Chicken Pad Thai (Printable Version)
Restaurant-style Thai noodles with chicken, eggs, tofu and peanuts - ready in 25 minutes and bursting with authentic flavors.
# Ingredients:
→ Sauce
01 -
2 tablespoons fish sauce
02 -
2 tablespoons lime juice (from 1 lime)
03 -
1 tablespoon soy sauce
04 -
½ tablespoon sriracha sauce
05 -
1 tablespoon brown sugar
→ Pad Thai
06 -
200 grams dry rice stick noodles (large size) or vermicelli noodles (about 8 ounces)
07 -
2 tablespoons vegetable oil
08 -
1 boneless, skinless chicken thigh, diced into small pieces
09 -
4 cloves fresh garlic, minced
10 -
2 eggs
11 -
½ cup firm tofu, diced
12 -
1 cup chives, cut into 2-inch long pieces
13 -
2 cups bean sprouts
14 -
¼ cup peanuts, chopped
# Steps:
01 -
Combine fish sauce, lime juice, soy sauce, sriracha, and brown sugar in a small bowl and stir to combine.
02 -
Soak dry noodles in water for 10 minutes until soft.
03 -
Preheat oil in a large pan over medium-high heat (about 2 minutes). Add chicken and garlic and cook for 3 minutes.
04 -
Add noodles into the pan and stir continuously for 1 minute.
05 -
Shift noodles to one side of the pan to create space. Crack the eggs into the space and cook until thickened with no visible liquid parts, then combine with the noodles.
06 -
Add prepared sauce and stir continuously to combine.
07 -
Turn heat to low and add tofu, chives, and bean sprouts. Stir for 1 minute.
08 -
Sprinkle with chopped peanuts and serve immediately.
# Notes:
01 -
Prep your ingredients before cooking to ensure a smooth process.
02 -
Continuously stir throughout cooking for even heat distribution.
03 -
Do not overcook the noodles; they should remain firm and not mushy.
04 -
Serve hot, as cold noodles can lose texture and flavor.