Chicken Pad Thai Noodles (Print Version)
# Ingredients:
→ For the Sauce
01 -
1/4 cup fish sauce or soy sauce for a milder option
02 -
3 tablespoons brown sugar or honey
03 -
2 tablespoons rice vinegar or lime juice
04 -
1 tablespoon tamarind paste or extra lime juice
05 -
1 tablespoon peanut butter, optional for a richer taste
06 -
1 teaspoon chili sauce, Sriracha or red pepper flakes, optional
→ For the Pad Thai
07 -
8 ounces rice noodles
08 -
2 tablespoons vegetable oil
09 -
1 pound boneless, skinless chicken breast, thinly sliced
10 -
3 cloves garlic, minced
11 -
2 eggs, lightly beaten
12 -
1 cup bean sprouts
13 -
1/2 cup shredded carrots
14 -
3 green onions, sliced
15 -
1/4 cup chopped peanuts
16 -
1/4 cup fresh cilantro, chopped
17 -
1 lime, cut into wedges
# Instructions:
01 -
Cook rice noodles according to package instructions. Drain and set aside.
02 -
In a small bowl, whisk together fish sauce, brown sugar, rice vinegar, tamarind paste, peanut butter, and chili sauce. Set aside.
03 -
Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add sliced chicken and cook for 4-5 minutes until browned. Remove and set aside.
04 -
In the same pan, add 1 tablespoon oil and sauté garlic for 30 seconds. Push garlic to the side and pour in beaten eggs, scrambling until just cooked.
05 -
Add cooked noodles, chicken, and sauce to the pan, tossing to coat. Stir in bean sprouts, carrots, and green onions. Cook for 2 minutes.
06 -
Remove from heat and garnish with chopped peanuts, cilantro, and lime wedges. Serve hot and enjoy!
# Notes:
01 -
Gluten-Free Option: Use gluten-free soy sauce instead of fish sauce.
02 -
Make It Spicier: Add extra Sriracha or red pepper flakes.
03 -
Vegetarian Version: Swap chicken for tofu or extra veggies.
04 -
Storage: Refrigerate leftovers for up to 3 days. Reheat in a skillet with a splash of water.