Description
A quick and easy homemade Pad Thai recipe featuring tender chicken, tofu, and fresh vegetables tossed in a tangy tamarind sauce. Ready in just 30 minutes, this classic Thai street food favorite is perfect for a flavorful weeknight dinner.
Ingredients
Scale
Noodles
- 125 g / 4oz Chang’s Pad Thai dried rice sticks
Protein and Vegetables
- 150 g / 5oz chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1/2 onion (brown or yellow), sliced
- 2 garlic cloves, finely chopped
- 1 1/2 cups bean sprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons
- 1/4 cup garlic chives, cut into 3cm / 1 1/4″ pieces
Sauce
- 1 1/2 tbsp tamarind puree (not concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
Others
- 2 – 3 tbsp vegetable or canola oil
- 1/4 cup finely chopped peanuts
- Lime wedges, for serving
- Ground chili or cayenne pepper (optional)
- Extra bean sprouts (optional, for serving)
Instructions
- Soak Noodles: Place the dried rice sticks in a large bowl and cover with plenty of boiling water. Allow them to soak for 5 minutes until softened, then drain in a colander and quickly rinse under cold water. Avoid letting the noodles sit longer than 5 to 10 minutes to prevent sticking.
- Prepare Sauce: In a small bowl, combine tamarind puree, brown sugar, fish sauce, and oyster sauce. Stir well until the sugar dissolves and the sauce is smooth.
- Sauté Aromatics: Heat 2 tablespoons of vegetable or canola oil in a large non-stick pan or well-seasoned skillet over high heat. Add finely chopped garlic and sliced onion, cooking for about 30 seconds until fragrant but not browned.
- Cook Chicken: Add the thinly sliced chicken to the pan and stir-fry for 1 1/2 minutes until mostly cooked through and opaque.
- Scramble Eggs: Push the chicken and onion mixture to one side of the pan. Pour the lightly whisked eggs into the empty side and scramble gently with a wooden spoon, adding a touch more oil if the pan is dry. Once scrambled, mix the eggs through the chicken and onions.
- Add Vegetables and Noodles: Toss in the bean sprouts, tofu batons, and soaked noodles. Pour the prepared sauce over the top.
- Toss and Cook: Gently toss everything together for about 1 1/2 minutes so that the sauce is evenly absorbed by the noodles and the ingredients are heated through.
- Final Touches: Stir in the garlic chives and half of the chopped peanuts. Quickly toss and then remove the pan from heat.
- Serve: Plate the Pad Thai immediately, sprinkling the remaining peanuts on top. Serve with lime wedges and additional bean sprouts on the side. Offer ground chili or cayenne pepper for those who prefer extra heat. Squeeze lime juice over the dish before eating for bright, authentic flavor.
Notes
- Do not over-soak the rice noodles to prevent them from becoming mushy or sticking together.
- Adjust the amount of chili or cayenne pepper according to your preferred spice level.
- Use firm tofu to maintain texture during cooking.
- Fresh lime wedges are essential to balance the sweet and savory flavors of the sauce.
- This recipe can be customized with shrimp or tofu for a vegetarian version by omitting chicken and fish sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
