Description
A classic Thai dish featuring stir-fried rice noodles with chicken, vegetables, and a tangy sauce.
Ingredients
Scale
- 8 oz rice noodles
- 1 lb chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup crushed peanuts
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 1 tbsp sugar
- 1 lime, cut into wedges
Instructions
- Soak rice noodles in warm water for 30 minutes until soft, then drain.
- In a large wok, heat vegetable oil over medium-high heat.
- Add garlic and stir-fry for 30 seconds until fragrant.
- Add chicken and cook until no longer pink, about 5-7 minutes.
- Push chicken to the side and pour in beaten eggs, scrambling until cooked through.
- Add soaked noodles, fish sauce, tamarind paste, and sugar. Toss to combine.
- Stir in bean sprouts and green onions, cooking for an additional 2 minutes.
- Plate the dish and garnish with crushed peanuts and lime wedges.
Notes
- Adjust sugar and fish sauce to taste.
- For a vegetarian version, substitute chicken with tofu.
- Experiment with adding other vegetables like bell peppers or carrots.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken pad thai, Thai noodles, stir-fried noodles