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    Home ยป Recipes ยป Mains

    Chicken Pad Thai

    Modified: Aug 26, 2024 ยท Published: Dec 13, 2023 by Christie Lai ยท This post may contain affiliate links ยท 19 Comments

    Jump to Recipe Video

    Delicious chewy rice noodles stir fried in a sweet, tangy, savory sauce with juicy chicken, eggs, tofu and fresh vegetables. This quick and easy chicken pad thai is ready in 30 minutes! It's authentic, restaurant quality and great for the family!

    Chicken Pad Thai
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Reviews

    Chicken Pad Thai is a popular Thai dish made of flat thin rice noodles stir fried in a tangy, savory sauce with tender chicken, eggs, bean sprouts, garlic chives and aromatics.

    Pad thai originates from Thailand and it's often sold as street food or at many Thai restaurants as a complete meal or main dish. A favorite among locals for it's complex flavors!

    chicken pad thai

    This chicken pad thai recipe isn't as complicated as you think. Most of the time goes towards preparation and sourcing the tamarind pulp but you can easily find this ingredient at many Asian grocery stores.

    The easy part about this noodle recipe is it comes together in one-pan and the hardest part is sharing these noodles!

    Ingredients & Substitutes

    Please scroll down to the below Recipe card for full measurements.

    ingredients to make chicken pad thai

    Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

    • Dried Thin Flat White Rice Noodles: these are about ยผ-inch wide. As a last resort substitute, you can use wider rice noodles that are ยฝ inch wide.
    • Boneless Skinless Chicken Thighs: Or substitute with boneless skinless chicken breasts, shrimp or thinly sliced pork shoulder.
    • Extra-Firm or Firm Tofu: avoid using soft to medium firm tofu or it'll easily break apart in the stir-frying process.
    • Large Eggs: or omit if you're allergic to them.
    • Mung Bean sprouts: or substitute with soy bean sprouts.
    • Garlic Chives: aka Chinese Chives. These are about 1.5 foot long green chives with a white root and a strong, pungent โ€œgarlickyโ€ flavor. Different normal western chives. Asian grocery stores sell them. Or substitute with green onions.
    • Shallot: or substitute with red onion.
    • Garlic
    • Neutral oil: any flavorless oil like avocado oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a high smoke point. I would avoid using olive oil or coconut oil due to its heavier scent. 
    • Salt
    • Water: to help cook the noodles.
    • Lime wedges: optional garnish.
    • Crushed peanuts: optional garnish. Omit if you're allergic to peanuts.

    Noodle Sauce

    • Palm Sugar: this type of sugar offers a mild caramel flavor. Most Asian grocery stores sell them and they look like brown circular dome-like pucks. Or substitute with brown sugar or coconut sugar.
    • Fish Sauce
    • Tamarind Pulp: a sticky dark brown pulp with seeds. Tamarind pulp is crucial for an authentic pad thai to make homemade tamarind concentrate. Most Asian grocery stores or select online retailers sell this. I don't recommend using store-bought tamarind concentrate as it doesn't taste the same.
    • Hot boiling water: to make homemade tamarind concentrate.
    an image of tamarind pulp

    Expert Tips

    • Use clean hands to dissolve the tamarind pulp in the water after the water has cooled down. This is the best way to extract as much tamarind as possible.
    • Caramelize the palm sugar in the pan for that sweet flavor. It'll only take minutes for the sugar to melt and caramelize into a darker brown color.
    • Soak rice noodles in hot boiling water until limp and firm and do not boil them! If you have time, you can also soak them in warm water for 15 minutes.
    • Brown the chicken in the same pan you caramelized the palm sugar in because this offers extra flavour and helps brown your chicken.
    • Add water to cook rice noodles faster.
    • Taste test the noodles as you go so you have the perfect noodle texture!

