Pad Thai Perfection Chicken in 30 Minutes

Pad Thai Perfection: Chicken in 30 Minutes

Ever get a craving so strong it needs immediate attention? Me too! This Chicken Pad Thai Recipe is your answer.

Seriously, forget that takeaway menu. This is Easy Thai Chicken at its finest, right in your kitchen.

Bangkok on a Plate: A Quick Trip

This Thai Pad Thai Recipe brings the streets of Bangkok straight to your table. It's a classic dish. Imagine the perfect balance of sweet, sour, and savoury flavours.

This Quick Pad Thai Recipe tastes like it took hours to make, but shhh, it's our little secret. This dish normally serves four.

Why You'll Love This Pad Thai Recipe Chicken

Honestly, this Pad Thai with Chicken and Peanuts is not just delicious; it's pretty good for you too. It's packed with protein from the chicken, and it will keep you full for hours.

Plus, it's the perfect meal for a busy weeknight. Let's be honest, who doesn't love a 30 Minute Pad Thai wonder? Get ready, because this is about to become your new favourite Homemade Chicken Pad Thai .

We are talking here about the Best Pad Thai .

Let's Get Saucy: The Ingredients You'll Need

So, you're ready to get cooking? Great! Here's what you'll need for this Chicken Pad Thai Stir Fry . Don't worry, most of these ingredients are probably already chilling in your fridge or pantry.

Ingredients & Equipment for Chicken Pad Thai Recipe

Ready to make some magic? Let's talk ingredients. Honestly, the quality makes ALL the difference. Here's what you need to make my Best Pad Thai .

Main Ingredients: No Fuss, Just Flavor

Alright, let's get down to brass tacks.

• Chicken breasts: 1 pound (450g). Get good ones. Check for a pink color and firm texture.
• Wide rice noodles: 8 ounces (225g). Soak 'em until they're pliable. Not mushy!
• Fish sauce: 1/4 cup (60ml). Stinky, I know. But it’s key.
• Tamarind paste: 1/4 cup (60ml). That sour kick we all love.
• Brown sugar: 3 tablespoons (45ml), packed.
• Rice vinegar: 2 tablespoons (30ml).
• Sriracha: 1 tablespoon (15ml). Adjust to your spice level.
• Vegetable oil: 2 tablespoons (30ml). For stir frying everything.
• Garlic: 2 cloves , minced.
• Red onion: 1 small , thinly sliced.
• Eggs: 2 large , lightly beaten.
• Bean sprouts: 1 cup (100g).
• Roasted peanuts: 1/2 cup (50g), chopped.
• Cilantro: 1/4 cup , chopped.
• Green onions: 2 , thinly sliced.
• Lime wedges: For serving, of course.

Seasoning Notes for Easy Thai Chicken

Aromatics are everything. Don't skimp! The fish sauce and tamarind create that tangy Authentic Pad Thai Recipe flavor. If you don’t have tamarind paste, mix lime juice and brown sugar.

It's a decent substitute.

Equipment Needed for a Quick Pad Thai Recipe

Keep it simple. No need for fancy gadgets!

• Wok or large skillet. A must.
• Large bowl. For soaking noodles.
• Small bowl. For the sauce.
• Measuring cups and spoons.
• Cutting board and knife.
• Tongs or spatula.

That’s it! Don’t overthink it. Now, let’s get cooking this Pad Thai Recipe Chicken and make a Homemade Chicken Pad Thai for dinner!.

You'll be eating Thai Pad Thai Recipe in no time. Seriously, this 30 Minute Pad Thai recipe is that quick! Don't forget the Chicken Pad Thai Stir Fry and Pad Thai with Chicken and Peanuts !

Nail That Chicken Pad Thai: It's Easier Than You Think!

Honestly, who doesn't love a good Chicken Pad Thai Recipe ? But, sometimes, the thought of making it at home feels like a faff.

Well, fear not! I’m sharing my foolproof method to creating delicious, restaurant quality Pad Thai with Chicken and Peanuts in your very own kitchen.

This isn't some overly complicated chef recipe, this is real people cooking.

Prep Like a Pro

• Essential mise en place: Chop all your veggies first. It is key for a Quick Pad Thai Recipe . Measure out your sauce ingredients too.
• Time saving organization tips: While the noodles are soaking, get the sauce ready. Multi tasking is your best friend.
• Safety reminders: Watch out for hot oil when cooking! Don't burn yourself, seriously.

Let's Get Cooking: Pad Thai Stir Fry Style!

Here’s how we make Easy Thai Chicken :

1. Marinate the chicken with soy sauce and cornstarch.
2. Soak the rice noodles in hot water for about 10 minutes.
3. Whisk together the fish sauce, tamarind paste, brown sugar, rice vinegar, and sriracha.
4. Cook the chicken in hot oil until it reaches 165° F ( 74° C) . Set aside.
5. Sauté garlic and red onion until fragrant and softened.
6. Scramble the eggs in the wok.
7. Add the noodles, Pad Thai Recipe Chicken , and sauce. Cook until the sauce thickens slightly. Add back your chicken and top with bean sprouts! Enjoy as Homemade Chicken Pad Thai .

Secret Authentic Pad Thai Recipe Tips from My Kitchen!

