Classic Chicken Pad Thai
Classic Chicken Pad Thai
Ingredients
For the Pad Thai Sauce
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha, optional, for heat
For the Pad Thai
- 8 ounces dried flat rice noodles, 1/4-inch wide
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons vegetable oil, divided
- 2 garlic, cloves, minced
- 2 shallots, small, thinly sliced
- 4 ounces firm tofu, pressed and cut into 1/2-inch cubes
- 2 eggs, large, lightly beaten
- 2 cups bean sprouts, divided
- 1/2 cup green onions, chopped, divided
- 1/2 cup roasted peanuts, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Soak the rice noodles in hot water (not boiling) for 20 to 30 minutes, or until pliable but still firm. Drain well and set aside.
⏱️ 25 min
- 2
While the noodles soak, prepare the Pad Thai sauce. In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, rice vinegar, and sriracha (if using) until the sugar is dissolved. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min
- 4
Add another 1 tablespoon of vegetable oil to the wok. Add the minced garlic, sliced shallots, and tofu cubes. Sauté for 2 to 3 minutes until fragrant and the tofu is lightly golden.
⏱️ 3 min
- 5
Push the ingredients to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour in the beaten eggs and scramble them until just set, then break them into smaller pieces and mix with the other ingredients.
⏱️ 2 min
- 6
Add the drained rice noodles and the prepared Pad Thai sauce to the wok. Toss everything together using tongs, ensuring the noodles are evenly coated in the sauce. Continue to stir-fry for 3 to 5 minutes, until the noodles are tender and have absorbed most of the sauce.
⏱️ 5 min
- 7
Return the cooked chicken to the wok. Add 1 1/2 cups of the bean sprouts and 1/4 cup of the chopped green onions. Toss gently for 1 to 2 minutes, just until the sprouts are slightly softened but still retain their crunch.
⏱️ 2 min
- 8
Remove the Pad Thai from the heat. Divide among serving plates. Garnish with the remaining 1/2 cup of bean sprouts, 1/4 cup of chopped green onions, chopped roasted peanuts, and fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Pad Thai
Ingredients
For the Pad Thai Sauce
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha, optional, for heat
For the Pad Thai
- 8 ounces dried flat rice noodles, 1/4-inch wide
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons vegetable oil, divided
- 2 garlic, cloves, minced
- 2 shallots, small, thinly sliced
- 4 ounces firm tofu, pressed and cut into 1/2-inch cubes
- 2 eggs, large, lightly beaten
- 2 cups bean sprouts, divided
- 1/2 cup green onions, chopped, divided
- 1/2 cup roasted peanuts, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Soak the rice noodles in hot water (not boiling) for 20 to 30 minutes, or until pliable but still firm. Drain well and set aside.
⏱️ 25 min - 2
While the noodles soak, prepare the Pad Thai sauce. In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, rice vinegar, and sriracha (if using) until the sugar is dissolved. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min - 4
Add another 1 tablespoon of vegetable oil to the wok. Add the minced garlic, sliced shallots, and tofu cubes. Sauté for 2 to 3 minutes until fragrant and the tofu is lightly golden.
⏱️ 3 min - 5
Push the ingredients to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour in the beaten eggs and scramble them until just set, then break them into smaller pieces and mix with the other ingredients.
⏱️ 2 min - 6
Add the drained rice noodles and the prepared Pad Thai sauce to the wok. Toss everything together using tongs, ensuring the noodles are evenly coated in the sauce. Continue to stir-fry for 3 to 5 minutes, until the noodles are tender and have absorbed most of the sauce.
⏱️ 5 min - 7
Return the cooked chicken to the wok. Add 1 1/2 cups of the bean sprouts and 1/4 cup of the chopped green onions. Toss gently for 1 to 2 minutes, just until the sprouts are slightly softened but still retain their crunch.
⏱️ 2 min - 8
Remove the Pad Thai from the heat. Divide among serving plates. Garnish with the remaining 1/2 cup of bean sprouts, 1/4 cup of chopped green onions, chopped roasted peanuts, and fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 1 min