    Instructions

    Below are step-by-step instructions on how to makeย chicken pad thai:

    Season sliced chicken thighs with salt. Set aside.
    1. First season sliced chicken thighs with salt. Set aside.
    To make tamarind concentrate: submerge tamarind pulp in โ…“ cup hot boiling water and soak for 3 minutes. Let it cool and then with clean hands, squeeze and massage the pulp until it dissolves in the water. Strain as much as the tamarind paste through a fine sieve, discarding the seeds reserving the paste. This is your tamarind paste.
    1. To make tamarind concentrate: submerge tamarind pulp in โ…“ cup or 20 ml hot boiling water and soak for 3 minutes. Let it cool and then with clean hands, squeeze and massage the pulp until it dissolves in the water. Strain as much as the tamarind paste through a fine sieve, discarding the seeds reserving the paste. This is your tamarind paste.
    To make the noodle sauce: In a large non-stick wok on low medium heat, add palm sugar. Caramelize for 2-3 minutes while stirring. Mix tamarind paste with caramelized palm sugar. Then mix in fish sauce. Remove sauce from the pan and set aside in a small bowl.
    1. To make the noodle sauce: In a large non-stick wok on low medium heat, add palm sugar. Caramelize for 2-3 minutes while stirring. Mix tamarind paste with caramelized palm sugar. Then mix in fish sauce. Remove sauce from the pan and set aside in a small bowl.
    Soak rice noodles in very hot boiling water until limp but firm (about 2-4 minutes) or in warm water for 15 minutes if you have time. Strain immediately. Set aside.
    1. Then soak rice noodles in very hot boiling water until limp but firm (about 2-4 minutes) or in warm water for 15 minutes if you have time. Strain immediately. Set aside.

    Stir Frying the Noodles

    Over medium heat, add 2 teaspoon vegetable oil into the same pan and cook sliced chicken. Remove and set aside.
    1. Next on medium heat, add 2 teaspoon or 10 ml vegetable oil into the same pan and cook sliced chicken. Remove and set aside.
    Add 2 teaspoon of vegetable oil into the pan. Fry shallots and garlic for 20-30 seconds. Add diced tofu and stir fry for 1-2 minutes.
    1. Then add 2 teaspoon or 10 ml of vegetable oil into the pan. Fry shallots and garlic for 20-30 seconds. Add diced tofu and stir fry for 1-2 minutes.
    Toss in strained rice noodles with the noodle sauce. Add ยผ cup of water and mix with noodles. Cook for 5-7 minutes and taste noodles to check if they are chewy and soft enough. If not, add another ยผ cup water and cook until noodles to desired texture.
    1. Next toss in strained rice noodles with the noodle sauce. Add ยผ cup or 60 ml of water and mix with noodles. Cook for 5-7 minutes and taste noodles to check if they are chewy and soft enough. If not, add another ยผ cup or 60 ml water and cook until noodles to desired texture.
    Mix in cooked chicken and push everything to the side of the pan. Add remaining oil into the empty space of the pan and add eggs. Scramble them first and then mix in with noodles.
    1. Then mix in cooked chicken and push everything to the side of the pan. Add remaining oil into the empty space of the pan and add eggs. Scramble them first and then mix in with noodles.
    Toss in bean sprouts and garlic chives for 20 seconds. Remove off heat.
    1. Next toss in bean sprouts and garlic chives for 20 seconds. Remove off heat.
    Garnish with fresh limes and crushed peanuts. Enjoy!
    1. Lastly, garnish noodle dish with fresh limes and crushed peanuts. Enjoy!

    Storage

    • Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat with a couple splashes of water to loosen up the noodles.
    • Freezer friendly? I don't recommend freezing chicken pad thai as the rice noodles will change the texture of the noodles.

    Pairing Suggestions

    Chicken pad thai serves well with:

    • starters like egg rolls or fresh spring rolls
    • cooked vegetables likeย bok choy,ย spicy garlic bok choy,ย choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
    • cooked protein like bang bang shrimp, crying tiger beef, Thai garlic shrimp, or pad kra pao
    • noodle dishes like Thai Drunken Noodles, Pad See Ew, Egg Pad See Ew or Shrimp Pad Thai, Thai Glass Noodle Stir-Fry, Pad Woon Sen
    • rice dishes like Thai Spicy Basil Fried Rice, Thai Railway Fried Rice

    FAQ

    Can I make chicken pad thai in advance?

