Description
This easy Chicken Pad Thai recipe combines tender chicken, chewy rice noodles, and fresh vegetables tossed in a tangy natural sauce. Ready in under 30 minutes, it offers a flavorful, nutrient-rich meal perfect for busy weeknights or anytime you want a satisfying dish with authentic textures and vibrant tastes.
Ingredients
Scale
Main Ingredients
- 200g rice noodles
- 300g chicken breast, sliced
- 1 red bell pepper, julienned
- 1 large carrot, grated
- 3 green onions, chopped
- 2 plant-based eggs, beaten
- 1/2 cup roasted peanuts, chopped
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup bean sprouts (optional)
- Lime wedges, for serving
Natural Sauce
- 2 tablespoons tamarind paste (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon palm sugar (natural)
Optional Garnishes and Variations
- Fresh chili slices or chili powder for spice
- Firm tofu or extra vegetables (for vegetarian version)
- Thicker rice noodles or spiralized zucchini
- Shrimp or calamari (for seafood variation)
- Sweet soy sauce (natural) splash
- Chopped cilantro
- Extra crushed peanuts
- Chili flakes
Instructions
- Prepare the Rice Noodles: Soak the rice noodles in warm water for about 15 minutes until they are soft but still firm to the bite. Drain well before cooking to prevent sticking.
- Cook the Chicken and Aromatics: Heat a splash of oil in a large pan or wok, then add sliced chicken breast. Cook until just browned and tender. Add minced garlic and shallots, stirring frequently until fragrant and golden.
- Scramble the Eggs (plant-based): Push the cooked chicken to one side of the pan and pour in the beaten plant-based eggs. Stir gently to scramble until softly set, then combine with the chicken.
- Toss in Vegetables and Noodles: Add julienned bell peppers, grated carrots, and chopped green onions, stirring them into the chicken and eggs. Next, add the drained rice noodles and toss everything together to combine evenly.
- Pour the Tangy Natural Sauce: Drizzle the sauce prepared with tamarind paste, apple cider vinegar, vegetarian Worcestershire sauce, and palm sugar over the noodle mixture. Toss thoroughly to coat every strand with the tangy and sweet flavors.
- Add Final Touches: Fold in bean sprouts and crushed peanuts just before removing from heat. Give everything one last mix, then transfer to serving plates and garnish with lime wedges.
Notes
- Prep all ingredients before cooking for a smooth workflow.
- Keep noodles slightly firm to avoid mushy texture.
- Use high heat to stir-fry for authentic flavors and crisp veggies.
- Taste and adjust the sauce balance as needed before adding.
- Fresh lime juice brightens the dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 0 mg
Keywords: Chicken Pad Thai, Thai noodles, rice noodles, stir-fry, quick dinner, plant-based eggs, vegetarian Worcestershire sauce, tangy sauce
