If you are in the mood for a flavorful and satisfying meal, this Scrambled Egg and Chicken Pad Thai is the perfect choice. Packed with tender chicken, creamy scrambled eggs, and a medley of fresh vegetables and peanuts, it’s a delightful fusion of textures and flavors that is both nutritious and easy to prepare. Whether you’re in search of a quick weeknight dinner or a gourmet weekend treat, this Pad Thai is sure to impress.
Tips to Make the Scrambled Egg and Chicken Pad Thai Recipe:
1. Prep Ingredients in Advance: Chop your vegetables and chicken ahead of time. Having everything ready before you start cooking will make the process smoother and quicker.
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2. Use Pre-Cooked Chicken: To save time, you can use pre-cooked chicken breast. Simply shred or slice it and add it to the dish. This can be a huge time saver, especially on busy nights.
3. Cook Noodles Correctly: Make sure to cook the rice noodles according to the package instructions. Overcooked noodles can become mushy, so keep an eye on them to maintain a perfect al dente texture.
4. Scrambling Eggs: Scramble the eggs separately before adding them to the Pad Thai. This ensures they remain fluffy and well-incorporated into the final dish, adding to the overall texture and taste.
5. Balance the Flavors: Pad Thai is all about balancing sweet, salty, sour, and spicy. Taste your dish before serving and adjust the seasoning by adding more lime juice, fish sauce, sugar, or chili flakes to suit your preference.
How to Make Scrambled egg and Chicken Pad Thai Recipe?
Scrambled Egg and Chicken Pad Thai Recipe
Equipment
- 1 Wok or large skillet For stir-frying
- 1 Mixing bowl For preparing sauce
Ingredients
- 200 g Rice noodles Soaked in hot water until softened
- 300 g Chicken breast Thinly sliced
- 3 Eggs Lightly beaten
- 3 tbsp Peanut oil Or vegetable oil
- 1 cup Bean sprouts Fresh
- 1 Carrot Julienned
- 3 Green onions Chopped
- 1 cup Crushed peanuts
- 1 Lime Cut into wedges for serving
- 3 tbsp Fish sauce
- 2 tbsp Tamarind paste
- 2 tbsp Brown sugar
- 4 tbsp Water
- 1 tbsp Soy sauce
Instructions
- In a bowl, mix fish sauce, tamarind paste, brown sugar, water, and soy sauce until the sugar dissolves. Set aside.
- Heat 1 tbsp of peanut oil in a wok over medium-high heat, add the beaten eggs, and scramble them. Remove and set aside.
- Add the remaining oil to the wok, stir-fry the chicken until fully cooked, then remove and set aside.
- Add the soaked rice noodles to the wok, pour in the prepared sauce, and stir-fry until the noodles are evenly coated and heated through.
- Return the scrambled eggs and chicken to the wok, add the bean sprouts, julienned carrot, and green onions. Stir-fry for another 2-3 minutes.
- Serve hot, garnished with crushed peanuts and lime wedges.
