Welcome to this delicious and satisfying journey into making Savory Chicken Pad Thai with Roasted Peanuts! Whether you’re a seasoned cook or just getting started in the kitchen, this recipe will guide you through every step to create an authentic Thai experience right at home. Perfect for a weeknight dinner or when you want to impress your guests with something both flavorful and easy to make. Let’s dive in!
Introduction
If you’ve ever craved a savory and slightly sweet noodle dish that packs a punch of flavor, then Chicken Pad Thai is the recipe for you. Originating from the vibrant street markets of Thailand, this stir-fried noodle dish has captured the hearts of food lovers worldwide. The combination of tender chicken, chewy rice noodles, fresh vegetables, and roasted peanuts makes it an irresistible meal.
The beauty of this dish lies in its balance of flavors—sour, sweet, salty, and spicy—all in one bite. It’s not only delicious but also customizable based on your preferences. You can easily adjust the heat level, swap out protein sources, or add more veggies to make it your own!
Ingredients
To prepare this comforting Savory Chicken Pad Thai, you’ll need:
Chicken:
- 1 lb. chicken, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium tamari (or soy sauce)
Sauce:
- 1/4 cup fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon water
- 2 tablespoons low-sodium tamari (or soy sauce)
- 3 tablespoons lime juice
- 1/3 cup low-sodium chicken broth
- 1 teaspoon sambal oelek
- 1/3 cup brown sugar
- 1 tablespoon oil
Stir-fry:
- 12 ounces flat rice noodles
- 2 tablespoons oil
- 5 cloves garlic, minced
- 1 bunch scallions, sliced (light greens and darks separated)
- 1 cup carrots, julienned
- 3 eggs, lightly beaten
- 1 cup bean sprouts
- 1 tablespoon cornstarch + 1 tablespoon water (made into a slurry)
- 1/2 cup cilantro, chopped
- 1/3 cup roasted peanuts, chopped
- Lime wedges for garnish
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How to Make Chicken Pad Thai
Follow these steps to create your own delicious Chicken Pad Thai with Roasted Peanuts:
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with cornstarch and tamari. Stir well to coat the chicken evenly, then set aside while you prepare the other ingredients.
- Prepare the Sauce: In a large measuring cup, whisk together the fish sauce, tamarind paste, water, tamari, lime juice, chicken broth, sambal oelek, brown sugar, and oil until the brown sugar dissolves completely. Set this aside for later.
- Cook the Noodles: Follow the package instructions for cooking the rice noodles. Once done, drain and rinse with cold water to stop the cooking process. This helps prevent the noodles from becoming mushy.
- Stir-fry the Chicken: Heat 1 tablespoon of oil in a large wok over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant. Next, add the marinated chicken and cook until browned and cooked through, about 3-4 minutes per side. Remove the chicken and set aside.
- Cook the Vegetables and Eggs: Add the light green portion of the scallions and the julienned carrots to the wok. Stir-fry for about 30 seconds. Add the remaining oil and pour in the lightly beaten eggs, scrambling them in the pan until fully cooked, about 1 minute.
- Combine Everything: Return the chicken to the wok, followed by the cooked rice noodles, bean sprouts, and prepared sauce. Toss everything together until the noodles are coated and the dish is well combined.
- Thicken the Sauce: Mix the cornstarch slurry (1 tablespoon cornstarch with 1 tablespoon water) and pour it into the wok. Stir for 1-2 minutes until the sauce thickens and clings to the noodles.
- Garnish and Serve: Serve your Chicken Pad Thai immediately, topped with dark green scallions, fresh cilantro, chopped roasted peanuts, and a squeeze of lime juice. Enjoy!
Helpful Tips
- Balance the Flavors: Taste the sauce before adding it to the noodles and adjust to your liking. You can add more lime juice for tartness, sugar for sweetness, or sambal oelek for extra heat.
- Cook in Batches: If your wok is small, cook the ingredients in batches to avoid overcrowding. This ensures even cooking and prevents the noodles from getting soggy.
Cooking Tips
- High Heat is Key: Stir-frying at high heat helps to create the characteristic smoky flavor of authentic Pad Thai. Just be sure to keep stirring to avoid burning.
- Use a Wok: While you can use a large skillet, a wok is best for this recipe because of its shape, allowing for even cooking and easy tossing of the ingredients.
Serving Suggestions
For a complete meal, pair your Chicken Pad Thai with:
- Fresh Spring Rolls: These light and refreshing rolls complement the bold flavors of the Pad Thai.
- Thai Iced Tea: The creamy sweetness of Thai iced tea is the perfect beverage to balance the spicy and savory notes of the dish.
- Side Salad: A simple cucumber and mint salad can add a fresh and cooling contrast.
Nutritional Information
This Chicken Pad Thai is not only delicious but also provides a balanced mix of nutrients, making it a satisfying option for lunch or dinner.
