Chicken Pad Thai Recipe. When I say I love Thai food, I really mean that I love Pad Thai, because that is all I’ve ever ordered (I love red curry and sticky rice too, but Pad Thai is number one)! I love, love me some chicken Pad Thai and holla. It’s gluten-free (if you make it right).
I taught myself how to make Pad Thai and chicken after a few too many bad restaurant experiences. While I love almost every bowl of Chicken Pad Thai, I have had some that are too sweet or some that don’t have enough chili sauce or those terrible sinners who put tofu in it!
So… I figured out how to make it white girl style! I have been to Thailand, and I know what authentic Pad Thai tastes like. I made my own version based on the available ingredients I have and how I like to eat it!
30-Minute Easy Chicken Pad Thai Recipe
Ingredients
TO MAKE THE SAUCE:
2 tablespoons brown sugar
2 tablespoons lime juice - (about one whole fresh lime)- 3 tablespoons tamarind sauce - (wheat-free soy)
2 tablespoons sweet chili sauce (sweet chilli sauce in British English)
⅛ teaspoon sriracha sauce - (you can add more later for more heat, if you like)
TO MAKE THE PAD THAI:
2 pieces chicken breast - ground
1 large egg - free-range
8 ounces vermicelli rice noodles - (half of a store-bought pack)
½ cup bean sprouts
½ cup carrots - shredded
2 cloves garlic - minced
¼ cup cilantro (coriander) - finely chopped
¼ cup peanuts - chopped
2 tablespoons olive oil- 1 medium lime - wedges
Instructions
TO MAKE THE SAUCE:
- Combine all the sauce ingredients. Stir well and set aside.
TO MAKE THE PAD THAI:
- In your saucepan (or wok if you want to be authentic, put one tablespoon of olive oil in and heat, then stir in your egg and scramble. Once your egg is scrambled, remove from the pan and save for later. Then, add another tablespoon of oil and fry your chicken with the minced garlic, salt and pepper. The chicken will cook fairly quickly.
- In a separate large sauce pot, bring 3 cups of water to a boil. Once boiling add your Pad Thai noodles. Since I have seen varying instructions on the rice noodle packages, I suggest you follow their instructions. I typically just boil my noodles until they’re tender, but other recipes suggest steeping the noodles. It really doesn’t matter as long as they’re not chewy.
- Back to the pan with the chicken- add your egg back, then add your fully cooked noodles and add your sauce slowly. You don’t want your noodles to be too wet or too dry, so slowly add the sauce so you can gauge how much you really need. I personally would rather my noodles be too wet, because if they’re dry they get really gummy. Then once your sauce is incorporated, add your bean sprouts and carrots.
- Fully incorporate all ingredients and then serve. I like to add some more fresh bean sprouts, cilantro and peanuts to my Pad Thai. I also serve it with a lime in case the spices are too hot. You can serve with chopsticks, but Thai people eat with forks and spoons like us!
