Easy Homemade Chicken Pad Thai

Name: Easy Homemade Chicken Pad Thai
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 3/4 pound boneless chicken thighs, or breast, cut into small pieces or strips; 1 1/2 tablespoons soy sauce; 1/3 cup chicken stock; 3 tablespoons rice vinegar, or white vinegar; 1 tablespoon lime juice; 3 to 4 tablespoons brown sugar; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1/8 teaspoon white pepper; 9 ounces pad thai rice noodles; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 1 fresh red or green chile, sliced; 1 thumb-sized piece galangal or ginger, grated; 4 green onions, sliced, divided; 1 large egg; 2 to 3 cups bean sprouts; 1 lime, cut into wedges, garnish; 1/3 cup roasted unsalted peanuts, or cashews, ground or roughly chopped with a knife, garnish; Fish sauce or Thai chili sauce, optional

An accessible chicken pad thai recipe designed for home cooks, bypassing the need for hard-to-find tamarind paste.

⭐ 4 (184 reviews) Prep: 25 minCook: 15 minTotal: 40 minYields: 4 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Thai Asian

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Ingredients

For the Chicken:

3/4 pound boneless chicken thighs, or breast, cut into small pieces or strips
1 1/2 tablespoons soy sauce

For the Sauce:

1/3 cup chicken stock
3 tablespoons rice vinegar, or white vinegar
1 tablespoon lime juice
3 to 4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper

For the Pad Thai:

9 ounces pad thai rice noodles
2 tablespoons vegetable oil
4 cloves garlic, minced
1 fresh red or green chile, sliced
1 thumb-sized piece galangal or ginger, grated
4 green onions, sliced, divided
1 large egg
2 to 3 cups bean sprouts
1 lime, cut into wedges, garnish
1/3 cup roasted unsalted peanuts, or cashews, ground or roughly chopped with a knife, garnish
Fish sauce or Thai chili sauce, optional

Instructions

Start boiling a large pot of water for the noodles.
Toss chicken with soy sauce in a bowl and set aside.
Combine all pad thai sauce ingredients in a cup, stirring until sugar dissolves, then set aside.
Once water boils, add rice noodles, turn off heat, and soak for 6 minutes until soft but still firm.
Drain and rinse the noodles with cold water, then set aside.
Heat a wok or large frying pan over medium-high heat with oil. Add garlic, chile, galangal or ginger, and half of the green onions; stir-fry for 1 minute.
Add the chicken and stir-fry for 3 to 4 minutes until cooked, adding 1-2 tablespoons of pad thai sauce if the pan dries.
Push ingredients to one side, crack an egg into the center, scramble quickly, and then combine with other ingredients.
Add the noodles and 3-4 tablespoons of pad thai sauce. Stir-fry, adding more sauce every 1-2 minutes, until all sauce is absorbed and noodles are chewy/sticky (8-10 minutes). Fold in bean sprouts.
Remove from heat. Taste and add 1-2 tablespoons of fish sauce if desired.
Serve garnished with lime wedges and crushed peanuts, with Thai chili sauce on the side if preferred.

Nutritional Info (per serving)

Calories: 490 kcal

Carbohydrate: 37 g

Cholesterol: 188 mg

Fiber: 5 g

Protein: 33 g

Saturated Fat: 6 g

Sodium: 1676 mg

Sugar: 20 g

Fat: 26 g

Unsaturated Fat: 0 g