Description

This Chicken Pad Thai recipe brings the authentic flavors of Thailand to your kitchen. Tender rice noodles are stir-fried with chicken, garlic, eggs, and a delicious homemade Pad Thai sauce. It’s a flavorful and satisfying dish that’s easier to make than you might think!

Ingredients

Units Scale

For the Pad Thai Sauce:

1 cup palm sugar (see notes)
1/3 cup fish sauce
3 tablespoons tamarind paste
2 tablespoons lime juice, freshly squeezed
1 tablespoon low-sodium soy sauce
1/4 teaspoon red pepper flakes

For the Pad Thai Noodles:

14 ounces vermicelli rice noodles
2 tablespoons vegetable oil
1 pound chicken breast, thinly sliced
4 cloves garlic, minced
4 large eggs, well beaten
4 scallions, green part only, cut into 1-inch pieces
2 cups fresh bean sprouts, divided
Fresh chopped parsley, for garnish
Finely chopped peanuts, for garnish
Lime wedges, for garnish

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Instructions

Make the sauce: Combine palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes in a jar with a lid. Shake until combined. Set aside.
Cook noodles: Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.
Cook chicken: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add chicken and cook until almost done, about 6-8 minutes. Remove chicken and set aside.
Sauté garlic and eggs: Wipe out the wok and add the remaining oil. Add garlic and cook until fragrant. Add beaten eggs and stir until just cooked.
Combine ingredients: Add the chicken back to the wok. Add the noodles and toss to separate. Add the sauce and stir to coat.
Cook and serve: Cook, stirring occasionally, until most of the sauce is absorbed, about 10 minutes. Add scallions and 1 cup of bean sprouts. Toss to combine. Serve immediately. Garnish with remaining bean sprouts, parsley, peanuts, and lime wedges.

Notes

Palm Sugar: For convenience, use palm sugar that dissolves easily in liquid. If using traditional palm sugar (hard disk), you’ll need to cook it in the sauce before assembling the Pad Thai.
Sweetness: This recipe has a balanced flavor profile. If you prefer a sweeter Pad Thai, add more palm sugar, granulated sugar, or brown sugar to taste.
Protein options: Shrimp, pork, beef, and tofu can be used instead of chicken.

Nutrition

Serving Size: 1 cup
Calories: 570kcal
Sugar: 35g
Sodium: 820mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 5g
Protein: 25g
Cholesterol: 120mg