Thai-Inspired Chicken Pad Thai

[bossanime]

Sawasdee, food enthusiasts! Embark on a culinary journey to Thailand with this Thai-Inspired Chicken Pad Thai. This fusion dish features tender rice noodles stir-fried with succulent chicken, crisp vegetables, and a flavorful sauce made with tamarind, fish sauce, and lime juice. Garnish with crushed peanuts, fresh cilantro, and a squeeze of lime for an authentic Thai dining experience. Let's dive in and elevate your dinner table with this delicious fusion creation!

Ingredients:
For the Pad Thai Sauce:

• 1/4 cup tamarind paste
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 teaspoon chili paste (such as sambal oelek)

For the Pad Thai:

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1/4 cup chopped peanuts
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, lime juice, and chili paste to make the Pad Thai sauce. Set aside.
2. Cook rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
3. In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and cook for 1 minute until fragrant.
4. Add thinly sliced chicken to the skillet and stir-fry until cooked through, about 5-7 minutes.
5. Push the chicken to one side of the skillet and pour the lightly beaten eggs into the empty space. Scramble the eggs until cooked, then mix with the chicken.
6. Add cooked rice noodles to the skillet, followed by the Pad Thai sauce. Toss everything together until well coated in the sauce.
7. Stir in bean sprouts, thinly sliced red bell pepper, and chopped green onions. Cook for another 2-3 minutes until the vegetables are tender-crisp.
8. Remove the Pad Thai from heat and garnish with chopped peanuts and fresh cilantro.
9. Serve hot with lime wedges on the side for squeezing over the Pad Thai.
10. Enjoy the bold flavors and vibrant colors of this Thai-inspired Pad Thai, a fusion of sweet, sour, salty, and spicy notes that will transport you to the bustling streets of Bangkok with every bite! Aroi mak mak! (Very delicious!)

With its tender chicken, chewy rice noodles, and flavorful sauce, this Pad Thai is sure to be a hit at your dinner table. Whether you serve it for a special occasion or as a quick and satisfying weeknight meal, this fusion creation is guaranteed to impress your family and friends.

 

[EternalVoyager]

Yummy recipe! Thanks for sharing!

 

[johnlloyd]

I love adding crushed peanuts and bean sprouts for extra texture and crunch. It adds a nice contrast to the tender noodles and juicy chicken. Plus, it looks great as a garnish!

 

[mndynthn12]

Thai-Inspired Chicken Pad Thai? Yes, please! This recipe looks absolutely mouthwatering—I'm craving those bold flavors already. Can't wait to recreate it at home. Thanks for sharing this delicious gem

 

[Idris]

Sawasdee, food enthusiasts! Embark on a culinary journey to Thailand with this Thai-Inspired Chicken Pad Thai. This fusion dish features tender rice noodles stir-fried with succulent chicken, crisp vegetables, and a flavorful sauce made with tamarind, fish sauce, and lime juice. Garnish with crushed peanuts, fresh cilantro, and a squeeze of lime for an authentic Thai dining experience. Let's dive in and elevate your dinner table with this delicious fusion creation!
View attachment 3133
Ingredients:
For the Pad Thai Sauce:

• 1/4 cup tamarind paste
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 teaspoon chili paste (such as sambal oelek)

For the Pad Thai:

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1/4 cup chopped peanuts
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, lime juice, and chili paste to make the Pad Thai sauce. Set aside.
2. Cook rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
3. In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and cook for 1 minute until fragrant.
4. Add thinly sliced chicken to the skillet and stir-fry until cooked through, about 5-7 minutes.
5. Push the chicken to one side of the skillet and pour the lightly beaten eggs into the empty space. Scramble the eggs until cooked, then mix with the chicken.
6. Add cooked rice noodles to the skillet, followed by the Pad Thai sauce. Toss everything together until well coated in the sauce.
7. Stir in bean sprouts, thinly sliced red bell pepper, and chopped green onions. Cook for another 2-3 minutes until the vegetables are tender-crisp.
8. Remove the Pad Thai from heat and garnish with chopped peanuts and fresh cilantro.
9. Serve hot with lime wedges on the side for squeezing over the Pad Thai.
10. Enjoy the bold flavors and vibrant colors of this Thai-inspired Pad Thai, a fusion of sweet, sour, salty, and spicy notes that will transport you to the bustling streets of Bangkok with every bite! Aroi mak mak! (Very delicious!)

With its tender chicken, chewy rice noodles, and flavorful sauce, this Pad Thai is sure to be a hit at your dinner table. Whether you serve it for a special occasion or as a quick and satisfying weeknight meal, this fusion creation is guaranteed to impress your family and friends.

I love Pad Thai! Trying this Thai-inspired version with chicken sounds like a delicious twist. Can't wait to make it for dinner tonight!