Authentic Chicken Pad Thai

This pad Thai builds its signature sweet-salty-tangy flavor from a tamarind, fish sauce, and palm sugar mixture, tossed with soaked rice noodles, stir-fried chicken, and scrambled egg in a hot wok. Cooking everything quickly over high heat is key to keeping the noodles from turning gummy. Crushed peanuts and lime wedges at the end add the classic finishing crunch and brightness.

Stir-fried chicken and rice noodles toss together in a tangy tamarind sauce with egg and bean sprouts for classic pad Thai.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (20 min prep, 15 min cook)
• Simple: 21 everyday ingredients
• Feeds the family: 4 servings
• Light: about 464 calories per serving

Ingredients

• 8 oz 225g flat rice noodles
• 12 oz 340g boneless, skinless chicken breast, sliced
• 3 cloves garlic (minced)
• 2 shallots (finely chopped)
• 2 tbsp dried shrimp (optional)
• 3 tbsp vegetable oil
• 2 eggs (lightly beaten)
• 2 cups bean sprouts
• 1/4 cup garlic chives (cut into 1-inch pieces)
• 1/4 cup roasted peanuts (crushed)
• Lime wedges for serving
• 3 tbsp tamarind paste
• 3 tbsp palm sugar (or brown sugar)
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• For marinating the chicken:
• 1 tbsp soy sauce
• 1 tsp cornstarch
• Extra bean sprouts
• Chopped cilantro
• Red chili flakes (to taste)

Instructions

1. Soak the rice noodles in warm water for about 15 to 20 minutes, until pliable but still firm.
2. While the noodles soak, marinate the sliced chicken in a bit of soy sauce and cornstarch.
3. Heat a wok or large skillet over high heat, add the oil, and quickly stir-fry the chicken until nearly cooked through.
4. Push the chicken to one side, crack in the eggs, scramble them slightly, then mix them with the chicken.
5. Add the garlic, shallots, and dried shrimp if using, and stir-fry until fragrant.
6. Drain the noodles, add them to the wok, pour in the prepared sauce, and toss everything together.
7. Add the bean sprouts and garlic chives, tossing until the noodles are cooked but still chewy.
8. Serve hot, garnished with crushed peanuts, extra bean sprouts, and lime wedges.

Cooking Tips

• Soak the noodles just until pliable but still slightly firm, since they'll finish cooking in the wok.
• Have all your ingredients prepped before you start cooking — this dish moves fast once it's in the pan.
• Keep the heat high throughout so the noodles stay slightly chewy instead of turning soft.

Substitutions

• Shrimp or tofu can replace the chicken for a different protein.
• Brown sugar can replace palm sugar if that's what you have on hand.
• Rice vinegar and a touch of sugar can stand in for tamarind paste in a pinch.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet or wok over medium-high heat, adding a splash of water to loosen the noodles.

Serving Suggestions

• Finish each plate with a handful of crushed peanuts and a wedge of lime for squeezing.
• Add chopped cilantro and red chili flakes for extra flavor and heat.
• Serve immediately while the noodles are still hot and chewy.

Nutrition (per serving)

Nutrient	Amount
Calories	464 kcal

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