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Chicken Pad Thai

Chicken Pad Thai

A vibrant, flavorful Chicken Pad Thai recipe combining tender chicken, chewy rice noodles, crunchy peanuts, and a tangy, slightly sweet tamarind-based sauce. Ready in under 30 minutes, this easy-to-make dish delivers authentic Thai flavors with balanced sweet, salty, sour, and umami notes, perfect for a healthy and satisfying weeknight meal.

  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Main Ingredients

  • 6 oz (170g) rice noodles, soaked to soften
  • 1 large chicken breast, thinly sliced (about 8 oz / 225g)
  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons brown sugar
  • 2 cloves garlic, freshly minced
  • 2 large eggs, beaten
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped roasted peanuts
  • 3 green onions, sliced
  • 2 lime wedges, for serving
  • 2 tablespoons vegetable oil or peanut oil, for stir-frying

Instructions

  1. Prepare the Rice Noodles: Soak rice noodles in warm water for about 15 minutes until softened but still firm to the bite. Drain and set aside to prevent mushiness during cooking.
  2. Make the Pad Thai Sauce: In a small bowl, combine tamarind paste, fish sauce, and brown sugar. Stir until the sugar completely dissolves, creating a balanced sweet, sour, and salty sauce.
  3. Cook the Chicken: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook, stirring frequently, until no longer pink, about 4 to 5 minutes.
  4. Scramble the Eggs: Push the cooked chicken to one side of the pan. Pour the beaten eggs into the empty side and gently scramble until set. Mix the eggs and chicken together thoroughly.
  5. Stir-Fry Combined Ingredients: Add the drained rice noodles and the prepared sauce to the pan. Toss everything gently but thoroughly to coat the noodles evenly and combine all flavors. Cook for an additional 1 to 2 minutes until heated through.
  6. Add Fresh Veggies and Garnishes: Fold in the bean sprouts and green onions, stirring briefly to keep their crispness while warming them slightly. Remove from heat, then top with chopped peanuts and serve with lime wedges.

Notes

  • Do not overcook the noodles during soaking; keep them slightly firm to avoid mushiness during stir-frying.
  • Use a hot wok or pan to ensure quick cooking and optimal texture.
  • Prepare and chop all ingredients before starting to cook, as the dish comes together quickly.
  • Taste and adjust the sauce balance of sweetness, saltiness, and sourness before mixing with noodles.
  • Add peanuts last as a topping rather than cooking them in the pan for maximum crunch.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 8 g
  • Sodium: 850 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 190 mg

Keywords: Chicken Pad Thai, Thai recipe, quick dinner, stir-fry, gluten free, easy Thai food