Pad Thai is probably the most famous of all Thai noodle dishes. It’s always a safe bet to serve this dish because everybody loves it, even the fussiest of eaters.
I know I am probably not alone in ordering Chicken Pad Thai every single time I go to or order Thai food. It’s just too good to pass up. Like me, you also might have relegated it as a “restaurant food,” one you only ever order out and never make at home. But that’s silly. While there are some dishes that are pretty hard to recreate in your home kitchen, Pad Thai is not one of them. In fact, it’s really very easy to make at home — a thirty-minute meal that doesn’t have a mile-long list of ingredients. And while one or two of those ingredients are a little bit specialized, it’s true, I’ve got some tricks for you if you don’t happen to have them in your pantry.
Pad Thai is often referred to as Thailand’s national dish; for this one, you’ll be recreating the street food classic at home!
Ingredients:
Way of preparation
Step 1
Gather all ingredients.
Step 2
Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
Step 3
Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
Step 4
Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
Step 5
Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
Step 6
Stir bean sprouts into wok and cook for 3 minutes.
Step 7
Serve topped with green onions, crushed peanuts, and a wedge of lemon.