Description
This classic Pad Thai recipe delivers a perfect balance of sweet, salty, and tangy flavors with a delightful mix of textures. Featuring stir-fried rice noodles with chicken, tofu, eggs, and fresh vegetables, it’s a quick and satisfying Thai street food favorite made at home.
Ingredients
Scale
Noodles and Sauce
- 125 g / 4 oz Chang’s Pad Thai dried rice sticks
- 1 1/2 tbsp tamarind puree (NOT concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
Main Ingredients
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion, sliced (brown or yellow)
- 2 garlic cloves, finely chopped
- 150 g / 5 oz chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups beansprouts
- 1/2 cup firm tofu, cut into 3 cm / 1 1/4″ batons
- 1/4 cup garlic chives, cut into 3 cm / 1 1/4″ pieces
Garnish
- 1/4 cup finely chopped peanuts
- Lime wedges
- Ground chili or cayenne pepper (optional)
- Extra beansprouts (optional)
Instructions
- Soak the noodles: Place the dried rice sticks in a large bowl and pour over plenty of boiling water. Let them soak for 5 minutes, then drain in a colander and rinse quickly under cold water. Avoid letting the noodles sit for more than 5 to 10 minutes to prevent sogginess.
- Prepare the sauce: In a small bowl, mix together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar is dissolved. Set aside.
- Cook aromatics: Heat 2 tablespoons of vegetable or canola oil in a large non-stick pan or well-seasoned skillet over high heat. Add the finely chopped garlic and sliced onion, cooking for about 30 seconds until fragrant.
- Cook the chicken: Add the sliced chicken to the pan and cook for 1 1/2 minutes until it is mostly cooked through but still tender.
- Scramble the eggs: Push the chicken to one side of the pan and pour the whisked eggs into the other side. Scramble gently using a wooden spoon, adding a touch of extra oil if the pan seems dry. Once cooked, mix the scrambled eggs into the chicken.
- Add vegetables and noodles: Add the beansprouts, tofu pieces, soaked noodles, and prepared sauce to the pan. Toss gently for about 1 1/2 minutes, allowing the sauce to be absorbed by the noodles.
- Finish with herbs and peanuts: Add the chopped garlic chives and half of the chopped peanuts to the pan. Toss quickly to combine, then remove from heat.
- Serve: Plate the Pad Thai immediately, sprinkling with the remaining chopped peanuts. Serve with lime wedges on the side and a sprinkle of ground chili or cayenne pepper if desired. For an authentic touch, offer extra beansprouts on the side and encourage squeezing fresh lime juice over before eating.
Notes
- Use tamarind puree instead of concentrate to get the authentic tangy flavor.
- Do not over-soak the rice noodles; soaking for 5 minutes is perfect to keep them chewy.
- Adjust the amount of chili powder based on your heat preference.
- Firm tofu works best to hold its shape during stir-frying.
- Use a well-seasoned skillet or non-stick pan to prevent sticking while stir-frying.
- Use fresh lime wedges to add brightness and acidity before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: Pad Thai, Thai recipe, chicken Pad Thai, stir-fried noodles, easy Thai food, authentic Pad Thai
