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

Scale

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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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!

Notes

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.