Description
This Chicken Pad Thai recipe brings the authentic flavors of Thailand right into your home kitchen. Featuring tender slices of chicken breast or thighs stir-fried with fresh rice noodles, a well-balanced tamarind and palm sugar sauce, crunchy bean sprouts, and aromatic green onions, this dish is both vibrant and satisfying. The recipe includes homemade Pad Thai sauce and optional tofu for extra texture, making it a complete and delicious meal for 4 to 6 servings.
Ingredients
Scale
Noodles
- 16 oz. fresh rice noodles (or 16 oz. dry, medium-width rice noodles)
Pad Thai Sauce
- ½ of a tamarind block or ¾ cup tamarind concentrate
- ¾ cup palm sugar, finely chopped
- ¾ cup brown sugar
- ⅓–½ cup fish sauce
- ½ cup water
Pad Thai Stir-Fry Ingredients
- 1.5 lbs thinly sliced chicken breast or thighs
- 2-3 tbsp oyster sauce or soy sauce
- 4–6 tablespoons coconut oil (or oil of choice)
- 6 garlic cloves, minced
- 2 shallots, finely chopped (optional)
- 4 eggs, beaten
- 2 cups Thai fried tofu, or extra firm tofu (optional)
- 1.5 cups fresh green onions or Chinese garlic chives, cut into 2-inch pieces
- 2 cups fresh bean sprouts
- ¼ cup preserved radish, chopped (optional)
Toppings to Have on the Table
- Sugar
- Dried Thai red chili flakes
- Crushed peanuts
- Lime wedges
- Extra bean sprouts & green onions
Instructions
- Prepare the Noodles: If using dry rice noodles, soak them in warm water according to package instructions until softened but not mushy. If using fresh noodles, separate and set aside.
- Make Pad Thai Sauce: In a small saucepan, dissolve the palm sugar and brown sugar in water over low heat. Add the tamarind block (or tamarind concentrate) and fish sauce and stir until sugars are fully melted and sauce is well combined. Adjust the fish sauce amount to balance salty and sweet flavors. Set aside.
- Cook the Chicken: Heat 2 tablespoons of coconut oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken seasoned with oyster or soy sauce and stir-fry until the chicken is cooked through and lightly browned, about 4-5 minutes. Remove chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add another 2 tablespoons of coconut oil, then add minced garlic and shallots. Stir-fry until fragrant and translucent, about 1-2 minutes.
- Scramble the Eggs: Push the garlic and shallots to the side of the pan, add the beaten eggs, and scramble gently until just set but still moist.
- Add Tofu and Noodles: Add the tofu (if using), softened rice noodles, and cooked chicken back into the pan. Pour the prepared Pad Thai sauce over the noodles and toss everything together to coat evenly. Stir-fry for 2-3 minutes, ensuring noodles are heated through and sauce is absorbed.
- Finish with Vegetables: Add green onions, bean sprouts, and preserved radish if using. Toss quickly to combine and slightly wilt the vegetables while keeping their crunch.
- Serve: Transfer the Chicken Pad Thai to serving plates or a large platter. Provide additional toppings such as sugar, dried Thai red chili flakes, crushed peanuts, extra bean sprouts, green onions, and lime wedges for guests to customize their servings.
Notes
- Love ordering Chicken Pad Thai at your favorite Thai restaurant? Now you can make Chicken Pad Thai at home! Easier, more affordable, and even more delicious than the one at your favorite Thai place!
- Adjust the tamarind and sugar balance in the sauce to suit your taste for sweetness and tanginess.
- Use fresh rice noodles if possible for the best texture, but dry noodles work fine if rehydrated properly.
- Feel free to substitute chicken with shrimp or tofu for a different variation.
- This recipe can be easily doubled to serve larger groups.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450
- Sugar: 18g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
