Ingredients
For the Sauce:
3 tablespoons fish sauce
2 tablespoons tamarind paste
1 ½ tablespoons brown sugar or palm sugar
1 tablespoon soy sauce
1–2 teaspoons Sriracha or chili garlic sauce (optional, for heat)
For the Stir-Fry:
8 oz flat rice noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
2 eggs, lightly beaten
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 cup bean sprouts
½ cup shredded carrots
¼ cup green onions, chopped
¼ cup crushed roasted peanuts (for topping)
Lime wedges (for serving)
Fresh cilantro or Thai basil (optional, for garnish)
Instructions
Soak the noodles:
Place rice noodles in a large bowl and cover with very hot water. Let them soak for 20–25 minutes until soft but still slightly chewy. Drain and rinse with cold water to stop the cooking process. Set aside.
Prepare the sauce:
In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and Sriracha (if using). Taste and adjust to balance the sweetness, saltiness, and tang. Set aside.
Cook the chicken:
Heat vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 4–6 minutes until browned and fully cooked. Transfer to a plate and set aside.
Scramble the eggs:
In the same pan, add a bit more oil if needed. Pour in the beaten eggs and scramble until just set. Push to one side of the pan.
Stir-fry everything:
Add the garlic and cooked chicken back into the pan. Stir in the soaked noodles and pour the sauce over everything. Toss continuously for 2–3 minutes until the noodles are well-coated and heated through.
Finish and serve:
Add the bean sprouts, shredded carrots, and most of the green onions. Toss gently to warm through without overcooking the vegetables. Serve immediately, topped with crushed peanuts, a squeeze of lime, and any additional garnishes you prefer.
Notes
Don’t overcook the noodles: Soak them just until they’re pliable; they’ll continue to cook in the pan.
Tamarind paste is key to the authentic flavor. If you can’t find it, substitute with lime juice and rice vinegar.
Customize your protein: Swap the chicken for shrimp, tofu, or a combination of proteins.
Prep everything ahead: Pad Thai cooks quickly, so have all your ingredients prepped and ready before you start stir-frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main course
- Cuisine: Thai
