Chicken Pad Thai Recipe

Chicken Pad Thai Recipe

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 2–3

Ingredients

Noodles

• 200 g (7 oz) flat rice noodles

• Warm water (for soaking)

Chicken

• 250 g (½ lb) chicken breast, thinly sliced

• 1 tablespoon vegetable oil

Vegetables

• 2 cloves garlic, minced

• 2 eggs, lightly beaten

• 1 cup bean sprouts

• 2–3 green onions, sliced

• ¼ cup crushed peanuts (for garnish)

• Lime wedges (for serving)

Pad Thai Sauce

• 3 tablespoons fish sauce

• 2 tablespoons tamarind paste

• 2 tablespoons palm sugar or brown sugar

• 1 tablespoon soy sauce

• 1 teaspoon chili paste or red chili flakes (optional)

Instructions

1. Prepare noodles
   Soak rice noodles in warm water for 20–30 minutes until soft but not mushy. Drain and set aside.

2. Make the sauce
   In a small bowl, mix fish sauce, tamarind paste, sugar, soy sauce, and chili paste. Stir until sugar dissolves.

3. Cook the chicken
   Heat oil in a large wok or pan over medium-high heat.
   Add chicken and stir-fry for 3–4 minutes until just cooked. Remove and set aside.

4. Scramble eggs
   In the same pan, add garlic and cook for 10 seconds.
   Push to one side, add eggs, and scramble lightly.

5. Combine
   Add drained noodles and prepared sauce. Toss well so noodles absorb the sauce.

6. Finish cooking
   Return chicken to the pan.
   Add bean sprouts and green onions. Stir-fry for 2–3 minutes until everything is well coated and tender.

7. Serve
   Remove from heat. Garnish with crushed peanuts and serve with lime wedges.

Tips for Perfect Pad Thai

• Don’t over-soak noodles—they finish cooking in the pan

• Tamarind gives authentic tang; don’t skip it

• Cook on high heat for that street-food flavor

Variations

• Shrimp Pad Thai: Replace chicken with shrimp

• Vegetarian: Use tofu and soy sauce instead of fish sauce

• Spicy: Add fresh Thai chilies or extra chili paste