    Chicken pad thai can be made up to 4 days in advance and stored into an airtight container in the fridge. To reheat, microwave for a few minutes or reheat in a pan on medium heat on the stovetop until hot.

    How can I make chicken pad thai spicy?

    Add sriracha, hot chili sauce or red pepper flakes to taste at the end of the finished noodle dish.

    ๐Ÿ“– Recipe

    Quick & Easy Chicken Pad Thai

    Christie Lai
    Delicious chewy rice noodles stir fried in a sweet, tangy, savory sauce with juicy chicken, eggs, tofu and fresh vegetables. This quick and easy chicken pad thai is ready in 30 minutes! It's authentic, restaurant quality and great for the family!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine South-East Asian
    Servings 2
    Calories per serving 988 kcal

    Ingredients
     
     

    • 4.05 oz dried thin flat rice noodles
    • 6.35 oz skinless boneless chicken thighs sliced thinly
    • 4.05 oz extra-firm tofu or firm, diced
    • 2 large eggs
    • 1 cup mung bean sprouts or soy bean sprouts, washed and strained
    • ยฝ cup garlic chives chopped into 2 inch long segments
    • ยฝ shallot diced, or sub with 2 tablespoon red onion
    • 2 cloves garlic finely chopped
    • 2 tablespoon vegetable oil or any neutral oil
    • ยผ teaspoon salt to season chicken
    • ยผ to ยฝ cup water for cooking noodles
    • 1 lime wedges, optional garnish
    • ยผ cup roasted peanuts crushed, optional garnish

    For the Noodle Sauce

    • 3 tablespoon palm sugar finely chopped (or sub with brown sugar or coconut sugar)
    • 1.5 tablespoon fish sauce
    • 2.46 oz tamarind pulp
    • โ…“ cup hot boiling water to soak tamarind pulp

    Instructions
     

    • First season sliced chicken thighs with salt. Set aside.
    • To make tamarind concentrate: submerge tamarind pulp in โ…“ cup or 80 ml hot boiling water and soak for 3 minutes. Let it cool and then with clean hands, squeeze and massage the pulp until it dissolves in the water. Strain as much as the tamarind paste through a fine sieve, discarding the seeds reserving the paste. This is your tamarind paste.
    • To make the noodle sauce: In a large non-stick wok on low medium heat, add palm sugar. Caramelize for 2-3 minutes while stirring. Mix tamarind paste with caramelized palm sugar. Then mix in fish sauce. Remove sauce from the pan and set aside in a small bowl.
    • Then soak rice noodles in very hot boiling water until limp but firm (about 2-4 minutes) or in warm water for 15 minutes if you have time. Strain immediately. Set aside.
    • Next on medium heat, add 2 teaspoon or 10 ml vegetable oil into the same pan and cook sliced chicken. Remove and set aside.
    • Then add 2 teaspoon or 10 ml of vegetable oil into the pan. Fry shallots and garlic for 20-30 seconds. Add diced tofu and stir fry for 1-2 minutes.
    • Next toss in strained rice noodles with the noodle sauce. Add ยผ cup or 60 ml of water and mix with noodles. Cook for 5-7 minutes and taste noodles to check if they are chewy and soft enough. If not, add another ยผ cup or 60 ml water and cook until noodles to desired texture.
    • Then mix in cooked chicken and push everything to the side of the pan. Add remaining oil into the empty space of the pan and add eggs. Scramble them first and then mix in with noodles.
    • Next toss in bean sprouts and garlic chives for 20 seconds. Remove off heat.
    • Lastly, garnish noodle dish with fresh limes and crushed peanuts. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Non-stick wok
    • Measuring Set
    • Large Pot 5 Qt
    • Santoku Knife
    • Cutting Board
    Nutrition
    Calories: 988kcal | Carbohydrates: 137g | Protein: 46g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 249mg | Sodium: 1730mg | Potassium: 873mg | Fiber: 10g | Sugar: 35g | Vitamin A: 735IU | Vitamin C: 35mg | Calcium: 232mg | Iron: 7mg

    More Quick & Easy Main Dish Recipes

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      String Bean Chicken
    • feature image of Beef Mushroom Stir-Fry
      Beef Mushroom Stir-Fry
    • featured image of gyudon
      Gyudon (Japanese Beef Rice Bowl)
    • Korean Braised Tofu

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lisa

      September 28, 2024 at 4:13 am

      I have tamarind powder. How much of that would I use in the recipe?

