- 1/2 cup fresh coriander/cilantro
- 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
- 1/4 cup chicken stock
- vegetable oil for stir-frying, and wedges of lime
- PAD THAI SAUCE:
- 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
- 2 Tbsp. fish sauce, + more to taste
- 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
- 3 Tbsp. brown sugar
- 1/8 tsp. ground white pepper
- Bring a large pot of pot to a boil and dunk in your rice noodles. Turn down the heat to low and keep an eye on them: you will be frying the noodles later, so you don’t want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little “crunchy”. Drain and rinse with cold water to prevent sticking. Set aside.
- Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind – this balance is what makes Pad Thai taste so amazing!
- Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
- Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
- Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle “lift and turn” method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
- Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer “hard” or crunchy, but chewy-sticky wonderful! Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
- Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion, and if desired, serve with Nam Prik Pao Chili Sauce on the side. ENJOY!