Description
This authentic Pad Thai recipe delivers the perfect balance of tangy, sweet, and savory flavors with tender chicken, crisp tofu, fresh vegetables, and chewy rice noodles. It’s a quick and easy stir-fried Thai classic that you can make at home, rivaling your favorite takeout. The dish features a homemade tamarind-based sauce that infuses the noodles, complemented by crunchy peanuts, lime wedges, and optional chili for an authentic touch.
Ingredients
Scale
Main Ingredients
- 125 g / 4oz Chang’s Pad Thai dried rice sticks
- 150 g / 5oz chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1/2 onion (brown or yellow), sliced
- 2 garlic cloves, finely chopped
- 1 1/2 cups bean sprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons
- 1/4 cup garlic chives, cut into 3cm / 1 1/4″ pieces
Sauce Ingredients
- 1 1/2 tbsp tamarind puree (not concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
Others
- 2 – 3 tbsp vegetable or canola oil
- 1/4 cup finely chopped peanuts
- Lime wedges, for serving
- Ground chili or cayenne pepper (optional)
- Extra bean sprouts (optional, for serving)
Instructions
- Soak Noodles: Place the dried rice sticks in a large bowl and cover with plenty of boiling water. Allow them to soak for 5 minutes until softened, then drain in a colander and quickly rinse under cold water. Do not let noodles sit for longer than 5 to 10 minutes to prevent them from sticking.
- Prepare Sauce: In a small bowl, combine tamarind puree, brown sugar, fish sauce, and oyster sauce. Stir well until the sugar dissolves and the sauce is smooth.
- Sauté Aromatics: Heat 2 tablespoons of vegetable or canola oil in a large non-stick pan or well-seasoned skillet over high heat. Add finely chopped garlic and sliced onion, cooking for about 30 seconds until fragrant but not browned.
- Cook Chicken: Add the thinly sliced chicken to the pan and stir-fry for 1 1/2 minutes until mostly cooked through and opaque.
- Scramble Eggs: Push the chicken and onion mixture to one side of the pan. Pour the lightly whisked eggs into the empty side and scramble gently with a wooden spoon, adding a touch more oil if the pan is dry. Once scrambled, mix the eggs through the chicken and onions.
- Add Vegetables and Noodles: Toss in the bean sprouts, tofu batons, and soaked noodles. Pour the prepared sauce over the top.
- Toss and Cook: Gently toss everything together for about 1 1/2 minutes so that the sauce is evenly absorbed by the noodles and the ingredients are heated through.
- Final Touches: Stir in the garlic chives and half of the chopped peanuts. Quickly toss and then remove the pan from heat.
- Serve: Plate the Pad Thai immediately, sprinkling the remaining peanuts on top. Serve with lime wedges and additional bean sprouts on the side. Offer ground chili or cayenne pepper for those who prefer extra heat. Squeeze lime juice over the dish before eating for that bright, authentic flavor.
Notes
- This recipe comes with a helpful video for guidance. It replicates restaurant-quality Pad Thai easily using supermarket ingredients.
- You can swap the chicken for other proteins such as prawns/shrimp or keep it vegetarian by omitting meat and using extra tofu.
- For a more traditional Thai experience, some recipes use stronger fish sauce or dried shrimp, but this version caters well to Western tastes with balanced flavors.
- Don’t over-soak the noodles as they will become gummy. Follow soaking times carefully.
- Keep ingredients prepped and ready before cooking as the stir-frying process is quick and requires quick assembly.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 185 mg
