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Chicken Pad Thai
Savor the vibrant flavors of Chicken Pad Thai, a quintessential dish that embodies the essence of Thai street food. This stir-fried noodle dish features tender chicken, colorful vegetables, and a tantalizingly sweet, sour, and spicy sauce that perfectly coats the chewy rice noodles. Originating in the 1930s as part of a campaign to foster Thai nationalism, Pad Thai has become a beloved culinary symbol, enjoyed by locals and visitors alike. Each bite transports you to the bustling markets of Bangkok, where the aromatic scents of garlic, lime, and peanuts fill the air. Perfect for a weeknight dinner or an impressive dish for gatherings, this Chicken Pad Thai is sure to impress and delight your taste buds.
Ingredients
- Rice noodles
- 8 ounces
- Chicken breast
- 1 pound, thinly sliced
- Vegetable oil
- 3 tablespoons
- Garlic
- 3 cloves, minced
- Eggs
- 2, beaten
- Bean sprouts
- 1 cup
- Green onions
- 1/2 cup, sliced
- Peanuts
- 1/4 cup, chopped
- Lime
- 1, cut into wedges
- Red pepper flakes
- 1 teaspoon (adjust for spice preference)
- Brown sugar
- 2 tablespoons
- Tamarind paste
- 2 tablespoons
- Soy sauce
- 3 tablespoons
- Fish sauce
- 1 tablespoon
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes until well combined. Set aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the minced garlic and sliced chicken breast to the pan. Cook for about 5-6 minutes, stirring frequently, until the chicken is no longer pink and cooked through.
- Push the chicken to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the chicken.
- Add the cooked rice noodles to the pan and pour the prepared sauce over the noodles. Toss everything together gently to ensure the noodles are evenly coated with the sauce.
- Fold in the bean sprouts and sliced green onions, cooking for an additional 2-3 minutes, until the bean sprouts are slightly wilted but still crunchy.
- Remove from heat and garnish with chopped peanuts and lime wedges before serving.
- Serve hot and enjoy your authentic Chicken Pad Thai!
Tips
- For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
- Feel free to add other vegetables like bell peppers, carrots, or broccoli for added nutrition and color.
- Adjust the amount of red pepper flakes to suit your spice tolerance.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 450 Fat: 15g Carbs: 50g Protein: 30g Sodium: 800mg Sugar: 5g
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