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Savory Chicken Pad thai

Savory Chicken Pad Thai

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • Large nonstick skillet or wok Essential for getting a quick, hot sear on the chicken and properly stir-frying everything. A wok is ideal for the high heat and easy stirring.
  • Medium saucepan or bowl To soak and soften the rice noodles.
  • Tongs or spatula For tossing the noodles and ingredients together efficiently.
  • Measuring cups and spoons Precision is key when balancing bold flavors like fish sauce and tamarind.
  • Alternatives If you don’t have a wok, a large sauté pan works fine. If you can't find rice noodles, linguine makes an acceptable but less authentic substitute.

Ingredients
  

For the Pad Thai

  • 8 oz flat rice noodles preferably 1/4 inch wide
  • 2 tablespoons vegetable oil or peanut oil for more authentic flavor
  • 1 lb boneless skinless chicken thighs, sliced thin
  • 3 cloves garlic minced
  • 2 eggs lightly beaten
  • 1 cup bean sprouts rinsed and drained
  • 1/2 cup shredded carrots
  • 3 green onions sliced on the diagonal
  • 1/4 cup chopped roasted peanuts
  • Lime wedges for serving
  • Fresh cilantro optional

For the Pad Thai Sauce

  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons tamarind paste or 1 tablespoon rice vinegar + 1 tablespoon lime juice as a substitute
  • 1 tablespoon brown sugar
  • 1 teaspoon chili garlic sauce adjust for heat

Instructions
 

Soak the Rice Noodles

  1. Place the noodles in a large bowl and cover with very hot water. Let them soak for about 20 minutes, or until softened but not mushy. Drain and set aside.

Make the Sauce

  1. Whisk together fish sauce, soy sauce, tamarind paste, brown sugar, and chili garlic sauce in a small bowl. Taste and adjust as needed—this is the heart of a good authentic pad thai recipe.

Cook the Chicken

  1. Heat 1 tablespoon of oil in your wok over medium-high heat. Add the sliced chicken thighs and stir-fry until golden and cooked through, about 5-6 minutes. Remove the chicken and set aside.

Scramble the Eggs

  1. Push the chicken to one side (or remove it completely), add another tablespoon of oil, and pour in the beaten eggs. Let them set slightly before scrambling. Once fully cooked, stir them into the chicken.

Combine Everything

  1. Add the noodles, sauce, bean sprouts, carrots, and green onions to the wok. Toss everything together using tongs, ensuring the sauce evenly coats the noodles and everything is heated through. This moment is where your homemade pad Thai comes to life.

Garnish and Serve

  1. Plate the Pad Thai and top with chopped peanuts, fresh cilantro (if using), and lime wedges. A little squeeze of lime brings the whole dish together with a vibrant zing.