Chicken Pad Thai

★ 3.9 · Medium

Silky rice noodles tossed with juicy chicken, egg, crunchy peanuts, and a sweet-tangy-salty tamarind sauce. This street-food classic is easier at home than you think once you prep everything first.

30 minPrep Time

15 minCook Time

45 minTotal Time

4 servingsYield

Why You'll Love This

Authentic sweet-salty-sour tamarind sauce from scratch
One-pan meal with protein, veg, and noodles together
Customizable heat and tang at the table

Ingredients

8 ozflat rice noodles (pad thai style)
3 tbsptamarind concentrate
3 tbspfish sauce
3 tbsppalm sugar or brown sugar
1 tbsprice vinegar
3 tbspvegetable oil, divided
1 lbboneless skinless chicken thighs, thinly sliced
3garlic cloves, minced
2large eggs, lightly beaten
8 ozfirm tofu, cubed (optional, plus chicken)
2 cupsbean sprouts, divided
4scallions, cut into 2-inch pieces
1/3 cuproasted peanuts, chopped
1lime, cut into wedges
to tastered pepper flakes, for serving

Nutrition (estimated per serving)

510Calories

32gProtein

18gFat

55gCarbs

3gFiber

980mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Soak the rice noodles in warm (not hot) water for 25 to 30 minutes until pliable but still firm; they will finish cooking in the wok. Drain well.
Whisk together the tamarind concentrate, fish sauce, palm sugar, and rice vinegar in a small bowl until the sugar dissolves. Set this pad thai sauce aside.
Heat a 12-inch wok over high heat until lightly smoking. Add 1 tbsp oil and swirl to coat.
Add the sliced chicken in a single layer and let sear undisturbed for 1 minute, then stir-fry for 2 to 3 minutes until cooked through and lightly browned. Remove to a plate.
Add another 1 tbsp oil to the wok. Add garlic and stir-fry 15 seconds until fragrant.
Push everything to one side, pour the beaten eggs into the empty space, and scramble for 30 seconds until just set, then mix into the garlic.
Add the drained noodles and the remaining 1 tbsp oil. Pour the sauce over the noodles and toss constantly with tongs for 2 to 3 minutes until the noodles are tender and evenly coated; add 1 to 2 tbsp water if noodles look dry or stiff.
Return the chicken (and tofu, if using) to the wok along with 1 cup bean sprouts and the scallions. Toss for 1 minute until heated through.
Taste and adjust: add more fish sauce for salt, sugar for sweetness, or lime juice for tang.
Remove from heat and plate immediately so the noodles do not clump as they cool.
Top with chopped peanuts, remaining fresh bean sprouts, and lime wedges. Serve with red pepper flakes on the side.

Tips

Under-soak rather than over-soak the noodles; soft, mushy noodles will turn to paste in the wok. They should still have a slight bite before cooking.
Have every ingredient prepped and within arm's reach before you turn on the heat; pad thai moves fast once the wok is hot.