Go Back
–+ servings
Plated chicken pad thai featuring glossy amber rice noodles, seared chicken, crushed peanuts, and fresh lime.

Chicken Pad Thai

Rebecca Blumer
Tender chicken, chewy rice noodles, and firm tofu tossed in a tangy tamarind sauce. Finished with crunchy bean sprouts, toasted peanuts, and fresh lime in 30 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Mains
Cuisine Thai
Servings 2 servings
Calories 650 kcal

Equipment

  • Large non stick pan or skillet
  • Colander
  • Wooden Spoon

Ingredients
 

  • 125 g Chang’s Pad Thai dried rice sticks 4oz

Sauce

  • 1 1/2 tbsp tamarind puree NOT concentrate
  • 3 tbsp brown sugar packed
  • 2 tbsp fish sauce
  • 1 1/2 tbsp oyster sauce

Stir Fry

  • 2 – 3 tbsp vegetable or canola oil
  • 1/2 onion sliced (brown, yellow)
  • 2 cloves garlic finely chopped
  • 150 g chicken breast (or thigh) 5oz, thinly sliced
  • 2 eggs lightly whisked
  • 1 1/2 cups beansprouts
  • 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 peanuts finely chopped

For Serving

  • Lime wedges
  • Ground chilli or cayenne pepper
  • More beansprouts

Instructions
 

  • Cover the rice sticks with plenty of boiling water in a large bowl, soak for 5 minutes, then drain and rinse quickly under cold water. The noodles should bend without snapping but still feel firm through the center.
  • Whisk the tamarind puree, brown sugar, fish sauce, and oyster sauce together in a small bowl. The mixture should look dark amber and smell sweet, sharp, and savory.
  • Heat 2 tbsp oil in a large nonstick pan or well-seasoned skillet over high heat, then add the onion and garlic for 30 seconds. Stir until the garlic becomes fragrant and the onion edges start to soften without browning deeply.
  • Add the thinly sliced chicken and stir-fry for 1 1/2 minutes. The pieces should pick up light golden spots and look mostly opaque while remaining juicy.
  • Move the chicken to one side, add the eggs to the open side, and scramble them with a wooden spoon before folding them into the chicken. Add a touch of extra oil if the pan looks dry; the egg should form soft, separate curds rather than a dry sheet.
  • Add the bean sprouts, tofu, drained noodles, and prepared sauce. Keep the sprouts on top at first so they do not soften too early.
  • Toss gently for about 1 1/2 minutes until the noodles absorb the sauce. The noodles should turn glossy and amber, with very little loose liquid left at the bottom of the pan.
  • Fold in the garlic chives and half the peanuts, then remove the pan from the heat. The chives should stay bright and the peanuts should smell warm and nutty.
  • Serve immediately with the remaining peanuts, lime wedges, ground chilli or cayenne pepper, and more beansprouts on the side if desired. Squeeze lime over each portion just before eating for a fresh, sharp finish.

Notes

Noodle prep: Rinse soaked noodles under cold water right away to wash off surface starch and halt residual cooking, which prevents clumping.
Texture tip: Lift and turn the noodles gently during the final toss rather than stirring aggressively, keeping strands intact and bean sprouts crisp.
Reheating: Warm leftovers in a lightly oiled skillet over medium heat with a splash of water, tossing until the noodles loosen and regain their shine.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 650kcalCarbohydrates: 68gProtein: 34gFat: 26gSaturated Fat: 5gCholesterol: 165mgSodium: 1120mgPotassium: 450mgFiber: 4gSugar: 18gVitamin A: 320IUVitamin C: 14mgCalcium: 110mgIron: 3mg
Keyword chicken pad thai, pad thai noodles, thai chicken stir fry
Tried this recipe?Let us know how it was!