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
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
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.
