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Chicken Pad Thai

A close-up of a bowl of Chicken Pad Thai, featuring rice noodles, tender chicken pieces, bean sprouts, chopped peanuts, and fresh cilantro.
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Make delicious Chicken Pad Thai at home with this easy recipe. It’s a perfect weeknight dinner that tastes better than takeout.

Ingredients

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  • 8 ounces dried flat rice noodles
  • 2 tablespoons vegetable oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1/4 cup chopped shallots
  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon brown sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup chopped unsalted peanuts
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions

Instructions

  1. Soak rice noodles in hot water according to package directions until pliable but not mushy. Drain well.
  2. In a small bowl, whisk together lime juice, fish sauce, tamarind paste, brown sugar, and red pepper flakes (if using). Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add the remaining 1 tablespoon of oil to the skillet. Add garlic and shallots and cook until fragrant, about 30 seconds.
  5. Push garlic and shallots to one side of the skillet. Pour eggs onto the other side and scramble until just cooked.
  6. Add the drained noodles and the reserved sauce mixture to the skillet. Toss to coat the noodles evenly.
  7. Return the cooked chicken to the skillet. Add bean sprouts and toss everything together until heated through, about 2-3 minutes.
  8. Serve immediately, garnished with chopped peanuts, cilantro, and green onions.

Notes

  • For a spicier dish, add more red pepper flakes.
  • You can substitute shrimp or tofu for chicken.
  • Add other vegetables like sliced bell peppers or broccoli florets with the garlic and shallots.
  • If you don’t have tamarind paste, you can use an equal amount of lime juice and a pinch of sugar, though the flavor will be slightly different.

Nutrition

Find it online: https://delicerecipe.com/chicken-pad-thai-30-min-meal/