Chicken Pad Thai
Making Thai food at home is super simple with this easy Chicken Pad Thai recipe. Ready in just 30 minutes, you'll start craving Thai food every night of the week!
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Makes: 6 servings
Ingredients
- 12 oz. dried flat rice noodles
- 2 Tbsp vegetable oil, divided
- 1 ½ lbs. chicken breast, cut into 1-inch cubes
- ¼ cup freshly squeezed lime juice
- 2 Tbsp fish sauce
- 2 Tbsp soy sauce
- 2 Tbsp creamy peanut butter
- 1 ½ Tbsp sriracha
- 2 tsp tamarind concentrate
- 1 tsp granulated sugar
- 1 Tbsp red Thai chiles, finely chopped, plus more for garnish (if you don't like spicy, you can use less or cut out altogether)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 large garlic cloves, minced
- 3 large eggs, lightly beaten
- 1 cup bean sprouts
- ¼ cup chopped scallions, for garnish
- ¼ cup crushed peanuts, for garnish
- Chopped cilantro, for garnish
- Lime wedges, for garnish
Instructions
- Place rice noodles in a large bowl and pour boiling water over them. Let soak for about 8-10 minutes, stirring occasionally. You want the noodles to soften, but still be firm.
- Heat a wok or large skillet over medium-high heat and add 1 Tbsp vegetable oil. Add chicken to pan and let cook for about 5-7 minutes, until cooked through. When done cooking, move chicken to a plate.
- While chicken is cooking, mix together lime juice, fish sauce, soy sauce, peanut butter, sriracha, tamarind concentrate, and sugar in a small bowl.
- Add remaining Tbsp vegetable oil to the skillet and cook red Thai chili peppers and red bell peppers over medium-high heat for 2 minutes. Add shredded carrots and garlic and cook for another minute.
- Reduce heat to medium, move veggies to the side of the pan, and pour the eggs into the pan. Cook, stirring the eggs until they're just getting scrambled.
- Add the noodles, cooked chicken, and bean sprouts to the pan; pour in the sauce; and mix everything together. Cook for about a minute, until everything is heated through.
- Serve Chicken Pad Thai in bowls with additional Thai peppers, scallions, peanuts, and cilantro for garnish.
Notes
- See body of post to learn where to purchase many of the ingredients in this recipe.
- If you came here looking for the recipe I originally published in 2009, you'll notice that several updates have been made to it. This version is much tastier, but as to what I changed:
- I added red Thai chili peppers, red bell peppers, and carrots. My original recipe had no veggies or color.
- I cut down on the amount of bean sprouts (from 3 cups to 1 cup)
- I adjusted the sauce a bit and refrained from using chicken stock in it as I did in the original recipe.
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