Classic Chicken Pad Thai

A vibrant and tangy stir-fry that perfectly balances sweet, salty, and sour flavors with tender chicken and chewy rice noodles. This iconic Thai street food dish brings the authentic taste of Southeast Asia right to your home kitchen.

Ingredients

4 oz (115 g)

dried flat rice noodles

0.5 lb (225 g)

boneless skinless chicken breast, thinly sliced

2

large eggs, lightly beaten

2 tablespoons

vegetable oil

2

garlic cloves, minced

2 tablespoons

fish sauce

2 tablespoons

tamarind paste

2 tablespoons

brown sugar

1 cup

fresh bean sprouts

0.25 cup

green onions, sliced into 1-inch pieces

Steps

1. 1

   Soak 4 oz (115 g) dried flat rice noodles in a bowl of warm water for 20 minutes until they become flexible and pliable to the touch.

2. 2

   Whisk 2 tablespoons fish sauce, 2 tablespoons tamarind paste, and 2 tablespoons brown sugar in a small bowl until the sugar dissolves completely.

3. 3

   Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat (approx 375°F/190°C).

4. 4

   Add 0.5 lb (225 g) thinly sliced chicken breast to the hot wok and stir with a spatula until the meat is opaque and reaches an internal temperature of 165°F (74°C), about 5 minutes.

5. 5

   Push the chicken to one side of the pan and add the 2 lightly beaten eggs into the empty space, stirring for 1 minute until the eggs are firm and fully set at 160°F (71°C).

6. 6

   Add the drained rice noodles and the prepared sauce mixture to the wok, tossing with a pair of tongs for 2 minutes until the noodles are soft and evenly coated.

7. 7

   Add 1 cup fresh bean sprouts, 0.25 cup green onions, and 2 minced garlic cloves to the pan, tossing constantly for 1 minute until the vegetables are slightly wilted but still crisp.

8. 8

   Remove the wok from the heat and serve the Pad Thai immediately while the noodles are steaming hot.

Per serving: 520 calories · 28 g protein · 65 g carbs · 16 g fat

Recipes and nutrition are AI-generated; check ingredients for allergies before cooking.