If you have ever craved a vibrant, flavor-packed stir-fry that bursts with sweet, tangy, and savory notes, then you are in for a treat with this Chicken Pad Thai Recipe. This delightful Thai classic combines tender chicken, chewy rice noodles, crunchy peanuts, and fresh bean sprouts in a harmonious dance of texture and taste. It’s the kind of dish that feels both comforting and exciting, perfect for impressing guests or enjoying a cozy dinner at home.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to nailing this Chicken Pad Thai Recipe. Each component plays its role, from the tangy tamarind puree to the aromatic garlic chives, contributing layers of flavor, texture, and color to your final dish.
- Rice noodles (125 g/4 oz): The chewy base that soaks up all the delectable sauce.
- Tamarind puree (1 1/2 tbsp): Provides the signature tangy kick essential to authentic Pad Thai.
- Brown sugar (3 tbsp): Balances the tartness with a rich sweetness.
- Fish sauce (2 tbsp): Adds depth and umami power, key to that savory flavor.
- Oyster sauce (1 1/2 tbsp): Enhances the sauce with a gentle seafood essence and thickness.
- Vegetable or canola oil (2–3 tbsp): For stir-frying and achieving that perfect sizzle.
- Onion, sliced (1/2): Adds a subtle sweetness and crunch.
- Garlic cloves, finely chopped (2): Brings warmth and aroma to the dish.
- Chicken breast or thigh, thinly sliced (150 g/5 oz): The hearty protein star of the recipe.
- Eggs (2, lightly whisked): Soft scrambled eggs add a tender texture and richness.
- Beansprouts (1 1/2 cups): Offer a fresh, crisp contrast to the noodles.
- Firm tofu (1/2 cup, cut into batons): Adds another layer of texture and subtly soaks up sauce.
- Garlic chives (1/4 cup, cut into pieces): Inject vibrant green color and a mild garlicky note.
- Finely chopped peanuts (1/4 cup): For crunch and a nutty finish.
- Lime wedges: Essential for that bright, zesty squeeze before digging in.
- Ground chili or cayenne pepper (optional): A personal touch if you like it spicy.
How to Make Chicken Pad Thai Recipe
Step 1: Soak the Rice Noodles
Start by soaking the dried rice noodles in warm water for about 20 minutes until they are soft yet still slightly firm. This ensures they have the perfect texture when stir-fried, not mushy or brittle. Once softened, drain them well and set aside so they’re ready to absorb all those wonderful flavors later.
Step 2: Prepare the Sauce
While the noodles soak, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce in a small bowl until the sugar fully dissolves. This blend is the heartbeat of your Chicken Pad Thai Recipe, perfectly balancing sweet, sour, salty, and umami notes that make this dish so irresistible.
Step 3: Sauté Onion and Garlic
Heat your chosen oil in a wok or large skillet over medium-high heat. Toss in the sliced onion and chopped garlic, stir-frying for about a minute until fragrant and just turning golden. This quick step releases the essential aromas that build the base flavors of the dish.
Step 4: Cook the Chicken
Add the thinly sliced chicken pieces to the pan, stir-frying until they are nearly cooked through, approximately 3 to 4 minutes. The chicken should be lightly browned but still juicy, ready to mingle with the other ingredients.
Step 5: Scramble the Eggs
Push the chicken and onions to one side of the pan. Pour in the lightly whisked eggs on the empty side and scramble them gently until just set but still soft. This technique keeps the eggs fluffy and well-distributed throughout the dish.
Step 6: Combine Tofu, Noodles, and Sauce
Next, add the tofu batons, soaked noodles, and the prepared sauce to the pan. Toss everything together vigorously, allowing the noodles to soak up the flavorful sauce while combining with the tender chicken, eggs, and tofu. This step brings all your ingredients into a vibrant, well-coated mixture.
Step 7: Finish with Fresh Greens
Stir in the fresh beansprouts and garlic chives, cooking for another 1 to 2 minutes. These bright, crisp ingredients keep their texture while warming through, giving your Chicken Pad Thai Recipe that essential freshness and crunch.
Step 8: Garnish and Serve
Remove the pan from heat and sprinkle the finely chopped peanuts over the top. This final touch adds a delicious nutty crunch that contrasts beautifully with the tender noodles and veggies. Serve immediately with lime wedges and extra beansprouts on the side, and if you like a little heat, don’t forget to add a pinch of ground chili or cayenne pepper.
How to Serve Chicken Pad Thai Recipe
Garnishes
The garnishes for Chicken Pad Thai Recipe elevate the dining experience. Lime wedges add a zesty brightness when squeezed just before eating, while chopped peanuts give a satisfying crunch. Fresh bean sprouts and a sprinkle of garlic chives not only add color but a refreshing contrast to the saucy noodles. Don’t hesitate to add a dash of chili if you crave some heat!
Side Dishes
While Chicken Pad Thai Recipe is a complete meal on its own, it pairs beautifully with light sides like a crisp Asian cucumber salad or a simple bowl of steamed jasmine rice to soak up any extra sauce. You might also enjoy a light soup like tom yum or a refreshing papaya salad alongside for a balanced Thai feast.
