Chicken Pad Thai
Chicken Pad Thai is a Thai recipe categorized as main course, with 20 min of prep, 20 min of cooking, and 40 min total. It yields 4 servings.
Rice noodles, chicken, egg, bean sprouts, and peanuts are stir-fried with a sweet, sour, and savory Pad Thai sauce. Soaking the noodles only until pliable helps them finish in the wok without becoming soft or sticky.
Mealtime: Lunch/Dinner
Type: Main Course
Cuisine: Thai
Dietary Preferences: Can be adapted to Gluten-Free
Cooking Time: Quick (30 minutes)
Difficulty Level: Easy
Seasonal Preference: All-Year-Round
Nutritional Information (per serving)
Calories: 400
Protein: 25g
Carbs: 50g
Fat: 10g
Fiber: 3g
Kid-Friendly: Yes (can adjust spice level)
Ingredients
- 8 oz flat rice noodles (225g)
- 1 lb 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
Step by Step Instructions
- Soak the rice noodles according to package directions until pliable but not fully soft, then drain well.
- Whisk the fish sauce, tamarind paste, brown sugar, lime juice, and chili powder.
- Heat 1 tablespoon neutral cooking oil in a wok over medium-high heat and stir-fry the chicken for 5 to 7 minutes, until it reaches 165°F (74°C); transfer it to a plate.
- Add the remaining 1 tablespoon neutral cooking oil and scramble the eggs until softly set.
- Add the drained rice noodles and sauce and toss for 2 to 3 minutes, until the noodles are tender and glossy.
- Return the chicken, add the bean sprouts and green onions, and toss for 1 minute.
- Remove from the heat and finish with the roasted peanuts and cilantro.
- Serve the Chicken Pad Thai immediately with the lime wedges.
Variations and Serving Suggestions: For a vegetarian version, omit the chicken and add tofu or extra vegetables. You can also add shrimp for a different protein option. Enjoy with a Thai iced tea for a complete dining experience.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Chicken Pad Thai into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Chicken Pad Thai gently in a covered skillet over low heat with a small splash of water, broth, or the original sauce to protect its moisture. Turn or stir carefully, stop as soon as the leftovers reach 165°F (74°C), and serve immediately to limit overcooking.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, bowl, whisk, wok or large skillet, tongs, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Expert Tips
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 in the wok.
Can I replace chicken with tofu?
Replace the chicken with 14 ounces pressed firm tofu cut into cubes. Brown it in the first tablespoon of oil, transfer it, and return it with the bean sprouts.
Can I make Pad Thai less spicy?
Omit the chili powder. Keep the fish sauce, tamarind, brown sugar, and lime juice unchanged so the sauce retains its salty, sour, sweet balance.
What can I prepare ahead?
Mix the sauce and chop the garnishes ahead, but soak the noodles and stir-fry the dish shortly before serving for the best texture.