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Easy Chicken Pad Thai: 1 AMAZING Takeout Favorite

Easy Chicken Pad Thai
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Whip up a delicious and easy chicken pad thai at home, featuring tender chicken, chewy rice noodles, crunchy peanuts, and a perfectly balanced tangy sauce. This recipe brings the authentic takeout favorite right to your kitchen.

Ingredients

Scale
  • 8 ounces dried flat rice noodles
  • 8 ounces boneless, skinless chicken thighs, cut into thin strips
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 large egg, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup chopped roasted peanuts
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha (or to taste)

Instructions

  1. Soak rice noodles in hot water according to package directions until softened but still firm. Drain and set aside.
  2. In a small bowl, whisk together fish sauce, soy sauce, tamarind paste, brown sugar, and sriracha.
  3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned. Remove chicken from the wok and set aside.
  4. Add garlic and shallots to the wok and stir-fry until fragrant, about 30 seconds.
  5. Push the garlic and shallots to one side of the wok. Pour the beaten egg into the other side and scramble until just set.
  6. Add the drained noodles and the sauce mixture to the wok. Toss to combine and cook for 1-2 minutes until the noodles are heated through and coated in sauce.
  7. Return the cooked chicken to the wok. Add bean sprouts and toss everything together for another minute until the bean sprouts are slightly wilted.
  8. Serve immediately, garnished with chopped peanuts, cilantro, and lime wedges.

Notes

  • For a vegetarian option, substitute tofu or extra vegetables for chicken.
  • Adjust the sriracha for your preferred level of spice.
  • If you don’t have tamarind paste, you can use lime juice and a little more sugar, but tamarind provides the authentic tang.

Nutrition

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