Description
Chicken Pad Thai is a vibrant and flavorful Thai stir-fry that combines tender chicken, rice noodles, scrambled eggs, and crunchy vegetables, all tossed in a tangy tamarind sauce. It’s a perfect balance of sweet, salty, and savory flavors, offering a satisfying meal that’s both comforting and light.
Ingredients
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1 lb (450g) chicken breast or thighs, thinly sliced
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8 oz (225g) rice noodles
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2 large eggs
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3 cloves garlic, minced
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2 tablespoons tamarind paste
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2 tablespoons fish sauce
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1 tablespoon brown sugar
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1 tablespoon soy sauce
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2 tablespoons lime juice
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1 cup bean sprouts
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4 green onions, chopped
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¼ cup crushed peanuts
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½ teaspoon red chili flakes (optional)
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2 tablespoons vegetable oil
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Fresh cilantro for garnish (optional)
Instructions
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repare the Noodles: Soak the rice noodles in warm water until they are pliable, then drain and set aside.
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Make the Sauce: In a bowl, mix tamarind paste, fish sauce, brown sugar, soy sauce, and lime juice until combined.
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Cook the Chicken: Heat oil in a wok or skillet over medium-high heat. Add sliced chicken and cook until browned and cooked through. Remove and set aside.
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Scramble the Eggs: In the same pan, add a bit more oil if needed. Crack in the eggs and scramble until just set.
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Combine Everything: Add garlic to the pan and cook briefly. Return the chicken to the pan, then add the noodles and pour in the sauce. Toss everything together until well combined and heated through.
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Finish with Toppings: Add bean sprouts and green onions. Toss again briefly, then plate and top with crushed peanuts, lime wedges, and cilantro if using.
Notes
Don’t over-soak the noodles—they should be soft but not mushy.
Use high heat for stir-frying to get that signature wok flavor.
Prep all ingredients beforehand, as cooking goes quickly.
Adjust sauce sweetness and tanginess to your preference.
Use fresh lime juice for the best flavor punch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Keywords: Chicken Pad Thai, Thai stir-fry, tamarind noodles, quick Thai recipe