Description
This Chicken Pad Thai recipe delivers bold flavors and a delightful mix of textures with tender chicken, tangy tamarind, and crunchy peanuts. Ready in under 30 minutes, it offers a perfect balance of sweet, savory, and sour, making it ideal for quick weekday dinners or satisfying last-minute cravings.
Ingredients
Scale
Main Ingredients
- 200g flat rice noodles
- 250g tender chicken breast, sliced
- 1 tbsp tamarind paste (natural)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp brown sugar (natural)
- 1/4 cup grape juice
- 2 cloves garlic, minced
- 2 plant-based eggs, beaten
Toppings and Garnishes
- 1/2 cup crushed peanuts
- 1 cup fresh bean sprouts
- 3 green onions, chopped
- 1 fresh lime, cut into wedges
- Chili flakes (optional)
Instructions
- Prepare the Noodles: Soak the rice noodles in warm water for about 10 minutes until they are soft but still slightly firm. Drain and set aside, making sure the noodles do not stick together.
- Cook the Chicken: Heat a splash of oil in a pan over medium-high heat. Add the sliced chicken breast and cook until golden and cooked through, approximately 5-7 minutes. Remove the chicken and set aside.
- Make the Sauce: In a bowl, whisk together the tamarind paste (natural), vegetarian Worcestershire sauce (natural), brown sugar (natural), and grape juice until well combined.
- Sauté Aromatics and Eggs: In the same pan, add minced garlic and cook until fragrant. Push the garlic to one side of the pan, then pour in the beaten plant-based eggs. Stir the eggs gently until just set.
- Combine and Toss: Return the cooked chicken and noodles to the pan. Pour the sauce mixture over everything and toss together over medium heat. Stir-fry until the noodles are tender and the sauce coats every strand evenly.
- Add Fresh Ingredients: Remove the pan from heat and toss in bean sprouts, chopped green onions, and crushed peanuts. Serve immediately with fresh lime wedges and chili flakes on the side.
Notes
- Use room temperature ingredients to help noodles and chicken cook evenly and blend better with the sauce.
- Do not overcook the noodles; keep them slightly firm before stir-frying to avoid mushiness.
- Toast peanuts beforehand to enhance nuttiness and add depth.
- Adjust the sauce balance of tamarind, sweetness, and saltiness according to taste.
- Work quickly when stir-frying to prevent drying out ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 0mg
Keywords: Chicken Pad Thai, Thai noodles, quick dinner, tangy tamarind, plant-based eggs, gluten-free, stir-fry
