Authentic Chicken Pad Thai Recipe
Authentic chicken pad Thai ready in under 30 minutes! Sweet, sour, and savory, with a quick and easy homemade sauce for unbeatable flavor.
Ingredients
For the pad Thai sauce
- 1/2 cup or 3.50 oz palm sugar
- 2 tbsp fish sauce
- 3 tbsp tamarind paste
- 1/4 cup water
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 2 tbsp oil until it’s done. Remove from pan and set aside.
- Heat the remaining oil in the same wok pan and fry sliced garlic and shallots until golden.
- Add sweet preserved radish and sauté. Then, add diced tofu and dried mini shrimp. 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
Video
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
