Description
Twirl your chopsticks through a plate of homemade Chicken Pad Thai that rivals your favorite takeout spot – this recipe nails that perfect balance of sweet, tangy, and savory in every bite.
Ingredients
Scale
- 8 oz (225g) flat rice noodles
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup fresh bean sprouts
- 3 green onions, sliced diagonally
- ¼ cup roasted peanuts, chopped
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
- 3 tbsp fish sauce
- 3 tbsp brown sugar (or palm sugar if available)
- 2 tbsp tamarind paste (or 3 tbsp lime juice mixed with 1 tsp brown sugar)
- 1 tbsp rice vinegar
- 1–2 tsp sriracha or chili sauce (adjust to taste)
Instructions
- Soak rice noodles in room temperature water for about 30 minutes until pliable but still firm in the center. Drain thoroughly and set aside.
- Whisk together fish sauce, brown sugar, tamarind paste, rice vinegar, and sriracha in a small bowl until sugar dissolves completely.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add sliced chicken and cook for 3-4 minutes until just cooked through. Remove and set aside.
- Add remaining tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds. Push to one side, pour in beaten eggs, let set slightly, then gently scramble.
- Add drained noodles to the wok and pour prepared sauce over them. Toss continuously for about 2 minutes. Return cooked chicken to the wok and mix well.
- Add most of the bean sprouts and green onions (reserve some for garnish) and toss for another 30 seconds until slightly wilted but still crisp.
- Transfer to serving plates. Top with remaining bean sprouts, green onions, chopped peanuts, and fresh cilantro. Serve immediately with lime wedges.