Quick & Easy Chicken Pad Thai
Delicious chewy rice noodles stir fried in a sweet, tangy, savory sauce with juicy chicken, eggs, tofu and fresh vegetables. This quick and easy chicken pad thai is ready in 30 minutes! It's authentic, restaurant quality and great for the family!
Ingredients
- 4.05 oz dried thin flat rice noodles
- 6.35 oz skinless boneless chicken thighs sliced thinly
- 4.05 oz extra-firm tofu or firm, diced
- 2 large eggs
- 1 cup mung bean sprouts or soy bean sprouts, washed and strained
- ½ cup garlic chives chopped into 2 inch long segments
- ½ shallot diced, or sub with 2 tablespoon red onion
- 2 cloves garlic finely chopped
- 2 tablespoon vegetable oil or any neutral oil
- ¼ teaspoon salt to season chicken
- ¼ to ½ cup water for cooking noodles
- 1 lime wedges, optional garnish
- ¼ cup roasted peanuts crushed, optional garnish
For the Noodle Sauce
- 3 tablespoon palm sugar finely chopped (or sub with brown sugar or coconut sugar)
- 1.5 tablespoon fish sauce
- 2.46 oz tamarind pulp
- ⅓ cup hot boiling water to soak tamarind pulp
Instructions
- First season sliced chicken thighs with salt. Set aside.
- To make tamarind concentrate: submerge tamarind pulp in ⅓ cup or 80 ml hot boiling water and soak for 3 minutes. Let it cool and then with clean hands, squeeze and massage the pulp until it dissolves in the water. Strain as much as the tamarind paste through a fine sieve, discarding the seeds reserving the paste. This is your tamarind paste.
- To make the noodle sauce: In a large non-stick wok on low medium heat, add palm sugar. Caramelize for 2-3 minutes while stirring. Mix tamarind paste with caramelized palm sugar. Then mix in fish sauce. Remove sauce from the pan and set aside in a small bowl.
- Then soak rice noodles in very hot boiling water until limp but firm (about 2-4 minutes) or in warm water for 15 minutes if you have time. Strain immediately. Set aside.
- Next on medium heat, add 2 teaspoon or 10 ml vegetable oil into the same pan and cook sliced chicken. Remove and set aside.
- Then add 2 teaspoon or 10 ml of vegetable oil into the pan. Fry shallots and garlic for 20-30 seconds. Add diced tofu and stir fry for 1-2 minutes.
- Next toss in strained rice noodles with the noodle sauce. Add ¼ cup or 60 ml of water and mix with noodles. Cook for 5-7 minutes and taste noodles to check if they are chewy and soft enough. If not, add another ¼ cup or 60 ml water and cook until noodles to desired texture.
- Then mix in cooked chicken and push everything to the side of the pan. Add remaining oil into the empty space of the pan and add eggs. Scramble them first and then mix in with noodles.
- Next toss in bean sprouts and garlic chives for 20 seconds. Remove off heat.
- Lastly, garnish noodle dish with fresh limes and crushed peanuts. Enjoy!
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Nutrition
Calories: 988kcal | Carbohydrates: 137g | Protein: 46g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 249mg | Sodium: 1730mg | Potassium: 873mg | Fiber: 10g | Sugar: 35g | Vitamin A: 735IU | Vitamin C: 35mg | Calcium: 232mg | Iron: 7mg