Easy & Authentic Chicken Pad Thai | Stir Fry

Embark on a culinary journey to Thailand with me as we dive into the art of preparing an authentic and mouthwatering Pad Thai – a beloved Thai noodle dish that tantalizes the taste buds with its perfect balance of sweet, sour, and salty flavors. Today, we’ll be using Thai Chantaboon style noodles, similar to linguine, to create this delectable dish. So let’s get started by soaking the rice noodles and preparing the rest of the essential ingredients that make this Pad Thai truly unforgettable.

Soaking the Rice Noodles 

Begin by soaking the Thai Chantaboon style rice noodles in cold water. If you have two hours to spare, this method will yield the best results. However, if you’re pressed for time, a warm water soak for 6 to 10 minutes is an alternative, but be cautious not to over-soak the noodles, as they may become mushy.

Preparing the Pad Thai Sauce 

The heart of this dish lies in its savory Pad Thai sauce, consisting of tamarind, palm sugar, white sugar, and fish sauce. For an intensified flavor, we’re making tamarind paste from scratch using tamarind pods. If you prefer convenience, you can find tamarind puree or tamarind water in jars. To create the paste, remove the outer shells and veins from the pods, soak them in boiling water for an hour, then blend into a smooth puree. Grate the palm sugar and combine it with tamarind paste, white sugar, and fish sauce in a saucepan, simmering until the sugars dissolve.

Preparing the Vegetables 

The vegetable components of our Pad Thai are shallots, daikon, and spring onions. Daikon, or white radish, adds a refreshing crunch to the dish. Slice it into half-moons and let it sit with a sprinkle of salt. For the shallots, slice them and mix with a pinch of salt, allowing them to marinate for about 15 minutes before cooking. Spring onions, or scallions, provide vibrant freshness; separate the green and white parts, wash thoroughly, and slice each piece in half.

Choosing the Proteins 

Traditionally, Pad Thai includes dried prawns, but we can also use chicken breast or other proteins like tofu, thinly sliced beef, or fresh prawns. Rinse the dried prawns under cold water and, if necessary, cut them into smaller pieces. For chicken breast, slice it into small strips.

Preparing the Peanuts 

Peanuts add a delightful crunchy texture to our Pad Thai. Toast unsalted peanuts and, once cooled, either pulse them in a food processor or crush them with a mortar and pestle until they reach a couscous-like texture.

Organizing for the Stir Fry

To ensure a smooth and efficient cooking process, have all the prepared ingredients laid out on a tray. Stir fry dishes require quick and seamless cooking, and having everything ready in advance will help achieve the best results.

Cooking the Pad Thai 

Heat a wok on medium-high heat for about a minute to ensure even heat distribution. Add neutral-tasting oil, allowing it to coat the wok before adding the sliced chicken. Let the chicken form a crust before stirring to prevent sticking. Add shallots and stir fry, then scramble the eggs and introduce dried prawns and daikon. Increase the heat, and once noodles are added, stir fry them until they become slightly shiny. Incorporate the Pad Thai sauce and chili powder, and continue to stir fry. Finally, add spring onions and beansprouts, doing a pan toss to mix everything together.

Perfecting the Flavor 

Taste for seasoning, ensuring a harmonious balance between sweet, sour, and salty elements. Adjust with more sugar, salt, or tamarind if needed. Remember that Pad Thai is traditionally served with a lime wedge, adding a citrusy kick to the dish.

Plating the Iconic Dish 

With the cooking complete, it’s time to plate our authentic Pad Thai. Pile the flavorful noodles on a plate and top with crushed peanuts, adding extra peanuts on the side. Garnish with fresh beansprouts and spring onions for a pop of color, and serve with a lime wedge to enhance the dish’s citrus notes.

The combination of tamarind, palm sugar, and fish sauce gives this dish its signature flavour profile, while the vegetables, proteins, and crunchy peanuts add layers of texture and depth. Preparing Pad Thai at home with love and care brings a truly unique and gratifying dining experience, reminiscent of the bustling streets of Thailand. So invite your friends and family to savour this mouthwatering Thai delight, and immerse yourself in the enchanting flavours of Pad Thai. Enjoy your culinary adventure!

Easy & Authentic Chicken Pad Thai | Stir Fry

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Check out this authentic chicken pad thai recipe. For this recipe, I used chantaboon-style rice noodles, they are a wide noodle (similar width to tagliatelle), made from rice so they are naturally gluten-free. This is one of my favourite stir fry recipes, packed with flavour, texture and satisfaction.

Ingredients

• 180g / 6.35oz Chantaboon rice noodles
• 2 x tablespoons / 50g tamarind puree
• 2 x tablespoons / 20g palm sugar
• 2 x tablespoons / 24g white sugar
• 4 x tablespoons / 48g fish sauce
• 8 x green tops of spring onions / scallions / green onions
• 2 x shallots 100g / 3.5oz
• 1 x chicken breast 175g / 6oz
• 2 x tablespoons dried prawns / shrimps, 25g (almost an ounce)
• 1 x small daikon / white radish 115g / 4oz
• Pinch or 1/4 teaspoon of chilli powder
• 2 x handfuls of beansprouts
• 2 x Tablespoons of crushed peanuts
• Lime wedges
• High smoke point, neutral tasting oil

Instructions

1. Soak rice noodles in cold water for 2 hours or in warm water for 6-10 minutes.
2. Prepare the Pad Thai sauce by mixing 2 tablespoons of tamarind puree, 2 tablespoons of palm sugar, 2 tablespoons of white sugar, and 4 tablespoons of fish sauce in a small saucepan. Cook on low heat for 1-2 minutes until the sugars have dissolved. Allow to cool.
3. Prepare the vegetables:
4. Slice 2 shallots and toss with a pinch of salt, let sit for 15 minutes before cooking.
5. Slice half a daikon radish into thin half-moons, toss with a pinch of salt and let sit.
6. Slice 4 spring onions (scallions) in half, and wash thoroughly.
7. Prepare the proteins:
8. Cut 1 chicken breast into small, thin slices
9. Rinse 1/4 cup of dried prawns (shrimps)
10. Once the noodles have soaked, drain and set aside.
11. Heat a pan or wok over high heat and add 2 tablespoons of oil. Add the chicken and prawns and cook until they are no longer pink.
12. Add the shallots, daikon, and spring onions and stir-fry for 1-2 minutes.
13. Add the soaked noodles and Pad Thai sauce and stir-fry for 2-3 minutes or until the noodles are cooked through.
14. Serve and enjoy your Pad Thai!