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Chicken Pad Thai - A Cozy Take on a Street-Food Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Rice noodles: 8 ounces of flat, dried rice noodles (about 1/4-inch wide).
  • Chicken: 12 ounces boneless, skinless chicken breast or thighs, thinly sliced.
  • Eggs: 2 large, lightly beaten.
  • Garlic and shallot: 3 cloves garlic (minced) and 1 small shallot (thinly sliced).
  • Bean sprouts: 2 cups fresh bean sprouts, rinsed and drained.
  • Green onions: 4 stalks, sliced (separate white and green parts).
  • Peanuts: 1/3 cup roasted, unsalted peanuts, roughly chopped.
  • Lime: 1–2 limes, cut into wedges.
  • Oil: Neutral high-heat oil (such as peanut, canola, or avocado).
  • Cilantro: A small handful, chopped (optional but fresh and bright).
  • 3 tablespoons tamarind concentrate (not sweetened pulp; adjust to taste).
  • 3 tablespoons fish sauce.
  • 2–2 1/2 tablespoons palm sugar or light brown sugar (adjust to preferred sweetness).
  • 1–2 teaspoons chili flakes or chili paste (optional, to taste).
  • 2 tablespoons water, to loosen if needed.
  • 1 small carrot, julienned, for extra crunch.
  • 1/2 red bell pepper, thinly sliced.
  • A pinch of white pepper, for subtle warmth.

Method
 

  1. Soak the noodles: Place dried rice noodles in a large bowl and cover with very warm water. Soak 20–30 minutes until pliable but not fully soft. Drain and set aside.
  2. Make the sauce: In a small bowl, mix tamarind concentrate, fish sauce, sugar, and chili. Stir until the sugar dissolves. Taste and balance: it should be tangy first, then salty and sweet. Adjust to your liking.
  3. Prep your ingredients: Slice the chicken thinly. Mince garlic, slice shallot, and chop peanuts. Beat the eggs and keep everything close to the stove. Pad Thai cooks fast.
  4. Heat the pan: Use a large wok or wide skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  5. Cook the chicken: Add chicken and a pinch of salt. Stir-fry 3–4 minutes until just cooked through and lightly golden. Transfer to a plate.
  6. Sauté aromatics: Add another teaspoon of oil. Cook shallot and garlic for 30–45 seconds until fragrant, not browned.
  7. Scramble the eggs: Push the aromatics to the side. Add a little oil if needed, then pour in the eggs. Let them set for a few seconds, then scramble into soft curds.
  8. Add noodles and sauce: Add the drained noodles and chicken back to the pan. Pour over the sauce. Toss continuously for 2–3 minutes until the noodles absorb the sauce and turn glossy. If the pan is dry, splash in 1–2 tablespoons water to help the noodles loosen and finish cooking.
  9. Finish with crunch and freshness: Add bean sprouts and the white parts of the green onions. Toss for 30–60 seconds, just until slightly wilted but still crisp.
  10. Plate and garnish: Remove from heat. Top with chopped peanuts, the green parts of the onions, cilantro (if using), and lime wedges. Serve immediately.