Description
A classic and authentic Pad Thai recipe that delivers the delicious flavors of Thailand right to your kitchen. This recipe features a perfect balance of tamarind, fish sauce, and brown sugar, combined with tender chicken, tofu, fresh bean sprouts, and garlic chives for a satisfying stir-fried noodle dish.
Ingredients
Scale
Main Ingredients
- 125 g / 4 oz Chang’s Pad Thai dried rice sticks
- 1 1/2 tbsp tamarind puree (NOT concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion, sliced (brown or yellow)
- 2 garlic cloves, finely chopped
- 150 g / 5 oz chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups bean sprouts
- 1/2 cup firm tofu, cut into 3 cm / 1 1/4″ batons
- 1/4 cup garlic chives, cut into 3 cm / 1 1/4″ pieces
- 1/4 cup finely chopped peanuts
- Lime wedges (essential)
- Ground chilli or cayenne pepper (optional)
- More bean sprouts for serving
Instructions
- Soak Noodles: Place the dried rice sticks in a large bowl and pour over plenty of boiling water. Let them soak for 5 minutes until softened, then drain in a colander and quickly rinse under cold water. Avoid leaving the noodles sitting for longer than 5 to 10 minutes to prevent over-softening.
- Prepare Sauce: In a small bowl, mix together tamarind puree, brown sugar, fish sauce, and oyster sauce until well combined. This will create the classic Pad Thai sauce flavor base.
- Cook Aromatics and Chicken: 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.
- Add Chicken: Add the thinly sliced chicken breast or thigh to the pan. Stir-fry for around 1 1/2 minutes until the chicken is mostly cooked through but still tender.
- Cook Eggs: Push the chicken and aromatics to one side of the pan. Pour the lightly whisked eggs into the empty side and scramble gently with a wooden spoon. Add a touch of extra oil if the pan feels dry. Once cooked, mix the scrambled eggs into the chicken mixture.
- Add Vegetables and Noodles: Add the bean sprouts, tofu pieces, and soaked noodles to the pan. Pour the prepared Pad Thai sauce over everything.
- Toss and Stir-Fry: Gently toss the ingredients together for about 1 1/2 minutes until the sauce is fully absorbed by the noodles and everything is heated through evenly.
- Finishing Touches: Add the garlic chives and half of the chopped peanuts. Toss quickly to combine and then remove the pan from heat.
- Serve: Serve immediately with a sprinkle of the remaining peanuts and lime wedges on the side. Offer additional bean sprouts and a sprinkle of ground chili or cayenne pepper for those who like extra heat. Squeeze fresh lime juice over your Pad Thai just before eating for the perfect tangy finish.
Notes
- There is a recipe video above to guide you through the steps visually.
- This Pad Thai recipe closely replicates the taste of popular Thai restaurant takeout at home.
- You can substitute the chicken with prawns, shrimp, or any protein of your choice.
- For a truly authentic Pad Thai experience, some versions use stronger fish sauce and dried shrimp which may taste ‘too real’ for some palates.
- Do not confuse ‘tamarind puree’ with tamarind concentrate as they differ in intensity.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 180 mg
