Description
This Chicken Pad Thai is a flavorful and authentic Thai stir-fried noodle dish featuring tender chicken breast, delicate rice vermicelli noodles, and a tangy-sweet sauce made from tamarind paste, fish sauce, palm sugar, and lime juice. Garnished with fresh bean sprouts, parsley, chopped peanuts, and lime wedges, it offers a perfect balance of sweet, sour, salty, and spicy flavors. Ready in just 45 minutes, it’s an ideal weeknight dinner packed with vibrant Asian flavors.
Ingredients
Scale
Sauce
- 1 cup palm sugar (see notes)
- 1/3 cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon red pepper flakes
Main Ingredients
- 14 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast, thinly sliced
- 4 cloves garlic, minced
- 4 large eggs, well beaten
- 4 scallions, green part only, cut into 1-inch pieces
- 2 cups fresh bean sprouts, divided
Garnish
- Fresh chopped parsley
- Finely chopped peanuts
- Lime wedges
Instructions
- Prepare the sauce: Combine palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes in a jar with a lid. Shake vigorously until the sugar dissolves and ingredients are thoroughly mixed. Set aside to let flavors meld.
- Cook the noodles: Prepare the rice vermicelli noodles following the package instructions, typically soaking or boiling until tender. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the thinly sliced chicken breast and stir-fry until almost cooked through, about 6 to 8 minutes. Remove chicken from the pan and set aside to prevent overcooking.
- Cook garlic and eggs: Wipe out the wok to remove leftover juices. Add the remaining 1 tablespoon of oil and heat over medium-high heat. Add minced garlic and cook until fragrant but not browned, about 30 seconds. Pour in the beaten eggs, stirring continuously until eggs are just set and softly scrambled.
- Combine ingredients: Return the cooked chicken to the wok with eggs. Add the drained noodles and toss gently to separate and mix everything evenly. Pour the prepared sauce over the mixture and stir thoroughly to coat all ingredients.
- Finish cooking: Continue to stir-fry the noodles and chicken over medium heat for about 10 minutes, allowing most of the sauce to be absorbed and flavors to intensify. Add scallions and 1 cup of bean sprouts, tossing to combine evenly. Remove from heat.
- Serve and garnish: Plate the pad thai immediately, garnishing with the remaining fresh bean sprouts, chopped parsley, chopped peanuts, and lime wedges on the side for squeezing. Enjoy warm for the best flavor and texture.
Notes
- Use palm sugar for an authentic sweetness; brown sugar can be substituted but will slightly alter flavor.
- Soak vermicelli noodles according to package instructions carefully to avoid mushy texture.
- For spicier heat, increase red pepper flakes or add fresh chili slices.
- Chop peanuts finely just before serving to maintain crunchiness.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
