Easy Pad Thai Recipe with Chicken, Rice Noodles and Tamarind Marinade

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is more nutritious, while cottage cheese is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget option.

Boil water in a pot for the rice noodles.

Peel the carrot and cut it into strips.

Remove the roots and outer layer of the spring onions, then cut them into rings.

Chop the peanuts.

Chop fresh cilantro finely.

Beat the egg in a bowl with a fork and set aside for later.

Zest the lime and squeeze out the juice into the same bowl.

Prepare the tamarind marinade with lime juice, soy sauce, a splash of oil, water, tamarind extract, sugar, and salt.

Wash the chicken breast, dab it dry, and cut it into thin strips, seasoning generously with salt.

Add the rice noodles to the boiling water with some salt, then take the pot off the heat to prevent overcooking.

Add a splash of oil to the noodles to keep them from sticking together and stir.

Add oil to the wok and fry the chicken until cooked.

Add the carrot matchsticks and sauté them.

Add the tamarind marinade and bean sprouts to the wok.

Add the rice noodles to the wok and stir everything together.

Add the spring onions and stir in the beaten egg.

Season with pepper and salt to taste before serving.

Garnish with peanuts and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens