Chicken Pad Thai

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This homemade Chicken Pad Thai is packed with tender chicken, rice noodles, crunchy bean sprouts, and a sweet, tangy sauce. It's a quick weeknight dinner that comes together in about 30 minutes and tastes just like takeout.

Prep Time15

Cook Time17

Course: Main Course

Cuisine: American

Servings:

Calories: 225kcal

Author: Raquel Pineira

Equipment

Large wok or skillet
Large Pot
Tongs
Mixing Bowl
sharp knife
cutting board

Ingredients

10 –12 ounces dried rice noodles
14 ounces boneless skinless chicken thighs, thinly sliced
2 cloves garlic minced
2 large eggs
3 tablespoons vegetable oil divided
1 cup bean sprouts
4 green onions cut into 2-inch pieces
¼ cup roasted peanuts coarsely chopped
Lime wedges for serving
Pad Thai Sauce

Pad Thai Sauce

2 tablespoons tamarind paste
3 tablespoons soy sauce add up to 4 tablespoons if desired
3 tablespoons fresh lime juice up to 4 tablespoons for a brighter flavor
1 tablespoon sugar or palm sugar
1 teaspoon fish sauce add up to 2 teaspoons to taste

Instructions

Step 1: Prepare the Noodles
Cook or soak the rice noodles according to the package directions until just tender. Drain well and set aside.

In a small bowl, whisk together the tamarind paste, soy sauce, lime juice, sugar, and fish sauce until the sugar dissolves. Taste and adjust as needed:
Add more tamarind for a tangier sauce.
Add more lime juice for brightness.
Add more sugar for sweetness.
Add additional fish sauce for a deeper savory flavor.
Step 3: Cook the Chicken
Heat 1 to 1½ tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and cook for about 30 seconds until fragrant.
Add the sliced chicken and cook for 3–4 minutes, stirring frequently, until the chicken is nearly cooked through.
Step 4: Cook the Eggs
Push the chicken to one side of the pan. If needed, add a little more oil.
Crack the eggs into the skillet and scramble until just set, then stir them together with the chicken.
Step 5: Add the Vegetables and Noodles
Stir in the bean sprouts and cook for 30–60 seconds until they begin to soften.
Add the drained noodles and pour the prepared sauce over everything.
Using tongs, gently toss the noodles with the chicken and vegetables for 2–3 minutes until the noodles are evenly coated and tender.
If the noodles begin to dry out before they're fully cooked, add 1–3 tablespoons of water, one tablespoon at a time, while tossing.
Finish and Serve
Add the green onions and cook for about 1 minute until slightly softened.
Remove from the heat and divide among serving plates.
Top with chopped roasted peanuts and serve immediately with fresh lime wedges.

Notes

Prep every ingredient before starting.
Don't overcook the noodles.
Cook over medium-high heat so the noodles cook quickly without becoming mushy..
Taste the sauce before adding all of it and adjust sweetness or acidity if needed.
Finish with fresh lime juice just before serving.

Nutrition