Weeknight Chicken Pad Thai
Rice noodles, chicken, tofu and egg tossed in a sweet, tangy tamarind sauce, finished with garlic chives, peanuts and plenty of lime.
A takeout favorite you can cook at home in ten minutes once everything is chopped. Chewy rice noodles, chicken, tofu and egg are tossed in a sweet, tangy and savory tamarind sauce, then finished with garlic chives, crushed peanuts and plenty of fresh lime. Set everything out before you start, because it all moves quickly once the pan is hot.
Weeknight Chicken Pad Thai
Rice noodles, chicken, tofu and egg tossed in a sweet, tangy tamarind sauce, finished with garlic chives, peanuts and plenty of lime.
Ingredients
Tick the ingredients as you go
Noodles
Sauce
Stir-fry
To serve
Instructions
- 1
Cover the noodles with plenty of boiling water and soak for 5 minutes. Drain, give them a quick rinse under cold water, and use them within 5 to 10 minutes.
- 2
Stir the sauce ingredients together in a small bowl.
- 3
Heat 2 tablespoons of oil in a large pan over high heat and cook the garlic and onion for 30 seconds.
- 4
Add the chicken and stir-fry for about 1½ minutes, until it's nearly cooked through.
- 5
Push the chicken to one side, pour the egg into the empty space and scramble it, adding a little more oil if the pan looks dry. Then stir the egg through the chicken.
- 6
Add the bean sprouts, tofu and noodles, then pour in the sauce.
- 7
Toss gently for about 1½ minutes, until the noodles have soaked up the sauce.
- 8
Add the garlic chives and half the peanuts, toss briefly and take the pan off the heat.
- 9
Serve straight away, sprinkled with the rest of the peanuts, with lime wedges, chilli (if using) and extra bean sprouts on the side. Squeeze lime over before eating.
Tips & tricks
- Pan: large non-stick pan or well-seasoned skillet.
- Noodles: choose rice sticks about 2-3 mm wide that hold together well when stir-fried; avoid wider ones. Some brands should be soaked in room-temperature tap water for 40 to 45 minutes instead of boiling water, so check the packet. The 125g dry weight swells considerably once soaked.
- Tamarind purée (or paste) is soft and scoopable. If you only have tamarind concentrate, which is much stronger, use about a third of the amount.
- Light soy sauce can replace the fish sauce, with a milder flavor.
- Oyster sauce isn't traditional in pad thai, but it is essential to this everyday version.
- No garlic chives? Use chopped green onion or shallots.
- A well-seasoned wok works in place of a skillet.
- No tamarind? Make the sauce with 1 tablespoon ketchup, 2 tablespoons brown sugar, 2 tablespoons fish sauce, 2 teaspoons oyster sauce, 1 teaspoon dark soy sauce (mainly for color; light or regular soy also works) and 2 tablespoons rice vinegar (or 1 tablespoon white vinegar).
Fresh & Fusion · https://freshandfusion.com/recipes/weeknight-chicken-pad-thai
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