Pad Thai
A simple and delicious Pad Thai recipe with chicken, rice noodles, and fresh herbs that can be prepared in 45 minutes. Perfect for a quick and affordable meal.
Nutrition Facts
Per Serving: Calories: 490 kcal, Fat: 22 g, Sodium: 890 mg, Carbohydrate: 51 g, Protein: 25 g
Descriptions
This Pad Thai recipe is a quick and delicious version of the popular Thai dish. The stir-fried rice noodles are combined with tender chicken slices, bean sprouts, eggs, and a savory sauce made with nuoc mam, vinegar, and brown sugar. Finished with crispy fried basil and crunchy peanuts, this dish bursts with flavor and is perfect for a simple weeknight dinner.
Directions
1- Heat a wok or a large frying pan over medium-high heat.
2- Add 1 tablespoon of oil to the pan, then fry the basil leaves for 1 minute until crispy. Remove the basil and drain on paper towels.
3- Add another tablespoon of oil to the pan. Stir-fry the chicken slices with a pinch of salt and paprika for 4–5 minutes until fully cooked.
4- Add the beaten eggs, scrambling them until cooked through. Remove the chicken and eggs from the pan and set aside.
5- In the same pan, heat the remaining tablespoon of oil. Add the minced garlic, vinegar, nuoc mam, and brown sugar, cooking for 2 minutes.
6- Stir in the cooked rice noodles, then add the red chili paste and peanuts. Mix well to coat the noodles in the sauce.
7- Return the cooked chicken and eggs to the pan, along with the bean sprouts. Toss everything together until evenly combined and heated through.
8- Transfer to a serving dish and garnish with the crispy fried basil and fresh lime wedges for extra zest.
Note's
- For a vegetarian option, replace the chicken with tofu and use soy sauce instead of nuoc mam.
- Ensure that the rice noodles are cooked al dente and rinsed under cold water to prevent sticking.
- You can adjust the level of spice by adding more or less red chili paste.
Ingredients
- 2 finely chopped green onions
- 1 teaspoon of red chili paste or harissa
- 2 tablespoons of brown sugar
- 2 tablespoons of white vinegar
- 3 tablespoons of oil
- 250 g (about 9 oz) of rice noodles
- 1 cup of fresh basil leaves
- 3 chicken breast fillets, thinly sliced
- 1 ½ teaspoons of paprika
- 3 beaten eggs
- 3 cloves of minced garlic
- 2 tablespoons of nuoc mam (fish sauce)
- 3 tablespoons of chopped peanuts
- 175 g (about 6 oz) of bean sprouts
- Fresh mint leaves (optional garnish)
