Description
Enjoy quick and tasty Pad Thai at home! This flavorful recipe features chicken and vibrant veggies. Try it today for dinner!
Ingredients
Scale
- ¼ cup tamarind paste
- ¼ cup fish sauce
- ⅓ cup brown sugar
- 2 tablespoons soy sauce
- Juice from 1 lime
- ¼ teaspoon red pepper flakes
- 10 ounces rice noodles
- 3 tablespoons vegetable oil (divided)
- 1 pound boneless, skinless chicken breast (thinly sliced)
- 1 cup bean sprouts
- 1 medium carrot (julienned or shredded)
- 4 cloves garlic (minced)
- 3 large eggs (lightly beaten)
- ½ cup roasted peanuts (chopped)
- 3 green onions (sliced into 1-inch pieces)
- lime wedges (for serving)
Instructions
- In a bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes.
- Cook rice noodles according to package instructions; drain and toss with one tablespoon of vegetable oil.
- Heat one tablespoon of oil in a skillet over medium-high heat; sauté chicken until cooked through.
- Add another tablespoon of oil with bean sprouts, carrots, and garlic; sauté for two minutes. Push veggies aside and scramble eggs on the other side until cooked.
- Combine noodles, chicken, sauce mixture, and green onions; toss well to coat.
- Serve hot topped with crushed peanuts and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 520
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg