I love Thai Food and I love Pad Thai. More than that my husband is a Thai food freak. And this is what instigated me to learn a few of the Thai dishes. So a few days back my husband expressed his desire to eat one pot meal which has rice, veggies and chicken in one plate and I could think of nothing else but Chicken pad Thai.
This easy Chicken Pad Thai recipe from scratch makes a simple yet delicious 30 minute meal. It’s packed with spicy, tangy and sweet Thai flavors just in the right combination. The roasted almonds adds the extra crunch to it which makes it overly delicious.
The original recipe calls for fish sauce. But since we are not very fond of the strong character of the sauce i replaced it with our favorite Soy Sauce. In fact, as I write this I suddenly remember of an instance, when I threw a near-to-new bottle of fish sauce, into the garbage bin. (I got fish sauce to try out a new Thai dish but the strong flavor disappointed us. ) The original recipe also had roasted peanuts but I ran out of peanuts and I used roasted almonds instead. And I am glad I did that. The crunch of almonds was far better than that of peanuts. (though I equally love peanuts)
The process of preparing the dish is quite simple. Cook/boil the noodles as per the instructions written on the packet. Stir fry veggies and stir fry chicken pieces. Prepare the sauce. Mix the ingredients and pour the sauce. See it’s that simple 🙂
This Chicken Pad Thai recipe is very similar to what we get in the Thai restaurants. Seriously it’s that good. My husband was pleasantly surprised when the dinner was served on the table and once finished couldn’t stop raving about it.
Try on the recipe and see for yourself.
- 100 gms Rice Noodles
- 3 Pieces Thigh Fillet (Cut in to bite-size cubes)
- 1 Cup Broccoli
- 2 Carrots (Medium Size)
- 1 Cup Bell Pepper
- ½ Cup Mushrooms
- 2 Large Garlic Cloves (finely chopped)
- 2 Stems Spring Onions/Scallions
- 1 Tbs Cornstarch + 1 Tbs Water
- 2 Tbs Soy Sauce (For coating chicken pieces)
- 2 Tbs Oil for Stir Frying Chicken and Veggies
- 1 or 2 Eggs
- ½ tsp black pepper + a pinch of salt
- ¼ Tamarind Concentrate
- 2 Tbs Oyster Sauce
- 3 Tbs Brown Sugar
- 2 Crushed Red Chillies
- 2 Tbs Soy Sauce
- Handful of Almonds
- Cilantro (finely chopped)
- Lime Juice
Cooking instructions – How to prepare Chicken Pad Thai
Marinating Chicken Pieces : Combine 1 tbs Cornstarch + 1 tbs Water +2 tbs Soya Sauce in a medium size bowl. Add the Chicken pieces and coat them well with the mixture. Keep aside for 30 minutes.
Cook Noodles according to the box instructions and keep aside. (Once cooked I normally drain the noodles under fresh water and then toss them with a bit of oil which prevents them from sticking together.)
Chop veggies as per preference. I Cut the carrots and capsicum into thin strips like matchsticks. Spring onions are finely chopped and mushrooms are thinly sliced.
Now heat 1 tbs oil in a non-stick pan and roast the almonds until golden brown. Once done drain on a paper towel and keep aside.
In the same pan add the chicken pieces. Sprinkle black pepper and a pinch of salt and stir fry them until golden brown. Flip them a couple of times while stir frying.
Strain the Chicken pieces on a paper towel and keep aside.
Now add 1 tbs oil in the same pan and saute garlic and chopped scallions until fragrant. Then Add sliced carrot and mushroom and saute them for 2-3 minutes stirring in between, until cooked.
Now add Bell pepper and broccoli. Stir fry them stirring in between.
Now push all the veggies onto the sides and in the center add egg.
Scramble the egg and mix it with the rest of the veggies. Now add noodles and chicken. Pour the sauce on top. Mix everything well together and let it cook for another minute or two. Do not overcook or you will end up with a mushy mess.
Taste and add more sauce if you desire.
Your Sweet, tangy and spicy Chicken Pad Thai is ready. Garnish with Lime juice, chopped cilantro and roasted almonds.