Description
This Chicken Pad Thai recipe is a classic Thai stir-fried noodle dish featuring tender chicken, tofu, fresh vegetables, and a tangy, sweet-savory sauce made from tamarind puree, fish sauce, oyster sauce, and brown sugar. Quick and easy to prepare, this flavorful dish is perfect for a satisfying lunch or dinner and is served with crunchy peanuts, lime wedges, and optional chili for extra heat.
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
Protein and Vegetables
- 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
Garnish
- 1/4 cup finely chopped peanuts
- Lime wedges (essential)
- Ground chili or cayenne pepper (optional)
- More beansprouts (for serving)
Instructions
- Soak Rice Noodles: Soak the rice noodles in warm water for about 20 minutes or until they are soft but still firm. Then, drain them and set aside.
- Prepare Stir-Fry Sauce: In a small bowl, whisk together the tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar dissolves completely. Set aside this flavorful sauce.
- Cook Aromatics: Heat the vegetable or canola oil in a wok or large skillet over medium-high heat. Add the sliced onion and chopped garlic, stir-frying until fragrant, about 1 minute.
- Stir-Fry Chicken: Add the thinly sliced chicken to the wok and stir-fry until it is mostly cooked through, approximately 3 to 4 minutes.
- Cook Eggs: Push the chicken and onions to one side of the pan. Pour the lightly whisked eggs into the empty side and scramble them until just set.
- Add Tofu, Noodles, and Sauce: Add the tofu pieces, soaked noodles, and the prepared stir-fry sauce to the pan. Toss everything together well to combine all ingredients evenly.
- Add Vegetables: Stir in the beansprouts and garlic chives. Cook for another 1 to 2 minutes until heated through but still crisp and fresh.
- Finish and Garnish: Remove the pan from heat. Sprinkle the finely chopped peanuts over the top for added crunch and texture.
- Serve: Serve the Pad Thai immediately with lime wedges and extra beansprouts on the side. Add ground chili or cayenne pepper to taste if desired for some extra heat.
Notes
- Soaking the rice noodles just until soft but still firm helps prevent them from becoming mushy during stir-frying.
- Tamarind puree adds the authentic tangy flavor essential to Pad Thai; avoid using tamarind concentrate as it is too strong.
- If you prefer a vegetarian version, omit the chicken and fish sauce, and replace fish sauce with soy sauce or tamari.
- Adjust the amount of sugar and lime juice to suit your taste for sweet and sour balance.
- Use high heat and constantly toss the noodles to get that characteristic Pad Thai texture and flavor.
- Fresh garlic chives can be substituted with green onions if unavailable.
- Adding ground chili or cayenne pepper is optional for those who enjoy spicy food.
