Ingredients
Equipment
Method
- Start by placing the noodles in a large bowl. Completely cover them with cold water and soak for 25 to 35 minutes, until they’re slightly pliable. This step is crucial for achieving the perfect noodle texture.
- While the noodles soak, mix the sauce ingredients in a separate bowl. Combine the soy sauce, fish sauce, brown sugar, lime juice, and peanut butter if you’re using it. Set this mixture aside; it’ll add incredible flavor!
- Next, generously salt and pepper the chicken pieces. Set a wok or large deep pan over medium heat and add the peanut oil. Once the oil is hot, sauté the chicken until it’s mostly cooked through, which should take about 3 to 5 minutes.
- Stir in the minced garlic, chopped green onions, and mung bean sprouts. Cook these ingredients together for 1 to 2 minutes, allowing the flavors to meld.
- Push the mixture to the sides of the pan to create a space in the center. Crack the eggs into the pan and scramble them until firm. Once cooked, mix everything together thoroughly.
- Drain the soaked noodles well and add them to the pan along with the sauce mixture. Stir gently to incorporate everything, being careful not to overcook the noodles. This step typically takes about 3 to 5 minutes. If needed, add 2 to 4 tablespoons of water to help the noodles cook through.
- Finally, serve your Chicken Pad Thai warm, topped with peanuts and cilantro. Enjoy the burst of flavors and textures in every bite!
Notes
Leftover Pad Thai can be stored in an airtight container in the fridge for about 2 to 3 days. It makes for an easy lunch the next day!
You can freeze leftovers in a suitable container for 3 to 6 months. Just let them thaw in the fridge overnight before reheating.
Enjoy it cold, or reheat it in the microwave. Just keep an eye on it to avoid overcooking the noodles.
Pair Chicken Pad Thai with a fresh salad or spring rolls for a complete meal.
Feel free to substitute chicken with shrimp or tofu for a different protein option. Enjoy experimenting with flavors!