There’s something about the perfect balance of flavors in a plate of Chicken Pad Thai that just feels like a warm hug for your taste buds. Picture this: tender chicken nestled amidst a tangle of rice noodles, all bathed in a tangy, slightly sweet sauce that makes you wonder if happiness could be bottled.
The first time I tried making it at home, I was skeptical—after all, could I really replicate that street food magic? Spoiler alert: it was more than magic—it was a delicious epiphany.
Steps
- Begin by seasoning the chicken pieces with salt and pepper. Cook the chicken in a large wok or pan over medium heat, stirring frequently, for about 6-8 minutes until fully cooked, then transfer it to a bowl.
- In a separate bowl, whisk together all the ingredients for the sauce and set it aside for later use.
- Return to the pan and crack the eggs into it. Allow them to fry for roughly one minute before breaking them up with a spoon, then add the white onions and bean sprouts to the mix.
- Reintroduce the cooked chicken and the prepared sauce into the pan with the eggs and vegetables.
- Add the cooked noodles to the pan, tossing them to ensure they are well-coated in the sauce.
- Incorporate the green onions and cilantro into the dish, stirring everything together. Optionally, garnish with peanuts before serving.
Ingredients
- 8 ounces flat rice noodles (or substitute with fettuccine noodles if necessary), cooked until al dente
- 1 large boneless, skinless chicken breast, pounded to ½ inch thickness and cut into bite-sized pieces
- Salt and pepper, to taste
- 2 eggs
- 1 cup fresh bean sprouts
- ? cup sliced green onions
- ¼ cup sliced white onions
- ? cup cilantro, roughly chopped
- Optional: peanuts
- ¼ cup ketchup
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 teaspoon peanut butter
- Juice of 1 lime
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon soy sauce
Nutritional Values
Calories: 1500 kcal | Carbohydrates: 248 g | Protein: 76 g | Fat: 20 g | Saturated Fat: 4 g | Cholesterol: 472 mg | Sodium: 4576 mg | Potassium: 1676 mg | Fiber: 8 g | Sugar: 48 g | Vitamin A: 1840 IU | Vitamin C: 32 mg | Calcium: 156 mg | Iron: 4 mg
FAQ
- What are the main ingredients in Chicken Pad Thai?
- Chicken Pad Thai is primarily composed of small pieces of chicken, eggs, rice noodles, and a variety of vegetables. These ingredients are mixed with a sweet and savory sauce made from ketchup, fish sauce, sugar, garlic, peanut butter, and lime juice.
- How can I make Chicken Pad Thai healthier?
- By preparing Chicken Pad Thai at home, you can control the amount of oil, sugar, and sodium used, making it a healthier option compared to restaurant versions. Use minimal oil and opt for low-sodium sauces to reduce the overall unhealthy components.
- What does Chicken Pad Thai taste like?
- Chicken Pad Thai offers a mix of flavors, including salty, sweet, sour, and a slightly fermented taste, providing a complex and satisfying flavor profile.
- Can I make Chicken Pad Thai vegetarian?
- Yes, Chicken Pad Thai can easily be made vegetarian by substituting tofu for chicken. This adaptation maintains the dish’s flavor while catering to vegetarian dietary preferences.
- What are some tips for cooking Chicken Pad Thai?
- To ensure the chicken cooks quickly and evenly, cut it into small pieces before cooking. Use a wok for even cooking and to easily mix the ingredients. If flat rice noodles are unavailable, fettuccine pasta can be used as an alternative, but make sure it is cooked al dente to prevent it from becoming chewy.
Tips
- Cut the chicken into small pieces before cooking to ensure faster cooking and evenly distributed flavor throughout the dish.
- Use a wok for more even cooking and to easily accommodate all ingredients, allowing you to serve directly from it.
- Flat rice noodles are ideal for this recipe, but if you’re in a pinch, fettuccine pasta can be used as a substitute. Be sure to cook them al dente to avoid a chewy texture.
- Fish sauce is a crucial ingredient for authentic flavor, so try not to skip or substitute it. Its unique taste is integral to the dish.
Equipment
- Wok – A wok is recommended for even cooking and is ideal for stir-frying the ingredients.
- Large Pan with High Sides – If a wok is not available, a large pan with high sides is a good alternative to prevent ingredients from spilling out.
- Whisk – Useful for mixing the sauce ingredients thoroughly.
- Lime Juicer – To easily extract juice from a lime for the sauce component.
- Garlic Press – For mincing garlic if using fresh garlic cloves instead of pre-minced garlic.
