Classic Chicken Pad Thai Recipe
Pad Thai is a beloved stir-fried rice noodle dish from Thailand, famous for its perfect balance of sweet, sour, salty, and spicy flavors. This classic version features tender chicken, delicate rice noodles, and a rich, tangy sauce, garnished with fresh ingredients.
Ingredients
- 8 ounces flat rice noodles dried
- 2 boneless skinless chicken breasts thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 shallot minced
- 1 large egg beaten
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha or chili flakes optional
- 1 cup fresh bean sprouts divided
- 1/4 cup fresh chives chopped
- 1/4 cup roasted peanuts chopped
- 1 lime cut into wedges for garnish
- Fresh cilantro for garnish optional
Instructions
- Soak rice noodles in hot water for 20-30 minutes until pliable but still firm. Drain thoroughly and set aside.
- In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, and Sriracha (if using) to create the Pad Thai sauce.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove chicken from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and shallot and stir-fry for 30 seconds until fragrant.
- Push ingredients to one side of the wok, pour the beaten egg into the empty space, and scramble until just set. Mix with the other ingredients.
- Add the soaked, drained noodles to the wok, pour in the prepared Pad Thai sauce, and toss gently to coat everything. Cook for 2-3 minutes, stirring constantly, until noodles are tender and the sauce is absorbed.
- Return the cooked chicken to the wok. Add about half of the fresh bean sprouts and most of the chopped chives (or green onions), tossing to combine for about 1 minute until just heated through.
- Serve immediately onto plates, garnished with the remaining fresh bean sprouts, chopped roasted peanuts, fresh cilantro, and lime wedges.
Notes
For a vegetarian version, substitute chicken with pressed firm tofu or extra vegetables like broccoli or bell peppers. Adjust chili flakes or Sriracha to your preferred spice level. Always serve with fresh lime wedges, chopped peanuts, and cilantro for the most authentic experience. You can also add shrimp for a surf-and-turf variation.