Go Back
Avatar photoEmily Garcia

Chicken Pad Thai

Pad Thai is a quick, popular, and deeply satisfying Thai dish of stir-fried noodles with a complex sauce that perfectly balances sweet, sour, and savory flavors. This recipe makes it accessible for a fast weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Soak Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Dish, Noodles
Cuisine: Asian, Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz Dried flat rice noodles (Banh Pho) (Noodles & Protein)
  • 6 oz Chicken breast or thighs, thinly sliced (Noodles & Protein)
  • 2 tbsp Vegetable oil (for stir-frying) (Noodles & Protein)
  • 1 large Large egg (Noodles & Protein)
  • 2 tbsp Fish sauce (Sauce)
  • 1 tbsp Tamarind paste (or substitute) (Sauce)
  • 1 tbsp Brown sugar (packed) (Sauce)
  • 1 tsp Rice vinegar (Sauce)
  • 0.5 tsp Chili garlic sauce (or Sriracha) (Sauce)
  • 0.25 cup Firm tofu, pressed and diced (optional) (Vegetables & Garnish)
  • 0.5 Shallot or red onion, thinly sliced (Vegetables & Garnish)
  • 1 clove Garlic, minced (Vegetables & Garnish)
  • 1 cup Bean sprouts (Vegetables & Garnish)
  • 2 Green onions, chopped (Vegetables & Garnish)
  • 2 tbsp Peanuts, chopped (for garnish) (Vegetables & Garnish)
  • 2 Lime wedges (for serving) (Vegetables & Garnish)

Equipment

  • Wok or large skillet for stir-frying
  • mixing bowl for soaking noodles
  • small bowl for sauce

Method
 

  1. Soak the dried rice noodles in hot water for 20–30 minutes until flexible but still slightly firm (al dente). Drain and set aside.
  2. Heat $1text{ tablespoon}$ of oil in a wok or large skillet over medium-high heat. Add the chicken and cook until fully browned. Push the chicken to one side of the pan.
  3. Add the remaining oil to the empty side of the pan. Crack the egg directly into the pan and quickly scramble it until just cooked. Mix the egg with the chicken.
  4. Add the diced tofu (if using), shallot, and garlic to the pan. Cook for 1–2 minutes until fragrant.
  5. Whisk together the fish sauce, tamarind paste, brown sugar, rice vinegar, and chili garlic sauce in a small bowl until the sugar dissolves.
  6. Add the drained noodles and the prepared sauce to the pan. Toss quickly and continuously for 1–2 minutes until the noodles are fully coated and heated through.
  7. Stir in the bean sprouts and green onions. Toss for about 30 seconds (they should remain crisp). Transfer immediately to plates. Garnish generously with chopped peanuts and serve with a fresh lime wedge.

Notes

Soak the rice noodles until they are flexible but still firm (al dente) before stir-frying, as they will cook further in the sauce. For the crucial sour component, if you don't have tamarind paste, use the substitute: $1text{ tbsp}$ rice vinegar mixed with $1text{ tsp}$ ketchup and $1/2text{ tsp}$ brown sugar. Shrimp is a great substitute for chicken; cook it first, set it aside, and add it back at the end of the process to avoid overcooking. Serve immediately after tossing in the sprouts and green onions to keep them crisp.