Pad thai
Thai stir fry with chicken
A few years ago, when we were in Thailand, we really discovered authentic Thai cooking for the first time.
One of our favorite dishes from that trip was without a doubt Pad Thai. Whether we had it for lunch or dinner, it tasted amazing every single time. Especially at the small street restaurants and local food stalls. It was impressive how quickly they brought this Thai dish to the table. It truly tastes best straight from the wok.
An explosion of flavor
What makes Pad Thai such a great stir-fry is its simplicity and the wide range of flavors in every bite. On the streets you see them prepare fresh portions in no time, with crisp vegetables, chicken or shrimp, and a flavorful sauce made with fish sauce, tamarind and soy sauce.
All those elements come together in a dish that feels perfectly balanced. Fresh squeezed lime juice and crunchy peanuts finish it off. It took some testing to get the proportions just right, but this recipe is the real, traditional Pad Thai with chicken, just like you would get in Thailand.
Making Pad Thai at home
It took some experimenting in our own kitchen, but we found the right recipe to make Pad Thai at home. For the chicken marinade we use 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 2 finely chopped garlic cloves, and 1 red chili pepper sliced into thin rings.
The key is in the prep. Cut all the vegetables and the chicken ahead of time so you can cook quickly once you start. We like a mix of thinly sliced carrot, bean sprouts, sliced green onions, and thinly sliced green cabbage, but you can switch things up with other vegetables.
Serve and enjoy
Once the noodles, chicken, and vegetables are cooked just right in the wok, it is time to serve. Sprinkle the finely chopped peanuts over the top, add the remaining green onions, and serve with an extra lime wedge on the side. If you like a little more heat, add some extra sliced red chili.
If you have ever been to Thailand, this will take you right back to the beaches or the lively streets of your favorite island. For us, that was Koh Lanta, where we fell for this dish. With this recipe, we bring a little piece of Thailand into our own kitchen, and we are happy to share it with you!
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Pad Thai
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Pad Thai is a delicious Thai stir fry made with rice noodles, vegetables, and chicken. And of course, the signature squeeze of lime!
Ingredients
- 9 oz chicken breast
- 2 cups green thinly sliced green cabbage
- 2 cups bean sprouts
- 1/3 cups peanuts
- 3 1/2 oz dried rice noodles, about 1/4 inch wide
- 2 garlic cloves
- 2 limes
- 2 large eggs
- 1 red chili pepper
- 1 bunch green onions
- 1 carrot
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste, optional
- 1 tablespoon brown sugar
Instructions
- In a large bowl, mix 2 tablespoons soy sauce with 2 tablespoons sesame oil, 2 tablespoons fish sauce, 2 finely chopped garlic cloves, and 1 red chili pepper sliced into thin rings. Cut the chicken breast into small pieces and toss well with the marinade. Set aside for a few minutes.
- Slice the green onions into thin rounds. Cut the carrot into thin matchsticks or grate it coarsely. Rinse and drain the bean sprouts.
- Bring a large pot of water to a boil, remove from the heat, and soak the rice noodles according to the package directions. Loosen them with a fork and rinse under cold water.
- Heat a wok over high heat and stir fry the marinated chicken with the marinade for 3 to 4 minutes, until cooked through and lightly browned.
- Add the carrot and stir fry for 2 minutes. Then add the cabbage, bean sprouts, and half of the sliced green onions. Stir fry for another 1 to 2 minutes.
- Add the juice of 1 lime, 1 tablespoon brown sugar, and 1 tablespoon tamarind paste. Toss everything together well.
- Push the mixture to one side of the wok and crack in the 2 eggs. Increase the heat slightly and stir until you have softly scrambled eggs. Mix them into the rest.
- Finally, add the noodles and toss until everything is evenly combined. Serve right away topped with finely chopped peanuts, the remaining green onions, a lime wedge, and extra sliced red chili to taste.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Frying, Sautéing
- Cuisine: Thai
