Chicken Pad Thai

Summary :

Pad Thai is a beloved Thai stir-fried noodle dish with tender chicken, crunchy peanuts, fresh veggies, and a tangy-sweet sauce. This halal version avoids traditional fish sauce that may contain alcohol by using a halal-certified soy sauce or tamari substitute, keeping all the authentic flavors intact.

Ingredients (Serves 2–3)

• 200g rice noodles (flat, about ¼ inch wide)

• 250g halal chicken breast or thigh, thinly sliced

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 2 eggs, lightly beaten

• 1 cup bean sprouts

• 3 green onions, sliced

• ¼ cup crushed roasted peanuts

• 1 lime, cut into wedges

• Fresh cilantro (optional)

Pad Thai Sauce:

• 3 tablespoons tamarind paste

• 2 tablespoons halal soy sauce (or coconut aminos)

• 1 tablespoon palm sugar or brown sugar

• 1 tablespoon water

• 1 teaspoon chili powder (adjust to taste)

Instructions

1. Prepare the noodles:
   Soak rice noodles in warm water for 20–30 minutes until soft but still firm. Drain and set aside.

2. Make the sauce:
   In a bowl, mix tamarind paste, soy sauce, sugar, water, and chili powder until sugar dissolves.

3. Cook the chicken:
   Heat oil in a large pan or wok over medium-high heat. Add garlic and sauté until fragrant. Add chicken and cook until no longer pink.

4. Add eggs:
   Push chicken to one side. Pour beaten eggs into the pan and scramble until just set.

5. Add noodles and sauce:
   Add drained noodles and pour in the sauce. Toss everything together for 2–3 minutes until noodles absorb the sauce.

6. Add veggies:
   Stir in bean sprouts and green onions. Cook another minute.

7. Serve:
   Plate the Pad Thai and garnish with crushed peanuts, fresh cilantro, and lime wedges.

Notes

• Halal soy sauce: Use soy sauce labeled halal or tamari to avoid alcohol.

• Tamarind paste: Gives authentic tang; available in Asian stores or online.

• Vegetarian version: Replace chicken with tofu and use vegetarian-friendly sauce.

• Adjust heat: Add more or less chili powder according to your taste.