Description
This Pad Thai recipe is a classic Thai dish featuring stir-fried rice noodles with a savory, slightly sweet sauce, tender chicken, tofu, and crunchy peanuts. It’s a delicious and satisfying meal that can be easily made at home!
Ingredients
Noodles:
125 g / 4oz Chang’s Pad Thai dried rice sticks
Sauce:
1 1/2 tbsp tamarind puree, 3 tbsp brown sugar, 2 tbsp fish sauce, 1 1/2 tbsp oyster sauce
Stir-Fry:
2 – 3 tbsp vegetable or canola oil, 1/2 onion (sliced), 2 garlic cloves (finely chopped), 150 g/5oz chicken breast (or thigh, thinly sliced), 2 eggs (lightly whisked), 1 1/2 cups beansprouts, 1/2 cup firm tofu (cut into batons), 1/4 cup garlic chives, 1/4 cup finely chopped peanuts, Lime wedges, Ground chilli or cayenne pepper (optional), More beansprouts
Instructions
- Soak Noodles: Place noodles in a large bowl, pour over boiling water, soak for 5 minutes, drain, and rinse under cold water.
- Mix Sauce: Combine tamarind puree, brown sugar, fish sauce, and oyster sauce in a small bowl.
- Stir-Fry: Heat oil in a pan, cook garlic and onion, add chicken, scramble eggs, then add bean sprouts, tofu, noodles, and Sauce. Toss until absorbed.
- Final Steps: Add garlic chives and peanuts, toss, remove from heat. Serve immediately with lime wedges, peanuts, chilli, and extra beansprouts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Pad Thai, Thai noodles, stir-fry, chicken, tofu, peanuts
