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Chicken Pad Thai Recipe

Pad Thai is a beloved Thai street food that perfectly balances sweet, salty, tangy, and umami flavors. This Chicken Pad Thai Recipe brings that magic to your kitchen, featuring tender chicken, chewy rice noodles, crunchy peanuts, and fresh lime in a rich, flavorful sauce.
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Equipment

  • Large skillet or wok
  • Mixing bowls
  • - Tongs or spatula
  • - Saucepan (for boiling noodles)
  • Measuring cups and spoons

Ingredients
  

  • #### Main Dish
  • - 8 ounces rice noodles
  • - 2 tablespoons vegetable oil
  • - 1 pound boneless skinless chicken breast or thighs, thinly sliced
  • - 3 cloves garlic minced
  • - 2 large eggs lightly beaten
  • - 1 cup bean sprouts
  • - 3 green onions sliced
  • - 1/4 cup chopped peanuts
  • #### Pad Thai Sauce
  • - 3 tablespoons fish sauce
  • - 2 tablespoons tamarind paste or substitute lime juice
  • - 3 tablespoons brown sugar or palm sugar
  • - 2 tablespoons soy sauce
  • - 1 tablespoon rice vinegar
  • - 1/4 teaspoon red pepper flakes optional, for heat
  • #### Garnishes
  • - Lime wedges
  • - Fresh cilantro chopped

Instructions
 

  • **Cook the noodles**
  • Bring a saucepan of water to a boil, then remove it from heat. Soak the rice noodles in the hot water for 5–7 minutes, or until tender but firm. Drain and rinse with cold water to stop the cooking process. Set aside.
  • **Prepare the sauce**
  • In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar, and red pepper flakes. Set aside.
  • **Cook the chicken**
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 3–4 minutes, or until fully cooked. Remove the chicken from the pan and set aside.
  • **Sauté garlic and eggs**
  • Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic for 30 seconds until fragrant. Push the garlic to the side of the pan and pour in the beaten eggs. Let the eggs cook undisturbed for 1–2 minutes, then scramble them gently.
  • **Combine the ingredients**
  • Return the chicken to the pan. Add the cooked noodles and pour the Pad Thai sauce over everything. Toss well to combine, ensuring the noodles are evenly coated. Add the bean sprouts and green onions, and cook for 2–3 minutes until heated through.
  • **Garnish and serve**
  • Remove the pan from heat and sprinkle the dish with chopped peanuts. Serve immediately with lime wedges and fresh cilantro.