Easy Spicy Pad Thai Easiest Recipe Ever: One of the main foods I ate almost every day while traveling in Thailand for several months was chicken pad Thai. This is Thailand’s national noodle dish—what’s not to love? This dish of crunchy peanuts and spicy,
tangy sauce over white flat noodles is soothing, hearty, and nutritious. I wanted to eat this every day; is that any wonder? Also, you can prepare this recipe for pad Thai at home.
Easy Spicy Pad Thai Easiest Recipe Ever
Ingredients
- 1 250 g packet of Thai rice noodles
- 3 tablespoons vegetable oil divided
- 50 g of brown sugar
- 3 tablespoons of fish sauce
- 2 tablespoons soy sauce
- 1 lime, juiced
- 1 tablespoon of smooth peanut butter
- 2 tablespoons tamarind paste
- 2 tablespoons of Sriracha sauce, optional
- ¼ ground pepper
- 2 chicken breasts, thinly sliced
- 3 garlic cloves pressed
- 150 g of bean sprouts
- 2 spring onions, thinly sliced
- 2 eggs beaten
- A handful of peanuts, roughly chopped
- Lime wedges for serving
Instructions
- Follow the instructions on the package to cook the rice noodles. I normally get a big bowl, fill it with boiling water, and leave it covered for five minutes with a tea towel. After draining, add with one tablespoon of oil. Put aside.
- Combine the peanut butter, fish sauce, soy sauce, tamarind paste, brown sugar, black pepper, and Sriracha sauce (if using) in a bowl. Put aside.
- The remaining oil should be heated to a high temperature in a large wok or deep frying pan. Stir-fry the chicken for two to three minutes, or until it begins to color. After turning off the heat, transfer the chicken to a dish and set it aside.
- Restart the heat to high and stir-fry the garlic, spring onions, and bean sprouts for a few minutes.
ALSO SEE
- Then pour in the whisked egg and immediately swirl until the egg starts to scramble.
- Next, combine the chicken and sauce, stirring to mix thoroughly. After that, add the noodles and thoroughly mix to coat them with sauce.
- Before serving, top with peanuts, a lime slice, and some coriander. Have fun.
Nutrition
- Calories: 640 kcal
FAQs AND QUESTION
What’s in this pad Thai recipe?
- Although pad Thai cuisine comes in a wide variety of forms, this recipe for authentic chicken pad Thai is as good as any I’ve had while visiting Thailand. Tamarind paste, which is frequently used in Thai and Asian cookery, gives food a sour flavor. Tamarind is available at many decent Asian supermarkets.
- Additionally, tamarind is combined with soy, brown sugar, and fish sauce to make pad Thai sauce. I also add a small amount of peanut butter and some Sriracha sauce for extra oomph. Although I am aware that these ingredients aren’t customary, after trying a few different iterations of this dish over the years, I genuinely believe they enhance the flavor. Believe me.
- Add the noodles, spring onions, beansprouts, garlic, and beaten eggs after that. Sprinkle chopped peanuts on top of the noodles, and pour some lime juice over them before serving.
What are the best noodles to use?
- Many individuals have asked me which rice stick noodles or pad Thai noodles are the best. They do come in different quality; the ones seen in supermarkets are usually of lower quality and more brittle. I’ve used a variety of brands over the years, and these are among the decent rice sticks you can find in Asian supermarkets.