Description
This Chicken Pad Thai recipe is a vibrant, flavorful dish combining sweet, tangy, and savory notes with fresh veggies, tender chicken, and chewy rice noodles. Ready in under 30 minutes, it’s perfect for a quick, wholesome dinner with bold, authentic flavors that can be customized to your taste.
Ingredients
Scale
Main Ingredients
- 200g rice noodles
- 2 chicken breasts, thinly sliced
- 3 cloves garlic, finely chopped
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar (natural)
- 1 tablespoon peanut butter (natural)
- 100g firm tofu, cubed (optional)
- 2 eggs, lightly beaten
- 3 green onions, sliced
- ½ cup crushed peanuts
- 1 cup bean sprouts
- 1 lime, juiced
- 1 teaspoon natural gelling agent (if needed)
- 2 tablespoons vegetable oil
Instructions
- Prepare the noodles and ingredients: Soak the rice noodles in warm water for about 10 minutes until pliable but not soft. While soaking, finely chop the garlic, thinly slice the chicken, and prepare all other ingredients for quick assembly.
- Cook the chicken: Heat a splash of oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook until golden and fully cooked, about 4-5 minutes. Remove the chicken and set aside.
- Cook the eggs: In the same pan, add a little more oil if needed and scramble the eggs until just cooked, breaking them into small pieces.
- Make the sauce: Mix together apple cider vinegar, brown sugar (natural), peanut butter (natural), vegetarian Worcestershire sauce (natural), and a touch of water until smooth. Adjust sweetness or tanginess to taste.
- Stir-fry and combine: Add garlic to the pan and sauté briefly until fragrant. Toss in drained rice noodles and pour the sauce over them. Stir-fry everything together, ensuring noodles are evenly coated. Return the cooked chicken to the pan and add bean sprouts, green onions, and tofu if using. Stir just until everything is heated through.
- Serve and garnish: Dish out your Chicken Pad Thai onto plates, sprinkle with crushed peanuts and extra green onions, and add a generous squeeze of lime juice on top for freshness.
Notes
- Use a hot pan for quick cooking and slight char on the noodles.
- Do not over-soak noodles to avoid mushy texture.
- Add fresh lime juice at the end for bright, fresh flavor.
- Prepare all ingredients before stir-frying as the process is fast.
- Taste and adjust the sauce balance of sweet and tangy to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Chicken Pad Thai, Thai food, quick dinner, rice noodles, stir-fry, family meal, gluten free
