Exquisite Thai Street-Style Chicken Pad Thai


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:

  1. 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.
  2. In a medium mixing bowl, whisk together all Sauce Ingredients. Set aside.
  3. 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.
  4. In the same skillet, add bell peppers and shallots; sauté for 1 minute. Add carrots and garlic; sauté for an additional minute.
  5. Reduce heat to medium, pour beaten eggs over vegetables, and cook, stirring constantly, until scrambled.
  6. 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.
  7. Stir in chicken, bean sprouts, green onions, and peanuts; heat through.
  8. 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