Easy Chicken Pad Thai (25 min. Recipe)
Chicken Pad Thai. A delicious, savoury, sweet and sour stir-fried noodle dish that will keep you coming back for more! Made in less than 25 minutes. Perfect for dinner or lunch!
- 240 grams dried thin flat rice noodles soaked in warm water until loosened
- 1 cup garlic chives chopped into 1 inch length
- 2 cups bean sprouts
- 2 cups fried tofu balls sliced in half
- 1 small carrot sliced into matchsticks
- 1 tsp garlic minced
- 2 eggs whisked
- 2 boneless skinless chicken thighs thinly sliced
- 2 tbsp avocado oil
- ¼ cup reserved noodle water
- Garnish: ½ lime
Tamarind Concentrate for Sauce
- 4 tsp tamarind paste
- ½ cup hot boiling water
Soak your noodles in warm water for 5 minutes until loosened. Strain but reserve ¼ cup of noodle water for cooking.
In a bowl, mix tamarind paste with hot boiling water. Strain out and discard the solid bits of the paste, keeping the liquid.
Then add in the other sauce ingredients with your tamarind liquid. Mix until sugar is dissolved.
In a hot wok or pan set over high heat, add avocado oil followed by chicken. Fry on both sides until mostly cooked.
Then add in minced garlic, fried tofu balls, carrots, bean sprouts, and garlic chives and stir fry for 2-3 minutes. Push to one side.
Pour in whisked eggs. Fry until cooked and break it into bite size pieces. Push everything to the side again.
Add in softened noodles, followed by noodle sauce, reserved noodle water and mix all the ingredients together. Serve with fresh bean sprouts and lime. Enjoy!
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Calories: 1857kcal | Carbohydrates: 298g | Protein: 83g | Fat: 38g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 274mg | Sodium: 3222mg | Potassium: 770mg | Fiber: 19g | Sugar: 60g | Vitamin A: 4536IU | Vitamin C: 60mg | Calcium: 533mg | Iron: 16mg