Easy Chicken Pad Thai

$- 8 oz rice noodles - 1 pound chicken breast, thinly sliced - 1 cup bean sprouts - 1 red bell pepper, julienned - 2 green onions, sliced - 2 cloves garlic, minced - 2 eggs, beaten - 2 tablespoons vegetable oil Rice noodles are the heart of this dish. They soak up all the flavors. I love how they turn soft and chewy. Chicken breast adds protein and juicy bites. It cooks quickly, making this dish fast. For crunch and color, I add fresh vegetables like bean sprouts and bell pepper. Green onions give a nice kick in each bite. - 3 tablespoons soy sauce - 2 tablespoons fish sauce - 1 tablespoon brown sugar - Juice of 1 lime These sauces bring the magic to Chicken Pad Thai. Soy sauce gives it depth, while fish sauce adds a savory punch. Brown sugar balances the salty notes with a hint of sweetness. A squeeze of lime at the end brightens the whole dish. It wakes up the flavors and makes it fresh. - ¼ cup roasted peanuts, chopped - Fresh cilantro for garnish Garnishes make the meal look nice and taste better. Chopped peanuts add a crunchy texture and nutty flavor. Fresh cilantro gives a pop of color and a burst of freshness. You can add these or leave them out, but I recommend trying them for extra flair! 1. Begin by cooking the rice noodles. Follow the package instructions for best results. 2. Once cooked, drain the noodles and set them aside. 1. In a large skillet or wok, heat the vegetable oil over medium-high heat. 2. Add the minced garlic and sauté for about 30 seconds until it smells great. 3. Next, add the sliced chicken breast. Cook it until it turns brown, which takes about 5 to 7 minutes. 4. Once the chicken is cooked, take it out of the skillet and set it aside. 5. In the same skillet, pour in the beaten eggs. Scramble them until just set, then remove them and set aside with the chicken. 1. Now, add the cooked rice noodles to the skillet. 2. Stir in the soy sauce, fish sauce, and brown sugar. Toss the noodles well to mix and heat them through for about 2 to 3 minutes. 3. Add the cooked chicken, scrambled eggs, bean sprouts, red bell pepper, and green onions to the noodles. 4. Toss everything together for another 2 minutes until well mixed and heated. 5. Squeeze lime juice over the top and give it a final toss. Adjust seasoning if needed, and serve hot. Enjoy your meal! - Best method for perfect noodles: Start by boiling water in a pot. Add the rice noodles and cook them according to the package directions. Once they are tender, drain them and rinse with cold water. This stops cooking and keeps them from getting mushy. - Tips for chicken doneness: When cooking the chicken, ensure it turns golden brown. Use a meat thermometer if you want to be precise. The chicken should reach 165°F. Cut into a piece to check that it is no longer pink inside. - Ideal accompaniments: Serve your Chicken Pad Thai with lime wedges, extra peanuts, and fresh cilantro. These add fresh taste and crunch. You might also like to serve it with a side of spring rolls or a light salad. - How to enhance flavors: For more flavor, add a dash of chili flakes or sriracha. A sprinkle of sugar can balance the saltiness. Fresh herbs like basil or mint also brighten the dish. - What to do if noodles become sticky: If your noodles stick together, toss them with a little oil after cooking. This helps separate them. Make sure to keep stirring them in the skillet to prevent sticking. - Adjusting flavors if too salty: If your dish is too salty, add a bit of sugar or lime juice. This helps balance the flavors. You can also add more veggies or noodles to dilute the saltiness. {{image_2}} You can make a tasty vegetarian version of Chicken Pad Thai by using tofu instead of chicken. Tofu is a great protein source and soaks up flavors well. Here’s how to adjust the recipe: - Replace chicken with 1 pound of firm tofu, cut into cubes. - Cook the tofu in the skillet until golden brown, just like the chicken. - Keep the rest of the ingredients the same. This way, you still get a filling meal without meat. If you're looking to make your Pad Thai gluten-free, choose tamari sauce instead of regular soy sauce. Tamari has a similar taste but is free from gluten. For low-carb adaptations, consider using zucchini noodles or shirataki noodles instead of rice noodles. These options cut down on carbs while still offering a fun texture. You can change up the flavor of Pad Thai with different veggies. Try adding carrots, snap peas, or broccoli for extra crunch. You can also switch sauces. Instead of fish sauce, use a splash of lime juice and soy sauce for a fresh twist. This will keep the dish light and exciting, and you can mix and match to find your favorite taste! To store leftover Chicken Pad Thai, place it in an airtight container. Make sure to let it cool first. This keeps the noodles and chicken from getting soggy. For best results, eat it within three days. To maintain freshness, store it in the fridge as soon as it cools down. Avoid leaving it out for more than two hours. This helps prevent bacteria growth. Yes, Chicken Pad Thai is freezer-friendly. You can freeze it in a sturdy container or a freezer bag. Just be sure to remove as much air as possible. This prevents freezer burn. To reheat frozen Chicken Pad Thai, let it thaw in the fridge overnight. Then, warm it in a skillet over medium heat. Add a splash of water or soy sauce to keep it moist. Stir often to heat evenly. In the fridge, Chicken Pad Thai lasts about three to four days. If you keep it sealed well, it can stay fresh longer. Signs that the dish has spoiled include a sour smell or visible mold. If it looks or smells off, it's best to throw it out. Always trust your senses when it comes to food safety. Chicken Pad Thai is a popular Thai dish. It features stir-fried rice noodles. The dish has roots in Thailand. It blends flavors of sweet, salty, and sour. Traditional ingredients include peanuts, bean sprouts, and lime. The dish became popular in the 20th century. It is often served as street food or in restaurants. The mix of textures and flavors makes it delightful. Yes, you can use other proteins in Pad Thai. Tofu is a great choice for a vegetarian option. Shrimp or beef can also work well. Just adjust cooking times slightly. Each protein adds its own unique flavor. Feel free to experiment with what you have at home. Making Chicken Pad Thai is quick. Prep takes about 15 minutes. Cooking adds another 15 minutes. In total, you’ll spend about 30 minutes. This makes it an excellent choice for a busy weeknight. You can enjoy a delicious meal in no time! You’ve learned how to make Chicken Pad Thai from scratch. We covered the key ingredients like rice noodles, chicken, and fresh veggies. You know how to sauté and mix flavors perfectly. I shared tips for cooking, serving, and even storing your dish. Remember, you can adjust this recipe to fit your taste, making it vegetarian or gluten-free. Each bite should bring comfort and joy. Now, it’s your turn to cook and create your own version of this classic dish!$

