Seared Chicken Pad Thai

A classic Thai stir-fried noodle dish with succulent seared chicken, eggs, and crisp vegetables, tossed in a sweet and tangy tamarind-based sauce and topped with crunchy peanuts and fresh lime.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Medium
• Cost: $4.80/serving

Dietary

• Gluten-Free
• Dairy-Free
• High-Protein

Tags

• quick
• savory
• spicy
• stir-fry

Ingredients

• 8 ounce flat rice noodles
• 0.25 cup tamarind paste
• 3 tablespoon fish sauce
• 3 tablespoon granulated sugar
• 1 tablespoon sriracha
• 2 tablespoon vegetable oil
• 1 pound chicken breast (boneless, skinless, thinly sliced against the grain)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 eggs (lightly beaten)
• 2 clove garlic (minced)
• 4 ounce baked firm tofu (crumbled or diced small)
• 2 cup fresh bean sprouts
• 0.5 cup scallions (chopped)
• 0.5 cup roasted peanuts (chopped)
• 1 lime (cut into wedges)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Soak flat rice noodles in hot water for 10-15 minutes, or according to package directions, until pliable but still firm. Drain and set aside.
2. In a small bowl, whisk together tamarind paste, fish sauce, granulated sugar, and sriracha (if using) to make the Pad Thai sauce. Set aside.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Season thinly sliced chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the wok and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove chicken from the wok and set aside.
4. Add remaining 1 tablespoon vegetable oil to the wok. Pour in lightly beaten eggs and scramble them, breaking into small pieces. Push eggs to one side of the wok.
5. Add minced garlic and crumbled baked firm tofu (if using) to the empty side of the wok and stir-fry for 1 minute until fragrant. Add drained noodles to the wok.
6. Pour the Pad Thai sauce over the noodles. Using tongs, toss constantly to coat the noodles evenly. Continue to cook for 2-3 minutes, until noodles are tender and sauce has thickened slightly.
7. Add cooked chicken, fresh bean sprouts, and half of the chopped scallions to the wok. Toss gently to combine and cook for 1-2 minutes until bean sprouts are slightly softened.
8. Serve immediately, garnished with chopped roasted peanuts, remaining chopped scallions, fresh cilantro, and lime wedges on the side.

Notes

Proper preparation of rice noodles is key; avoid over-soaking. You can substitute chicken breast with boneless, skinless chicken thighs if preferred.

Nutrition (per serving)

• Calories: 610
• Protein: 42.1 g
• Carbohydrates: 65.5 g
• Fat: 20.3 g
• Fiber: 5.7 g
• Sodium: 1490 mg
• Saturated Fat: 3.2 g
• Sugar: 19.5 g
• Cholesterol: 170 mg