Embark on a culinary journey to Thailand with our Authentic Pad Thai recipe that encapsulates the true essence of this beloved dish. A harmonious blend of sweet, tangy, and savory flavors, this Pad Thai features tender rice noodles, succulent chicken, and an array of vibrant toppings that will transport your taste buds straight to the streets of Bangkok. Join us in recreating the magic of an iconic Thai street food classic right in your own kitchen.
Picture this: A bustling Thai marketplace, the tantalizing aroma of Pad Thai wafting through the air. Recreating this experience at home has become a delightful tradition in our family. The first time we mastered this recipe, it felt like we had unlocked a secret gateway to the heart of Thai cuisine. Now, it’s a regular feature on our dinner table, a reminder of the rich, authentic flavors we fell in love with during our travels.
Why This Authentic Pad Thai:
Unlock the Secrets to Perfect Pad Thai at Home!
- Traditional Flavor Harmony: The combination of fish sauce, tamarind paste, and a touch of sweetness creates the signature balance of flavors that define authentic Pad Thai.
- Textural Delight: From the soft rice noodles to the crunchy peanuts, every bite offers a symphony of textures that elevate the dining experience.
- Versatile Protein: Tender chicken strips add a hearty and satisfying element, making this Pad Thai a complete and satisfying meal.
- Easy Preparation: Despite its restaurant-quality taste, this recipe is surprisingly simple to recreate at home, making it perfect for both novice and experienced cooks.
- Customizable Toppings: Garnish your Pad Thai with bean sprouts, chives, and paprika to add not just flavor but also a visual appeal reminiscent of the vibrant streets of Thailand.
Ingredients:
- 12 ounces dried rice noodles (340 g)
- ½ cup white sugar (100 g)
- ½ cup distilled white vinegar (120 ml)
- ¼ cup fish sauce (60 ml)
- 2 tablespoons tamarind paste (30 g)
- 2 tablespoons vegetable oil, divided (30 ml)
- 2 boneless, skinless chicken breast halves, sliced into thin strips (about 1 lb or 450 g)
- 1 ½ teaspoons garlic, minced
- 4 large eggs, beaten
- 1 ½ tablespoons white sugar (20 g)
- 1 ½ teaspoons salt (7 g)
- 1 cup coarsely ground peanuts (140 g)
- 2 cups bean sprouts (180 g)
- ½ cup chopped fresh chives (about 1 bunch)
- 1 tablespoon paprika, or to taste
- 1 medium lime, cut into wedges
Directions:
- Soak rice noodles in room temperature water for 30 to 60 minutes. Drain.
- In a saucepan over medium heat, whisk together 1/2 cup sugar, vinegar, fish sauce, and tamarind paste. Bring to a simmer, then remove from heat.
- In a skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken until no longer pink (5 to 7 minutes). Remove from heat.
- In a large skillet or wok, heat the remaining 1 tablespoon oil. Add garlic, cook until fragrant (about 1 minute), then stir in beaten eggs. Scramble until nearly cooked through (about 2 minutes).
- Add cooked chicken and drained rice noodles to the skillet; stir until well combined.
- Pour in the tamarind mixture, add 1 1/2 tablespoons sugar and salt; cook until noodles are tender (3 to 5 minutes).
- Stir in peanuts and cook until heated through (1 to 2 minutes). Garnish with bean sprouts, chives, and paprika. Serve with lime wedges.
Notes:
- Customize your Pad Thai with additional toppings like cilantro, lime wedges, or crushed red pepper for an extra kick.
- Adjust sweetness and tanginess to your liking by modifying the sugar and tamarind paste quantities.
- For a vegetarian option, substitute tofu for chicken, and add your favorite veggies.
