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Chicken Pad Thai
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Homemade Chicken Pad Thai: Easy stovetop dinner inspired by take-out favorite. Prep once, enjoy delicious meal at home. You got this!
Ingredients:
  • For the pad Thai:
  • 1 (14-ounce) package flat, wide rice noodles
  • 6 to 8 tablespoons fish sauce
  • 3/4 cup rice vinegar
  • 1 to 2 teaspoons tamarind paste/concentrate
  • 1 cup granulated sugar
  • Pinch paprika (or cayenne powder)
  • 10 to 12 tablespoons canola or vegetable oil, divided
  • 4 large eggs
  • 1 pound chicken tenders, cut into bite-sized pieces
  • 1/3 cup roasted, unsalted peanuts, chopped roughly
  • 1 cup bean sprouts
  • For garnish (optional):
  • 1 lime, cut into quarters
  • 2 tablespoons roasted, unsalted peanuts, chopped roughly
  • Chopped cilantro
  • Red pepper flakes
Instructions:
  • Soak the rice noodles in a large covered container filled with enough cold water to completely submerge them. Allow them to soak for 2 to 12 hours, refrigerated or at room temperature.
  • Prepare the sauce: Combine fish sauce, rice vinegar, tamarind concentrate, and sugar in a shallow bowl. Whisk until smooth. Taste and adjust the seasoning. Add a pinch of paprika or cayenne powder for color. Reserve 1/2 cup for the recipe (1/4 cup per batch) and store any extra in the fridge for up to three months to enhance future meals.
  • Bring a large pot of water to a rolling boil.
  • Split all your ingredients into two portions and place them near your cooking area. Focus on preparing each portion fully, one after the other. STARTING WITH ONE PORTION AT A TIME:
  • Heat a wok or large pan over high heat. Add 2 to 3 tablespoons of oil and wait until it shimmers. Crack the eggs into the pan and loosen the yolk gently with the wooden spoon. Ensure the egg is floating in the oil, giving it ample surface area to cook without burning. Shake and flip the egg in the pan for about a minute, breaking it up slightly with the spoon. Push the eggs to the side to make space for the chicken.
  • If the pan looks dry, add 1 to 2 more tablespoons of oil. Add the chicken and cook for 4 to 5 minutes, flipping occasionally until almost fully cooked.
  • Strain and soften half of the noodles: Use a fine mesh sieve to scoop out several handfuls of noodles from the soaking water. Hold the sieve over the pot of hot water and gently dip the noodles, moving them up and down to soften without fully cooking. Drain excess water, then check for a slightly softened texture with a bit of firmness.
  • Transfer the noodles to the hot pan and toss gently until shiny to prevent sticking. The noodles should be slightly undercooked as they will finish cooking in the wok before adding the sauce.
  • Pour in 1/4 cup of the sauce into the pan with the noodles. Gently coat the noodles by tossing and flipping them in the pan. Stir rapidly until the noodles have absorbed all the sauce. If needed, add a bit more sauce and continue cooking until absorbed. Taste and adjust seasoning as desired.
  • Combine the peanuts and bean sprouts, toss with the other ingredients swiftly, and cook for 2 to 3 minutes until everything is heated through and the noodles become translucent.
  • Turn off the heat under the pan and taste the dish to ensure the sauce is flavorful. Serve promptly in individual bowls with lime wedges and optional garnishes like peanuts, cilantro, and red pepper flakes.
  • Make another batch of pad Thai by repeating steps 5 to 11.

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