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- 8 oz rice noodles - 1 pound chicken breast, thinly sliced - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 2 cups bean sprouts - 1 carrot, julienned - 3 green onions, chopped - 1/4 cup peanuts, chopped - 1/4 cup fresh cilantro, chopped - 3 tablespoons fish sauce - 2 tablespoons tamarind paste - 1 tablespoon brown sugar - 1 tablespoon sriracha - Lime wedges To make Spicy Chicken Pad Thai, gather these fresh ingredients. The rice noodles are the base of the dish. They soak up all the flavors. The chicken adds protein and heartiness. I love using thinly sliced chicken breast for its quick cooking time. Next, you need vegetable oil and garlic. These create a fragrant base. As you cook, the garlic will add depth. For crunch and freshness, include bean sprouts, julienned carrots, and chopped green onions. They bring life to the dish! Chopped peanuts add a nice crunch. Fresh cilantro gives a bright note. For the sauces, fish sauce and tamarind paste provide that signature flavor. Brown sugar balances the heat from sriracha. Lastly, serve with lime wedges for a zesty finish. You can find the Full Recipe to guide you through the cooking steps. Enjoy the process! Soak the rice noodles in hot water for about 15-20 minutes. After soaking, they should be soft. Drain them well and set them aside. This step is key for a great texture in your Pad Thai. Next, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until it is no longer pink. This should take about 5-7 minutes. Season the chicken with salt and pepper to enhance its flavor. The chicken should be cooked through and tender. Now, stir in the minced garlic and cook for about 30 seconds. You want it to be fragrant but not burnt. Push the chicken to one side, then pour the beaten eggs into the empty space. Scramble the eggs until fully set. Mix the eggs back with the chicken. Next, add the softened noodles to the pan along with the fish sauce, tamarind paste, brown sugar, and sriracha. Toss everything gently to coat the noodles with the sauce. Finally, fold in the bean sprouts, julienned carrot, and chopped green onions. Stir-fry for another 2-3 minutes until everything is heated through. Finish by mixing in the chopped peanuts and cilantro. Adjust the seasoning if needed. Serve your dish right away! To get the best noodles, soak them in hot water. Soak for 15-20 minutes. The noodles should be soft but not mushy. After soaking, drain them well. This step helps them cook evenly. When you add them to the pan, they’ll absorb flavors better. The sauce makes your Spicy Chicken Pad Thai shine. To adjust spice, add more sriracha. If you like it sweeter, increase the brown sugar. The balance of fish sauce and tamarind paste is key. Taste as you mix to find your perfect blend. Make your dish pop with garnishes. Use extra chopped peanuts for crunch. Fresh cilantro adds a nice touch too. Arrange lime wedges on the side for a burst of flavor. Serve in large bowls for a cozy feel. This makes your meal look as good as it tastes. {{image_2}} You can easily swap the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice seafood flavor. Just add it when you cook the garlic and let it turn pink. For tofu, use firm or extra-firm. Press it to remove water, then cut it into cubes. Stir-fry it until golden before adding other ingredients. This way, you can enjoy different tastes in your Spicy Chicken Pad Thai. Adding more veggies can boost flavor and nutrition. Try bell peppers for sweetness and color. Slice them thin and toss them in with the chicken. Snap peas also work great. They stay crisp and add a nice crunch. You can mix and match your favorite veggies, like broccoli or zucchini, for more variety. If you need a gluten-free version, choose gluten-free rice noodles. They cook just like regular ones. For sauces, use tamari instead of soy sauce. It has a similar taste without gluten. Always check labels to make sure any sauces are gluten-free. These swaps keep your Spicy Chicken Pad Thai tasty and safe for everyone. To keep your Spicy Chicken Pad Thai fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. The dish will stay fresh for up to three days. When you're ready to eat, just reheat it on the stove or microwave. Add a splash of water for moisture if needed. If you want to save some for later, you can freeze Spicy Chicken Pad Thai. First, let it cool completely. Then, pack it into freezer-safe containers or bags. Make sure to remove as much air as possible. It will last for up to three months in the freezer. To reheat, thaw it in the fridge overnight, then warm it on the stove over low heat. Stir occasionally for even heating. Refrigerated Spicy Chicken Pad Thai lasts about three days. After that, the quality may fade. For frozen Pad Thai, expect about three months of good taste. After that, it may still be safe but lose some flavor and texture. Always check for any off smells or changes in color before eating. To reheat Pad Thai, use a skillet or wok. Heat the pan over medium heat. Add a splash of water or oil to keep it moist. Stir the Pad Thai frequently. This method helps keep the noodles from sticking together. You can also use the microwave but be careful. Heat in short bursts and stir often to avoid overcooking. Yes, you can make Pad Thai vegetarian! Swap chicken for tofu or tempeh. Use soy sauce instead of fish sauce. You can add more veggies like bell peppers, broccoli, or snap peas. For protein, chickpeas work well too. These changes keep the dish delicious and satisfying. To make Pad Thai less spicy, reduce the sriracha in the recipe. You can also leave it out completely. Instead, add a little more brown sugar for sweetness. Serving lime wedges on the side helps too. Squeeze lime over the dish to balance flavors without adding heat. Enjoy the taste without the burn! In this article, we explored how to make Spicy Chicken Pad Thai. We covered the main ingredients, preparation steps, tips for the best flavors, and variations for different diets. Pad Thai can fit many tastes, whether you prefer chicken, shrimp, or tofu. Making it at home allows you to enjoy this dish fresh. With the right techniques, your Pad Thai will impress family and friends. Don't be afraid to experiment with flavors and toppings. Enjoy your culinary adventure!

