Don’t knock it ‘til you Thai it—this Chicken Pad Thai is one of the best I’ve ever had!
If you’re in the mood for a quick, easy, flavorful new recipe to try, you’ve come to the right place. Chicken Pad Thai is one of my go-to date night dishes, and I’ve been relying on this recipe to impress my boyfriend ever since I discovered it. Spoiler alert: it worked!
Pad Thai has a rich and layered history in Thailand. It was popularized in the 1930s by Prime Minister Plaek Phibunsongkhram during a period when the government encouraged the use of rice noodles due to a rice shortage. This initiative aimed to modernize the country and establish a sense of national identity. By naming Pad Thai the national dish, its appeal increased significantly both within Thailand and internationally.
Pad Thai really took off much later when street vendors discovered they could easily sell the dish from their carts, replacing the popular Chinese food market with a local treasure. Since then, Pad Thai has exploded in popularity and become a Thai food staple here in America. It also happens to be one of my boyfriend’s favorite dishes. So you better believe when I discovered this recipe for Chicken Pad Thai that took under 30 minutes, a handful of ingredients, and just one singular dish to put together, I was sold.
My boyfriend usually handles the cooking in our relationship (the irony is not lost on me that I am a food writer), but once in a while, it’s nice to treat him to a home cooked meal. I like to butter him up with an Oriental Slaw starter recipe courtesy of my friends at FFF. This Chicken Pad Thai has quickly become a staple in my arsenal of “impress your partner” recipes, and I suggest you add it to yours, too.
Is Chicken Pad Thai Healthy?
This Chicken Pad Thai is considered a healthier version of the traditional recipe- it’s loaded up with good-for-you ingredients like fresh bean sprouts and yellow and green onion, and it’s lower in sodium and calories than similar recipes. Rice noodles are also gluten-free. Plus, you could easily make a vegan version of this dish by cutting out the eggs and substituting the chicken for tofu.
A One-Wok Wonder
One of the best things about cooking Chicken Pad Thai is that you really only need one wok or skillet to throw the whole thing together. But it takes a certain technique to make a one-dish meal! First, you want to cook your meat to ensure it’s done right. Then, you’ll scramble your eggs. Add your veggies to cook them thoroughly, and finally, bring everything back together with your sauce to unify the flavors! Patience is a virtue I do not have in the kitchen, so learning to take this recipe step by step has been good for me. I also don’t have to be too patient because I’ve got a great recipe in 20 minutes and minimal dishes to do!
INGREDIENTS
- 8 ounces flat rice noodles
- 1 large boneless skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
- 2 large eggs
- 1 cup fresh bean sprouts
- 1/3 cup green onions, sliced
- 1/4 cup yellow onion, sliced
- 1/3 cup cilantro, roughly chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 1/2 teaspoon crushed red pepper flakes
INSTRUCTIONS
Season
Prepare and season chicken.
Cook
Cook chicken, then make sauce.
Combine
Mix eggs, veggies, chicken, sauce, and noodles.
Devour!
FAQs & Tips
Leftover Chicken Pad Thai can be stored in the fridge for 2-3 days in an airtight container. You can reheat it on the stove by stirring constantly until warm or in the microwave in 30-second increments.
This Chicken Pad Thai has a lot of flavor, but it also has a lot of smell—in the best way! Onions, garlic, honey, tamarind—these unique ingredients contribute so much to the dish when you give them the attention they deserve.
This recipe already calls for a bit of red pepper flakes, but personally, I love my Pad Thai spicy. My boyfriend however, does NOT do spice. So, I always add a scoop of chili garlic crunch to my portion after serving. It provides a sweet, smoky, subtle heat with lots of extra flavor.
Serving Suggestions
If you take a page from my book and serve this on your next date night, I have a few pro pointers. Serve your Chicken Pad Thai alongside (or after) these Mango Cucumber Summer Rolls! They are so refreshing, so tasty, and really enhance the experience. They’re also vegan! The recipe calls for an almond dipping sauce, but you can adjust it to meet any allergy restrictions.
And what is date night without dessert? FFF has so many delectable choices, but some of my favorites to pair with Chicken Pad Thai have been these Air Fryer Pineapple Rings for a tropical, light choice or a sweet slice of Banana Cream Pie. Fried bananas are a popular Thai dessert, but my boyfriend is more of a pie guy, so this is our “homage” alternative.
Give Thai a try, and let me know how you (and your partner) like it!
Ingredients
- 8 ounces flat rice noodles
- 1 large boneless skinless chicken breast cut into bite-sized pieces
- Salt and pepper to taste
- 2 large eggs
- 1 cup fresh bean sprouts
- 1/3 cup green onions sliced
- 1/4 cup yellow onion sliced
- 1/3 cup cilantro roughly chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Season the chicken breast pieces with salt and pepper.
- In a large wok or skillet over medium heat, cook the chicken until fully cooked, about 6-8 minutes, then transfer to a bowl and set aside.
- In a small bowl, whisk together soy sauce, tamarind paste, honey, minced garlic, lime juice, and red pepper flakes to create the sauce.
- In the same wok or skillet, scramble the eggs for about a minute, then add the yellow onion and bean sprouts, cooking until the onions are translucent.
- Return the chicken to the pan, pour in the sauce, and add the noodles, tossing everything to coat the noodles well with the sauce.
- Stir in the green onions and cilantro just before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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