Nutritional Information (per serving)
- Calories: 450 kcal
- Carbohydrates: 55g
- Protein: 25g
- Fat: 15g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 1150mg
- Potassium: 620mg
- Fiber: 4g
- Sugar: 15g
- Vitamin A: 120% DV
- Vitamin C: 40% DV
- Calcium: 10% DV
- Iron: 15% DV
This dish provides an excellent source of protein and healthy fats while also offering fiber and essential vitamins from the vegetables. The use of lean chicken and fresh ingredients makes it a wholesome option for those looking to maintain a balanced diet.
Storage and Leftovers
Refrigerate: Store any leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more, making it even tastier the next day!
Reheat: To reheat, simply warm the noodles in a skillet over medium heat, adding a splash of water or chicken broth to keep the noodles from drying out. Avoid microwaving, as this can make the noodles too soft.
If you want to transform your leftovers, try adding them to a fresh stir-fry with extra veggies, or even using them as a filling for lettuce wraps.
Frequently Asked Questions (FAQs)
Can I make this recipe vegetarian? Absolutely! To make this dish vegetarian, substitute the chicken with tofu or extra vegetables, and use a vegetarian fish sauce alternative or soy sauce.
What can I use instead of tamarind paste? If tamarind paste is not available, you can substitute it with a mixture of lime juice and brown sugar, though the flavor will be slightly different.
Why do my noodles stick together? Rinsing the noodles in cold water after cooking helps prevent them from sticking. Make sure to toss them in a bit of oil if you’re not adding them to the wok immediately.
Related Recipes
If you enjoyed this recipe, you might want to try these related dishes:
Conclusion
I hope you enjoy making and savoring this Savory Chicken Pad Thai with Roasted Peanuts as much as I do! It’s a flavorful and comforting dish that’s sure to become a favorite in your kitchen. Don’t forget to share your creations and let me know how it turned out. Happy cooking!
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Chicken Pad Thai Recipe – Savory and Easy to Make at Home
Description
Welcome to this delicious and satisfying journey into making Savory Chicken Pad Thai with Roasted Peanuts! Whether you’re a seasoned cook or just getting started in the kitchen, this recipe will guide you through every step to create an authentic Thai experience right at home. Perfect for a weeknight dinner or when you want to impress your guests with something both flavorful and easy to make. Let’s dive in!
Ingredients
Chicken:
- 1 lb. chicken, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium tamari (or soy sauce)
Sauce:
- 1/4 cup fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon water
- 2 tablespoons low-sodium tamari (or soy sauce)
- 3 tablespoons lime juice
- 1/3 cup low-sodium chicken broth
- 1 teaspoon sambal oelek
- 1/3 cup brown sugar
- 1 tablespoon oil
Stir-fry:
- 12 ounces flat rice noodles
- 2 tablespoons oil
- 5 cloves garlic, minced
- 1 bunch scallions, sliced (light greens and darks separated)
- 1 cup carrots, julienned
- 3 eggs, lightly beaten
- 1 cup bean sprouts
- 1 tablespoon cornstarch + 1 tablespoon water (made into a slurry)
- 1/2 cup cilantro, chopped
- 1/3 cup roasted peanuts, chopped
- Lime wedges for garnish
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with cornstarch and tamari. Stir well to coat the chicken evenly, then set aside while you prepare the other ingredients.
- Prepare the Sauce: In a large measuring cup, whisk together the fish sauce, tamarind paste, water, tamari, lime juice, chicken broth, sambal oelek, brown sugar, and oil until the brown sugar dissolves completely. Set this aside for later.
- Cook the Noodles: Follow the package instructions for cooking the rice noodles. Once done, drain and rinse with cold water to stop the cooking process. This helps prevent the noodles from becoming mushy.
- Stir-fry the Chicken: Heat 1 tablespoon of oil in a large wok over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant. Next, add the marinated chicken and cook until browned and cooked through, about 3-4 minutes per side. Remove the chicken and set aside.
- Cook the Vegetables and Eggs: Add the light green portion of the scallions and the julienned carrots to the wok. Stir-fry for about 30 seconds. Add the remaining oil and pour in the lightly beaten eggs, scrambling them in the pan until fully cooked, about 1 minute.
- Combine Everything: Return the chicken to the wok, followed by the cooked rice noodles, bean sprouts, and prepared sauce. Toss everything together until the noodles are coated and the dish is well combined.
- Thicken the Sauce: Mix the cornstarch slurry (1 tablespoon cornstarch with 1 tablespoon water) and pour it into the wok. Stir for 1-2 minutes until the sauce thickens and clings to the noodles.
- Garnish and Serve: Serve your Chicken Pad Thai immediately, topped with dark green scallions, fresh cilantro, chopped roasted peanuts, and a squeeze of lime juice. Enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Balance the Flavors: Taste the sauce before adding it to the noodles and adjust to your liking. You can add more lime juice for tartness, sugar for sweetness, or sambal oelek for extra heat.
- Cook in Batches: If your wok is small, cook the ingredients in batches to avoid overcrowding. This ensures even cooking and prevents the noodles from getting soggy.
