Pad Thai (with Chicken or Shrimp)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
Thai
Pad Thai (with Chicken or Shrimp)
Description
This Pad Thai preparation starts with cooking Thai rice noodles per package instructions. The sauce combines brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce for a multifaceted flavor base. Chicken or shrimp is sautéed in oil until cooked through, then set aside.
Vegetables including red bell pepper, matchstick carrots, minced garlic, green onions, and bean sprouts are quickly cooked in the same pan. The eggs are cracked in and scrambled in the center, then everything is combined with chicken, noodles, and sauce, tossed for a final meld of flavors and heat.
The dish finishes topped with chopped peanuts, fresh cilantro, and optional red pepper flakes and sesame seeds to add crunch and herbaceous notes. The texture contrasts between soft noodles and crisp vegetables; the sauce balances sweet, sour, and salty notes characteristic of Pad Thai.
Optional adjustments include doubling sauce for extra moisture, adding peanut butter for creaminess, or substituting napa cabbage for bean sprouts based on availability.
Ingredients
- 10 oz Thai rice noodles
- 1 lb chicken breast peeled and deveined, boneless, skinless, sliced into small strips or 1 lb extra large shrimp
- 2 Tbsp vegetable oil
- 1/4 cup dark brown sugar packed
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1 red bell pepper sliced into thin strips and strips halved
- 1 1/2 cups carrot matchstick cut
- 2 cloves garlic minced
- 5 green onion whites minced, greens sliced into 1-inch pieces
- 2 cups bean sprout
- 3 egg large
- 1/2 cup peanut chopped, unsalted
- 1/3 cup cilantro chopped
- red pepper flakes optional
- sesame seeds optional
Instructions
- Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
- While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
- Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
- Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
- Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
Notes
- If you prefer a saucier dish, double the amount of sauce mixture before adding to ingredients.
- Adding 2 tablespoons of peanut butter to the sauce mixture creates a creamy and peanut-flavored variation.
- Bean sprouts can be omitted or replaced with napa cabbage if not available, adjusting texture accordingly.
User Reviews
Overall Rating
4.9
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