Summer is the season for fresh flavors, and there's no better way to celebrate than with a plate of Chicken Pad Thai. This dish is a delightful blend of tender chicken, crunchy cabbage, and sweet carrots, all tossed in a tangy tamarind and oyster sauce with just the right amount of heat from sambal oelek. It's a harmonious balance of sweet, salty, sour, and spicy that will tantalize your taste buds.
Finding ingredients like tamarind paste and sambal oelek is easier than you might think. Both can be found at your local Asian grocery store or in the international aisle of most supermarkets. Tamarind paste brings a unique sourness to the dish, while sambal oelek adds a kick of chili heat. Paired with the savory notes of fish and oyster sauce, these ingredients elevate this Pad Thai into something truly special.
Customizing This Dish
- Vegetarian Option: Replace the chicken with tofu or tempeh. Use vegetarian fish sauce or soy sauce if preferred.
- Add More Veggies: Feel free to add bell peppers, snap peas, or broccoli for extra color and nutrition.
- Adjust the Heat: If you prefer a milder dish, reduce the amount of sambal oelek. For those who love it spicy, add more or include sliced fresh chilies. And, if you can’t find sambal oelek, Sriracha can easily take it’s place in this dish.
Storing and Reheating Leftovers
Pad Thai makes excellent leftovers and is easy to store and reheat. Here’s how to keep it fresh and tasty:
- Storing: Transfer any leftover Pad Thai to an airtight container and refrigerate for up to 3 days.
- Reheating: For best results, reheat the Pad Thai in a skillet over medium heat. Add a splash of water or a little more sauce to prevent it from drying out. Alternatively, you can microwave it in 30-second intervals, stirring in between, until heated through.
Chicken Pad Thai
For the Pad Thai:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1 large chicken breast, thinly sliced
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 4 green onions, sliced
- 1/2 cup crushed peanuts
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
For the Sauce:
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/2 tbsp sambal oelek (adjust to taste for heat)
- Soak the rice noodles in warm water for 20-30 minutes or until they are soft. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, oyster sauce, brown sugar, rice vinegar, and sambal oelek until well combined. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped shallot, and stir-fry until fragrant, about 1-2 minutes.
- Add the thinly sliced chicken to the skillet and cook until no longer pink, about 4-5 minutes. Then, add the shredded cabbage and carrots to the skillet. Stir-fry for 3-4 minutes, until the vegetables are slightly softened.
- Push the vegetables and chicken to one side of the skillet and add the remaining 1 tablespoon of oil to the other side. Pour the beaten eggs into the empty side and scramble until cooked through, then mix them with the chicken and vegetables.
- Add the drained rice noodles to the skillet, followed by the prepared sauce. Toss everything together until the noodles are well coated with the sauce and heated through, about 2-3 minutes.
- Stir in the bean sprouts and green onions. Cook for another 1-2 minutes, until the bean sprouts are slightly softened. Sprinkle with crushed peanuts and garnish with fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the top.
