Forget takeout! This Chicken Pad Thai recipe will satisfy all your Thai food cravings, and it’s dangerously easy to make at home!
Pad Thai is easily my favorite Asian dish, and I’ve recently discovered how dangerously easy it is to cook at home. The length of the ingredient list may be a little bit intimidating, but most of the items are things that I usually have on hand. Besides, once the ingredients are chopped, sliced, and measured, the meal comes together very quickly. There’s no need to order takeout when you can easily make some seriously delicious Chicken Pad Thai at home!
Chicken Pad Thai
for the sauce:
1 1/2 T lime juice
1/4 c water
1/4 c soy sauce
1/2 tsp Sambal Oelek (chili sauce)
1/3 c brown sugar
1/8 tsp black pepper
for the noodles:
8 oz Thai rice noodles
2 boneless, skinless chicken breasts
1 tsp cornstarch
3 T soy sauce
2 T vegetable oil
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
2 c fresh bean sprouts
1/4 c chicken broth
1/2 c sliced carrots, for garnish
1/2 c shredded red cabbage, for garnish
1/4 c cilantro leaves, for garnish
1/4 c sliced scallions, for garnish
1/3 c roughly chopped peanuts
lime wedges, for garnish
In a medium bowl, whisk together all sauce ingredients. Set aside.
Boil water in a large pot. Remove pot from heat, add the rice noodles, and cover the pot, allowing the noodles to soak and soften for 8 minutes. Drain the noodles and rinse them with cold water to prevent them from sticking together.
Cut the chicken breasts into thin slices (approx. 1 inch), and place in a medium bowl. In a small bowl, whisk together the cornstarch with the soy sauce. Pour the mixture over the chicken and stir to coat.
Add vegetable oil to a large nonstick sauté pan and heat over medium-high heat. Add the minced garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds. Add the chicken (including liquid) to the pan, and stir frequently until chicken is cooked through. Add chicken broth a little bit at a time to the pan while the chicken is cooking to prevent it from drying out.
Add the noodles to the pan with the chicken and pour in the prepared sauce. Bring the sauce to a boil, and lift and turn the noodles using two flat spatulas to combine all of the ingredients. Continue cooking the noodles for 1 to 2 minutes until the sauce thickens slightly, then add the bean sprouts and cook for 1 more minute.
Transfer the noodles to serving dishes and garnish with the carrots, red cabbage, cilantro, scallions, peanuts, and lime wedges.
Recipe adapted from Just a Taste.