This amazing Chicken Pad Thai recipe is fulfilling weeknight meal, that comes together in no time. Rice noodles, chicken, peanuts, scrambled eggs, tossed together in a sweet and tangy homemade pad Thai sauce.
This Chicken Pad Thai recipe is truly a comfort food. Chewy rice noodles in sweet and tangy sauce with crunch of peanuts and hint of chilli. It’s so quick to make and so much better than the takeaway. While there are many versions of Traditional Pad Thai, I have tried to keep this recipe as close to Authentic as possible.
What is Pad Thai?
Pad Thai is one of the most popular takeout dishes. It’s essentially a stir fry rice noodles with a sweet and tangy sauce sprinkled with crushed peanuts. It’s made with flat rice noodles and scrambled eggs, and a protein – either chicken or prawns/shrimp. It can also include tofu, garlic chives and beans sprouts as well.
Pad Thai Sauce
A sauce with a right balance of sweetness and tanginess is the key to good Pad Thai. All it takes is five ingredients fish sauce, oyster sauce, brown sugar, soya sauce and tamarind.
Traditionally Pad Thai sauce is made with Tamarind pulp using block tamarind which is soaked in hot water, then pressed through a sieve to make tamarind puree. If you have tamarind available and some time on your hands, go for this option.
But if you are short on time and want to take the easy way, you can use ready-made tamarind puree.
Noodles For Pad Thai
It’s really important to get the right noodles in a Pad Thai. The noodles for Pad Thai are flat rice noodles. Prepare them according to package instructions. Usually they require to be soaked in hot water for around 5-7 minutes. Its important to keep track of the time as they get mushy and sticky if soaked for longer. Drain them and run them under cold water to stop the cooking process.
How to Make Chicken Pad Thai
The best thing about this recipe is that you don’t need to shop for very specific ingredients available only at Asian stores. They are very common ingredients that are easily available from local supermarket.
- Prepare the Sauce – Mix soy sauce, fish sauce, tamarind and brown sugar untill smooth and glossy. Set aside.
- Prepare the noodles – soak the noodles in boiling water. Follow the instructions on the package, each brand have different cooking time. Strain them.
- Stir fry – Heat Oil in a wok and fry finely chopped garlic. Add onions followed by the chicken. Once chicken is cooked and excess moisture from it is evaporated move it to the side in the wok. Add whisked eggs and scramble them. Stir in the spring onions followed by the noodles. Pour the sauce over and toss them to mix.
- Garnish – Sprinkle some crushed peanuts, chillies and spring onions. Finish off with coriander/cilantro and lime wedges.
Watch How to Make Chicken Pad Thai
Other Recipes to Try
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Chicken Pad Thai
Ingredients
- 1 Pack Thai Rice Noodles
- 1 tbsp Tamarind Puree See Notes
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 2 tbsp Fish Sauce
- 3 tbsp Vegetable oil
- 2 tbsp Finely Chopped garlic
- 1 Small Onion ( Sliced)
- 200 g Boneless Chicken (thinly Sliced)
- 2 Eggs
- 2 Spring onions ( green part only cut 3 inch long )
- 3 tbsp Crushed Peanuts
- Crushed red chilli, Coriander, spring onion and Lime to serve.
Instructions
- Place noodles in a large bowl, pour boiling water enough to cover the noodles. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water.
- Prepare sauce by mixing fish sauce, oyster sauce, tamarind, soy sauce and brown sugar.
- In a wok, heat oil and add garlic cooking it for half a minute. Add onions. If you like a bit of spice you can add little bit of crushed chilli. Cook for another minute and then add chicken.
- Cook until chicken is nearly cooked and there is no moisture left. Move it to side of the pan.
- Lightly whisk eggs and pour them into the empty side in the wok. Scramble them and mix into the chicken.
- Add spring onion, noodles and then pour the sauce over.
- Toss the noodles until its all mixed well.
- Sprinkle crushed chillies, spring onions and crushed peanuts. Add some fresh coriander/cilantro and serve with lime wedges.
Notes
- You can also make your own tamarind pulp by using tamarind which is usually sold in the block form. Soak some tamarind in hot water, allow it to sit for few minutes. Using a sieve strain the pulp while moving the spoon through it to ensure all the pulp is extracted.
