Chicken Pad Thai Recipe
Introduction
Chicken Pad Thai is a vibrant and flavorful Thai street food classic that’s easy to prepare at home. This recipe balances tangy, sweet, and savory elements with tender chicken, crunchy peanuts, and fresh vegetables for a satisfying meal. Perfect for a weeknight dinner or anytime you crave a taste of Thailand.
Ingredients
- 150g dried flat rice noodles
- 4 tbsp sunflower oil
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 2 chicken breasts, finely sliced
- ½ small pack coriander, leaves picked and stalks finely chopped
- 60g spring onions, shredded (reserve some to serve)
- 2 tbsp chopped pickled turnip (optional)
- 50ml chicken stock
- 100g beansprouts
- 2 eggs
- 60g roasted unsalted peanuts, chopped
- Soy sauce, to serve
- Fresh red chilli, sliced, to serve (optional)
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp light brown soft sugar
- 1 lime, half juiced, half cut into wedges to serve
- ½ tbsp sriracha
- Pinch chilli powder (optional)
Instructions
- Step 1: Soak the rice noodles in warm water for about 20 minutes or until they are al dente. Drain and set aside. Meanwhile, mix the tamarind paste, fish sauce, sugar, lime juice, and sriracha together to make the sauce.
- Step 2: Heat half the sunflower oil in a frying pan or wok over medium heat. Add the crushed garlic and chopped red chilli, frying for about 30 seconds until fragrant.
- Step 3: Add the sliced chicken to the pan and cook for 5 minutes, stirring occasionally, until golden and cooked through.
- Step 4: Stir in the coriander stalks, shredded spring onions, and pickled turnip if using. Cook for 1 minute to soften the vegetables slightly.
- Step 5: Add the soaked noodles, 50ml chicken stock, and the prepared sauce to the pan. Stir-fry the mixture, adding a splash of water if needed, until the noodles start to dry and are just cooked, around 3 minutes.
- Step 6: When the sauce has reduced slightly, fold in the beansprouts and mix them gently with the noodles.
- Step 7: Push the noodle mixture to one side of the pan. Pour the remaining oil into the empty side and crack in the eggs. Fry for about 2 minutes until the whites are set and starting to crisp at the edges, then scramble the yolks roughly with the whites.
- Step 8: Once the eggs have just set, fold them into the noodles. Scatter half the chopped peanuts over the dish and toss quickly to combine.
- Step 9: Divide the pad Thai between two plates. Top with the remaining peanuts, reserved spring onions, and lime wedges. Serve with soy sauce and extra sliced fresh chilli if desired.
Tips & Variations
- For extra flavor, add a splash of oyster sauce or a squeeze of fresh lime juice just before serving.
- Substitute chicken with prawns or tofu for a different protein option.
- If tamarind paste is unavailable, a mixture of lime juice and a little brown sugar can provide a similar tangy sweetness.
- Soak the noodles just until pliable; over-soaking can make them mushy when cooked.
Storage
Store leftover pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water to loosen the noodles and prevent sticking. It’s best enjoyed fresh for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sauce in advance?
Yes, the tamarind sauce can be made ahead and stored in the fridge for up to 3 days. This helps save time when cooking.
What should I do if I can’t find pickled turnip?
Pickled turnip adds a slight tang and crunch but is optional. You can omit it or try using pickled radish or shredded carrots instead.
Print
Chicken Pad Thai Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This vibrant Chicken Pad Thai combines tender chicken, soaked flat rice noodles, and a flavorful tamarind-based sauce, stir-fried with garlic, chilli, and fresh vegetables. Finished with scrambled eggs and crunchy roasted peanuts, this classic Thai street food dish delivers a perfect balance of sweet, sour, and savory flavors in a quick and easy one-pan meal.
Ingredients
Scale
Noodles and Sauce
- 150g dried flat rice noodles
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp light brown soft sugar
- ½ lime, juiced
- ½ tbsp sriracha
- Pinch chilli powder (optional)
Chicken and Vegetables
- 4 tbsp sunflower oil, divided
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 2 chicken breasts, finely sliced
- ½ small pack coriander, leaves picked and stalks finely chopped
- 60g spring onions, shredded (reserve some for serving)
- 2 tbsp chopped pickled turnip (optional)
- 50ml chicken stock
- 100g beansprouts
Eggs and Garnish
- 2 eggs
- 60g roasted unsalted peanuts, chopped
- Soy sauce, to serve
- Fresh red chilli, sliced, to serve (optional)
- Lime wedges, to serve
Instructions
- Soak the noodles: Place the dried flat rice noodles in warm water and let them soak for about 20 minutes or until they are al dente. Drain well and set aside.
- Prepare the sauce: In a bowl, mix the tamarind paste, fish sauce, light brown sugar, juice of half a lime, sriracha, and chilli powder (if using) until smooth and well combined.
- Cook the chicken and aromatics: Heat half of the sunflower oil in a frying pan or wok over medium heat. Add the crushed garlic and chopped red chilli, frying for 30 seconds until fragrant. Add the sliced chicken and cook for 5 minutes until golden and cooked through.
- Add vegetables and noodles: Stir in the coriander stalks, shredded spring onions, and pickled turnip if using, cooking for 1 minute. Add the soaked noodles, chicken stock, and the prepared sauce. Continue stir-frying on high heat, allowing the noodles to absorb the sauce and start drying, cooking for about 3 minutes. Add a splash more water if necessary to prevent sticking.
- Add beansprouts and eggs: Once the sauce has reduced, scatter the beansprouts over the noodles and gently fold them in. Push the noodles to one side of the pan. Pour in the remaining sunflower oil on the empty side and crack in the eggs. Fry for 2 minutes until the whites are set and edges begin to crisp, then scramble the yolks gently with the whites. When the eggs are just set, mix them thoroughly with the noodles.
- Serve and garnish: Scatter half of the chopped roasted peanuts over the noodles and toss to combine. Divide the pad Thai into two plates, then sprinkle the remaining peanuts and reserved spring onions on top. Serve with lime wedges, soy sauce, and sliced fresh red chilli on the side for extra flavor.
Notes
- Soaking noodles until al dente is essential to avoid overcooking during stir-frying.
- Adjust the amount of sriracha and chilli powder based on your heat preference.
- Pickled turnip is optional but adds a nice tangy crunch characteristic of traditional Pad Thai.
- You can substitute chicken with tofu or shrimp for variation.
- Use roasted unsalted peanuts for best crunch and flavor.
- Serve immediately for best texture, as noodles can become soggy over time.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Thai
Keywords: Chicken Pad Thai, Thai noodles, stir-fry, tamarind sauce, peanut garnish, quick dinner, traditional Thai recipe
