Description
This authentic Pad Thai recipe delivers a delicious balance of sweet, sour, and savory flavors with tender chicken, chewy rice noodles, crisp bean sprouts, and crunchy peanuts. Quick to prepare and perfect for a flavorful weeknight dinner, this stir-fried Thai classic is tossed in a tangy tamarind-based sauce and garnished with fresh lime and chili.
Ingredients
Scale
Noodles
- 125 g / 4oz Chang’s Pad Thai dried rice sticks
Sauce
- 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 / 5oz chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups bean sprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons
- 1/4 cup garlic chives, cut into 3cm / 1 1/4″ pieces
- 1/4 cup finely chopped peanuts
- Lime wedges (essential)
- Ground chili or cayenne pepper (optional)
- Extra bean sprouts for garnish (optional)
Instructions
- Soak Noodles: Place the dried rice sticks in a large bowl and pour over plenty of boiling water. Soak them for 5 minutes until softened, then drain in a colander and quickly rinse under cold water. Avoid leaving the noodles to sit for more than 5 to 10 minutes to prevent them from sticking.
- Prepare Sauce: In a small bowl, combine tamarind puree, brown sugar, fish sauce, and oyster sauce. Mix well until the sugar is dissolved and the sauce is smooth.
- Sauté Aromatics: Heat 2 tablespoons of oil in a large non-stick pan or well-seasoned skillet over high heat. Add the chopped garlic and sliced onion and cook for about 30 seconds until fragrant.
- Cook Chicken: Add the thinly sliced chicken to the pan and stir-fry for 1 1/2 minutes until it is mostly cooked through but still tender.
- Cook Eggs: Push the chicken and onions to one side of the pan. Pour the lightly whisked eggs into the empty side. Scramble the eggs gently with a wooden spoon, adding a little more oil if the pan seems dry. Once scrambled, mix the eggs into the chicken and onions.
- Add Vegetables and Noodles: Add the bean sprouts, tofu batons, soaked noodles, and prepared sauce into the pan. Toss everything gently for about 1 1/2 minutes until the sauce is evenly absorbed by the noodles and the ingredients are heated through.
- Finish with Chives and Peanuts: Stir in the garlic chives and half of the chopped peanuts. Toss quickly to combine and then remove the pan from heat.
- Serve: Plate the Pad Thai immediately. Sprinkle with the remaining peanuts and serve with lime wedges on the side. Optionally, add a sprinkle of ground chili or cayenne pepper and extra bean sprouts. Squeeze fresh lime juice over the dish just before eating for authentic flavor.
Notes
- This recipe comes with a helpful video for visual guidance.
- Chicken is used here, but you can substitute with prawns, shrimp, or any preferred protein.
- For a truly authentic Pad Thai, some ingredients like stronger fish sauce or dried shrimp can be used, but this version is designed for wider appeal.
- Do not use tamarind concentrate; pure tamarind paste or puree is preferred for the best flavor balance.
- Fresh lime and chopped peanuts are essential for authentic taste and added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 165 mg
