When I first started cooking, Pad Thai was one of those dishes that seemed intimidating.
But once I learned how simple and versatile it is, it became a staple in my weeknight dinner rotation.
Here’s how I make a quick, flavorful Chicken Pad Thai packed with vibrant ingredients, easy to customize, and satisfying.
Let’s get straight into it.
Ingredients (Serves 4)
For the sauce:
- 3 tbsp tamarind paste (you can find this in most Asian grocery stores or online)
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/4 tsp chili flakes (optional, for spice)
For the stir-fry:
- 8 oz rice noodles (flat, about 1/4 inch wide)
- 2 tbsp vegetable oil
- 2 large chicken breasts (or thighs), thinly sliced (about 1 lb)
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup grated carrots
- 3 green onions, sliced
- 1/4 cup chopped roasted peanuts
- Fresh cilantro and lime wedges for garnish
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 30g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 3g
- Sodium: 970mg
- Sugar: 9g
Step-by-Step Instructions
Step 1: Prepare the noodles
Start by soaking the rice noodles in warm water for about 20–30 minutes until they’re pliable but not overly soft. Drain and set them aside. This step is key—overcooked noodles can make the dish mushy.
Pro tip: If you’re short on time, you can boil the noodles for 3–5 minutes, but keep a close eye on them.
Step 2: Make the sauce
In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, brown sugar, rice vinegar, and chili flakes. Taste it—this sauce should be tangy, salty, and just a little sweet. Adjust the seasoning to your preference.
Step 3: Cook the chicken
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the sliced chicken, season lightly with salt and pepper, and stir-fry for 3–4 minutes until fully cooked. Remove the chicken and set it aside.
Step 4: Stir-fry the aromatics
In the same pan, add another tablespoon of oil and the minced garlic. Stir-fry for 30 seconds until fragrant. Push the garlic to the side of the pan and pour in the beaten eggs. Scramble them gently and mix them with the garlic.
Step 5: Combine everything
Add the soaked noodles, cooked chicken, and prepared sauce to the pan. Toss everything together gently but quickly to coat the noodles evenly with the sauce.
Step 6: Add the veggies
Toss in the bean sprouts, grated carrots, and green onions. Stir-fry for another 1–2 minutes until everything is heated through. Be careful not to overcook the vegetables—they should retain a bit of crunch.
Step 7: Garnish and serve
Transfer the Pad Thai to a serving platter or individual bowls. Sprinkle generously with chopped peanuts, fresh cilantro, and a squeeze of lime juice. Serve hot with extra lime wedges on the side.
Tips and Tricks
- Tamarind Substitute: If you can’t find tamarind paste, mix 1 tbsp lime juice with 1 tbsp ketchup for a tangy-sweet substitute.
- Customizable Protein: Swap out chicken for shrimp, tofu, or a mix of both to suit your preferences.
- Crunch Factor: Toasting the peanuts beforehand adds an extra layer of flavor and crunch.
- Make It Spicy: Add more chili flakes or drizzle some Sriracha on top if you like it fiery.
- Prep Ahead: The sauce can be made and stored in the fridge for up to a week, making future dinners even faster.
Interesting Facts
- Tamarind is a tropical fruit used in Thai cuisine for its unique tangy flavor. It’s also rich in antioxidants and can help with digestion.
- Rice Noodles are naturally gluten-free, making this dish a great option for those with gluten sensitivities.
- Pad Thai was popularized in Thailand during the 1930s as part of a government campaign to promote national identity and reduce rice consumption.