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- 8 oz rice noodles - 1 pound chicken breast, thinly sliced - Fish sauce - Tamarind paste - Sriracha - Bean sprouts - Green onions - Fresh cilantro When making Spicy Chicken Pad Thai, the right ingredients make all the difference. I love using fresh rice noodles. They cook quickly and soak up flavors well. The chicken breast adds protein and a nice texture. It’s crucial to slice it thinly. This way, it cooks evenly. Next, the flavor enhancers bring magic to the dish. Fish sauce adds depth. Tamarind paste gives a sweet and sour kick. And, of course, sriracha brings heat. Adjust the sriracha to match your spice level. If you like it hot, add more! For the veggies, I always include bean sprouts. They add crunch and freshness. Green onions give a mild onion taste. And fresh cilantro adds a bright touch. These elements make the dish colorful and lively. You can find the Full Recipe with all the steps to bring this dish to life. Enjoy the process and get ready for a burst of flavor! Start by soaking the rice noodles. Place them in a large bowl filled with hot water. Let them soak for 15-20 minutes. They should become soft and flexible. After soaking, drain the noodles and set them aside. Next, heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken to the pan. Cook it for about 5-7 minutes. The chicken should turn golden and no longer be pink. Season the chicken with salt and pepper for extra flavor. Now, add minced garlic to the skillet. Sauté it for about 30 seconds until it smells great. Push the chicken to one side of the skillet. Pour in the beaten eggs on the other side. Scramble the eggs until fully set, then mix them with the chicken. Introduce the soaked rice noodles to the skillet. Add fish sauce, tamarind paste, brown sugar, and sriracha. Toss everything together gently with tongs or a spatula. Make sure the noodles are coated well with the sauce. Fold in the bean sprouts, julienned carrots, and chopped green onions. Stir-fry for 2-3 more minutes. This allows everything to heat through and the flavors to blend nicely. Finish by mixing in chopped peanuts and cilantro. Taste the dish and add more salt, pepper, or sriracha if you like. Serve the spicy chicken pad thai hot, garnished with fresh lime wedges on the side. For the complete recipe, refer to the Full Recipe above. To make your Spicy Chicken Pad Thai just right, adjust the sriracha to your taste. Start with the recipe's amount, then add more if you want extra heat. You can also try other spicy sauces like chili paste or sambal oelek. These options can give your dish a different kick. Stir-frying is key for great Pad Thai. Use a large skillet or wok for best results. Make sure your pan is hot before adding the oil. High heat cooks the chicken quickly and keeps it juicy. Stir often to avoid burning and ensure even cooking. For a stunning plate, serve the Pad Thai in wide bowls. This allows for a nice view of all the bright colors. Garnish with lime wedges and chopped peanuts for extra flair. The lime adds a fresh touch. It also lets diners add their own zing to the dish. {{image_4}} You can change the chicken in this dish. Shrimp works well for a seafood twist. Just cook it until it turns pink. Tofu is a great choice for a meat-free option. Use firm tofu and cube it up. Sauté it until golden for a nice texture. Adding more veggies boosts nutrition and flavor. Try bell peppers, zucchini, or snap peas. These add color and crunch. Seasonal veggies can also spice things up. In summer, use fresh corn or cherry tomatoes. In fall, try roasting butternut squash for a sweet touch. If you need gluten-free noodles, rice noodles are your best bet. They soak up flavors well. Egg noodles can add a different taste and texture. Whole wheat noodles offer a healthier twist. They give a nutty flavor and extra fiber. Each option brings its own charm to your spicy chicken pad Thai. For the full recipe, check out the Full Recipe section. To keep your Spicy Chicken Pad Thai fresh, store it in an airtight container. This helps prevent drying out. Place it in the fridge within two hours of cooking. It stays good for about 3 to 4 days. Always check for any strange smells or changes in color before eating. When reheating, use a microwave or a skillet. If you choose the microwave, heat in short bursts. This prevents overcooking. Stir the pad thai between intervals for even heating. If using a skillet, add a splash of water or oil. This keeps the noodles moist and tasty. You can freeze Spicy Chicken Pad Thai for later use. Cool it completely before packing. Use freezer bags or airtight containers. It will last about 2 to 3 months in the freezer. To thaw, place it in the fridge overnight. For quick thawing, use the microwave. Reheat gently to avoid mushy noodles. Serve Spicy Chicken Pad Thai hot. Use large shallow bowls for a great look. Add lime wedges for a fresh taste. You can include extra sriracha for those who want more heat. Peanuts and cilantro on top add crunch and color. This dish pairs well with a light salad or spring rolls on the side. Yes, you can prepare Pad Thai in advance. Cook the chicken and noodles ahead of time. Store them in separate containers. When ready to eat, reheat them gently in a pan. Add a splash of water to keep it moist. Stir in the veggies just before serving for the best taste. You can adjust flavors easily. Add more sriracha for extra spice. If you like it sweeter, put in more brown sugar. For a lighter dish, use less oil. You can swap chicken for shrimp or tofu. Adding more vegetables like bell peppers or broccoli makes it healthier too. You can check the Full Recipe for detailed instructions and a complete ingredient list. In this blog post, we explored how to make Spicy Chicken Pad Thai. We covered essential ingredients, cooking techniques, and tips for perfecting your dish. You learned how to store leftovers and customize your meal to suit your taste. Remember, cooking is all about creativity. Don't hesitate to experiment with flavors and ingredients. Each variation can lead to a new favorite dish. Enjoy your time in the kitchen and savor every bite!

