Chicken Pad Thai Recipe

Chicken pad thai combines flat rice noodles with egg, bean sprouts, and a balanced sweet, savory, and tangy sauce. Cooking moves very fast once the pan heats up, so measuring and prepping all ingredients beforehand is essential. Serve the finished noodles with fresh lime wedges and crushed roasted peanuts.

Ingredients

200 g flat rice noodles
300 g chicken breast
2 eggs
100 g mung bean sprouts
2 tablespoons vegetable oil
2 tablespoons tamarind paste
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons water for the sauce
1 lime
30 g roasted peanuts
2 spring onions

Step-by-Step Preparation

Prepare the rice noodles according to the package instructions. They should turn pliable yet remain firm to the bite, as they finish cooking in the hot pan. Drain and set aside.
Whisk together the tamarind paste, fish sauce, sugar, and water in a small bowl until dissolved. Finely chop the roasted peanuts and spring onions, and slice the lime into wedges. Rinse and drain the bean sprouts. Lightly beat the eggs in a cup.
Slice the chicken breast into thin, even strips. Heat the oil in a large skillet or wok. Add the chicken and stir-fry until thoroughly cooked through.
Push the cooked chicken to one side of the pan. Pour the beaten eggs onto the cleared space, scrambling gently with a spatula until soft curds form. Fold the eggs into the chicken.
Add the drained rice noodles and the sauce mixture. Toss vigorously using a spatula or tongs so the sauce coats every strand evenly. Stir in the mung bean sprouts and most of the sliced spring onions, cooking briefly while tossing continuously.
Transfer the noodles to serving plates. Top with chopped peanuts and the remaining spring onions. Serve hot with lime wedges for squeezing over the dish at the table.

Preparation Time and Servings

Prep and cooking time: about 40 minutes. Yield: 2 servings.

Practical Tips and Variations

Measure the sauce components and slice all aromatics before heating the pan. The noodle stir-fry finishes within minutes, leaving no spare time to chop herbs or measure liquids.
Avoid overcooking the noodles during their initial soak or boil. Excessively soft noodles break apart when tossed with sauce and chicken. Check the texture early and follow package guidelines.
Taste the mixed sauce before adding it to the noodles. Tamarind pastes vary in tartness and concentration, so balance with a splash of water or a touch of sugar if needed. Add fish sauce carefully to control salinity.
If using a standard domestic skillet, cook portions individually. Overcrowding drops pan temperature, causing ingredients to steam instead of fry. Reheat the pan thoroughly before the second batch.
Firm tofu or peeled shrimp make reliable alternatives to chicken. Dice and brown firm tofu before adding the eggs; cook the shrimp until fully cooked, checking their appearance.

Noodles and Sauce

Flat rice noodles absorb the sauce readily, though different brands call for distinct prep methods. Some require soaking in warm water, while others need a brief boil. Check the label and drain the noodles while they still retain structure. If the strands begin sticking together while waiting, separate them gently before cooking.

A balanced pad thai sauce harmonizes the tartness of tamarind, the sweetness of sugar, and the salty umami of fish sauce. Stir the sauce thoroughly so no sugar granules settle at the base of the bowl. If the noodles absorb the sauce too quickly in the wok, add a little water and toss again. Because fresh lime is served at the table, diners can fine-tune the final acidity to taste.

Stir-Frying and Serving

Slice the chicken uniformly so all pieces finish cooking at the same rate. After handling raw poultry, wash hands, cutting boards, and knives thoroughly before prepping raw toppings. Inspect the thickest chicken slice to confirm it is fully cooked before incorporating the eggs and noodles.

Add the bean sprouts during the final minute of cooking so they retain their crisp texture. Chop the peanuts shortly before serving, or keep them in a small bowl for diners to sprinkle individually. Pad thai is best enjoyed straight from the pan while piping hot, making it easy to blend in the freshly squeezed lime juice.

FAQ

Can you make pad thai with tofu?

Yes. Substitute firm tofu for chicken, dry it, and pan-fry until golden. Fish sauce contains seafood, so choose a plant-based alternative sauce and omit the eggs if preparing a vegan version.

Why do the noodles break apart?

Noodles break when soaked too long or boiled until soft before hitting the hot pan. Shorten the pre-soak time, handle them gently with tongs, and stir with care.

What can replace peanuts?

You can omit peanuts entirely or serve toasted seeds separately. This changes the flavor and crunch of the topping without making the noodles harder to prepare.