Enjoy Thailand’s national dish, Pad Thai, at home with this simple, quick and easy recipe!
Pad Thai is basically a classic stir-fry with rice noodles that requires little time and usually comes together in less than 30 minutes. This common street-food is an easy but fast-moving dish, so be sure to have everything chopped and ready to go before you begin.
Asian cuisine is one of my favorites to eat and to cook. If you know me, you know that I love hot and spicy, the hotter the better. I love the bold herbs and spices along with the sweet and sour aspects of Asian dishes; the way polarizing ingredients are used to interestingly create a satisfying balance of flavors always leaves me satisfied and then craving more in no time.
Traditionally, Pad Thai is made with rice noodles, however, I was out of them and substituted with linguini. It actually made this dish a little heartier because the noodles were a little denser, but the flavors were great and came together really well. Maybe less traditional, but the linguine was a good substitute in my opinion.
Pad Thai is a simply satisfying dish that’s packed with flavor, quick and easy, and the perfect one-pot weeknight meal.
Tips for making Pad Thai at home:
- Rice noodles should be soaked until edible but “al dente.”
- Prepare every component in advance. It’s helpful to line up the ingredient bowls in the order they are added to the pan. Beat your eggs before you start. Mix any saucy components before you start.
- Make sure you’re using a heavy wok or skillet that can take high heat. Also, make sure you’re getting the heat as high as you can so that you can truly stir-fry.
- Work in small batches and don’t overcrowd the pan.
Looking for more Asian recipes? Check out these reader favorites!
Steamed Thai Dumplings (Kanom Jeeb)
Vietnamese Bun Thit Nuong :: Vietnamese Pork Noodle Bowl
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
Easy Chicken Pad Thai
- 1 pound boneless skinless chicken breasts (about 3 to 4), cut into 1-inch cubes
- 5 tablespoons plus 1 teaspoon Asian fish sauce
- 1 cup water
- 2 tablespoons lime juice
- 1 1/2 teaspoons rice wine vinegar
- 3 1/2 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 3/4 pound linguine
- 3 tablespoons cooking oil
- 4 cloves garlic chopped
- 2/3 cup salted peanuts chopped fine
- 2 cups bean sprouts
- 1/2 cup lightly packed cilantro leaves
- In a medium bowl, combine the fish sauce, water, 1½ tablespoons lime juice, vinegar, sugar, salt, and cayenne; set aside.
- In a pot of boiling, salted water, cook linguine until al-dente, about 12 minutes. Drain, rinse with cool water, and set aside.
- Meanwhile, in a wok or large frying pan, heat 1 tablespoon oil over medium-high heat.
- Add the chicken and cook, stirring often, until just done, 3 to 4 minutes. Remove to a paper-towel lined dish; set aside.
- Put the remaining oil in the pan, add garlic and cook, stirring constantly, for about 30 seconds, do not brown or burn.
- Immediately add the pasta and fish-sauce mixture.
- Cook, stirring constantly, until nearly all the liquid has been absorbed.
- Stir in the cooked chicken.
- Remove from heat. Stir in remaining lime juice, bean sprouts, and half the cilantro.
- Garnish with remaining peanuts and cilantro.
- Serve Immediately.
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