Chicken Pad Thai

4.67 from 3 votes

Chicken Pad Thai made in your own kitchen with fresh ingredients and a delectable sauce is the best pad thai you'll ever enjoy!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

Noodle prep:

7 ounces rice noodles
1 tablespoon oil peanut, avocado, anything that can tolerate high heat

Sauce:

2 tablespoons tamarind paste
1/4 cup fish sauce
3 tablespoons honey
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes

Stir Fry:

2 tablespoons oil must tolerate high heat
1/2 medium yellow onion sliced thin
1/4 cup scallions white and green sections separated, chopped
2 cloves garlic minced
1/2 pound chicken boneless skinless breast and/or thigh meat, sliced thin
2 eggs whisked
2 cups mung bean sprouts
1/2 cup roasted peanuts chopped
1/4 cup fresh cilantro freshly chopped
2 limes quartered

Instructions

Put 7 ounces rice noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender, about 5 minutes. Drain, drizzle and toss with 1 tablespoon oil to keep from sticking, and set aside.
To make the sauce, combine 2 tablespoons tamarind paste, 1/4 cup fish sauce, 3 tablespoons honey, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, and 1/4 teaspoon red pepper flakes in small pot and heat on low until all ingredients have dissolved. Keep warm until ready to use. See note.
To cook pad thai, add 2 tablespoons oil to wok and heat on high. When oil is almost smoking, add half the 1/2 pound chicken. Allow to brown, stirring only occasionally. Once brown (this should only take a few minutes), transfer to a plate. Add remaining tablespoon of oil, allow to heat, then add remaining chicken along with sliced 1/2 medium yellow onion and white parts of 1/4 cup scallions. Allow chicken and veggies to brown, stir in 2 cloves garlic for last 30 seconds of cooking, then transfer to plate with cooked chicken and set aside
Reduce wok heat to medium. Add whisked 2 eggs to wok and stir to scramble.
Add chicken with onions, softened noodles, and 2 cups mung bean sprouts to wok. Add sauce (you may not use all of it). Stir to combine and allow to heat through. Add 1/4 cup fresh cilantro and 1/2 cup roasted peanuts before serving. Garnish with 2 limes.

Notes

This sauce makes more than enough for this pad thai recipe. You may choose to use it all, or add just the right amount based on preference and save the rest for the next batch of pad thai.

Nutrition