Chicken Pad Thai

This easy and healthy Thai takeout dish is loaded with bean sprouts and garlic chives and is bursting with umami flavor. This chicken pad Thai recipe is one of the most delicious in under 30 minutes!

Course Lunch & Dinner Recipes

Cuisine Thai

Keyword authentic chicken pad thai, authentic thai recipe, chicken pad thai, easy chicken pad thai, easy thai recipe, healthy chicken pad thai, pad thai, thai recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 622kcal

Author Megan

Equipment

Ingredients

Sauce

3 tablespoon (1.5 oz) Thai Tamarind pulp
¼ cup boiling water 212°F (100°C)
¼ cup brown sugar
2 tablespoon fish sauce
2 tablespoon oyster sauce

Pad Thai

8 oz (227 g) dry pad thai noodles
3 tablespoon vegetable oil
4 cloves garlic minced
⅓ cup shallots about 3 shallots roughly chopped
4 oz firm tofu cut into thin slices
2 tablespoon dried shrimp
8 oz chicken thigh or breast
1 teaspoon Thai light soy sauce
1 teaspoon fish sauce
1 teaspoon cornstarch
1 teaspoon water
2 eggs whisked
2 cups bean sprouts loosely packed
10 garlic chives cut into 1- inch pieces

Garnish

¼ cup roasted peanuts roughly chopped
1 lime wedge cut
dried chili flakes

Instructions

Pad Thai Sauce

Separate the tamarind pulp. In a small bowl, take the tamarind pulp and mix it with 1/4 cup boiling water. Break up the pulp in the hot water. If needed add 1-2 more tablespoons if it is too thick. Press the mixture through a fine-meshed strainer. Discard the solids. It should yield about 1/4 cup of tamarind puree.
Mix the sauce. In a small mixing bowl, mix the diluted tamarind paste with brown sugar, fish sauce and oyster sauce and mix until combined. Set aside.

The Noodles

Cook the Noodles. In a medium pot, bring water to a boil. Cook the noodles in boiling water according to the instructions on the package until al-dente or slightly under done. Drain and set aside.
Prepare the chicken. Pat the chicken down to dry, slice the chicken into thin strips, and marinate with light soy sauce, fish sauce, cornstarch and water.
Cook the Chicken. In a wok or large non-stick skillet, heat 2 tablespoons of vegetable oil until hot. Add the chicken and sear until golden and just cooked through about 2-3 minutes. Remove and set aside.
Cook shallot and garlic. In a wok or large non-stick skillet, heat the vegetable oil on medium high heat until hot. Saute the shallot until translucent. Then add in the garlic and continue cooking until lightly browned.
Add the tofu and dried shrimp. Next, add the diced tofu and shrimp and sauté for 2-3 minutes.
Add noodles and sauce. Next, add the noodles and sauce and gently toss together until the sauce is incorporated.
Scramble the eggs. Push everything to one side of the pan. Add a little extra oil to the empty space and pour in the beaten eggs. Quickly scramble the eggs for about 30 seconds. Then toss to mix eggs into noodles.
Add the chicken, bean sprouts, garlic chives, and peanuts. Turn off the heat and the chicken, bean sprouts, chopped garlic chives and 1/2 of the crushed peanuts and gently toss to combine.
Serve. Serve immediately with chopped peanuts, bean sprouts, lime wedges, and a sprinkle of chili flakes.

Notes

See the Expert Tips section for more guidance.

Nutrition