Description
This authentic Chicken Pad Thai recipe brings the vibrant flavors of Thailand right into your home kitchen. Featuring tender chicken, fresh rice noodles, and a perfectly balanced tangy, sweet, and savory tamarind sauce, this dish is a delightful stir-fry packed with aromatic garlic, shallots, and green onions. Topped with crushed peanuts, dried chili flakes, and fresh lime wedges, it offers an irresistible combination of textures and tastes that rival your favorite Thai restaurant.
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 20-30 minutes until they are pliable but still slightly firm. Fresh noodles can be rinsed and set aside. Drain well before cooking to avoid sogginess.
- Make the Pad Thai Sauce: In a small saucepan, dissolve the tamarind block or mix tamarind concentrate with water. Add palm sugar, brown sugar, and fish sauce. Simmer gently until the sugars have dissolved and the sauce is well combined. Adjust flavor to balance sour, sweet, and salty profiles. Set aside.
- Cook the Chicken: Heat 2 tablespoons of coconut oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and stir-fry until cooked through, about 3-5 minutes. Remove from the pan and set aside.
- Stir-fry Aromatics and Tofu: Add the remaining coconut oil to the pan. Sauté minced garlic and chopped shallots until fragrant and translucent. If using tofu, add tofu cubes and stir-fry for 2-3 minutes until slightly golden.
- Scramble the Eggs: Push the ingredients to one side of the wok, pour in the beaten eggs, and scramble until just set. Mix combined with other ingredients in the pan.
- Add Noodles and Sauce: Add the soaked and drained rice noodles to the pan along with the cooked chicken. Pour the prepared Pad Thai sauce over the noodles. Toss everything vigorously to coat the noodles evenly and heat through, about 2-3 minutes.
- Incorporate Vegetables: Stir in fresh green onions or garlic chives, bean sprouts, and preserved radish if using. Toss gently to combine and warm through without overcooking the vegetables, preserving their crunch.
- Serve with Toppings: Transfer to serving plates or a large platter. Serve with lime wedges, crushed peanuts, dried chili flakes, extra sugar, fresh bean sprouts, and green onions on the side for guests to customize their Pad Thai.
Notes
- Love ordering Chicken Pad Thai at your favorite Thai restaurant? Now you can make Chicken Pad Thai at home! Easier, more affordable, and even more delicious than the one at your favorite Thai place!
- Adjust the tamarind and sugar levels in the sauce to suit your taste, balancing between sour and sweet.
- Using fresh rice noodles is preferable for authentic texture, but dry noodles are a convenient alternative after soaking.
- Optional tofu adds extra texture and protein, suitable for vegetarians if omitting chicken and oyster sauce.
- For best flavor, use freshly crushed peanuts and fresh lime wedges as toppings.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480 kcal
- Sugar: 15 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
