Description

Imagine the tantalizing aroma of sizzling garlic, the vibrant medley of colors on your plate, and the comforting bite of perfectly seasoned rice noodles. Chicken Pad Thai is more than just a dish—it’s an experience that captures the heart of Thai cuisine. Known for its symphony of flavors, this iconic street food brings together sweet, savory, tangy, and spicy elements in every bite.

Whether it’s a busy weeknight or a special occasion, Chicken Pad Thai is a go-to recipe that delights the senses. With origins deeply rooted in Thai culture, this dish has grown to become a global favorite, beloved for its balance of fresh ingredients, bold sauces, and satisfying textures. If you’ve ever wanted to recreate that restaurant-quality Pad Thai at home, this recipe is your guide. It’s simple enough for beginners yet flavorful enough to impress seasoned cooks.

Ingredients

Scale

For the Noodles:

8 ounces rice noodles

For the Chicken Marinade:

1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon rice vinegar

For the Sauce:

3 tablespoons tamarind paste
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon lime juice
1 teaspoon chili sauce (optional, adjust to taste)

For the Stir-Fry:

2 tablespoons vegetable oil
2 cloves garlic, minced
3 green onions, chopped (whites and greens separated)
2 cups bean sprouts
2 large eggs, lightly beaten

For Garnish:

1/4 cup crushed peanuts
Lime wedges
Fresh cilantro (optional)

Instructions

Step 1: Prepare the Noodles

Start by soaking your rice noodles. Bring a large pot of water to a boil, remove it from heat, and immerse the noodles. Let them sit for 10–15 minutes, stirring occasionally, until they’re soft but not mushy. Drain and rinse under cold water to halt cooking. Set them aside, ensuring they don’t stick together.

Step 2: Marinate the Chicken

While the noodles soak, prepare the chicken. In a bowl, combine soy sauce, cornstarch, sugar, and rice vinegar. Add the sliced chicken and toss to coat evenly. Allow it to marinate for at least 10 minutes. This step ensures tender and flavorful chicken in every bite.

Step 3: Whip Up the Sauce

In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, sugar, lime juice, and chili sauce (if using). Adjust the flavors as needed—Pad Thai is all about balance. Set the sauce aside, ready to be the star of the dish.

Step 4: Cook the Chicken

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it’s fully cooked and lightly browned, about 5–7 minutes. Remove the chicken from the pan and set aside.

Step 5: Scramble the Eggs

In the same skillet, add a touch more oil. Pour in the beaten eggs and let them cook undisturbed for a few seconds. Once they start to set, scramble them gently, breaking them into small pieces. Remove and set aside with the chicken.

Step 6: Stir-Fry the Aromatics and Vegetables

Add a bit more oil to the pan if necessary, then toss in the garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the bean sprouts and stir-fry for another minute, keeping the vegetables crisp.

Step 7: Combine Everything

Now comes the fun part! Return the chicken and scrambled eggs to the skillet, along with the soaked noodles. Pour the sauce over everything, and toss thoroughly to ensure the noodles and ingredients are evenly coated. Cook for 2–3 minutes until the sauce slightly thickens and everything is heated through.

Step 8: Serve and Garnish

Transfer the Pad Thai to a serving platter. Top with crushed peanuts, the green parts of the onions, and fresh cilantro if desired. Serve with lime wedges on the side for an extra zing of citrus.

Notes

For a vegetarian version, substitute the chicken with tofu and use a vegetarian fish sauce alternative. For extra spice, serve with chili flakes or sriracha on the side.