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If you are craving a delicious, vibrant, and authentic Thai street food experience from the comfort of your own kitchen, this Chicken Pad Thai Recipe is exactly what you need. Combining perfectly soft yet slightly chewy rice noodles, tender chicken slices, crunchy peanuts, and crisp fresh vegetables, all coated in a beautifully balanced tamarind-based sauce, this dish brings the true spirit of Thailand right to your plate. It’s a festival of flavors and textures that is as fun to make as it is to eat, guaranteed to become one of your favorite weeknight meals.
Ingredients You’ll Need
These simple yet essential ingredients come together to create the hallmark layers of flavor, texture, and color that define this incredible Chicken Pad Thai Recipe. Each component plays its part, ensuring the perfect balance of savory, sweet, tangy, and fresh elements in every bite.
- Chang’s Pad Thai dried rice sticks (125 g / 4 oz): The chewy backbone of this dish, soaking up the sauce beautifully.
- Tamarind puree (1 1/2 tbsp): Adds that signature tangy note essential for authentic Pad Thai flavor.
- Brown sugar (3 tbsp, packed): Balances the tamarind’s tartness with a rich, caramel sweetness.
- Fish sauce (2 tbsp): The umami powerhouse that delivers depth and saltiness.
- Oyster sauce (1 1/2 tbsp): Adds a smooth, savory finish with complex notes.
- Vegetable or canola oil (2–3 tbsp): Perfect for stir-frying without overpowering flavors.
- Brown or yellow onion (1/2, sliced): Provides subtle sweetness and texture.
- Garlic cloves (2, finely chopped): Brings aromatic warmth to every forkful.
- Chicken breast or thigh (150 g / 5 oz, thinly sliced): Tender, lean protein that soaks up the sauce.
- Eggs (2, lightly whisked): Adds silkiness and richness when scrambled into the noodles.
- Beansprouts (1 1/2 cups): Adds delightful crunch and freshness.
- Firm tofu (1/2 cup, cut into 3 cm batons): Adds texture and soaks up the sauce perfectly.
- Garlic chives (1/4 cup, cut into 3 cm pieces): Provides a subtle garlicky freshness.
- Finely chopped peanuts (1/4 cup): Offers a crunchy contrast and nutty flavor.
- Lime wedges: Essential for squeezing over, to brighten and balance the dish.
- Ground chili or cayenne pepper (optional): Add if you crave a bit of heat.
- Extra beansprouts: For serving alongside, adding extra crunch and freshness.
How to Make Chicken Pad Thai Recipe
Step 1: Prepare the noodles
Start by soaking the rice noodles in warm water for about 20 minutes. You want them soft but still firm to the bite so they won’t become mushy when stir-fried later. Drain well and set aside; this step makes sure the noodles cook evenly during the quick stir-fry.
Step 2: Mix the sauce
In a small bowl, whisk together the tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar fully dissolves. This blend will be the heart of your Chicken Pad Thai Recipe, marrying tangy, sweet, and salty flavors that coat every ingredient perfectly.
Step 3: Sauté aromatics and chicken
Heat the oil in a wok or a large skillet on medium-high heat. Toss in the sliced onion and chopped garlic, stirring until fragrant, about one minute, which forms a lovely flavor base. Next, add the thinly sliced chicken and stir-fry until the chicken is nearly cooked through, about 3 to 4 minutes. This ensures the meat stays juicy and tender.
Step 4: Cook the eggs
Push the chicken and onion mixture to one side of the pan, then pour the whisked eggs into the empty space. Allow them to scramble gently until just set, creating a luscious, silky texture that will integrate beautifully with the rest of the dish.
Step 5: Combine tofu, noodles, and sauce
Add the firm tofu pieces and soaked noodles to the pan, then pour over the prepared stir-fry sauce. Toss everything together carefully but thoroughly, ensuring each noodle and every ingredient is evenly coated in the savory-sweet sauce that defines this Chicken Pad Thai Recipe.
Step 6: Add fresh veggies and finish cooking
Stir in the crisp beansprouts and the aromatic garlic chives. Cook for just another minute or two—this keeps the veggies fresh and crisp, providing contrast to the soft noodles and tender chicken. This last step locks in layers of texture.
Step 7: Garnish and serve
Remove from heat and sprinkle the finely chopped peanuts on top for that signature nutty crunch. Serve immediately with lime wedges on the side for squeezing, extra beansprouts for added freshness, and chili if you like it spicy. This is the perfect finishing touch that makes every bite pop.
How to Serve Chicken Pad Thai Recipe
Garnishes
Garnishes are everything with this dish. Fresh lime wedges bring a zesty brightness that awakens the flavors. Extra beansprouts add a fresh crunch, and a handful of chopped peanuts lends satisfying texture. A sprinkle of chili flakes or cayenne pepper can personalize your heat level, making each serving exactly to your liking.