Creative Ways to Present
Looking to wow your guests? Serve the Chicken Pad Thai Recipe in small individual bowls garnished with edible flowers or fresh herbs like cilantro for an elegant touch. Alternatively, plate the noodles on banana leaves or rustic wooden boards for an authentic street-food vibe that brings a bit of Thailand to your table.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Chicken Pad Thai Recipe, store it in an airtight container in the refrigerator. It will keep well for up to 2 days, retaining most of its flavor and texture. To maintain freshness, wait to add garnishes like peanuts and lime until serving.
Freezing
Freezing Pad Thai is possible but not ideal due to the delicate texture of the noodles and fresh vegetables that can become soggy. If you must freeze, store only the cooked chicken and sauce separately from noodles and veggies in freezer-safe containers for up to 1 month, defrosting gently before reheating.
Reheating
Reheat leftovers gently over medium heat in a skillet or wok, stirring constantly to prevent sticking and to warm evenly. Adding a splash of water or a little oil helps to loosen the sauce and rejuvenate the noodles. Avoid microwaving for best texture, especially for the noodles and tofu.
FAQs
Can I use chicken thighs instead of breast for this Chicken Pad Thai Recipe?
Absolutely! Chicken thighs add a bit more richness and stay juicy during cooking. Just slice them thinly like the breast for even cooking and tender results.
What if I can’t find tamarind puree? Is there a substitute?
If tamarind puree is hard to find, you can try using a mixture of lime juice and a bit of brown sugar as a substitute, but the authentic tang of tamarind is a key flavor pillar that is worth sourcing if possible.
Is this Chicken Pad Thai Recipe spicy?
The base recipe is mild, allowing you to tailor the heat. Adding ground chili or cayenne pepper when serving lets you customize spiciness to your liking without overwhelming the other flavors.
Can I make this recipe vegetarian or vegan?
Yes! Replace the chicken with tofu or extra vegetables. Use soy sauce instead of fish and oyster sauce, or vegan substitutes, and skip the eggs to keep it plant-based and delicious.
Why should I soak the rice noodles instead of boiling them?
Soaking helps the noodles soften gently without becoming mushy or sticky, preserving that perfect chewy texture essential to great Pad Thai.
Final Thoughts
This Chicken Pad Thai Recipe is a guaranteed crowd-pleaser, blending fresh ingredients with bold flavors that really pop. It’s approachable enough for weeknight dinners but special enough to make any meal feel like a celebration. Dive in with confidence and savor every bite of your homemade Thai masterpiece!
Print
Chicken Pad Thai Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Chicken Pad Thai recipe offers a delightful balance of tangy tamarind, savory fish and oyster sauces, and a satisfying mix of textures from chicken, tofu, and crisp beansprouts. Perfectly cooked rice noodles are stir-fried with aromatic garlic and onions, finished with crunchy peanuts and fresh lime for a classic Thai street food experience that you can easily recreate at home in just 35 minutes.
Ingredients
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
Main Ingredients
- 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
Garnishes
- Lime wedges (essential)
- Ground chili or cayenne pepper (optional)
- More beansprouts
Instructions
- Soak Noodles: Soak the rice noodles in warm water for about 20 minutes until they are soft but still firm to the bite. Drain them well and set aside to prevent overcooking during stir-frying.
- Prepare Sauce: In a small bowl, whisk together the tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar is fully dissolved. Set this flavorful Pad Thai sauce aside for later use.
- Heat Oil and Aromatics: Heat the vegetable or canola oil in a wok or large skillet over medium-high heat. Add the sliced onion and finely chopped garlic, stir-frying them until fragrant, about 1 minute, releasing their rich aromas.
- Cook Chicken: Add the thinly sliced chicken breast or thigh to the wok and stir-fry it with the onions and garlic until it is mostly cooked through, which should take about 3 to 4 minutes. Ensure even cooking by stirring frequently.
- Scramble Eggs: Push the cooked chicken and onions to one side of the pan. Pour the lightly whisked eggs into the empty side and scramble them gently until just set, creating a soft, tender texture that will mix with the noodles.
- Add Tofu, Noodles, and Sauce: Add the firm tofu pieces, soaked rice noodles, and prepared stir-fry sauce into the wok. Toss and stir everything together carefully but thoroughly to ensure the noodles are evenly coated and all ingredients are combined well.
- Incorporate Vegetables: Stir in the beansprouts and garlic chives, cooking for another 1 to 2 minutes until they are heated through but maintain a crisp texture, adding freshness and crunch to the dish.
- Garnish: Remove the wok from the heat and immediately sprinkle the finely chopped peanuts over the top to add a delightful nutty crunch.
- Serve: Plate the Chicken Pad Thai and serve right away with lime wedges on the side for a burst of citrus. Offer extra beansprouts and optional ground chili or cayenne pepper for those who enjoy added heat.
Notes
- Ensure noodles are soaked just until soft but still firm; over-soaking can result in mushy noodles when stir-fried.
- Tamarind puree provides authentic tanginess, so avoid using concentrated tamarind which can be too strong.
- Tofu adds texture contrast; use firm tofu for the best results.
- Maintaining high heat during stir-frying helps achieve the characteristic slight char and smoky flavor.
- Fresh lime wedges are crucial as their acidity brightens the dish significantly.
- Adjust chili or cayenne pepper according to your preferred spice level.
