Description
This authentic Pad Thai recipe brings the vibrant flavors of Thailand right into your kitchen. Featuring chewy rice noodles, tender chicken, crunchy tofu, fresh bean sprouts, and a tangy-sweet tamarind sauce, it’s a perfect balance of savory, sweet, and sour with a hint of spice. Quick to prepare, this dish is ideal for a satisfying weeknight meal that captures the essence of traditional street food.
Ingredients
Scale
Noodles and Sauce
- 125 g / 4 oz Chang’s Pad Thai dried rice sticks
- 1 1/2 tbsp tamarind puree (NOT concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
Main Ingredients
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion, sliced (brown or yellow)
- 2 garlic cloves, finely chopped
- 150 g / 5 oz chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups bean sprouts
- 1/2 cup firm tofu, cut into 3 cm (1 1/4″) batons
- 1/4 cup garlic chives, cut into 3 cm (1 1/4″) pieces
- 1/4 cup finely chopped peanuts
- Lime wedges (for serving)
- Ground chilli or cayenne pepper (optional, for serving)
- Extra bean sprouts (optional, for serving)
Instructions
- Soak the noodles: Place the dried rice sticks in a large bowl and pour over plenty of boiling water. Let them soak for 5 minutes until softened, then drain in a colander. Rinse quickly under cold water to stop cooking. Avoid leaving the noodles sitting for more than 5-10 minutes to prevent them from becoming mushy.
- Prepare the sauce: In a small bowl, mix together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar dissolves. This creates the signature tangy and savory Pad Thai sauce.
- Sauté aromatics: Heat 2 tablespoons of vegetable or canola oil in a large non-stick pan or well-seasoned skillet over high heat. Add the finely chopped garlic and sliced onion, cooking for about 30 seconds until fragrant but not browned.
- Cook the chicken: Add the thinly sliced chicken breast or thigh to the pan. Stir-fry for about 1 1/2 minutes until the chicken is mostly cooked through and tender.
- Cook the eggs: Push the chicken and aromatics to one side of the pan. Pour the lightly whisked eggs into the empty side. Scramble gently with a wooden spoon, adding a touch of extra oil if the pan is dry. Once cooked, mix the scrambled egg into the chicken and onion mixture.
- Add main ingredients and sauce: Toss in the bean sprouts, tofu batons, soaked noodles, and prepared Pad Thai sauce. Stir gently for about 1 1/2 minutes, allowing the noodles to absorb the sauce evenly without breaking apart.
- Finish with fresh herbs and nuts: Add the garlic chives and half of the finely chopped peanuts. Toss quickly to combine, then remove the pan from heat to prevent overcooking the fresh ingredients.
- Serve: Plate the Pad Thai immediately. Sprinkle the remaining peanuts on top along with lime wedges on the side for squeezing over. Optionally, add a sprinkle of ground chili or cayenne pepper and extra bean sprouts for an authentic Thai touch.
Notes
- Use tamarind puree, not concentrate, for an authentic and balanced flavor.
- Soaking noodles properly is key to the perfect texture; don’t over-soak or they’ll become mushy.
- Adjust chili to taste for desired spice level or omit for a mild version.
- Substitute chicken with shrimp or keep it vegetarian by omitting meat and adding extra tofu.
- Serve immediately to enjoy the noodles at their best texture.
