Authentic Chicken Pad Thai. A delicious, savoury, sweet and sour stir-fried noodle dish that will keep you coming back for more! Made in less than 30 minutes. Perfect for dinner or lunch!
One of my all-time favourite meals in Thai cuisine and I am so excited to share a very authentic version of it thanks to the tamarind paste.
I was so thrilled about this recipe and I honestly can’t wait to share it with you all. It is similar to my Tofu Egg Pad Thai but this one contains garlic chives, carrots, and juicy thighs.
Other recipes you may like!
Tofu & Egg Pad Thai
Pad See Ew Thin Noodles
Singapore Curry Vermicelli Noodles
Cantonese Vegetable Chow Mein
For this recipe
You will need:
- flat thin rice vermicelli
- eggs
- fried tofu balls
- bean sprouts
- carrot
- chicken thighs
- garlic
For the sauce:
- lime juice
- fish sauce
- tamarind paste
- hot boiling water
- rice vinegar
- cane sugar
Watch How I Made this!
The recipe says I need to make Tamarind Concentrate?
Yes and it’s SUPER easy. You just mix the paste into hot boiling water and strain out the solid pieces leaving only the concentrate. This is so key to a tasty pad Thai.
If you can’t locate this paste, I would recommend using finding tamarind concentrate which is in a liquid.
Tips for Making Pad Thai
- Do not boil your noodles. With most dried noodles, you never want to boil them. You only want to soak them in warm water for 5 minutes until loosened. Strain but reserve some of the water to moisten the noodles in the pan.
- Slice your veggies into matchsticks. This is really important for taste and texture of any noodle dish
- When frying your eggs, whisk them first and then push all your ingredients to the side of one pan to cook your eggs without having to use another pan
- Pre-mix your sauce. This is important. Ensure the sugar is fully dissolved.
Where can I buy some of these ingredients?
- fried tofu balls – asian grocer in the refrigerated aisle. These are not the same as firm tofu or soft tofu. They have been fried in oil and are really delicious! But you can substitute with firm tofu as you wish.
- fish sauce – asian grocer in the sauce aisle or wester grocer in the international aisle
- tamarind paste – asian grocer in the sauce aisle. It should come in a block form. If you can’t locate this, buy tamarind concentrate liquid instead and use 4 tbsp of this.
- rice vinegar – asian grocer in the sauce aisle or wester grocer in the international aisle
- flat thin rice vermicelli – asian grocer in the noodle aisle but you can probably find these at most western grocers
Give it a try!
Well I hope you give my Authentic Chicken Pad Thai recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
Disclaimer: I am not sponsored by the companies listed in this blog.
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Authentic Chicken Pad Thai
Ingredients
- 240 grams vermicelli rice noodles soaked in warm water until loosened
- 1 cup garlic chives chopped into 1 inch length
- 2 cups bean sprouts
- 2 cups fried tofu balls sliced in half
- 1 small carrot sliced into matchsticks
- 1 tsp garlic minced
- 2 eggs whisked
- 2 chicken thighs thinly sliced
- 2 tbsp avocado oil
- 1/4 cup reserved noodle water
- Garnish: 1/2 lime
Sauce:
- 4 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 4 tbsp cane sugar
Tamarind Concentrate for Sauce
- 4 tsp tamarind paste
- 1/2 cup hot boiling water
Instructions
- Soak your noodles in warm water for 5 minutes until loosened. Strain but reserve 1/4 cup of noodle water for cooking.
- In a bowl, mix tamarind paste with hot boiling water. Strain out and discard the solid bits of the paste.
- Then add in the other sauce ingredients. Mix until sugar is dissolved.
- In a hot wok or pan set over high heat, add avocado oil followed by chicken. Fry on both sides until mostly cooked.
- Then add in minced garlic, fried tofu balls, carrots, bean sprouts, and garlic chives and stir fry for 2-3 minutes. Push to one side.
- Add in softened noodles, followed by noodle sauce, reserved noodle water and mix until noodles are coated in sauce. Serve with fresh bean sprouts and lime. Enjoy!
This looks and sounds delicious!! I will definitely try to make it! Thanks for sharing xx
Thanks so much Katerina and I hope you enjoy it!
This pad Thai will be a crowd pleaser in my house as it calls for using tamarind. I love how you have combined this with rice Vermicelli. It’s a new idea.
Your Pad Thai looks absolutely fabulous. It just draws you in and makes you want to take a giant bite! 💕💕
Thanks so much Heidi!