Indulge in the vibrant flavors of Easy Chicken Pad Thai! This quick and delicious recipe is perfect for weeknight dinners, featuring tender chicken, crunchy vegetables, and savory noodles. In just 30 minutes, you’ll create a mouthwatering dish that will impress your family and friends. Ready to bring a taste of Thailand to your kitchen? Click through for the full recipe and make your next meal unforgettable!

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Ingredients

8 oz rice noodles

2 tablespoons vegetable oil

2 cloves garlic, minced

1 pound chicken breast, thinly sliced

2 eggs, beaten

1 cup bean sprouts

1 red bell pepper, julienned

2 green onions, sliced

¼ cup roasted peanuts, chopped

3 tablespoons soy sauce

2 tablespoons fish sauce (or tamari for a vegetarian option)

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro for garnish (optional)

Instructions

Begin by cooking the rice noodles according to package instructions. Once cooked, drain and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the sliced chicken breast to the skillet and cook until browned and fully cooked, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, pour in the beaten eggs and scramble until just set. Remove from the skillet and set aside with the chicken.

Add the cooked rice noodles to the skillet. Stir in the soy sauce, fish sauce, and brown sugar. Toss the noodles to combine and heat through, about 2-3 minutes.

Add the cooked chicken, scrambled eggs, bean sprouts, red bell pepper, and green onions to the noodles. Toss everything together for another 2 minutes until the ingredients are well mixed and heated.

Squeeze lime juice over the top and give it a final toss, adjusting seasoning as needed.

Serve hot, topped with chopped peanuts and garnished with fresh cilantro if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4