Pad Thai with Chicken

Pad Thai is the most popular and well-known Thai dish that you can also prepare at home. Once you make and taste this iconic dish, it will surely become a frequent item on your menu.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Pasta, Rice noodles

  • 300 g Meat, chicken, breasts

  • 3 pods Garlic, fresh

  • 2 piece Shallot

  • 100 g Tofu

  • 2 spoons Oil, plant, sunflower

  • 2 piece Egg, fresh

  • 3 handfuls Lentils, sprouts

  • 0.5 piece Onion, young

  • 1 handful Thyme, raw

  • 0.5 cups Peanuts, roasted in oil, salted

  • pieces Lime, fresh

Sauce

  • 2 spoons Sugar, turbinado

  • 1 spoon Sugar, brown

  • 3 spoons Soy sauce, shoyu

  • 1 spoon Ketchup

  • 3 spoons Juice, lime

  • 2 spoons Water

Steps

  1. Soak the rice noodles in cold water for at least 1 hour until they become soft and white in color.

  2. Prepare the Pad Thai sauce: in a large bowl, mix coconut sugar, brown sugar, soy sauce, ketchup, lime juice, and water.

  3. Prepare the ingredients: cut the chicken into bite-sized pieces and lightly season with salt and pepper. Finely chop the garlic. Chop the shallot and cut the tofu into cubes. Place the garlic, shallot, and tofu in a bowl and mix to combine the flavors. Slice the spring onion and coriander, and chop the unsalted roasted peanuts (you can use a blender).

  4. Once all the ingredients are prepared, start cooking. Heat a large pan or wok well, add oil, and fry the chicken. Once the chicken is cooked, remove it from the pan and set aside. Add more oil to the pan if needed and toss in the tofu with garlic and shallot. Fry well until the shallot dissolves, then add the drained rice noodles and the sauce. Stir-fry while cooking until the noodles soften and absorb the sauce. If they are still firm to the bite, add a tablespoon or two of water. If the noodles are sticking together, add another tablespoon of oil.

  5. Once the noodles are ready, move them to the side of the pan, add a tablespoon of oil, and crack the eggs into the pan. Scramble them with a fork, then place the noodles over the egg mixture and let it cook for 20 seconds to crisp up the bottom. Then mix everything well together.

  6. Return the cooked chicken to the noodles and add the bean sprouts (or cabbage) along with half of the chopped peanuts, spring onion, and coriander. Give it one final good mix and divide the noodles onto 4 plates.

  7. Serve the noodles with peanuts and a slice of lime, and you can sprinkle more spring onion and coriander on top.

Nutrition Information (Per 100g)

  • Calories: 188.22 kcal
  • Fat: 6.23 g
    • Saturated Fat: 1.19 g
  • Carbohydrates: 20.68 g
    • Sugars: 1.58 g
  • Protein: 9.3 g
  • Fiber: 0.2 g

Advice

For a vegetarian version of Pad Thai, prepare it without meat.