      Reply
      • Christie Lai

        October 01, 2024 at 12:49 pm

        Hi Lisa, unfortunately I don't recommend substituting with tamarind powder for this recipe or it won't taste the same. Sorry I can't be of further help!

        Reply
    2. Mira

      May 23, 2024 at 3:54 pm

      Hello! Is there a substitute I can use for tamarind?

      Reply
      • Christie Lai

        June 03, 2024 at 1:09 pm

        Hi Mira! As a last resort, you can use tamarind concentrate but make sure it's a high quality one as there are many that don't taste authentic so that's why I strongly recommend finding tamarind pulp if possible. It's often sold at many Asian grocery stores and you may be able to find it online.

        Reply
        • Cheryl Hoskinson

          July 05, 2024 at 9:00 pm

          Christie, can you convert this recipe using American measurements? Dont want to take the time to try and figure it out in grams. Thank you! Cheryl

        • Christie Lai

          July 08, 2024 at 4:19 pm

          Hi Cheryl! That's on my to-do list but it'll take some time as I want to ensure the measurements are correct in American measurements so it'll require some re-weighing. Thanks for your patience!

    3. Judith

      April 09, 2024 at 1:00 am

      Can't wait to makes this. What would I be able to use to make it spicy?

      Reply
      • Christie Lai

        April 10, 2024 at 8:29 pm

        Hi Judith, you can easily make this spicy by adding store-bought hot chili sauce, sambal oelek, chili oil or 1 tsp of red pepper flakes into the sauce. Enjoy!

        Reply
    4. Midori

      January 04, 2024 at 12:24 pm

      Can I purchase seedless tamarind paste from a jar? If so, how much would I use? Thanks so much!

      Reply
      • Christie Lai

        January 04, 2024 at 12:36 pm

        Sure that can work too! I would say substitute for around 65 grams. Enjoy!

        Reply
    5. Sam Foster

      December 27, 2023 at 12:08 pm

      5 stars
      I just made this, this recipe is really good. Much better than what you typically find at restaurants. Do you happen to know if you can make a bigger batch of tamarind paste and store it in the fridge? If so, how long does it last?

      Reply
      • Christie Lai

        December 27, 2023 at 12:25 pm

        Thanks for making my recipe, Sam! Glad you enjoyed it ๐Ÿ™‚ Yes, you can make a bigger batch of the paste. After cooking the paste, allow it to cool and store it in a very pasteurized mason jar and it'll last up to 2 months in the fridge but always use a clean spoon when removing some. You can also freeze the paste into ice cubes and it'll last up to 6 months.

        Reply
    6. Heather

      March 14, 2021 at 11:07 am

      This is my first time making Thai. I have 2 questions, the ingredients call for tofu, sliced... but instructions mention fried tofu balls? And also ingredients say 2 whisked eggs, but instructions don't say when you add them in. Thanks for your help!

      Reply
      • christieathome

        March 16, 2021 at 10:57 pm

        Hi Heather! Sorry let me revise the recipe to include that! I had made some changes and must have forgotten to insert that back in.

        Reply
    7. Heidi | The Frugal Girls

      July 06, 2020 at 7:07 pm

      5 stars
      Your Pad Thai looks absolutely fabulous. It just draws you in and makes you want to take a giant bite! ๐Ÿ’•๐Ÿ’•

      Reply
      • christieathome

        July 09, 2020 at 10:34 pm

        Thanks so much Heidi!

        Reply
    8. Letscurry

      May 12, 2020 at 9:16 am

      5 stars
      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.

      Reply
    9. Katerina

      May 09, 2020 at 5:50 am

      This looks and sounds delicious!! I will definitely try to make it! Thanks for sharing xx

      Reply
      • christieathome

        May 09, 2020 at 7:01 pm

        Thanks so much Katerina and I hope you enjoy it!

        Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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