Chicken Pad Thai
Ingredients
- 7 ounces flat rice noodles
- 1/4 cup fish sauce
- 1/3 cup tamarind paste
- 3 tablespoons packed brown sugar
- 2 tablespoons paprika
optional
- 2 teaspoons lime juice
- 1 boneless skinless chicken breast
sliced into 1/2-in. strips
- 3 tablespoons canola oil
- 2 large eggs
beaten
- 1 small onion
sliced
- 3 garlic cloves
minced
- 1 cup dry roasted peanuts
chopped, divided
- 3 green onions
chopped, divided
- 2 cups bean sprouts
divided
- 12 lime wedges
for serving
- 2 tablespoons crushed red pepper flakes
optional
Directions
- 1
Soak the rice noodles in a large bowl of warm water for at least 30 minutes prior to cooking. Strain out the water and set the noodles aside until you're ready to cook them.
- 2
Mix the fish sauce, tamarind paste, brown sugar, lime juice and paprika (if using) in a small bowl and set it aside.
- 3
Heat the oil in a large skillet or wok set over medium-high heat. Add the onions and chicken, and cook until the onions are soft and the chicken is cooked, four to five minutes. Add the garlic and cook for one to two minutes.
- 4
Add your rice noodles and cook until they're partially softened. Then, add half of the peanuts, half of the green onions and about half of the bean sprouts. Use tongs to toss the stir-fry so that it’s thoroughly mixed.
- 5
Finally, pour in the tamarind sauce and whisked eggs over the stir-fry until it’s well-coated. Stir it around until the eggs look cooked and the sauce has absorbed into the noodles. This should take another three to four minutes.
- 6
Serve the chicken pad thai in bowls. Top it with the remaining peanuts, green onion and bean sprouts. Serve with lime wedges and red pepper flakes, if desired.
Chicken Pad Thai
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About this Recipe
Craving the vibrant, complex flavors of classic Thai takeout right in your own kitchen? This Chicken Pad Thai recipe brings those authentic tastes home, allowing you to create a satisfying meal without leaving your house. It's a perfect choice for weeknights or when you desire a dish that feels both exotic and comforting.
What makes this recipe truly shine is its thoughtful balance of key ingredients. The essential combination of savory fish sauce, sweet brown sugar, tangy tamarind paste, and bright lime juice creates that signature Pad Thai profile. When paired with tender chicken and chewy rice noodles, each bite offers a harmonious blend of sweet, sour, and umami, further enhanced by the fresh crunch of bean sprouts and the nutty finish of peanuts.
Prepare for a dish that is wonderfully aromatic and bursting with flavor. You'll experience the distinctive chew of flat rice noodles coated in a rich, glossy sauce that clings perfectly. The chicken breast, sliced into strips, offers a tender counterpoint to the varying textures. With a generous garnish of chopped peanuts, green onions, and fresh bean sprouts, this Pad Thai delivers a satisfying sensory experience—tangy, sweet, savory, and always inviting. It's a meal that's both comforting and exciting, embodying the spirit of a beloved street food classic.
Customization & Variations
While the recipe features chicken, you can easily swap it for shrimp or firm tofu to suit your preference. Adjust the spice level to your liking by adding more or fewer of the crushed red pepper flakes included in the ingredients, and remember paprika is an optional addition for a subtle color and depth of flavor.
Serve this Chicken Pad Thai as a complete meal for family dinner or a gathering with friends. The included lime wedges are essential for squeezing over individual portions, adding a final burst of fresh acidity that brightens every mouthful.