• Don't overcook the noodles! This is the biggest mistake I see. Soggy noodles are the worst!
• Taste the sauce! Adjust the flavors to your liking. More sriracha for heat. More sugar for sweetness. It is up to you!
• If you want to get ahead, you can chop all the vegetables and make the sauce a day in advance. This makes it even faster to make this 30 Minute Pad Thai on a busy weeknight.

This Thai Pad Thai Recipe is such a game changer, and you’ll find yourself making it all the time, even for guests! And the Best Pad Thai is the one made in your own kitchen, right? Get stuck in and get cooking!

Recipe Notes for Pad Thai Domination

Alright, so you’re about to make my Easy Thai Chicken , eh? Awesome! Before you dive in headfirst, let's chat about a few things to ensure your Chicken Pad Thai Recipe turns out absolutely banging.

Honestly, these are the bits I’ve learned from making it a million times. A few of these Best Pad Thai secrets, if you will.

Serving Suggestions: Level Up Your Presentation

Okay, plating time! For a proper Instagram worthy Homemade Chicken Pad Thai , pile that deliciousness high. A little sprinkle of extra peanuts and a generous squeeze of lime? Essential! I like to serve mine with a side of crispy spring rolls.

Goes down a treat. You know? Or maybe a Thai Iced Tea to wash it all down. Bloody lovely.

Storage Tips: Pad Thai for Later?

So, you've made a huge batch of this amazing Thai Pad Thai Recipe . Fair play. Leftovers can be kept in the fridge for up to 2 days.

Make sure it's in an airtight container, yeah? Reheating? Honestly, the microwave is your friend. Just add a splash of water to keep it moist.

I don't recommend freezing it. The noodles get a bit weird. Nobody wants weird noodles.

Variations: Pad Thai Your Way

Fancy a change? No worries. For a veggie version, swap the chicken for tofu. Easy peasy. Want to spice things up? A little extra sriracha never hurt anyone.

Or, if you're feeling fancy, try adding some prawns instead of chicken for a Pad Thai with Chicken and Peanuts twist.

This Quick Pad Thai Recipe is all about making it your own!

Nutrition Basics: Goodness in a Bowl

Okay, so this Chicken Pad Thai Stir Fry is delicious, but let’s be real. It’s not exactly a salad, is it? Roughly speaking, you're looking at around 550 calories per serving.

It’s got a good whack of protein and carbs, so it's perfect after a workout. A Authentic Pad Thai Recipe is a great energy booster.

So, there you have it. All my tips and tricks to make the perfect Chicken Pad Thai Recipe . Don't be afraid to experiment and have a bit of fun.

Ready to whip up some Pad Thai magic in just 30 Minute Pad Thai ? Go on, you got this!

Frequently Asked Questions

Help! My noodles are sticking together. What am I doing wrong with this Chicken Pad Thai Recipe?

Noodle stickiness is a common Pad Thai woe! The most likely culprit is either overcooked noodles or not enough oil in your wok. Be sure to soak the rice noodles until they're just pliable, not mushy think al dente pasta. Also, ensure you're using a hot wok and enough oil to keep things moving.

If necessary, cook the Pad Thai in batches to avoid overcrowding and steaming the noodles.

Can I make Chicken Pad Thai ahead of time?

While Pad Thai is best enjoyed fresh, you can prep some components in advance. You can chop the vegetables, prepare the sauce, and even cook the chicken ahead of time. However, avoid cooking the noodles until just before serving, as they tend to get sticky when stored.

When reheating leftover Pad Thai, add a splash of water or broth to prevent it from drying out, and try to eat within 2 days!

I can't find tamarind paste! Is there anything else I can use in my Chicken Pad Thai?

Tamarind paste gives Pad Thai that distinctive tangy flavor, but don't fret if you're all out! A mixture of equal parts lime juice and brown sugar makes a reasonable substitute, although the flavor profile will be slightly different.

Some cooks even suggest a dash of Worcestershire sauce for that extra umami kick, but remember it contains anchovies, so not vegetarian friendly!

Is there a way to make this Chicken Pad Thai Recipe vegetarian?

Absolutely! Simply swap the chicken for firm tofu, cut into cubes and stir fried until golden brown. The real trick is to replace the fish sauce, which is essential for that umami flavour. Use soy sauce and add a pinch of seaweed flakes for a "fishy" flavour.

There are also vegetarian fish sauce alternatives on the market now, so keep an eye out for those.

How spicy is this Chicken Pad Thai? Can I make it less or more spicy?

As written, this recipe has a mild level of spice thanks to the tablespoon of sriracha. For a milder Pad Thai, reduce or eliminate the sriracha. If you're a chilli fiend like me, feel free to add more sriracha, some chopped fresh chillies, or a pinch of red pepper flakes.

Remember to taste as you go and adjust to your preferred spice level - after all, it's your kitchen, your rules!

How do I store leftovers of my Chicken Pad Thai?

To store leftover Pad Thai, let it cool completely and then transfer it to an airtight container. Store it in the refrigerator for up to 2 days. When reheating, add a tablespoon or two of water or broth to help loosen the noodles and prevent them from drying out.

Microwaving is the easiest option, but reheating in a pan on the stovetop can also work well.