Pad Thai
Authentic homemade Pad Thai with chicken, rice noodles, colorful veggies, and a sweet tangy sauce, all cooked in a pressure cooker for ease and flavor.
Equipment
- 1 Mixing bowl for preparing sauce
Ingredients
Main ingredients
- 14 oz rice noodles
- 2 tablespoon peanut oil for sautéing chicken
- 1.5 lbs chicken thigh meat boneless, skinless
- 2 tablespoon peanut oil for sautéing vegetables
- 1 large red bell pepper thinly sliced
- 6 oz bean sprouts
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- ¼ cup chopped green onions
- 2 eggs
- ¼ cup tamarind paste
- ¼ cup fish sauce
- 3 tablespoon low sodium soy sauce
- 2 tablespoon lime juice
- ¼ cup brown sugar
- ½ teaspoon minced dried chili peppers optional
- ½ cup crushed peanuts for topping
- 2-3 wedges limes for juice
- 2 tablespoon fresh cilantro minced, for topping
Instructions
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Heat 2 tablespoon peanut oil in the pan, sauté chicken thighs until browned and cooked through, about 6-8 minutes. Set aside.
- Add 2 tablespoon peanut oil to the pan. Sauté garlic, red pepper flakes, and bell pepper for 2-3 minutes until fragrant.
- Push veggies aside, scramble the eggs in the center until just cooked.
- Mix scrambled eggs with veggies, then return the chicken to the pan.
- Add noodles, bean sprouts, and green onions. Stir everything together and cook 2-3 minutes to heat through.
- In a bowl, combine tamarind paste, fish sauce, soy sauce, lime juice, brown sugar, and dried chili. Whisk and pour over noodles.
- Stir everything together until coated and heated through.
- Serve hot topped with crushed peanuts, cilantro, and a fresh squeeze of lime.
Notes
Quick release helps avoid sogginess in noodles. Toppings like lime and peanuts elevate the final dish with brightness and crunch.