Experience the bold, savory flavors of Thailand with this Chicken Pad Thai recipe. Combining tender chicken, stir-fried rice noodles, and a tangy tamarind-based sauce, this dish is a perfect balance of sweet, salty, sour, and spicy flavors.
Whether you’re cooking for family or friends, this dish is sure to impress with its vibrant taste and satisfying textures.
Why order takeout when you can enjoy the fresh, homemade goodness of Chicken Pad Thai? It’s a restaurant-quality meal you can create in your own kitchen, bringing the rich, authentic flavors of Thailand to your table in no time!
Chicken Pad Thai
Ingredients
- 8 oz Pad Thai rice noodles, dried
- 8 oz Chicken Breast, thinly sliced
- 1 tsp Thai Thin Soy Sauce
- 1 tsp Cornstarch
- 1 tsp Water
- 3 cloves Garlic, sliced
- 2 Shallots, sliced
- 3 Eggs
- 2 cups Mung Bean Sprouts
- 1 cup Garlic Chives, roughly chopped
- 6 tbsp Oil
For the sauce:
- 1.5 oz Tamarind pulp or 6 tbsp tamarind concentrate
- 3 tbsp Dark Brown Sugar
- 3 tbsp Fish Sauce
- 2 tbsp Thai Black Soy Sauce
- ¼ tsp White Pepper
Instructions
- Mix tamarind pulp with ½ cup boiling water until dissolved. Strain and discard solids. Mix liquid with all other sauce ingredients and set aside.
- Soak pad thai noodles in hot water for 20 minutes, strain.
- Marinate chicken in soy sauce, cornstarch, and water. Set aside.
- Prepare all vegetables and measure out ingredients.
- Heat 2 tbsp oil in wok over high heat. Add the chicken and sear on both sides. Remove cooked chicken and set aside.
- Add 3 tbsp of oil to wok. Add garlic and cook for 30 seconds.
- Add shallots and cook for another 30 seconds.
- Add the noodles and sauce to pan, stir to combine.
- Push noodles to one side, drizzle oil on empty side. Pour beaten eggs into the oil and gently scramble. Once eggs are mostly cooked, mix with noodles.
- Add bean sprouts and chives. Cook until chives wilt.
- Add chicken to pan and stir to combine.
- Serve with chopped peanuts, lime wedge, and green onion. Enjoy!
