It is 6pm and your family is hungry. You want a meal that is fresh and filling. This easy chicken pad thai is the perfect solution for tonight. It is faster than calling for delivery. You can have a hot meal on the table quickly. This recipe brings the bright flavors of Thailand to your home.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It delivers that authentic restaurant flavor in your own kitchen. You will love how simple and fast it comes together. It is perfect for those hectic weeknight dinners. You do not need any fancy equipment to make this. A simple large skillet or wok works just fine.
It is much healthier than greasy takeout options. You get to control the salt and sugar levels. This dish is also very budget-friendly for a large family. It uses pantry staples like sugar and oil. The chicken provides a great source of lean protein. Your kids will love the fun and slippery noodles. It is a meal that makes everyone happy.
Simple Method
The cooking process is very straightforward and fast. You will start by soaking the rice noodles. This ensures they stay tender and firm. While they soak, you can thinly slice your chicken. Whisking the savory sauce takes only a minute. Then, the actual cooking happens in a flash. Everything gets tossed together at the very end. This method keeps the flavors bright and fresh. You will feel like a pro chef tonight.
Ingredients You’ll Need
These ingredients are easy to find at most local grocery stores.
- 8 oz flat rice noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 3 tablespoons palm sugar or brown sugar
- 1 teaspoon chili flakes
- 1 cup fresh bean sprouts
- 1/4 cup roasted peanuts, crushed
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Step-by-Step Directions
- Soak rice noodles in warm water for 20 minutes until flexible but firm, then drain.
- In a small bowl, whisk together tamarind paste, fish sauce, sugar, and chili flakes to create the sauce.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat.
- Add chicken and saute until cooked through, then remove from pan and set aside.
- Add remaining oil and garlic to the wok, sauteing for 30 seconds until fragrant.
- Push garlic to the side, pour in eggs, and scramble until set.
- Add the drained noodles, cooked chicken, and sauce mixture to the wok.
- Toss continuously for 2 to 3 minutes until noodles are tender and coated in sauce.
- Fold in bean sprouts and green onions, cooking for an additional 30 seconds.
- Serve immediately garnished with crushed peanuts, cilantro, and lime wedges.
Best Ways to Enjoy It
Serve this dish while it is steaming hot. Squeeze fresh lime over the top for bright acidity. Add a big crunch with plenty of crushed peanuts. It is a complete meal in one single bowl. You can serve it with a side of steamed broccoli. Your family will definitely ask for seconds. Set the table and enjoy a stress-free dinner tonight.
Storage & Reheating
Store any leftovers in an airtight container quickly. They stay fresh in the fridge for three days. This recipe makes a fantastic work lunch the next day. Reheat the noodles in a skillet for best results. Add a tiny splash of water to keep them moist. Avoid using the microwave if you want the best texture. The flavors often taste even better the next day.
Tips for Best Results
- Do not skip the fresh lime wedges at the end.
- Prep all your ingredients before you turn on the stove.
- Use a very large skillet to avoid crowding the pan.
- Keep the heat high for an authentic stir-fry taste.
- Soak the noodles in warm water, not boiling water.
- Double the sauce if you like your noodles extra saucy.
- Swap the chicken for shrimp for a quick variation.
- Add more chili flakes if you enjoy a spicy kick.
Ways to Switch It Up
- Make it vegetarian by using extra firm tofu.
- Add sliced bell peppers for more color and crunch.
- Use brown rice noodles for a whole grain option.
- Try using almond butter if you have a peanut allergy.
Common Questions
Can I use lime juice instead of tamarind?
You can use lime juice if you are in a pinch. However, tamarind provides the authentic tangy flavor. It is worth finding at the store.
What if I cannot find palm sugar?
Do not worry about finding palm sugar specifically. Brown sugar is an excellent and easy substitute. It provides the same warm sweetness you need.
I hope your family loves this easy chicken pad thai as much as mine does. It is such a joy to cook a fresh meal so quickly. Enjoy your cozy dinner tonight!
— Katie Wood
Ingredients
- 8 oz flat rice noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 2 large eggs , lightly beaten
- 3 cloves garlic , minced
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 3 tablespoons palm sugar or brown sugar
- 1 teaspoon chili flakes
- 1 cup fresh bean sprouts
- 1/4 cup roasted peanuts, crushed
- 2 green onions , sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime , cut into wedges
Instructions
- Soak rice noodles in warm water for 20 minutes until flexible but firm, then drain.
- In a small bowl, whisk together tamarind paste, fish sauce, sugar, and chili flakes to create the sauce.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat.
- Add chicken and saute until cooked through, then remove from pan and set aside.
- Add remaining oil and garlic to the wok, sauteing for 30 seconds until fragrant.
- Push garlic to the side, pour in eggs, and scramble until set.
- Add the drained noodles, cooked chicken, and sauce mixture to the wok.
- Toss continuously for 2 to 3 minutes until noodles are tender and coated in sauce.
- Fold in bean sprouts and green onions, cooking for an additional 30 seconds.
- Serve immediately garnished with crushed peanuts, cilantro, and lime wedges.
