Exquisite Thai Street-Style Chicken Pad Thai is a vibrant and flavorful dish that captures the essence of Thai street food. This beloved recipe combines stir-fried rice noodles with chicken, tossed in a tangy and savory sauce made from tamarind, fish sauce, and palm sugar. The dish is further enhanced with a mix of fresh vegetables and herbs, including bean sprouts, garlic chives, and cilantro, adding a refreshing crunch and aromatic depth. A hallmark of Thai cuisine, Chicken Pad Thai is garnished with crushed peanuts and lime wedges, offering a delightful contrast of textures and flavors. This dish is not only a feast for the senses with its colorful presentation and complex taste profile but also a testament to the rich culinary traditions of Thailand, bringing the bustling streets of Bangkok to your table.
Ingredients:
- 8 oz. ¼” wide rice noodles
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable or peanut oil
- 1 lb. chicken breast, sliced into thin strips then 2” pieces
- 1 red bell pepper, thinly sliced then halved
- 1/3 cup minced shallots
- 1 1/2 cups Matchstick carrots
- 4 garlic cloves, minced
- 2 eggs, beaten
- 3 cups (6 oz.) Bean Sprouts
- 2 green onions, chopped
- 1/2 cup unsalted peanuts, roughly chopped
- 1/4 cup cilantro leaves, chopped
- 1 tablespoon lime juice (optional)
Sauce:
- 1/3 cup packed brown sugar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoon rice vinegar
- 3 tablespoons smooth peanut butter
- 1-1 1/2 tablespoons chili paste like Sambal Oelek
- 3/4 tsp EACH dried basil, ground coriander, ground ginger
- 1/4-1/2 teaspoon pepper
Directions:
- Prepare rice noodles according to package directions, ensuring they are slightly crunchy/al dente. Rinse in cold water, drain, and toss with sesame oil. Set aside.
- In a medium mixing bowl, whisk together all Sauce Ingredients. Set aside.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook for about 1 minute undisturbed, then continue to stir fry until cooked. Transfer to a plate.
- In the same skillet, add bell peppers and shallots; sauté for 1 minute. Add carrots and garlic; sauté for an additional minute.
- Reduce heat to medium, pour beaten eggs over vegetables, and cook, stirring constantly, until scrambled.
- Increase heat to medium-high, add sauce and noodles, tossing until evenly combined. Continue to stir and cook until noodles are al-dente, about 1-2 minutes.
- Stir in chicken, bean sprouts, green onions, and peanuts; heat through.
- Taste and add additional lime juice if desired for more tang and adjust chili sauce to taste. Top with cilantro and serve.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings