Easy Chicken Pad Thai
Enjoy a quick and simple twist on the classic Chicken Pad Thai! This recipe features tender rice noodles, succulent chicken, and crispy tofu, all tossed in a flavorful sauce made with just three ingredients. Garnished with crushed peanuts and fresh greens, it’s a delicious meal ready in under 40 minutes!
Ingredients
- 300 g rice Noodles
- 300 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
- 4 tbsp sugar
- 3 tbsp vinegar
- 9 tbsp tamarind paste
- 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, tamarin paste, 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.
Video
Notes
Protein: 36.8g
Carbs: 101.3g
Fats: 17.9g