Easy Chicken Pad Thai Recipe
Quick, tangy chicken Pad Thai with chewy rice noodles, bright tamarind sauce, and crunchy peanuts. A weeknight favorite in about 35 minutes.
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Servings:
Ingredients
Pad Thai Sauce
- 2.5 tbsp tamarind paste
- 3 tbsp fish sauce
- 3.5 tbsp packed brown sugar
- 1 tbsp soy sauce optional
- 1 tbsp fresh lime juice
- 2 tbsp warm water to loosen the sauce
- 0.75 tsp crushed red pepper flakes adjust to taste
Stir-Fry
- 8 oz flat rice noodles (dried)
- 1 lb boneless skinless chicken breast, thinly sliced
- 2.5 tbsp neutral oil divided
- 2 tsp minced garlic
- 0.5 cup beaten eggs
- 2 cup bean sprouts
- 0.5 cup sliced green onions reserve some greens for garnish
- 0.5 cup roasted peanuts, chopped
- 0.25 cup chopped fresh cilantro
Instructions
Preparation Steps
- Soak rice noodles in warm water until flexible, 20–25 minutes. Drain well and set aside.
- Whisk tamarind, fish sauce, brown sugar, soy sauce, lime juice, water, and red pepper flakes until smooth.
- Heat a large skillet or wok over medium-high. Add 1 1/2 tbsp oil and swirl to coat.
- Stir-fry chicken until just cooked through, 3–4 minutes. Transfer to a plate.
- Add remaining oil. Sauté garlic until fragrant, about 20 seconds.
- Pour in beaten eggs and scramble gently until just set. Push to one side of the pan.
- Add drained noodles and sauce. Toss constantly until coated and tender, 2–3 minutes.
- Return chicken. Add bean sprouts and most green onions. Stir-fry 1 minute to heat through.
- Plate and top with peanuts, remaining green onions, and cilantro. Serve right away.
Notes
Try shrimp instead of chicken, or swap half the bean sprouts for shredded carrots. For extra tang, serve with lime wedges. Leftovers keep 2 days in the fridge; rewarm in a skillet with a splash of water to loosen the noodles.
This recipe is an original creation inspired by classic Easy Chicken Pad Thai Recipe flavors. All ingredient ratios and instructions are independently developed.