Description
A vibrant and authentic Chicken Pad Thai recipe featuring tender stir-fried chicken, rice noodles, and a tangy tamarind sauce. This quick and flavorful Thai classic is garnished with crunchy peanuts, fresh garlic chives, and lime wedges for a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Noodles and Sauce
- 125 g (4 oz) Chang’s Pad Thai dried rice sticks
- 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
Garnish and Optional
- Lime wedges (essential)
- Ground chili or cayenne pepper (optional)
- More beansprouts (for serving)
Instructions
- Soak Noodles: Soak rice noodles in warm water for about 20 minutes or until soft but still firm. Drain and set aside to maintain the perfect texture for stir-frying.
- Prepare Sauce: In a small bowl, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar dissolves completely. This creates the signature tangy and sweet Pad Thai sauce.
- Stir-Fry Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add sliced onion and chopped garlic, stir-frying until fragrant, approximately 1 minute, building the flavorful base.
- Cook Chicken: Add the thinly sliced chicken to the pan and stir-fry until nearly cooked through, about 3 to 4 minutes, ensuring it’s tender and juicy.
- Scramble Eggs: Push chicken and onions to one side of the pan and pour whisked eggs into the other side. Scramble gently until the eggs are just set, integrating protein and texture.
- Add Tofu and Noodles: Incorporate the firm tofu, soaked noodles, and the prepared stir-fry sauce into the pan. Toss everything together thoroughly to coat evenly and combine flavors.
- Include Vegetables: Stir in beansprouts and garlic chives. Continue cooking for 1 to 2 minutes until heated through but still crisp, preserving freshness and crunch.
- Finish and Garnish: Remove from heat and sprinkle chopped peanuts over the top, adding a delightful crunch and nutty flavor.
- Serve: Serve immediately with lime wedges and extra beansprouts on the side. Optionally, add ground chili or cayenne pepper for extra heat as desired.
Notes
- Soaking the rice noodles correctly is crucial to get the perfect texture – they should be soft but still firm to hold up in the stir-fry.
- Use tamarind puree, not concentrate, to achieve the authentic tang in the sauce.
- Firm tofu works best to keep its shape without crumbling during stir-frying.
- Adjust the amount of chili powder or cayenne pepper based on your heat preference.
- Serve immediately for the best taste and texture, as the noodles can get soggy if left sitting too long.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
