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 as part of a national campaign to modernize the country and promote a sense of Thai identity. During this period, the government encouraged the use of rice noodles—a local product—as a way to support the economy and diversify the use of Thailand’s abundant rice crop. The dish combined local ingredients with Chinese culinary techniques, creating a uniquely Thai flavor profile.
Street vendors played a significant role in making pad Thai a household name. Its portability and affordability made it an ideal street food, helping it gain widespread popularity both within Thailand and internationally. Over time, pad Thai has become a staple of Thai cuisine and a beloved dish around the world, including here in America.
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. 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 has some healthy components that make it a pretty well-balanced meal. Chicken breast and eggs are both good sources of lean protein, while the bean sprouts, onion, cilantro, and lime juice contain plenty of antioxidants, plus other vitamins and minerals. Rice noodles are also low-calorie and gluten-free. Plus, you could easily make a vegan version of this dish by cutting out the eggs and substituting the chicken for tofu.
Tamarind Is The Key To Authentic Pad Thai
Tamarind paste is what gives pad Thai its signature tangy flavor, and it’s a key ingredient in an authentic recipe. Made from the fruit of the tamarind tree, this paste adds a subtle sourness that perfectly complements the sweetness of the honey and the saltiness of the soy sauce. Some recipes substitute vinegar or ketchup for tamarind, but the unique depth it provides is hard to replicate. Try to find the real thing if you can!
How To Make Ahead And Store
Leftover chicken pad Thai can be stored in the fridge for 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.
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 Noodle 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? There are 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
- 1 large boneless, skinless chicken breast cut into bite-sized pieces
- salt and pepper to taste
- 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
- 2 large eggs
- 1/4 cup yellow onion sliced
- 1 cup fresh bean sprouts
- 8 ounces flat rice noodles cooked or soaked according to package directions
- 1/3 cup green onions sliced
- 1/3 cup cilantro roughly chopped
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:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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