Spicy Chicken Pad Thai

Craving a delicious meal? Try this spicy chicken pad thai recipe that’s bursting with flavor! This quick and easy dish features tender chicken, soft rice noodles, and vibrant veggies, all tossed in a savory sauce with a hint of heat. Perfect for a weeknight dinner or impressing guests, this pad thai can be on your table in just 35 minutes. Click to explore the full recipe and get cooking tonight!
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Ingredients
  

8 oz rice noodles

2 tablespoons vegetable oil

1 pound chicken breast, thinly sliced

2 cloves garlic, minced

2 eggs, beaten

2 cups bean sprouts

1 carrot, julienned

3 green onions, chopped

1/4 cup peanuts, chopped

1/4 cup fresh cilantro, chopped

3 tablespoons fish sauce

2 tablespoons tamarind paste

1 tablespoon brown sugar

1 tablespoon sriracha (more for serving if desired)

Lime wedges for serving

Salt and pepper to taste

Instructions
 

Soak the Noodles: Begin by soaking the rice noodles in hot water for about 15-20 minutes or until they are soft. Drain and set aside.

    Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until it’s no longer pink, about 5-7 minutes. Season with salt and pepper.

      Add Garlic: Stir in the minced garlic and cook for about 30 seconds, until fragrant.

        Scramble the Eggs: Push the chicken to one side of the pan and pour the beaten eggs into the empty space. Scramble and cook until fully set. Then, mix with the chicken.

          Combine Ingredients: Add the softened noodles to the pan along with the fish sauce, tamarind paste, brown sugar, and sriracha. Toss everything together gently to ensure the noodles are well coated with the sauce.

            Add Vegetables: Fold in the bean sprouts, julienned carrot, and chopped green onions. Stir-fry for another 2-3 minutes until everything is heated through.

              Finish with Peanuts and Cilantro: Remove the pan from heat and mix in the chopped peanuts and cilantro. Adjust seasoning if necessary.

                Serve: Plate the pad thai immediately, garnished with lime wedges and additional sriracha on the side for those who prefer extra spice.

                  Prep Time: 15 min | Total Time: 35 min | Servings: 4

                    - Presentation Tips: Serve in large bowls topped with a sprinkle of extra peanuts and cilantro, with lime wedges on the side for squeezing over the dish for a fresh burst of flavor.