Side Dishes
Pad Thai is often served as a meal on its own, but if you want to round it out, think simple and light: a crisp cucumber salad or a bowl of clear broth soup complements the rich, tangy noodles perfectly without overpowering them.
Creative Ways to Present
For a fun twist, try serving your Chicken Pad Thai Recipe in small, decorative bowls or on banana leaves for an authentic touch. You can also assemble in individual portions on small plates topped with a twirl of noodles, a wedge of lime, and a sprinkle of peanuts and chives for an elegant family-style presentation that invites conversation—and seconds!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pad Thai keeps well in an airtight container in the fridge for up to 2 days. The noodles absorb the sauce more over time, so it may thicken slightly; a splash of water added before reheating helps restore the perfect texture.
Freezing
While freezing is possible, it’s not ideal for maintaining texture since the fresh vegetables and noodles can become mushy upon thawing. If you must freeze, pack tightly in a freezer-safe container and consume within one month for best results.
Reheating
Reheat gently in a skillet over medium heat, stirring frequently and adding a little water or broth if needed to loosen the sauce. Avoid microwaving if possible, as this can dry out the chicken and make the noodles gummy. Ready in minutes, reheated Pad Thai is still delicious!
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shrimp, tofu, or even thinly sliced beef work wonderfully in this Chicken Pad Thai Recipe. Adjust cooking times accordingly to ensure each protein is perfectly cooked but tender.
Is tamarind puree hard to find?
You can usually find tamarind puree in Asian grocery stores or online. It’s essential for that authentic tangy flavor, but if necessary, you can substitute with a mix of lime juice and a little brown sugar, though the flavor won’t be exactly the same.
Can this recipe be made vegetarian?
Yes! Replace the chicken with extra tofu or vegetables, and swap out the fish sauce for soy sauce or tamari to keep it vegetarian-friendly while preserving rich umami flavors.
How spicy is this Pad Thai?
This Chicken Pad Thai Recipe is traditionally mild, but you can easily personalize the heat by adding ground chili or cayenne pepper when serving. The lime wedges also help balance any spice perfectly.
What can I use if I don’t have a wok?
A large nonstick or heavy-bottomed skillet works just fine. The key is to cook on medium-high heat and keep stirring quickly to prevent sticking and ensure even cooking.
Final Thoughts
There is something truly special about mastering the Chicken Pad Thai Recipe at home, bringing together vibrant flavors, textures, and aromas that brighten any mealtime. It’s a dish that’s as joyful to prepare as it is to savor, perfect for sharing with family and friends. Give it a go, and you might just discover your new favorite comfort food that you’ll want to make again and again.
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Chicken Pad Thai Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A classic and flavorful Chicken Pad Thai recipe featuring tender chicken, rice noodles, and a tangy tamarind sauce, stir-fried quickly with crisp vegetables and garnished with peanuts and lime wedges for an authentic Thai street food experience.
Ingredients
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
Protein and Vegetables
- 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
Garnishes
- 1/4 cup finely chopped peanuts
- 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 prepare them for stir-frying.
- Make Sauce: In a small bowl, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar dissolves completely. Set this flavorful sauce aside.
- Cook Aromatics: Heat vegetable or canola oil in a wok or large skillet over medium-high heat. Add sliced onion and finely chopped garlic and stir-fry until fragrant, about 1 minute, to build the base flavor.
- Cook Chicken: Add the thinly sliced chicken to the wok and stir-fry until mostly cooked through, about 3 to 4 minutes, ensuring the chicken pieces are evenly cooked.
- Scramble Eggs: Push the chicken and onions to one side of the pan. Pour lightly whisked eggs into the other side and scramble them until just set, incorporating some protein and texture.
- Add Tofu and Noodles: Add the firm tofu batons, soaked rice noodles, and the prepared stir-fry sauce to the wok. Toss everything together thoroughly to combine all ingredients and evenly coat the noodles with the sauce.
- Add Vegetables: Stir in the beansprouts and garlic chives and cook for another 1 to 2 minutes, allowing the vegetables to warm through and retain a crisp texture.
- Finish and Garnish: Remove the wok from heat and sprinkle finely chopped peanuts over the dish for crunch and flavor.
- Serve: Serve the Chicken Pad Thai immediately, accompanied by lime wedges, extra beansprouts, and ground chili or cayenne pepper on the side for added zest and heat if desired.
Notes
- Use tamarind puree, not concentrate, for authentic tangy flavor in the sauce.
- Soaking the rice noodles until just soft but still firm prevents them from getting mushy during the stir-fry.
- Adjust the amount of ground chili or cayenne pepper to suit your heat preference.
- Using a wok or large skillet is essential for even cooking and proper stir-frying results.
- Substitute chicken breast or thigh based on your preference for lean or more flavorful meat.
- Serve immediately to enjoy the signature texture and freshness of Pad Thai.
