Description
This authentic Chicken Pad Thai recipe combines tender sliced chicken breast with vermicelli rice noodles, a tangy tamarind and fish sauce-based dressing, and fresh vegetables. Cooked in a wok for a perfect balance of savory, sweet, and mildly spicy flavors, it’s garnished with crunchy peanuts, fresh parsley, and lime wedges for a traditional Thai street food experience made easy at home.
Ingredients
Scale
Sauce
- 1 cup palm sugar
- 1/3 cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon red pepper flakes
Main Ingredients
- 14 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil, divided
- 1 pound chicken breast, thinly sliced
- 4 cloves garlic, minced
- 4 large eggs, well beaten
- 4 scallions, green part only, cut into 1-inch pieces
- 2 cups fresh bean sprouts, divided
For Garnish
- Fresh chopped parsley
- Finely chopped peanuts
- Lime wedges
Instructions
- Make the sauce: Combine palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes in a jar with a lid. Shake vigorously until completely blended. Set the sauce aside to develop flavors.
- Cook noodles: Prepare the rice noodles according to the package instructions, usually soaking or boiling until tender. Drain the noodles and rinse them under cold water to stop cooking and prevent sticking. Set aside.
- Cook chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the thinly sliced chicken breast and stir-fry until it is cooked through and almost done, about 6 to 8 minutes. Remove the cooked chicken from the wok and set it aside.
- Sauté garlic and eggs: Wipe out the wok and add the remaining tablespoon of oil. Add minced garlic and cook until fragrant, about 30 seconds. Pour in the beaten eggs and stir gently until just cooked through, forming soft curds.
- Combine ingredients: Return the cooked chicken to the wok along with the drained rice noodles. Toss everything together to separate the noodles. Pour in the prepared sauce and stir thoroughly to coat all ingredients evenly.
- Cook and serve: Continue to cook while stirring occasionally, allowing the sauce to be mostly absorbed by the noodles and chicken, about 10 minutes. Mix in the scallions and 1 cup of the bean sprouts, tossing gently to combine. Serve immediately. Garnish with the remaining bean sprouts, fresh parsley, chopped peanuts, and lime wedges for an authentic touch.
Notes
- You can substitute palm sugar with brown sugar if unavailable, but palm sugar offers a more authentic flavor.
- Adjust red pepper flakes according to your spice preference.
- Make sure to soak or cook the rice noodles properly to avoid clumping.
- If tamarind paste is too thick, dilute slightly with water before mixing into the sauce.
- Use fresh ingredients like bean sprouts and lime wedges just before serving for best texture and flavor.
