Chicken Pad Thai
Pad Thai with Tamarind, Lime, and Peanuts
Rice noodles, chicken, egg, bean sprouts, and peanuts come together in a glossy Pad Thai sauce of tamarind, fish sauce, brown sugar, and lime.
About This Recipe
Chicken Pad Thai is a quick wok dinner built around contrast. Soft rice noodles carry a sauce that is salty from fish sauce, tangy from tamarind and lime, and rounded with brown sugar. Chicken, softly scrambled egg, bean sprouts, peanuts, and herbs give each forkful a different texture.
Thai cooking often brings salty, sweet, sour, and spicy notes into one balanced bite, and Pad Thai is a familiar example of that approach. Tamarind gives the sauce its deep, fruity tang while lime keeps the finish fresh. The recipe is designed for a home kitchen, where a large skillet can stand in for a restaurant wok and the same quick rhythm still works.
Rice noodles should be flexible before they enter the pan, not fully tender. They finish cooking in the sauce, so soaking them too long leaves them with nowhere to go and can make the finished dish sticky. Drain them thoroughly, keep the sauce ready, and arrange the garnishes before the burner is turned on.
Chicken cooks first so it can brown lightly without competing with the noodles. Similar-sized slices finish together, and checking the thickest piece at 165 degrees F (74 degrees C) gives you a clear doneness cue. Moving the chicken to a plate also gives the eggs room to set into soft curds instead of disappearing into the sauce.
Once the noodles and sauce meet the hot pan, keep them moving and watch the texture. The bean sprouts and green onions go in near the end so they stay lively, while roasted peanuts and cilantro are best folded in after the heat is off. Lime wedges at the table let everyone adjust the brightness to taste.
Serve Pad Thai straight from the wok while the noodles still have a little spring. Cool leftovers within two hours, refrigerate them in shallow portions, and use them within three to four days. Reheat gently in a covered skillet with a splash of water or sauce, stopping when the center reaches 165 degrees F (74 degrees C), then add fresh peanuts or lime for a better finish.
Ingredients
- 8 ounces flat rice noodles (225g)
- 1 pound boneless, skinless chicken breast, thinly sliced (450g)
- 2 tablespoons neutral cooking oil, divided (30mL)
- 2 large eggs, lightly beaten
- 1 cup bean sprouts (100g)
- 1/4 cup roasted peanuts, chopped (35g)
- 2 tablespoons fish sauce (30mL)
- 2 tablespoons tamarind paste (30mL)
- 2 tablespoons brown sugar (26g)
- 1 tablespoon lime juice (15mL)
- 1/2 teaspoon chili powder (1g)
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped (15g)
- 1 lime, cut into wedges
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Step by Step Instructions
- Soak the noodles Soak the rice noodles according to the package directions until pliable but not fully soft. Drain them well and set them beside the stove while you mix the sauce.
- Mix the sauce Whisk the fish sauce, tamarind paste, brown sugar, lime juice, and chili powder in a small bowl until the sugar is mostly dissolved.
- Cook the chicken Heat 1 tablespoon of the oil in a large wok or deep skillet over medium-high heat. Stir-fry the chicken for 5 to 7 minutes, until the thickest piece reaches 165 degrees F (74 degrees C), then transfer it to a plate.
- Scramble the eggs Add the remaining tablespoon of oil to the wok. Pour in the beaten eggs and stir gently until they are softly set in small pieces.
- Toss the noodles with sauce Add the drained noodles and sauce to the wok. Toss for 2 to 3 minutes, turning often, until the noodles are tender and glossy without becoming mushy.
- Add the chicken and vegetables Return the chicken to the wok and add the bean sprouts and green onions. Toss for about 1 minute, just long enough to warm the chicken and keep the sprouts crisp.
- Finish with peanuts and cilantro Remove the wok from the heat and fold in the roasted peanuts and chopped cilantro so the garnish keeps its texture and aroma.
- Serve with lime Divide the Chicken Pad Thai among four plates and serve immediately with lime wedges. Add extra chili powder at the table for anyone who wants more heat.
Utensils
- Large wok or deep skillet
- Large heatproof bowl
- Small mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Wooden spatula
- Kitchen tongs
- Instant-read thermometer
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 400 kcal | 20% |
| Protein | 25 g | 50% |
| Fat | 10 g | 13% |
| Saturated Fat | 2 g | 10% |
| Carbohydrates | 50 g | 18% |
| Sugars | 12 g | — |
| Fiber | 3 g | 11% |
| Sodium | 980 mg | 43% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Replace the chicken with pressed firm tofu for a vegetarian version, and use a fish-free sauce if needed.
- Add shrimp or thinly sliced vegetables only if they can cook quickly without overcrowding the wok.
- Serve with extra lime, chili powder, and chopped peanuts at the table.
Storage & Reheating
Within two hours of cooking, cool leftover Pad Thai and refrigerate it in shallow airtight portions at 40 degrees F (4 degrees C) or below. Use it within three to four days.
Reheat gently in a covered skillet over low heat with a splash of water or sauce. Stop when the center reaches 165 degrees F (74 degrees C), then add fresh peanuts and lime.
Practical Cooking Notes
Have the sauce and garnishes ready before cooking because the noodles and sauce come together quickly.
Use an instant-read thermometer in the thickest slice and cook to 165 degrees F (74 degrees C).
Add sprouts near the end and peanuts after the heat is off so both stay crisp.
Frequently Asked Questions
How do I prevent sticky noodles?
Soak the rice noodles only until pliable, drain them well, and finish cooking them in the sauce. Fully soft noodles can become mushy when they are tossed in the wok.
Can I replace the chicken with tofu?
Yes. Replace the chicken with 14 ounces of pressed firm tofu cut into cubes. Brown the tofu in the first tablespoon of oil, transfer it, and return it with the bean sprouts.
How can I make Pad Thai less spicy?
Omit the chili powder or use less of it. Keep the fish sauce, tamarind, brown sugar, and lime juice unchanged so the sauce retains its salty, sour, and sweet balance.
What can I prepare ahead?
Mix the sauce, slice the chicken, and chop the garnishes ahead. Wait to soak the noodles and stir-fry the dish until shortly before serving for the best texture.