Description
This authentic Chicken Pad Thai recipe allows you to bring the vibrant flavors of Thailand into your kitchen with ease. Featuring fresh rice noodles, a tangy tamarind-based sauce, tender chicken, and classic stir-fry ingredients like garlic, shallots, eggs, and tofu, this dish is both satisfying and full of flavor. Garnished with crunchy peanuts, fresh lime wedges, and chili flakes, it’s the perfect homemade alternative to your favorite Thai restaurant meal.
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 softened but still firm. Drain and set aside. If fresh noodles are used, separate and set aside.
- Make the Pad Thai sauce: In a small saucepan, combine tamarind block or concentrate with water, palm sugar, brown sugar, and fish sauce. Heat gently while stirring until sugars dissolve and the mixture is well blended. Adjust sweetness or saltiness to taste, then remove from heat.
- Cook the chicken: Heat 2 tablespoons of coconut oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry until cooked through and slightly browned, about 4-5 minutes. Remove chicken and set aside.
- Sauté aromatics and tofu: Add remaining oil to the wok. Sauté minced garlic and chopped shallots until fragrant and translucent. If using tofu, add tofu pieces and stir-fry until lightly golden.
- Cook the eggs: Push the garlic, shallots, and tofu to one side of the wok. Pour beaten eggs into the empty side and scramble gently until just set.
- Combine noodles and sauce: Add the prepared noodles, cooked chicken, green onions or chives, bean sprouts, and preserved radish into the wok. Pour the Pad Thai sauce over the ingredients. Toss everything together carefully to coat the noodles evenly and warm all ingredients through, about 2-3 minutes.
- Adjust seasoning and serve: Taste and adjust seasoning if needed by adding extra fish sauce, sugar, or lime juice. Serve hot with toppings such as crushed peanuts, dried chili flakes, extra bean sprouts, green onions, and lime wedges on the side for guests to customize.
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.
- Use tamarind concentrate for a quicker sauce but tamarind block gives more authentic flavor.
- For a vegetarian option, substitute chicken with extra tofu and use soy sauce instead of fish sauce.
- Be careful not to over-soak the rice noodles or they will become mushy during stir-frying.
- Adjust the balance of sweet, salty, and sour in the sauce to your taste to create the perfect Pad Thai flavor.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg
