Description
This authentic Chicken Pad Thai recipe brings the vibrant flavors of Thailand right into your kitchen. Featuring tender chicken, fresh rice noodles, and a perfect balance of tamarind, palm sugar, and fish sauce, this dish is both flavorful and satisfying. Ideal for a quick weeknight dinner, it combines stir-fried noodles with crunchy bean sprouts, fresh green onions, and optional tofu for a traditional touch. Customize your toppings with crushed peanuts, dried chili flakes, and lime wedges for a perfectly balanced meal.
Ingredients
Scale
Noodles
- 16 oz. fresh rice noodles (or 16 oz. dry, medium-width rice noodles)
Pad Thai Sauce
- ½ of a tamarind block or ¾ cup tamarind concentrate
- ¾ cup palm sugar, finely chopped
- ¾ cup brown sugar
- ⅓–½ cup fish sauce
- ½ cup water
Pad Thai Stir-Fry Ingredients
- 1.5 lbs thinly sliced chicken breast or thighs
- 2-3 tbsp oyster sauce or soy sauce
- 4–6 tablespoons coconut oil (or oil of choice)
- 6 garlic cloves, minced
- 2 shallots, finely chopped (optional)
- 4 eggs, beaten
- 2 cups Thai fried tofu or extra firm tofu (optional)
- 1.5 cups fresh green onions or Chinese garlic chives, cut into 2-inch pieces
- 2 cups fresh bean sprouts
- ¼ cup preserved radish, chopped (optional)
Toppings to Have on the Table
- Sugar
- Dried Thai red chili flakes
- Crushed peanuts
- Lime wedges
- Extra bean sprouts & green onions
Instructions
- Prepare the noodles: If using dry rice noodles, soak them in warm water for about 30 minutes until soft and pliable, then drain. If using fresh rice noodles, separate and set aside.
- Make the Pad Thai sauce: In a small bowl, dissolve tamarind block or concentrate in ½ cup water. Add palm sugar, brown sugar, and fish sauce, stirring until sugars dissolve completely. Adjust fish sauce quantity to balance salty and sour flavors.
- Marinate the chicken: Toss the thinly sliced chicken with 2-3 tablespoons oyster sauce or soy sauce. Set aside to marinate while preparing other ingredients.
- Heat the wok or skillet: Use medium-high heat and add 4-6 tablespoons coconut oil or oil of choice to coat the base.
- Sauté aromatics and chicken: Add minced garlic and chopped shallots (if using), stir-frying until fragrant. Add marinated chicken and cook until just done, about 3-4 minutes.
- Cook the eggs: Push the chicken mixture to one side of the pan. Pour in beaten eggs on the other side and scramble gently until cooked through.
- Add tofu and noodles: If using tofu, add it now and toss gently. Add drained rice noodles and pour Pad Thai sauce over. Stir-fry everything together to evenly coat noodles with sauce and combine ingredients.
- Add vegetables: Stir in fresh green onions or garlic chives, bean sprouts, and chopped preserved radish, cooking for another 1-2 minutes to retain crunchiness.
- Adjust taste and serve: Taste and adjust seasoning by adding more sugar, fish sauce, or lime juice as desired. Serve hot, garnished with crushed peanuts, dried chili flakes, extra bean sprouts, green onions, and lime wedges on the side.
Notes
- Love ordering Chicken Pad Thai at your favorite Thai restaurant? Now you can make Chicken Pad Thai at home!
- This dish is easier, more affordable, and even more delicious than the one at your favorite Thai place.
- Feel free to swap chicken for shrimp, tofu, or keep it vegetarian by omitting meat and oysters sauce.
- Adjust the level of tamarind and sugar to balance sourness and sweetness according to your preference.
- Using fresh rice noodles will ensure a soft and chewy texture, but dry noodles work well if prepared correctly.
- Leftovers can be stored in the fridge for up to 2 days but are best enjoyed fresh.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 155mg
