Chicken and Vegetable Pad Thai with Crushed Peanuts
Bring bold, street-style flavors to your kitchen with this irresistible Chicken and Vegetable Pad Thai with Crushed Peanuts! Loaded with tender chicken, crisp veggies, and perfectly cooked noodles tossed in a tangy, savory-sweet sauce, this dish is bursting with authentic Thai-inspired taste.
Ingredients
- For the Sauce
- 3 tbsp tamarind paste (or substitute rice vinegar + lime juice if unavailable)
- 3 tbsp soy sauce (or fish sauce for authentic flavor)
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- ½ tsp chili flakes (adjust to taste)
- For the Pad Thai
- 8 oz (225 g) rice noodles
- 2 tbsp vegetable oil (divided)
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 2 eggs, lightly beaten
- 3 green onions, chopped
- ½ cup bean sprouts (optional, for crunch)
- For Garnish
- ½ cup crushed roasted peanuts
- Fresh cilantro leaves, chopped
- Lime wedges
Instructions
- Step 1: Prepare Noodles: Soak rice noodles in hot water for 8–10 minutes until softened but slightly firm (they will cook more in the pan). Drain and set aside.
- Step 2: Make the Sauce: In a small bowl, whisk together tamarind paste, soy/fish sauce, brown sugar, rice vinegar, lime juice, and chili flakes. Adjust sweetness or tang to taste.
- Step 3: Cook the Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken strips, season lightly with salt, and stir-fry until golden brown and cooked through (about 5–6 minutes). Remove from skillet and set aside.
- Step 4: Stir-Fry Vegetables and Eggs: In the same skillet, add another 1 tbsp oil. Stir-fry garlic, bell pepper, carrots, and broccoli for 3–4 minutes until slightly tender but still crisp. Push vegetables to one side of the pan and add beaten eggs. Scramble until just set, then mix with vegetables.
- Step 5: Combine Everything: Return cooked chicken to the skillet. Add softened rice noodles and pour in the sauce. Toss everything together until noodles are evenly coated and sauce is absorbed (2–3 minutes). Add green onions and bean sprouts, tossing briefly.
- Step 6: Garnish and Serve: Transfer to plates or bowls. Sprinkle with crushed peanuts and fresh cilantro. Serve with lime wedges for squeezing on top.