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chicken pad thai recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy chicken pad thai recipe uses a unique smoky gochujang glaze to achieve a rich, street food flavor that elevates standard takeout versions. It combines sweet, sour, salty, and savory notes for a family-friendly weeknight meal.
Ingredients
- 200 g dried flat rice stick noodles (about 5 mm wide)
- 340 g boneless, skinless chicken breast, thinly sliced
- 1 tbsp neutral oil
- 1 tbsp gochujang
- 1 tsp fish sauce
- 0.5 tsp white pepper
- 3 tbsp tamarind paste
- 45 g palm sugar, finely chopped
- 3 tbsp gochujang
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- 60 ml warm water
- 2 tbsp neutral oil
- 2 cloves garlic, minced
- 1 large shallot, sliced
- 100 g firm tofu, pressed and cubed
- 1 large egg, lightly beaten
- 80 g fresh bean sprouts
- 2 tbsp fresh chives, chopped
- 30 g roasted peanuts, crushed
- fresh cilantro leaves
Instructions
- Soak The Noodles: Place dried rice noodles in a large bowl and cover with hot tap water. Soak for 20-30 minutes until pliable but firm in the center. Drain thoroughly.
- Marinate The Chicken: In a medium bowl, combine chicken slices, 1 tablespoon neutral oil, 1 tablespoon gochujang, 1 teaspoon fish sauce, and white pepper. Toss to coat and marinate for at least 15 minutes.
- Prepare The Gochujang Glaze: In a small bowl, whisk together tamarind paste, palm sugar, 3 tablespoons gochujang, 3 tablespoons fish sauce, lime juice, and warm water until the palm sugar dissolves. Set aside.
- Cook The Chicken: Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove from the wok and set aside.
- Fry Aromatics And Tofu: Add 1 more tablespoon neutral oil to the wok. Add minced garlic and sliced shallots, stir-fry for 30 seconds until fragrant. Add tofu cubes and stir-fry for 2-3 minutes until lightly golden.
- Add Noodles And Sauce: Add the drained rice noodles and the prepared glaze to the wok. Toss continuously for 2-4 minutes, allowing the noodles to absorb the sauce and become glossy. If dry, add 1-2 tablespoons warm water.
- Scramble The Egg: Push the noodle mixture to one side of the wok. Pour the lightly beaten egg into the empty space and scramble until just set. Incorporate the scrambled egg into the noodles.
- Combine Finishing Ingredients: Return the cooked chicken to the wok. Add bean sprouts and chives, tossing vigorously for 1-2 minutes until heated through but still crunchy.
- Serve Immediately: Serve hot, garnished generously with crushed roasted peanuts and fresh cilantro leaves.
Notes
To achieve a perfect consistency, be careful not to oversoak the rice noodles initially, as they will finish cooking in the wok. If the noodles appear dry during the final cooking stage, add a splash (1-2 tablespoons) of warm water or broth to loosen them and help the sauce distribute evenly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550 calories
- Sugar: 16 g
- Sodium: 1800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg