Get ready for a flavor-packed journey with Chicken Pad Thai! This dish is like a taste vacation, bringing the lively streets of Thailand right to your kitchen. It’s not just food – it’s a delicious experience waiting to happen!
I used to pay 15-20 EUR for this dish in restaurants without batting an eye. One day, as I looked at my plate, it struck me: making this seem so straightforward. Why not try making it at home myself?
Background and Origins:
Originating in the heart of Thailand, Pad Thai has a rich history that reflects the country’s diverse culinary influences. Introduced during World War II as a national dish, this noodle-based creation has since become a global sensation, loved for its simplicity and robust taste. Its roots can be traced back to the Chinese influence on Thai cuisine, resulting in the perfect fusion of sweet, sour, salty, and spicy flavors.
Flavors, Textures, and Taste Profile:
What sets Chicken Pad Thai apart is its perfect marriage of flavors and textures. The dish harmoniously blends the savory notes of stir-fried chicken with the chewy satisfaction of rice noodles, while the tanginess of tamarind and lime heightens the overall taste profile. Peanuts add a delightful crunch, and the gentle heat from Thai chilies imparts a subtle kick. The result? A symphony of flavors that dance on your tongue.
I had the noodles with chicken, but it can definitely work with prawns, tofu, or by itself. For the protein option, I used leftover rotisserie chicken to save time.
Although I bought the Pad Thai sauce, it can be done at home easily:
Ingredients (for the sauce only):
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili sauce (adjust to taste)
Steps (for the sauce only):
- In a bowl, combine fish sauce, tamarind paste, soy sauce, brown sugar, and chili sauce.
- Whisk the ingredients together until the sugar dissolves completely, and the sauce is well mixed.
- Taste the sauce and adjust the sweetness, saltiness, or spiciness according to your preference. You can add more brown sugar for sweetness, more fish sauce for saltiness, or more chili sauce for heat.
Here’s what I used for my recipe:
Chicken Pad Thai
Ingredients Â
- Rice noodles
- Leftover rotisserie Chicken (optional)
- 3 Eggs
- 200 gr Beansprouts
- 1 Onion
- 5 Green onions
- 5 cloves Garlic
- 8 tbsp Pad Thai Sauce (you can also make it yourself, recipe available in the blog post)
- 1 tbsp Lemon juice
- 5 tbsp Crushed Peanuts
- 1 tbsp Chili flakes
InstructionsÂ
- Boil water and cook your rice noodles according to the instructions on the packaging.Once cooked, strain and rinse them with cold water to prevent sticking, and then set them aside.
- While the noodles are cooking, chop your onions into small pieces and mince your garlic.
- If you have leftover rotisserie chicken, shred it into small pieces. Alternatively, you can pan-fry chicken breast with a touch of soy sauce until lightly brown and set it aside.
- In a pan, sauté your onions and garlic with a bit of vegetable oil over medium heat for 2 minutes.
- In the same pan, push the onions and garlic to one side. Increase the heat to high, add a bit more vegetable oil to the empty side, and crack three eggs into it.Whisk the eggs for 1-2 minutes until they are separated and fully cooked.Once the eggs are done, reduce the heat to medium.
- When the onions are soft, add the rice noodles to the pan along with the cooked chicken.Mix well and add your Pad Thai sauce.
- After 2 minutes, incorporate green onions, bean sprouts, and chicken into the pan, mixing well.Add a tablespoon of lime juice, chili flakes, and 2 tbsp of crushed peanuts.
- Serve on a large plate, garnish with additional crushed peanuts on top for more crunchiness.Enjoy!
You have 3 Tbs of fish sauce twice in your ingredients for the sauce. Is that on purpose?
Just updated the blog article. Thanks a lot!