Spicy Chicken Pad Thai

Savor the flavors of Zesty Spicy Chicken Pad Thai with this easy recipe! Perfect for a quick dinner, this dish features tender chicken, soft rice noodles, and a delicious blend of spices. Learn how to create this popular Thai favorite step-by-step, from soaking the noodles to garnishing with fresh lime and peanuts. Click through for the full recipe and bring the taste of Thailand to your kitchen tonight!
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Ingredients
  

8 oz rice noodles

2 tablespoons vegetable oil

1 pound chicken breast, thinly sliced

2 cloves garlic, finely minced

2 large eggs, beaten

2 cups bean sprouts

1 medium carrot, julienned

3 green onions, finely chopped

1/4 cup peanuts, coarsely chopped

1/4 cup fresh cilantro, roughly chopped

3 tablespoons fish sauce

2 tablespoons tamarind paste

1 tablespoon brown sugar

1 tablespoon sriracha (plus extra for serving if desired)

Fresh lime wedges for serving

Salt and pepper to taste

Instructions
 

Soak the Noodles: Begin by placing the rice noodles in a large bowl of hot water. Allow them to soak for about 15-20 minutes, or until they become soft and pliable. Once ready, drain the noodles and set them aside.

    Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced chicken to the pan and cook for approximately 5-7 minutes, or until it turns golden and is no longer pink. Season generously with salt and pepper to enhance the flavor.

      Add Garlic: Stir in the minced garlic and sauté for about 30 seconds until it releases a fragrant aroma, taking care not to burn it.

        Scramble the Eggs: Carefully push the cooked chicken to one side of the skillet. Pour the beaten eggs into the empty side and scramble them, cooking until they are fully set. Once cooked, combine the scrambled eggs with the chicken.

          Combine Ingredients: Introduce the softened rice noodles to the skillet, along with the fish sauce, tamarind paste, brown sugar, and sriracha. Using tongs or a spatula, toss all the ingredients together gently, ensuring the noodles are evenly coated with the flavorful sauce.

            Add Vegetables: Now, fold in the bean sprouts, julienned carrots, and chopped green onions. Continue to stir-fry for an additional 2-3 minutes, allowing everything to heat through and the flavors to meld.

              Finish with Peanuts and Cilantro: Remove the skillet from heat and gently mix in the chopped peanuts and cilantro. Taste the dish and adjust seasoning with more salt, pepper, or sriracha if needed.

                Serve: Serve the pad thai hot, plated beautifully, and garnished with fresh lime wedges on the side. Include additional sriracha for those who enjoy an extra kick of heat.

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

                    - Presentation Tips: Plate the pad thai in large, shallow bowls, and finish with a sprinkle of extra peanuts and cilantro for added color and texture. The lime wedges not only enhance the dish but also add a vibrant touch to the presentation, inviting diners to squeeze a bit of juice for a fresh zing.