Spicy Chicken Pad Thai Recipe

Spicy Chicken Pad Thai Recipe

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Ingredients

Adjust Servings:
1 tbsp Peanut Oil
1 Egg
2 Boneless chicken breasts
1 Garlic minced
225 grams Thai Rice Stick Noodles
2 tbsp Tamarind puree
3/4 cup Water
1 tbsp Oyster sauce
1 tbsp Sugar
1 Lime
Seasoning
1 tsp Medium Soya sauce
1 tsp Salt
1 tsp Fish Sauce
1 tbsp Chili Powder
Serve
1 cup Bean Sprouts
2 tbsp Minced Red Chili Paste
2 sprigs Green Onions chopped
1/2 cup Peanuts crushed
Features:
    Cuisine:

    Skip the takeout, make your own Pad Thai in the comfort of your own kitchen!

    • 30 minutes
    • Serves 2
    • Medium

    Ingredients

    • Seasoning

    • Serve

    Directions

    Share

    What makes Chicken Pad Thai different than other popular Thai dishes is the crushed peanuts and tamarind along with a few more important spices. 

    Spicy Chicken Pad Thai Recipe

    This dish can be pulled together in under 30 minutes so follow along.

    This recipe is inspired by my partner’s favorite Thai dish = Pad Thai!

    Pad Thai is also one of Thailand’s most famous stir frys and whenever we go to any new Thai restaurant, it’s the first thing my Man will order.

    I can hear it now, what do you two want to order. PAD THAI!!

    Spicy Chicken Pad Thai Recipe

    I like Pad Thai too, it’s just I find most restaurants make it way to sweet and I much prefer recipes with a little bit of heat.

    So I decided to create the same dish but with the addition of a little more heat to make it more suitable to my taste.

    If you prefer a more sweet Pad Thai simply omit the red chilies. 

    And well Jason… he is just super happy I now make it for him at home.

    Chicken Pad Thai

    If you prefer the more sweet Pad Thai recipes, then you can simly up the sugar in this recipe by 2 tbsp.

    Which will make a dish quite similar to those restaurant style pad thai dishes.

    After all it’s your Pad Thai and I want you to make it how you like it.

    So what gives mine the extra heat? It’s the chili powder and the “red chili paste”. Easy enough eh?

    Chicken Pad Thai

    Make sure you are using Tamarind Concentrate vs the paste.

    You will know the difference because the concentrate is sold in small containers vs the paste which is actually a pulp and has to be soaked in water and strained prior to using.

     

    Image result for tamarind puree

    When in doubt, just read the tamarind directions prior to purchasing.

    Image result for red chili paste

    Chicken Pad Thai

    If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 

    Note:  Feel free to use shrimp in replace of the chicken or just enjoy it as is.


    I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

    16807018_262723247503972_5829634184408974436_n-3-500x340 Red Thai Chicken Curry + Mushrooms

    Spicy Chicken Pad Thai Recipe

    Spicy Chicken Pad Thai Recipe

    Yield: 2
    Just like in the Restaurants! 

    Ingredients

    • 1 tbsp Peanut Oil
    • 1 Egg
    • 2 Boneless chicken breasts
    • 1 Garlic
    • 225 grams Thai Rice Stick Noodles
    • 2 tbsp Tamarind puree
    • 3/4 cup Water
    • 1 tbsp Oyster sauce
    • 1 tbsp Sugar
    • 1 Lime

    SEASONING

    • 1 tsp Medium Soya sauce
    • 1 tsp Salt
    • 1 tsp Fish Sauce
    • 1 tbsp Chili Powder

    SERVE

    • 1 cup Bean Sprouts
    • 2 tbsp Minced Red Chili Paste
    • 2 sprigs Green Onions
    • 1/2 cup Peanuts

    Instructions

    1. Start by boiling a pot of water, in a large shatterproof boil add the dry vermicelli noodles. Then cover with the boiling water for 3 minutes. Drain and set aside.
    2. Now on a large cutting board, cut each chicken breasts into square size pieces. On another cutting board, slice the chives and mince the garlic.
    3. Now in a large wok or pan add 1 tbsp of peanut oil and then crack in 1 large egg into it to scramble. Then add in the minced garlic andthe sliced chicken breasts and stir fry all together till almost entirely cooked.
    4. Add in the drained dry vermicelli noodles, along with tamarind paste, water and fish sauce saute for 2 minutes before adding in the oyster sauce, soya sauce, chili powder and sugar.
    5. Now add in the chopped green onion and saute everything together for 3 minutes.
    6. Plate each dish and top with fresh bean sprouts and some crushed peanuts. Along with a few fresh sprigs of cilantro and lime wedges. Enjoy!
    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving:Calories: 899 Total Fat: 34g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 195mg Sodium: 2957mg Carbohydrates: 94g Fiber: 9g Sugar: 24g Protein: 59g

     

     

    Jacqueline

    Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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    2 Comments Hide Comments

    I don’t normally leave reviews. But I want to thank you for this recipe, I never knew it was this easy to make at home.

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