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–+ servings

Authentic Chicken Pad Thai Recipe

Authentic chicken pad Thai noodles with bean sprouts and chives lifted by chopsticks.
Authentic chicken pad Thai ready in under 30 minutes! Sweet, sour, and savory, with a quick and easy homemade sauce for unbeatable flavor.
Praew
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 2

Ingredients

US Customary - EU Metric

For the pad Thai sauce

Stir-fry

  • 5 tbsp oil
  • 1 cup chicken breast or thighs, thinly sliced
  • 1/4 cup shallots, finely chopped
  • 1/4 cup tofu, diced
  • 2 cloves garlic, minced
  • 1 tbsp dried mini shrimp
  • 1/4 cup sweet preserved radish
  • 5 oz dry rice noodles
  • 1/4 cup water
  • 1 large egg
  • 3 garlic chives, cut into 1 inch-sized pieces, see notes
  • 1 cup bean sprouts

Optional toppings

  • 1 lime, quartered
  • crushed roasted peanuts, to taste
  • Thai chili flakes, to taste
  • white sugar, to taste

Instructions

Cook rice noodles

  • Soak dry rice noodles in water until they are soft but still have a little bit of resistance. Drain afterward. Read your package instructions for exact soaking time.

Make the sauce

  • In a saucepan over low heat, warm the palm sugar, stirring until it fully dissolves and turns a golden caramel color. Add the fish sauce, tamarind paste, and water, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld. Set aside for later.

Stir-Fry

  • In a wok over medium heat, cook your thinly sliced chicken with 1 tablespoon of oil until it’s done. Remove from pan and set aside.
  • Heat the remaining oil in the same wok pan and fry sliced shallots until golden.
  • Add diced tofu and cook until it has a golden crust. Then, add garlic, dried mini shrimp, and preserved radish. Continue to cook for another minute or so.
  • Move everything to one side of your pan, add the pre-soaked noodles and water in the other half. Then, stir-fry the noodles with water until they’re softened. At this point, mix the whole thing together.
  • Stir in your homemade pad Thai sauce and cook for about a minute, until the noodles are coated with sauce and everything is well mixed.
  • Add your cooked chicken and mix well with the noodles.
  • Move everything to one side of your pan, crack an egg into the other half. Lightly scramble, then thoroughly mix everything.
  • Turn off the heat and stir in your fresh bean sprouts and garlic chives. Serve immediately and add garnishes like crushed peanuts, white sugar, fresh lime wedges, bean sprouts, and red pepper flakes

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Garlic chives: Can be substituted with leek or green onions.
Serving: 2g | Calories: 535kcal | Carbohydrates: 12g | Protein: 25g | Fat: 40g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 40mg | Potassium: 217mg | Fiber: 3g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 2mg