Pad Thai
Lunch & Dinner

Chicken Pad Thai

Are you a Pad Thai lover like me? It’s always my go-to order when we get takeout, so I had to have a version I could make at home. This easy Chicken Pad Thai is where I landed, and I’m so pleased with the outcome!

If you are into Pad Thai noodles, then making your own Pad Thai sauce from scratch is the next step to add value to your Asian food plate. If you don’t feel that adventures, you can make the sauce using peanut butter. However, I encourage you to give this sauce a try!

The traditional sauce for Pad Thai Sauce is prepared with Tamarind Pulp, Palm Sugar, and Fish Sauce. These ingredients create the basic salty, sour, and sweet flavor combination.

When preparing the sauce, you need to make sure that these 3 tastes are completely balanced out. That means to taste your sauce, and if you feel it’s too sour, add a tiny bit of sugar or fish sauce to balance it out. Repeat the taste test until you are satisfied.

substitutions

chicken if you want to make this dish vegetarian/vegan-friendly, swap the chicken with tofu; fry it separately and add at the very end to make sure it’s crispy, not soggy. You can also make a seafood version with shrimp.
tamarind instead of using tamarind in the sauce, you can use a mix of peanut butter, soy sauce, fish sauce, and lime juice; the ratio I would recommend is 1/4 cup peanut butter, 1/3 cup soy sauce, 3 tbsp fish sauce, 2 tbsp lime juice. You can start with that and adjust it according to your preferences.
veggies you can add as much or as little veggies as you want; also, any kind of veggies you want; however, bell pepper, carrot, and bean sprouts are probably the most common.

Pad Thai

You can double or even triple the sauce and store the leftovers in the fridge. It will stay fresh for weeks. The best way to store it is a glass jar.

looking for more delicious breakfast ideas? here are a few ideas:

 
Delicata Soup & Crispy Chickpeas
Spinach-Kale Lasagna
Baked Chicken & Rice
Sweet & Sour Chicken

Pad Thai

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Pad Thai

ingredients

 3 tbsp olive oil
 ½ lb chicken breast
 1 bell pepper, thinly sliced
 1 carrot, thinly sliced
 1 egg, beaten
 2 garlic cloves
 ½ green onion
 ¼ cup unsalted peanuts
 2 tbsp cilantro
Sauce
 ¼ cup tarmarind paste
  cup fish sauce
  cup palm/brown sugar
 1 tbsp lime juice

directions

1

Prepare rice noodles according to package directions. Rinse noodles in cold water, drain and toss in with 1 tbsp olive oil. Set aside.

2

Add all the sauce ingredients to the pan and heat up. Let the sauce simmer on low heat slowly for a couple of minutes

3

While rice noodles are soaking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.

4

Heat one tablespoon olive oil over in the same skillet and heat over medium-high heat. Add bell peppers and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.

5

Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions, and peanuts, and heat through.

6

Taste and add one additional seasoning as necessary. You can add more Sriracha if you want it spicier. Top with cilantro and serve.

Ingredients

 3 tbsp olive oil
 ½ lb chicken breast
 1 bell pepper, thinly sliced
 1 carrot, thinly sliced
 1 egg, beaten
 2 garlic cloves
 ½ green onion
 ¼ cup unsalted peanuts
 2 tbsp cilantro
Sauce
 ¼ cup tarmarind paste
  cup fish sauce
  cup palm/brown sugar
 1 tbsp lime juice

Directions

1

Prepare rice noodles according to package directions. Rinse noodles in cold water, drain and toss in with 1 tbsp olive oil. Set aside.

2

Add all the sauce ingredients to the pan and heat up. Let the sauce simmer on low heat slowly for a couple of minutes

3

While rice noodles are soaking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.

4

Heat one tablespoon olive oil over in the same skillet and heat over medium-high heat. Add bell peppers and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.

5

Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions, and peanuts, and heat through.

6

Taste and add one additional seasoning as necessary. You can add more Sriracha if you want it spicier. Top with cilantro and serve.

Pad Thai

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