Description
This Linguine Chicken Pad Thai offers a delicious twist on the classic dish, combining tender chicken, fresh vegetables, and a flavorful homemade sauce. It’s a quick and impressive weeknight dinner that bursts with bold flavors and vibrant ingredients.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the linguine pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
- In a small bowl, combine the fish sauce, soy sauce, tamarind paste, brown sugar, and sriracha. Whisk until the sugar is dissolved and the mixture is well combined. Set aside.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the sliced chicken breast to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink in the center.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Push the chicken to one side of the skillet. Pour the beaten eggs into the empty side of the skillet and scramble them until fully cooked, about 2-3 minutes.
- Once the eggs are cooked, mix them with the chicken.
- Add the shredded carrots, sliced red bell pepper, and bean sprouts to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Add the cooked linguine to the skillet with the chicken and vegetables.
- Pour the prepared Pad Thai sauce over the mixture. Toss everything together using tongs or a spatula, ensuring that the sauce evenly coats the pasta and ingredients. Cook for an additional 2-3 minutes to heat through.
- Remove the skillet from heat. Stir in the chopped green onions and half of the chopped peanuts.
- Transfer the Pad Thai to serving plates or a large serving bowl.
- Garnish with the remaining chopped peanuts, fresh cilantro, and lime wedges on the side.
- Serve immediately, allowing each person to squeeze fresh lime juice over their portion for added flavor.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of fish sauce.
- Feel free to add other vegetables such as snap peas, broccoli, or zucchini for added nutrition and flavor.
- Adjust the level of spiciness by increasing or decreasing the amount of sriracha in the sauce.
- For a more authentic flavor, consider using rice noodles instead of linguine, which is traditional in Pad Thai.
- Make sure to have all your ingredients prepped and ready to go before you start cooking, as the stir-frying process is quick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes