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Chicken Pad Thai in a non-stick pan with peanuts, lime wedges, and bean sprouts

Chicken Pad Thai

A restaurant-quality Chicken Pad Thai made at home in just 30 minutes, with slippery rice noodles, a sweet-savory tamarind sauce, crunchy peanuts, and a bright squeeze of lime. All ingredients available at regular supermarkets.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tbsp tamarind puree NOT concentrate. For ketchup substitute see notes.
  • 3 tbsp brown sugar, packed
  • 2 tbsp fish sauce Can substitute with light soy sauce
  • 1.5 tbsp oyster sauce
  • 4 oz dried rice stick noodles Chang's brand recommended; see notes for Erawan brand
  • 2 tbsp vegetable or canola oil Up to 3 tablespoons
  • 0.5 cup onion, sliced Brown or yellow
  • 2 garlic cloves, finely chopped
  • 5 oz chicken breast or thigh, thinly sliced About 150g
  • 2 eggs, lightly whisked
  • 1.5 cup bean sprouts Plus extra for serving
  • 0.5 cup firm tofu, cut into 1.25-inch batons Must be firm; soft tofu will disintegrate
  • 0.25 cup garlic chives, cut into 1.25-inch pieces Can substitute with chopped scallions
  • 0.25 cup finely chopped peanuts
  • 2 lime wedges Essential for serving

Equipment

  • Large non-stick pan or skillet
  • colander
  • Small mixing bowl
  • Wooden spoon or tongs

Method
 

  1. Place rice noodles in a large bowl and pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and rinse quickly under cold water. Do not leave sitting longer than 10 minutes.
  2. Whisk all sauce ingredients together in a small bowl — tamarind puree, brown sugar, fish sauce, and oyster sauce — until the sugar is dissolved. Set aside.
  3. Prep all remaining ingredients before turning on the heat: slice chicken thinly, chop garlic and onion, whisk eggs, and measure out bean sprouts, tofu, garlic chives, and peanuts.
  4. Heat 2 tablespoons of oil in a large non-stick pan over high heat until shimmering. Add garlic and onion and cook for 30 seconds, stirring constantly.
  5. Add the sliced chicken and cook for about 1 and a half minutes, stirring frequently, until mostly cooked through.
  6. Push the chicken to one side of the pan. Pour the whisked eggs onto the other side and scramble gently with a wooden spoon. Once mostly set, mix the eggs into the chicken.
  7. Add the bean sprouts, tofu, and drained noodles, then pour the sauce over everything. Toss gently for about 1 and a half minutes until the sauce is absorbed into the noodles.
  8. Add the garlic chives and half the peanuts. Toss for 20 to 30 seconds, then remove the pan from heat immediately.
  9. Serve immediately, topped with remaining peanuts. Add lime wedges on the side, a pinch of ground chili if desired, and extra bean sprouts. Squeeze lime juice over just before eating.

Notes

Rice Noodles: Chang's brand is strongly recommended. If using Erawan brand, soak in room-temperature tap water for 40 to 45 minutes; do NOT use boiling water.
Tamarind: Use puree or paste, not concentrate. If only concentrate is available, use about one-third of the amount specified.
Ketchup substitute for tamarind: 1 tbsp ketchup, 2 tbsp brown sugar, 2 tbsp fish sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce, 2 tbsp rice vinegar.
Fish sauce substitute: Light soy sauce works but you will lose some savory depth.
Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a non-stick pan over high heat with 1 to 2 tablespoons of water.
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