Welcome to my kitchen! Today, I’m excited to share my personal twist on a classic dish: Easy Chicken Pad Thai. While this recipe may stray from the traditional roots, it captures the essence of this beloved Thai favorite in a wonderfully simple way. With just three ingredients for the sauce, you can whip up a delicious meal that’s quick and satisfying. Perfect for busy weeknights or when you’re craving something flavorful without the fuss. Let’s dive into this easy and delightful culinary adventure!
Instructions
Begin by gathering all your ingredients
Soak the rice noodles in warm water for about 30 minutes, or until they are soft but still slightly firm to the bite. Drain and set aside.
While the noodles are soaking, heat a non-stick pan over medium heat and add a little oil. Fry the tofu cubes until golden brown on all sides, then set them aside.
While the tofu is cooking, mince the garlic, chop the onion (separating the white parts from the green parts), and finely slice the Thai chili.
In the same pan used for the tofu, add the diced chicken. Fry the chicken until golden brown and cooked through, then set aside with the tofu.
Use a food processor or a meat hammer to crush the peanuts into small pieces. Set aside for garnish.
In a bowl, mix together the sauce ingredients: 8 tablespoons of sugar, 8 tablespoons of vinegar, 4 tablespoons of soy sauce, 4 tablespoons of fish sauce, and 8 tablespoons of water. Set aside.
In the same pan, add the white parts of the chopped onion, sliced chili, and minced garlic. Sauté until fragrant and the onions are translucent.
Push the onion mixture to one side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked, then mix them with the onion and garlic.
Add the soaked rice noodles and the prepared sauce to the pan. Stir well to ensure that the noodles are coated with the sauce. Cook until the noodles are tender and have absorbed the flavors.
Add the fried tofu, cooked chicken, and bean sprouts to the pan. Stir everything together until well combined and heated through.
Finally, add the washed spinach, Thai basil leaves, and the green parts of the green onions. Toss gently until the greens are just wilted.
Serve the Chicken Pad Thai hot, garnished with crushed peanuts. Enjoy your delicious, easy twist on this classic dish!
Easy Chicken Pad Thai
Ingredients
- 500 g rice Noodles
- 250 g chicken
- 250 g tofu
- 2 eggs
- 30g peanuts
- 4 cloves garlic
- 2 green onions
- 1 thai chilli
- 200 g bean sprouts
- 1 bunch thai basil leaves
- 200 g spinach
- 8 tbsp sugar
- 8 tbsp vinegar
- 4 tbsp fish sauce
- 4 tbsp soy sauce
- 8 tbsp water
- 2 tbsp neutral oil (such as vegetable or canola oil)
Instructions
- Gather all ingredients
- Soak the rice noodles in warm water until soft, then drain.
- Fry tofu cubes in a pan over medium heat until golden, then set aside.
- In the same pan, add diced chicken and fry until golden; set aside with tofu.
- Mix sauce ingredients (sugar, vinegar, soy sauce, fish sauce, and water) in a bowl.
- Crush peanuts using a food processor or meat hammer.
- Sauté minced garlic, chopped onion (white parts), and sliced chili in the same pan until fragrant.
- Scramble the eggs in the pan, mixing them with the onion mixture.
- Add soaked noodles and sauce to the pan, cooking until noodles are tender.
- Stir in fried tofu, chicken, and bean sprouts until combined.
- Add spinach, Thai basil, and green onion tops; toss until wilted.
- Serve hot, garnished with crushed peanuts.
Notes
Tips for Success
- Tofu Tip: Make sure to fry the tofu until it’s crispy on all sides. This adds texture and helps the tofu stay firm in the dish, preventing it from becoming too soft.
- Noodle Texture: Don’t soak the noodles for too long; they should be soft but still firm to the bite. Over-soaking can make them mushy, which will affect the texture of your Pad Thai.
- Heat Level: Adjust the amount of Thai chili to your preferred spice level. For a milder dish, omit the chili or reduce the amount used.
- Sauce Balance: The sweet and sour balance is key to Pad Thai. Taste the sauce before adding it to the noodles and adjust the sugar, vinegar, or soy sauce as needed to get your perfect flavor balance.
- Add-ins: Feel free to customize the dish by adding other vegetables like bell peppers or carrots for extra crunch and color.
- Peanuts: If you don’t have peanuts, cashews can also work as a crunchy topping, or you can skip the nuts for a nut-free version.
Why You’ll Love This Dish
- Quick and Easy: This dish is perfect for busy weeknights or when you’re craving something flavorful without spending a lot of time in the kitchen.
- Flavorful and Balanced: The combination of sweet, sour, salty, and savory flavors in the sauce makes this Chicken Pad Thai a deliciously well-rounded meal.
- Customizable: You can easily adjust the spice level, add more vegetables, or swap tofu for shrimp or pork to suit your preferences.
- Comforting and Satisfying: With rice noodles, chicken, tofu, and crunchy peanuts, this dish is a comforting yet light meal that feels indulgent without being too heavy.
- Healthy Twist: By adding fresh spinach and Thai basil, you’re not only adding great flavor but also nutrients, making this Pad Thai a healthier version of the classic.
