What To Know
- The perfect balance of sweet, sour, and savory flavors, combined with the chewy rice noodles and tender chicken, makes it a truly unique and delicious experience.
- In a large bowl, cover the rice noodles with hot water and let them soak for about 10 minutes, or until they’re soft and pliable.
- A noodle dish made with a thick gravy sauce instead of a tamarind sauce.
If you’ve ever had the pleasure of trying authentic Pad Thai, then you know that it’s a dish that’s hard to forget. The perfect balance of sweet, sour, and savory flavors, combined with the chewy rice noodles and tender chicken, makes it a truly unique and delicious experience. But what if you don’t have a Thai restaurant nearby? Or what if you’re just craving Pad Thai and don’t want to wait for takeout? Well, now you can make your own Chicken Pad Thai at home with this easy-to-follow recipe!
Ingredients
- 8 ounces dried rice noodles
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup tamarind sauce
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 egg, beaten
- Lime wedges, for serving
Instructions
1. Soak the Rice Noodles:
- In a large bowl, cover the rice noodles with hot water and let them soak for about 10 minutes, or until they’re soft and pliable. Drain the noodles and set them aside.
2. Prepare the Chicken:
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken strips and cook until they’re browned and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the Pad Thai Sauce:
- In a small bowl, whisk together the tamarind sauce, fish sauce, brown sugar, and rice vinegar. Set the sauce aside.
4. Cook the Vegetables:
- In the same skillet you cooked the chicken in, add the onion, red bell pepper, and carrots. Cook until the vegetables are tender, about 5 minutes. Add the green onions and cilantro and cook for another minute.
5. Combine the Noodles, Chicken, and Vegetables:
- Add the drained rice noodles, cooked chicken, and vegetables to the skillet. Toss everything together to combine.
6. Add the Pad Thai Sauce:
- Pour the Pad Thai sauce over the noodles, chicken, and vegetables. Toss everything together until the noodles are evenly coated with the sauce.
7. Make the Egg:
- In a small bowl, beat the egg. Heat a little bit of oil in a separate skillet over medium heat. Pour the beaten egg into the skillet and cook until it’s set, about 1 minute. Fold the egg over and cook for another minute.
8. Serve the Pad Thai:
- Divide the Pad Thai among four plates. Top each plate with a portion of the cooked egg, chopped peanuts, and lime wedges. Serve immediately.
Tips for Making the Best Chicken Pad Thai
- Use high-quality ingredients. The better the ingredients, the better your Pad Thai will be.
- Don’t overcook the noodles. They should be soft and chewy, not mushy.
- Use a good quality tamarind sauce. This is the key ingredient in Pad Thai and it gives the dish its characteristic sour flavor.
- Don’t be afraid to adjust the flavors to your liking. If you like it sweeter, add more brown sugar. If you like it spicier, add some chili flakes.
- Serve Pad Thai immediately after it’s made. This is when it’s at its best.
Variations on Chicken Pad Thai
- Vegetarian Pad Thai:
- Omit the chicken and add extra vegetables, such as tofu, mushrooms, and broccoli.
- Shrimp Pad Thai:
- Replace the chicken with shrimp.
- Beef Pad Thai:
- Replace the chicken with beef.
- Pad See Ew:
- A similar dish to Pad Thai, but made with wide rice noodles instead of thin ones.
- Rad Na:
- A noodle dish made with a thick gravy sauce instead of a tamarind sauce.
Storing and Reheating Chicken Pad Thai
- Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply microwave the Pad Thai on high for 1-2 minutes, or until it’s heated through.
- You can also reheat Pad Thai in a skillet over medium heat, stirring frequently.
“Chicken Pad Thai: A Culinary Journey to Thailand’s Streets”
In this blog post, we’ve taken you on a culinary journey to Thailand, exploring the vibrant flavors and aromas of Chicken Pad Thai. From the perfect balance of sweet, sour, and savory to the chewy rice noodles and tender chicken, we’ve covered everything you need to know to make this iconic dish at home. Whether you’re a seasoned cook or a beginner, we hope this recipe inspires you to create your own delicious version of Chicken Pad Thai. So, gather your ingredients, put on your apron, and let’s embark on this culinary adventure together!
Basics You Wanted To Know
Q: Can I use other types of noodles for Pad Thai?
A: Yes, you can use other types of noodles, such as wide rice noodles or ramen noodles. However, the traditional Pad Thai noodles are thin and flat, so they’re the best choice if you want to achieve the authentic flavor and texture of the dish.
Q: What can I substitute for tamarind sauce?
A: If you don’t have tamarind sauce, you can use a combination of lemon juice and fish sauce. Simply mix equal parts of lemon juice and fish sauce and use it in place of the tamarind sauce in the recipe.
Q: How can I make Pad Thai spicier?
A: To make Pad Thai spicier, you can add some chili flakes or Sriracha sauce to the dish. You can also use a spicy tamarind sauce or add some chopped chili peppers to the vegetables.
Q: Can I make Pad Thai ahead of time?
A: Yes, you can make Pad Thai ahead of time. Simply cook the noodles and vegetables according to the recipe and then store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the noodles and vegetables in a skillet over medium heat, stirring frequently, until they’re heated through. Then, add the chicken and cook until it’s warmed through. Finally, add the Pad Thai sauce and toss everything together until the noodles are evenly coated.
