Description
A delicious and flavorful Pad Thai recipe that is easy to make!
Ingredients
Scale
- 1/2 cup soy sauce
- 1/2 tsp white pepper
- 2 lime (juice & zest)
- 1/4 cup honey (or brown sugar)
- 1 tsp oyster sauce (can sub with fish sauce)
- 2 tsp garlic paste
- 1 tbsp tamarind paste (optional, adds spice)
- 1/2 cup peanut or cashew butter (optional)
- 1 cup chicken broth (optional to thin out sauce)
- 4 tbsp sesame oil (divided)
- 1 lb chicken breast or thighs (cut into bite-sized chunks and pat dry)
- 8 oz rice noodles
- 1 shallot (thinly sliced)
- 3 tsp garlic paste
- 1 tsp ginger paste
- 2 eggs (whisked)
- 14 oz can mung bean sprouts (optional, drained)
- 4 green onions (sliced in one inch pieces, reserve some for garnish)
- 1 red bell pepper (seeded and thinly sliced)
- 1/2 cup crushed peanuts or cashews
- 4 lime wedges
- 2 tbsp fresh cilantro
- 1 pinch red pepper chili flakes (to taste, for spice, optional)
Instructions
- Make the sauce. In a small bowl combine all sauce ingredients, cover, and set aside.
- Make the noodles. Soak your dried rice noodles in very hot water for 10 minutes, until soft. Drain and set aside.
- Stir-fry the chicken. In a large skillet or wok add 2 tablespoons sesame oil and set to medium-high heat. Once hot, add in chicken pieces. Stir to brown all sides. Stir and cook about 7-8 minutes or until internal temps reads 165˚F then remove and set aside.
- Sauté aromatics and vegetables. Heat remaining 2 tablespoon sesame oil in skillet then add garlic, shallot, and ginger. Cook until fragrant, about 2 minutes. Then, add in red bell pepper, cooking another minute.
- Combine. Add in noodles, green onion, mung bean sprouts, and sauce. Gently toss to combine, careful not to break the noodles noodle mixture to one side of the skillet. On the bare side, add eggs and whisk them in the pan. Let thicken for about 1 minute then cover with noodles and cook for one more minute.
- Serve pad Thai hot, topped with crushed peanuts (or cashews), cilantro, and lime wedges.
Notes
- This Pad Thai recipe is customizable; feel free to add other vegetables or proteins as desired.
- For a vegetarian version, omit the chicken and use tofu instead.
- Adjust the amount of chili flakes based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 15g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg