Description
This Chicken Pad Thai recipe offers a delicious and vibrant take on the classic Thai street food favorite. Featuring tender chicken breast slices, wide rice noodles, fresh vegetables, and a tangy, savory sauce made with a unique blend of ketchup, fish sauce, and gochujang, this dish balances sweet, sour, and umami flavors perfectly. Ready in just 30 minutes, it’s an ideal dish for a flavorful weeknight dinner.
Ingredients
Scale
Main Ingredients
- 8 ounces wide rice noodles
- 2 chicken breasts, thinly sliced (about 1 lb)
- 2 tablespoons vegetable oil (or another neutral oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, thinly sliced
- 1/2 cup shredded carrot
- 2 large eggs, lightly beaten
- 2 cups fresh or canned bean sprouts
- 4 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
Sauce Ingredients
- 3 tablespoons ketchup
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1 tablespoon peanut butter
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon gochujang
- 2 tablespoons soy sauce
For Garnish
- Additional chopped cilantro
- Roasted peanuts, roughly chopped
- Lime wedges
Instructions
- Cook Noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain them and rinse with cold water to stop the cooking process. Set aside while preparing other ingredients.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir frequently and cook until the chicken is fully cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.
- Sauté Vegetables and Scramble Eggs: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the red bell pepper and shredded carrot for about 2 minutes until they soften slightly. Push the vegetables to one side of the skillet, pour in the beaten eggs, and scramble them until fully cooked. Then stir the eggs together with the vegetables to combine.
- Add Noodles and Chicken: Return the cooked chicken to the skillet. Add the cooked rice noodles, bean sprouts, and sliced green onions. Toss everything well to combine all components evenly.
- Prepare Sauce: In a small bowl, whisk together ketchup, fish sauce, sugar, minced garlic, peanut butter, lime juice, gochujang, and soy sauce until you get a smooth and uniform sauce.
- Combine Sauce and Ingredients: Pour the prepared sauce over the noodle mixture in the skillet. Toss thoroughly to ensure every ingredient is coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld and the dish to heat through evenly.
- Finish and Garnish: Remove the skillet from heat and stir in the chopped cilantro and roughly chopped peanuts to add fresh flavor and crunch. Mix well to distribute evenly.
- Serve: Serve immediately, garnished with additional cilantro, roasted peanuts, and lime wedges on the side for an extra burst of freshness and zest.
Notes
- You can substitute chicken with shrimp or tofu for variation.
- Be sure not to overcook the noodles to maintain the ideal chewy texture.
- If you cannot find gochujang, you may use a mild chili paste or omit it for less heat.
- Adjust the amount of soy sauce and fish sauce to your taste preference for saltiness.
- Use fresh lime juice for the best tangy flavor.
- Peanuts can be toasted for extra depth of flavor before adding.
- For a gluten-free version, ensure the soy sauce and ketchup are gluten-free.
