Chicken Pad Thai

Chicken Pad Thai is one of the most beloved Thai dishes worldwide, known for its vibrant flavors, delightful textures, and perfect balance of sweet, sour, salty, and spicy. This recipe brings the authentic taste of Thailand’s famous street food right to your kitchen. Made with thin rice noodles, tender chicken, fresh bean sprouts, and tofu, this dish is tossed in a luscious tamarind-based sauce, giving it its distinctive tangy flavor. The addition of garlic chives and chopped peanuts adds freshness and crunch, making every bite truly satisfying.

Whether you’re a fan of Thai cuisine or just looking to try something new, this Chicken Pad Thai recipe is approachable for home cooks and packed with the classic flavors that make this dish so addictive. The recipe is versatile, allowing you to adjust the protein or spice level to suit your preferences. With simple ingredients and straightforward steps, you can enjoy a restaurant-quality meal in under 30 minutes, making it ideal for busy weeknights or casual gatherings.

Why You’ll Love This Recipe

1. Authentic Thai Flavor

The combination of tamarind puree, fish sauce, and oyster sauce delivers a true Pad Thai taste.

2. Balanced Sweet, Sour, and Salty Notes

Brown sugar and tamarind create a perfect harmony of flavors that excite the palate.

3. Protein-Packed

Includes tender chicken breast and tofu for a filling and nutritious meal.

4. Fresh and Crunchy Texture

Bean sprouts, garlic chives, and chopped peanuts add freshness and crunch.

5. Quick and Easy

Ready in under 30 minutes, perfect for a satisfying weeknight dinner.

Ingredients

• Dried rice sticks (Pad Thai noodles)
• Tamarind puree (not concentrate)
• Brown sugar
• Fish sauce
• Oyster sauce
• Vegetable or canola oil
• Onion (brown or yellow), sliced
• Garlic cloves, finely chopped
• Chicken breast or thigh, thinly sliced
• Eggs, lightly whisked
• Bean sprouts
• Firm tofu, cut into batons
• Garlic chives, cut into pieces
• Finely chopped peanuts
• Lime wedges (for serving)
• Ground chili or cayenne pepper (optional)
• Extra bean sprouts (for serving)

Variations

• Protein Swap: Use shrimp, tofu, or beef instead of chicken.
• Spice Level: Add fresh chili or chili flakes for heat.
• Vegetarian: Omit fish sauce and oyster sauce; use soy sauce or tamari instead.
• Noodle Choice: Use fresh Pad Thai noodles or substitute with rice vermicelli.
• Crunch Factor: Add crushed roasted peanuts or toasted sesame seeds on top.

How to Make the Recipe

Step 1

Soak the dried rice sticks in warm water according to package instructions until softened. Drain and set aside.

Step 2

In a small bowl, mix tamarind puree, brown sugar, fish sauce, and oyster sauce until well combined. Set aside.

Step 3

Heat oil in a large wok or skillet over medium-high heat. Add sliced onions and garlic, stir-frying until fragrant and translucent.

Step 4

Add the thinly sliced chicken to the pan and cook until no longer pink.

Step 5

Push the chicken and onions to one side of the pan and pour in the lightly whisked eggs. Scramble the eggs gently until cooked through.

Step 6

Add the softened noodles and sauce mixture to the pan. Toss everything together until noodles are coated and heated through.

Step 7

Stir in bean sprouts, tofu pieces, and garlic chives. Cook for an additional 1-2 minutes to warm through.

Step 8

Serve immediately topped with finely chopped peanuts, extra bean sprouts, and lime wedges on the side. Optionally, sprinkle ground chili or cayenne pepper for added spice.

Tips for Making the Recipe

• Soak noodles just until tender; over-soaking makes them mushy.
• Use tamarind puree, not concentrate, for authentic flavor.
• Cook chicken thinly sliced for even and quick cooking.
• Toss noodles gently to avoid breaking them.
• Adjust the sauce balance by tasting and adding more sugar, tamarind, or fish sauce as needed.

How to Serve

Serve Chicken Pad Thai hot, garnished with lime wedges and chopped peanuts. It pairs well with a simple cucumber salad or Thai iced tea for a complete meal. Squeeze fresh lime juice over the dish just before eating to enhance the flavors.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pad Thai in an airtight container in the refrigerator for up to 2 days.

Freezing

This dish is best enjoyed fresh; freezing is not recommended as noodles may become mushy.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce and prevent drying out.

FAQs

1. Can I use fresh tamarind instead of tamarind puree?

Yes, but prepare a paste by soaking tamarind pulp in warm water and straining before use.

2. What can I substitute for fish sauce?

Soy sauce or tamari can be used for a vegetarian or milder flavor.

3. How do I prevent the noodles from sticking?

Soak noodles properly, rinse after soaking, and toss with a little oil if needed.

4. Can I make this gluten-free?

Use gluten-free tamari instead of soy sauce and check all sauces for gluten content.

5. What type of tofu is best?

Firm or extra-firm tofu works best to hold shape during cooking.

6. Can I prepare the sauce ahead of time?

Yes, store in an airtight container for up to a week.

7. How spicy is this dish?

The base recipe is mild; add chili flakes or fresh chilies to taste.

8. Can I use chicken thighs instead of breast?

Yes, thighs add more flavor and remain juicy.

9. What if I don’t have garlic chives?

Regular chives or green onions make a good substitute.

10. Is it necessary to scramble the eggs separately?

Scrambling eggs separately helps incorporate them evenly but you can also mix them in with the other ingredients.

Conclusion

Chicken Pad Thai is a classic, vibrant Thai dish that combines bold flavors and contrasting textures in a quick and easy meal. With its perfect balance of tamarind tang, sweetness, and savory depth, it’s sure to become a staple in your recipe collection. Whether you’re a fan of Thai food or just exploring new cuisines, this homemade Pad Thai offers an authentic taste experience that’s satisfying and delicious every time.

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