Authentic Bangkok Chicken Pad Thai
This authentic Bangkok Chicken Pad Thai captures the bold and vibrant flavors of Thailand. Passed down from my grandmother's cherished collection, this recipe originates from the renowned Thai Room of the Plaza Hotel in Bangkok during the 1960s. Infused with the perfect blend of savory, tangy, and spicy notes, this dish promises to deliver a true taste of Thailand in every bite. Ideal for a delicious lunch or snack, it's sure to become a favorite.
4
Servings
N/A
Calories
15
Ingredients
Ingredients
rice noodles (Vietnamese bahn pho or Thai sen-mee)
8 ounces
salted peanuts
1/4 cup (finely chopped)
lime peel
1/2 teaspoon (grated)
fish sauce
3 tablespoons
fresh lime juice
2 tablespoons
brown sugar
2 tablespoons
rice vinegar
4 1/2 teaspoons
chili sauce
1 tablespoon
cooking oil
3 tablespoons
chicken breast
1 lb (cut into bite-sized strips (boneless, skinless))
garlic
1 tablespoon (minced)
egg
1 (lightly beaten)
fresh bean sprouts
1 cup
green onion
1/3 cup (sliced)
fresh cilantro
2 tablespoons (chopped)
Instructions
1
Soak the rice noodles in a large bowl with hot tap water, ensuring they are fully submerged. Let them sit for 10 to 15 minutes until the noodles are pliable but not overly soft. Drain them well using a colander.
2
Prepare the peanut topping by combining the finely chopped peanuts with the grated lime peel. Set aside.
3
In a small mixing bowl, combine the fish sauce, fresh lime juice, brown sugar, rice vinegar, and chili sauce. Stir the mixture until smooth and set aside.
4
In a 12-inch nonstick skillet, heat 1 tablespoon of the cooking oil over medium-high heat. Add the chicken breast strips and minced garlic, cooking them while stirring frequently for about 6 minutes or until the chicken is tender and no longer pink. Remove the chicken from the skillet and transfer it to a separate bowl.
5
In the same skillet, pour in the beaten egg. Cook it for 30 seconds, then use a spatula to turn the egg and cook for an additional 30 to 60 seconds until it is set. Remove the egg, chop it into pieces, and set aside.
6
Add the remaining 2 tablespoons of cooking oil to the skillet and heat over high heat for 30 seconds. Once hot, add the drained noodles and fresh bean sprouts. Stir-fry these ingredients for 2 minutes to combine.
7
Pour the fish sauce mixture and the cooked chicken back into the skillet with the noodles. Continue to cook and stir the dish for 1 to 2 minutes until it is thoroughly heated through.
8
Divide the noodle mixture evenly among four plates. Top each serving with the chopped egg and sprinkle with the peanut-lime topping. Garnish with the sliced green onion and chopped cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Authentic Bangkok Chicken Pad Thai recipe?
This recipe originates from the renowned Thai Room of the Plaza Hotel in Bangkok during the 1960s and was passed down from a grandmother's collection.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
What type of rice noodles should be used for this dish?
You should use 8 ounces of rice noodles, specifically Vietnamese bahn pho or Thai sen-mee.
How should the rice noodles be prepared before cooking?
Soak the noodles in a large bowl with hot tap water for 10 to 15 minutes until pliable but not overly soft, then drain well.
What is included in the peanut topping?
The topping consists of 1/4 cup of finely chopped salted peanuts and 1/2 teaspoon of grated lime peel.
What ingredients make up the Pad Thai sauce?
The sauce includes fish sauce, fresh lime juice, brown sugar, rice vinegar, and chili sauce.
How much fish sauce is required?
The recipe calls for 3 tablespoons of fish sauce.
What kind of sugar is used in the sauce?
The recipe uses 2 tablespoons of brown sugar.
How should the chicken breast be prepared?
The chicken breast should be boneless, skinless, and cut into bite-sized strips.
How long does it take to cook the chicken and garlic?
The chicken and minced garlic should be cooked over medium-high heat for about 6 minutes until the chicken is tender and no longer pink.
How is the egg prepared in this recipe?
One lightly beaten egg is cooked in the skillet for about 60 to 90 seconds until set, then removed and chopped into pieces.
What size skillet is recommended?
A 12-inch nonstick skillet is recommended for cooking this Pad Thai.
When are the bean sprouts added to the dish?
Fresh bean sprouts are added to the skillet along with the drained noodles after the chicken and egg have been removed.
How long should the noodles and bean sprouts be stir-fried?
They should be stir-fried together for 2 minutes over high heat.
What flavor profile does this Pad Thai offer?
It delivers a bold and vibrant blend of savory, tangy, and spicy notes.
What garnishes are used for the final presentation?
The dish is garnished with sliced green onion and chopped fresh cilantro.
How much minced garlic is needed?
The recipe requires 1 tablespoon of minced garlic.
What type of vinegar is used in the sauce?
The recipe calls for 4 1/2 teaspoons of rice vinegar.
How much cooking oil is used in total?
A total of 3 tablespoons of cooking oil is used throughout the different steps of the recipe.
What is the recommended heat level for stir-frying the noodles?
The noodles and bean sprouts should be stir-fried over high heat.
How much lime juice is needed?
The recipe uses 2 tablespoons of fresh lime juice.
How much chili sauce is added?
One tablespoon of chili sauce is included in the sauce mixture.
How much chicken is required for this recipe?
You will need 1 lb of chicken breast.
What is the final cooking step once all ingredients are combined?
Continue to cook and stir for 1 to 2 minutes until the entire mixture is thoroughly heated through.
How much fresh bean sprouts are used?
The recipe uses 1 cup of fresh bean sprouts.
How much green onion is used for the garnish?
Use 1/3 cup of sliced green onion for garnishing.
How much fresh cilantro is needed?
The recipe calls for 2 tablespoons of chopped fresh cilantro.
When should the peanut-lime topping be applied?
Sprinkle the peanut-lime topping over each serving after dividing the noodle mixture and adding the chopped egg.
Is this recipe suitable for a quick meal?
Yes, it is described as ideal for a delicious lunch or snack.
What is the texture of the peanuts for the topping?
The salted peanuts should be finely chopped.