Authentic Pad Thai: A Classic Thai Street Food Favorite

This traditional Pad Thai chicken recipe is full of bold and well-balanced flavors, including sweet and tart sauces, supple rice noodles, and delicious chicken. It’s ideal for busy evenings when you want something easy to make at home, and it’s done in just 30 minutes.

If you enjoy fast restaurant noodles, this Homemade Pad Thai will quickly become your preferred meal.

Why I Love This Recipe

Pad Thai is one of my favorite weekend dishes. It is tasty, easy to make, and has strong, well-balanced flavors. Cleaning up is much easier because everything can be prepared in a single pan.
This recipe is very adaptable, so feel free to try different ingredients. For example, you can use tofu or prawns in place of the chicken, or you can make it entirely vegan.

Ingredient

Here’s a breakdown of everything you’ll need to prepare Pad Thai.

• 1 (12 ounce) package rice noodles
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• ¼ cup vegetable oil
• 4 eggs
• 3 tablespoons white sugar
• 2 tablespoons fish sauce
• 1 tablespoon white wine vinegar
• ⅛ tablespoon crushed red pepper
• 2 cups bean sprouts
• 3 green onions, chopped
• ¼ cup crushed peanuts
• 1 lemon, cut into wedges

Substitutions

• Noodles: If you can’t locate rice noodles, you can substitute soba noodles or zucchini noodles.
• Veggies: You can substitute as many veggies as you wish or have on hand. Good selections include bell peppers, baby corn, and shredded cabbage.
• Oil: If you don’t have vegetable oil, you may alternatively use peanut oil or grapeseed oil as a substitute.

How to Make

Once you understand how easy it is to prepare this Pad Thai, you’ll be making it over and over again! Just follow my instructions for optimum results.

1. Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
2. Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
3. Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
4. Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
5. Stir bean sprouts into wok and cook for 3 minutes.
6. Serve topped with green onions, crushed peanuts, and a wedge of lemon.

The recipe is from: Pad Thai

Cooking Advice

• Use a wok: The optimal option for creating pad Thai is a wok, however not everyone owns one. It enables you fast and evenly toss objects and can endure extreme heat.
• preparing in advance: Before you start cooking, make sure everything is ready to go, including slicing the chicken, chopping the veggies, and stirring the sauce. It’s vital to have everything ready to go because the stir-frying process includes continually adding side dishes at a fast rate!
• Adjust seasonings to taste: Since fish sauce and vinegar vary in flavor intensity, it is recommended that beginners test the sauce before serving.
• Time the veggies: Avoid adding them all at once! To keep them crisp and fresh, cook the denser veggies (carrots and chicken) first, then add the faster-cooking ones (scallions and bean sprouts) last.

Frequently Asked Questions

Is gluten free in Pad Thai?
Rice flour is naturally gluten free, however you should make sure that the white wine vinegar and fish sauce you use are both gluten free.

Is a wok a must?
A frying pan is the first choice, but you may use a large pan or non-stick skillet, which will give adequate results at home.

How can I make the rice noodles less sticky?
You may avoid the rice noodles from sticking together by boiling them and then immediately rinsing them under cold water during the preparation process. If the result is still poor, you can apply a light coating of oil on the rice noodles before frying to prevent them from sticking together.