Craving authentic, restaurant-quality Chicken Pad Thai without the takeout bill?
Get ready to unlock a surprisingly simple recipe that delivers incredible flavor in under 30 minutes.
Discover the secrets to a perfectly balanced sauce and slurp-worthy noodles—no culinary degree required!
Ingredients
Alright, let's explore into the ingredients you're gonna need to whip up some awesome chicken Pad Thai! We're starting with 125g of Chang's Pad Thai dried rice sticks. Trust me, they're the best, or use another type of 2-3 mm thick.
Now, for that bangin' sauce, grab 1 1/2 tbsp of tamarind puree — not the concentrate, okay? Then, 3 tbsp of packed brown sugar, 2 tbsp of fish sauce (don't worry, it won't smell fishy when it's cooked!), and 1 1/2 tbsp of oyster sauce.
For the stir-fry, you're gonna want 2-3 tbsp of vegetable oil, half an onion sliced, 2 minced garlic cloves, 150g of sliced chicken, 2 whisked eggs (lightly!), 1 1/2 cups of beansprouts, 1/2 cup of firm tofu, 1/4 cup of garlic chives, and 1/4 cup of chopped peanuts. Don't forget to explore the wide variety of Asian condiments to really personalize the flavor! Lime wedges are essential – trust me!
Instructions
Now that we've gathered all our ingredients, let's get cooking! I always start by soaking the rice noodles in boiling water for about 5 minutes—they should be soft but not mushy! Then, I drain and rinse them; otherwise, they'll stick together like glue!
Next, I whip up the sauce—tamarind puree, brown sugar, fish sauce, and oyster sauce—smells amazing, right? I set that aside.
I heat oil in a large pan and stir-fry the garlic and onion for about 30 seconds. I toss in the chicken, cook for about 1 1/2 minutes, then add the eggs and scramble them.
Finally, I add the bean sprouts, tofu, noodles, and sauce, tossing until everything is coated which should be about 1 1/2 minutes! I stir in garlic chives and half the peanuts, remove from heat, and serve with lime wedges. Enjoy!
Recipe Notes
Let's explore into some recipe notes that will help you nail this Chicken Pad Thai! I've got a few tricks up my sleeve to make this dish even better. These are little things I've learned along the way!
- First, don't skimp on the tamarind! It's what gives Pad Thai its signature tang! If you can't find it – no sweat – I've included a ketchup substitute in the ingredients list.
- Next, Chang's rice sticks are my go-to because they don't break as easily. If you are using Erawan brand, remember to just soak it in tap water – don't boil them!!!
- Finally, garlic chives aren't a deal-breaker, so don't worry if you can't find 'em. Shallots work just as well – really! Be sure to have all of your ingredients prepared beforehand so you can quickly add them just like when making Asian glazed dishes.
I use a skillet because I find it easier–but a well-seasoned wok? That's even better! And don't forget those lime wedges–they're a must!
Nutrition Information
Some details about what's in your food are being shared now—nutrition is up next! I'm giving you the lowdown on what you're about to eat, nutritionally speaking.
Each serving packs about 650 calories; yeah, a third of what you need in a day! It's all listed there, calculated assuming you split this Pad Thai into two generous portions. But honestly, it's so good, you might want to eat it all; no judgment here!
Just a heads up: the weight shown doesn't include the water soaked up by the noodles. After soaking, I reckon each serving balloons to around 350g, or 12oz. Now, get ready to enjoy every single delicious bite—guilt-free!
Short Recipe Version
Chicken Pad Thai (Authentic & Easy)
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Ingredients:
- Chang's Rice Sticks: 4 oz
- Chicken Breast: 8 oz, cubed
- Tamarind Paste: 2 tbsp
- Brown Sugar: 1 tbsp
- Fish Sauce: 2 tbsp
- Oyster Sauce: 1 tbsp
- Eggs: 2 large
- Bean Sprouts: 1 cup
- Green Onions: 2, chopped
- Peanuts: 1/4 cup, crushed
- Lime Wedges: 2
Instructions:
- Soak rice sticks in warm water for 5 minutes.
- In a wok or large pan, stir-fry chicken until cooked through.
- Push chicken to the side, add eggs, and scramble.
- Add drained rice sticks, tamarind paste, brown sugar, fish sauce, and oyster sauce. Stir well.
- Incorporate bean sprouts and green onions. Cook until noodles are tender.
- Garnish with crushed peanuts and a lime wedge.
Nutrition (Per Serving – Estimated):
- Calories: 650
- Protein: 45g
- Carbohydrates: 70g
- Fat: 25g