Description
Chicken Pad Thai is a vibrant and flavorful dish that brings the taste of Thailand right into your kitchen. Featuring tender chicken, chewy rice noodles, and a tantalizing tamarind sauce, this recipe is perfect for weeknight dinners or special occasions. With fresh vegetables adding crunch and color, every bite delivers an explosion of taste that will impress family and friends alike. Once you try this easy-to-make Chicken Pad Thai, it’ll quickly become a favorite in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz flat rice noodles
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 2 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- Crushed peanuts and fresh cilantro for garnish
Instructions
- Soak the rice noodles in warm water for 20-30 minutes until soft but firm.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add minced garlic and vegetables; stir-fry for about 3 minutes until vibrant but crisp.
- Whisk together tamarind paste, soy sauce, brown sugar, and a splash of water in a bowl.
- Return chicken to the skillet along with soaked noodles; pour sauce over everything and toss to combine.
- Serve garnished with crushed peanuts and cilantro; drizzle with lime juice if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg