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
