Description
A tangy and savory pad Thai with tender chicken, earthy mushrooms, crunchy peanuts, and a bright squeeze of lemon. Quick enough for a weeknight dinner but impressive enough for guests.
Ingredients
Scale
- 8 oz flat rice noodles (pad Thai style)
- 2 boneless, skinless chicken breasts, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 tbsp vegetable oil, divided
- 2 large eggs
- 1 cup fresh bean sprouts
- 1/2 cup roasted peanuts, roughly chopped
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
- For the sauce:
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp sriracha (optional)
- 1 clove garlic, minced
Instructions
- 1. Cook rice noodles according to package directions until just tender. Drain and set aside.
- 2. In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, sriracha (if using), and minced garlic. Set aside.
- 3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add sliced chicken and cook until browned and cooked through, about 4–5 minutes. Remove chicken from wok and set aside.
- 4. Add another tablespoon of oil to the wok. Add mushrooms and cook until golden and softened, about 3–4 minutes. Remove and set aside with chicken.
- 5. Reduce heat to medium-high. Add remaining 1 tablespoon oil. Crack eggs into the wok and scramble until just set, about 1 minute.
- 6. Return chicken and mushrooms to the wok. Add cooked noodles and the prepared sauce. Toss everything together until well coated and heated through, about 2 minutes.
- 7. Remove from heat. Divide among plates and top with bean sprouts, chopped peanuts, sliced green onions, and cilantro. Serve with lemon wedges on the side.
Notes
For a vegetarian version, substitute chicken with extra mushrooms or tofu and use soy sauce instead of fish sauce. Tamarind paste can be found in Asian markets; if unavailable, use lime juice plus a little extra brown sugar.
Nutrition
- Calories: 485
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 48 g
- Protein: 28 g