Pad Thai with Chicken
Bring the vibrant flavors of Thailand to your kitchen with this irresistible Pad Thai with Chicken recipe! Featuring tender rice noodles stir-fried with juicy, thinly sliced chicken, scrambled eggs, and crunchy bean sprouts, this dish is coated in a tangy-sweet sauce made from tamarind, soy sauce, fish sauce, and brown sugar. Topped with roasted peanuts, fresh green onions, and a squeeze of lime, every bite is bursting with authentic, bold flavors. Ready in just 35 minutes, it’s a perfect quick dinner for busy weeknights or an impressive meal to treat your guests. Customize the spice level with crushed red pepper flakes and finish with optional fresh cilantro for a pop of color and freshness. With its balance of textures and savory-sweet taste, this homemade Pad Thai is a restaurant-quality delight you’ll want to make again and again!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 lb Boneless, skinless chicken breasts (thinly sliced)
- 2 tbsp Soy sauce
- 3 tbsp Fish sauce
- 2 tbsp Tamarind concentrate
- 2 tbsp Brown sugar
- 3 tbsp Vegetable oil
- 2 Eggs
- 4 cloves Garlic (minced)
- 2 cups Bean sprouts
- 1 bunch Green onions (sliced)
- 1 cup Roasted peanuts (chopped)
- 1 Lime (cut into wedges for serving)
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 1 tsp Crushed red pepper flakes (optional, for spice)
Instructions
Soak the rice noodles in warm water for 20-25 minutes, or until softened but still slightly firm. Drain and set aside.
In a small bowl, whisk together the soy sauce, fish sauce, tamarind concentrate, and brown sugar. Adjust the flavor balance to your preference by adding more sugar for sweetness or tamarind for tanginess. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove the chicken from the pan and set aside.
Add another tablespoon of vegetable oil to the same pan. Crack the eggs into the pan and scramble them until just set. Push the scrambled eggs to one side of the pan.
Add the remaining 1 tablespoon of oil, along with the minced garlic, to the empty side of the pan. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Toss in the softened rice noodles and pour the prepared sauce over the noodles. Using tongs or a spatula, toss everything together until the noodles are evenly coated with the sauce.
Return the cooked chicken to the pan. Add the bean sprouts and most of the green onions (reserving some for garnish). Stir-fry for another 2-3 minutes, until everything is heated through.
Transfer the Pad Thai to serving plates. Garnish with chopped peanuts, reserved green onions, and cilantro (if using). Sprinkle with red pepper flakes for spice, if desired.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 6505 mg | 283% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 53.3 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 443 mg | 34% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3514 mg | 75% | |
*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.
