Easy Chicken Pad Thai Without Tamarind
Craving the bold, tangy flavors of Pad Thai but need an easy, tamarind-free twist? This Easy Chicken Pad Thai Without Tamarind delivers all the classic flavors you love in just 35 minutes, perfect for a weeknight dinner! Tender rice noodles are tossed with juicy, seared chicken, scrambled eggs, and a savory-sweet sauce made from soy sauce, fish sauce, lime juice, and brown sugar—no tamarind required. A medley of crisp bean sprouts, crunchy peanuts, and fresh cilantro brings vibrant texture and a refreshing finish to this crowd-pleasing meal. Quick, versatile, and packed with bold Thai-inspired flavors, this homemade pad Thai is a satisfying alternative to takeout that you’ll want to make again and again!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 lb Chicken breast (thinly sliced)
- 2 tbsp Vegetable oil
- 3 cloves Garlic (minced)
- 2 Eggs
- 4 tbsp Soy sauce
- 2 tbsp Fish sauce
- 3 tbsp Brown sugar
- 2 tbsp Lime juice
- 1 tsp Red chili flakes (optional)
- 3 Green onions (sliced)
- 1 cup Bean sprouts
- 1 cup Crushed peanuts
- 0.25 cup Cilantro (chopped)
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, and red chili flakes (if using). Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breast to the skillet and cook for 5-7 minutes, or until fully cooked. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Sauté the minced garlic for 30 seconds until fragrant.
Push the garlic to one side of the skillet and crack in the eggs. Scramble the eggs until cooked through, then mix them with the garlic.
Add the cooked rice noodles and sauce mixture to the skillet. Toss everything together until the noodles are evenly coated.
Add the cooked chicken back to the skillet, along with the green onions, bean sprouts, and half of the crushed peanuts. Toss again to combine.
Cook for another 2-3 minutes until everything is heated through.
Plate the pad Thai and garnish with the remaining crushed peanuts, cilantro, and additional lime wedges if desired.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 5822 mg | 253% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 40.0 g | ||
| Protein | 204.9 g | 410% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3398 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
