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
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
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.
