Description

This Chicken Pad Thai recipe brings the authentic flavors of Thailand to your kitchen with a perfect balance of tangy tamarind, savory fish sauce, and sweet brown sugar. Featuring tender chicken, tofu, crunchy beansprouts, and fragrant garlic chives, this stir-fried noodle dish is quick, flavorful, and ideal for a satisfying weeknight dinner.

Ingredients

Noodles and Sauce

125 g (4 oz) dried rice sticks (Chang’s Pad Thai preferred)
1 1/2 tbsp tamarind puree (not concentrate)
3 tbsp packed brown sugar
2 tbsp fish sauce
1 1/2 tbsp oyster sauce

Main Ingredients

2–3 tbsp vegetable or canola oil
1/2 onion, sliced (brown or yellow)
2 garlic cloves, finely chopped
150 g (5 oz) chicken breast or thigh, thinly sliced
2 eggs, lightly whisked
1 1/2 cups beansprouts
1/2 cup firm tofu, cut into 3 cm (1 1/4 inch) batons
1/4 cup garlic chives, cut into 3 cm (1 1/4 inch) pieces
1/4 cup finely chopped peanuts
Lime wedges (for serving)
Ground chili or cayenne pepper (optional, for serving)
Extra beansprouts (for serving)

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Instructions

Soak Noodles: Soak the rice noodles in warm water for about 20 minutes or until they are soft but still firm to the bite. Drain them well and set aside to use later.
Prepare Sauce: In a small bowl, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar is fully dissolved. Set this flavorful sauce aside.
Cook Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add the sliced onion and chopped garlic and stir-fry for about 1 minute until fragrant.
Cook Chicken: Add the thinly sliced chicken to the pan and stir-fry until it is mostly cooked through, about 3 to 4 minutes.
Scramble Eggs: Push the chicken and onions to one side of the pan. Pour in the lightly whisked eggs on the other side and scramble them until just set.
Add Tofu, Noodles, and Sauce: Add the tofu batons, soaked noodles, and stir-fry sauce to the pan. Toss everything together well, ensuring the noodles are evenly coated with the sauce.
Add Vegetables: Stir in the beansprouts and garlic chives, cooking for another 1 to 2 minutes until they are heated through but still crisp and fresh.
Finish and Serve: Remove the pan from heat. Sprinkle the finely chopped peanuts over the top. Serve immediately with lime wedges and extra beansprouts on the side. Optionally, add ground chili or cayenne pepper to taste for a spice kick.

Notes

Be careful not to over-soak the noodles; they should be soft but firm to prevent them from becoming mushy during stir-frying.
If you can’t find tamarind puree, tamarind paste diluted with a little water can be a substitute, but adjust quantity to taste.
Vegetable or canola oil is preferred for its neutral flavor and high smoke point, but peanut oil can also be used for more authentic taste.
For a vegetarian version, omit the chicken and substitute fish sauce with soy sauce or tamari.
Adding lime juice just before eating brightens the flavors and balances sweetness and saltiness.