Pad Thai with Chicken

This Pad Thai with chicken is your go-to for a takeout-worthy Thai dish you can whip up at home! Silky rice noodles soak up a sweet-tangy tamarind sauce, tossed with tender chicken, creamy tofu, and crunchy bean sprouts. The lime squeeze and peanut garnish bring it all together for a burst of flavor in every bite. It’s quick, customizable, and uses pantry staples you can find at any supermarket!

Instructions

1. 1

   Place the rice noodles in a large bowl and cover with boiling water. Soak for 5 minutes, then drain and rinse under cold water. Set aside, but don’t let them sit too long.

2. 2

   In a small bowl, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce until smooth.

3. 3

   Heat 2 tbsp oil in a large non-stick skillet over high heat. Add onion and garlic, and stir-fry for 30 seconds until fragrant.

4. 4

   Add the chicken slices and cook for about 1 1/2 minutes until nearly cooked through.

5. 5

   Push the chicken to one side of the pan. Add a splash of oil if needed, then pour in the whisked eggs. Scramble until just set, then mix with the chicken.

6. 6

   Add bean sprouts, tofu, noodles, and the prepared sauce. Gently toss for 1-2 minutes until the sauce coats the noodles evenly.

7. 7

   Toss in garlic chives and half the chopped peanuts. Stir for another 30 seconds, then remove from heat.

8. 8

   Serve immediately, sprinkled with the remaining peanuts, with lime wedges, extra bean sprouts, and a pinch of ground chili on the side for extra zing.

Recipe Notes

• Noodles – Chang’s rice sticks are ideal for their durability when tossing. Avoid wider noodles, as they break easily. For Erawan brand, soak in room-temperature water for 40-45 minutes until silky but firm.

• Tamarind puree – This gives Pad Thai its signature tangy depth. Find it in the Asian section of supermarkets. Avoid tamarind concentrate; it’s too strong. If unavailable, use a ketchup-based substitute: 1 tbsp ketchup, 2 tbsp brown sugar, 2 tbsp fish sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce, 2 tbsp rice vinegar.

• Fish sauce – Adds umami but can be swapped with light soy sauce, though it loses some authentic flavor.

• Oyster sauce – Not traditional but enhances everyday Pad Thai with a savory boost.

• Garlic chives – These add a garlicky, herby note. Substitute with green onions if needed, but use less to avoid overpowering.

• Protein – Chicken is versatile, but shrimp, pork, or beef work great too. Adjust cooking time based on the protein.

• Storage – Best eaten fresh, but leftovers keep in the fridge for 2 days. Reheat gently with a splash of water to revive the noodles.

• Serving tip – The lime juice is a must for brightness. Serve with extra bean sprouts and chili for a customizable, restaurant-style experience.