Easy authentic chicken pad thai

Chicken Pad Thai is one of the most popular dishes in Thai cuisine. It's a delicious and easy-to-make dish that can be served as a main course or as an appetizer. Whether you're looking for an easy weeknight dinner or a special occasion dish, this pad thai recipe will be sure to please. Its combination of sweet, salty, and spicy flavors will tantalize your taste buds and leave you wanting more! This recipe is perfect for any level of cooking, so don't hesitate to give it a try!

You can easily make this Thai food at home. You can prepare this recipe in less than 30 minutes.

Step 1: Prepare the Pad Thai Sauce

  • 2 chopped shallots
  • 4 chopped cloves of garlic
  • 3 tablespoons of palm sugar
  • 3/4 cup tamarind pulp
  • 1/2 cup of fish sauce

Preparation

  1. Take a pan and add some oil to it. 
  2. Put garlic and shallots and sauté it.  Sauté it for 5-8 minutes to completely make it wilted and translucent. Now take this out of the pan.
  3. Now add palm sugar to the same pan and heat on a low to medium flame; it does not caramelize too quickly. Eventually, it will start melting. After that, turn off the flame.
  4. Add 1 cup of tamarind paste to the melted palm sugar. Turn on the heat to dissolve the sugar and tamarind paste completely. 
  5. Add fish sauce to the pan and heat it for some time until all the sugar dissolves.
  6. Now add the cooked shallot and garlic back into the pan and cook them for a few seconds, then turn off the flame.

Here, our sauce is ready.

Step 2: Prepare the rice noodles for pad thai.

8 ounces of Thai rice noodles

Let them soak in hot water for 15 to 20 minutes. Take them out, drain them, and put them aside for further use.

Step 3: Cut the vegetables
 
  • 2-3 tablespoons of vegetable oil
  • 10 stems of garlic chives
  • 2 cups bean sprouts
  • 2 tablespoons finely powdered dried shrimp
  • 2 eggs
  • Half a pound of fried chicken breast
  1. Take a pan and put it on medium-high heat. Add 3 tablespoons of cooking oil to it. Swirl your pan to coat the edges.
  2. Add the chicken in batches and stir for about 2–3 minutes to get a beautiful golden brown colour for the chicken. Then remove your chicken and set it aside. 
  3. Now add 3 tablespoons of oil over a medium flame, and once it's screaming hot, add the fine powder of dried shrimp and stir until it gets golden brown. 
  4. Then add 2 thinly sliced shallots with 4 cloves of garlic and stir fry constantly for 2-3 minutes.
  5. Then finally, add your soaked and drained rice noodles along with the Thai peanut sauce. Crank your heat to high and shake your pan to stir fry together until all the ingredients are distributed evenly. Then immediately reduce your heat to medium-high and push all your noodles to one side.
  6. Separately beat 2-3 eggs in a bowl. 
  7. Pour into the empty space that you made in the pan, and let that cook for 30 seconds. Once your eggs are cooked through, stir-fry them all together to evenly distribute the heat. 
  8. Add 1 cup of Chinese garlic chives and 1 cup of mug beans, then spoon your cooked chicken over it. Stir-fry it until your garlic chives begin to wilt, about 2–3 minutes. Now pull off the heat.

Here, your dish is ready!