Name: Chicken Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 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; 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 inch) batons; 1/4 cup garlic chives, cut into 3 cm (1 1/4 inch) pieces; 1/4 cup finely chopped peanuts; Lime wedges (essential); Ground chili or cayenne pepper (optional); More beansprouts

Description

This classic Chicken Pad Thai features tender chicken, chewy rice noodles, and a perfectly balanced tangy-sweet sauce made with tamarind puree, fish sauce, and oyster sauce. Loaded with fresh beansprouts, garlic chives, and tofu, it’s an authentic and satisfying Thai street-food favorite.

Ingredients

Scale

Rice Noodles:

125 g (4 oz) Chang’s Pad Thai dried rice sticks

Sauce:

1 1/2 tbsp tamarind puree (not concentrate)
3 tbsp packed brown sugar
2 tbsp fish sauce
1 1/2 tbsp oyster sauce

Stir Fry:

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 inch) batons
1/4 cup garlic chives, cut into 3 cm (1 1/4 inch) pieces
1/4 cup finely chopped peanuts

For Serving:

Lime wedges (essential)
Ground chili or cayenne pepper (optional)
More beansprouts

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Instructions

Soak rice noodles in warm water for about 20 minutes or until soft but still firm. Drain and set aside.
In a small bowl, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce until sugar dissolves. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add sliced onion and garlic; stir-fry until fragrant, about 1 minute.
Add chicken slices and stir-fry until mostly cooked through, about 3–4 minutes.
Push chicken and onions to one side of the pan. Pour whisked eggs into the other side and scramble until just set.
Add tofu, soaked noodles, and stir-fry sauce to the pan. Toss everything together to combine well.
Stir in beansprouts and garlic chives; cook for another 1–2 minutes until heated through but still crisp.
Remove from heat and sprinkle chopped peanuts on top.
Serve immediately with lime wedges and extra beansprouts on the side. Add ground chili or cayenne pepper if desired.

Notes

Use tamarind puree, not concentrate, for authentic flavor and balanced acidity.
Fish sauce and oyster sauce add savory depth; adjust amounts to taste.
Soak noodles properly to avoid mushiness.
Substitute chicken with shrimp or tofu for variation.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Thai