Chicken Pad Thai Noodles (Print Version)

Vibrant stir-fried rice noodles with chicken in tangy tamarind sauce, topped with peanuts and fresh herbs.

# What You'll Need:

→ Proteins

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
02 - 2 large eggs

→ Noodles & Sauce

03 - 9 oz dried flat rice noodles (about ¼ inch wide)
04 - 3 tbsp fish sauce
05 - 2 tbsp tamarind paste
06 - 2 tbsp palm sugar or light brown sugar
07 - 1 tbsp soy sauce

→ Vegetables & Aromatics

08 - 3 tbsp vegetable oil (divided)
09 - 3 garlic cloves, minced
10 - 1 small shallot, finely chopped
11 - 3.5 oz bean sprouts
12 - 2 spring onions, sliced (green and white parts separated)
13 - 1 small carrot, julienned (optional)

→ Garnishes

14 - 2 oz roasted unsalted peanuts, roughly chopped
15 - 1 lime, cut into wedges
16 - Fresh cilantro leaves
17 - Chili flakes (optional)

# Steps:

01 - Soak the rice noodles in warm water for 20–30 minutes until pliable but not fully soft. Drain and set aside.
02 - In a small bowl, mix fish sauce, tamarind paste, sugar, and soy sauce. Stir until sugar dissolves completely.
03 - Heat 1½ tbsp oil in a large wok or skillet over medium-high heat. Add chicken and cook until just cooked through. Remove and set aside.
04 - Add remaining oil to the wok. Add garlic and shallot, sauté for 30 seconds until fragrant.
05 - Push aromatics to the side, crack in eggs, and scramble until just set.
06 - Add drained noodles and sauce. Toss to coat noodles evenly.
07 - Return chicken to the wok. Add bean sprouts, spring onion whites, and carrot. Stir-fry for 2–3 minutes until noodles are tender and everything is heated through.
08 - Remove from heat. Garnish with peanuts, spring onion greens, cilantro, lime wedges, and chili flakes as desired. Serve immediately.

# Expert Tips:

01 -
  • That perfect balance of tangy, sweet, and salty hits every craving at once
  • Comes together faster than delivery, and you control exactly what goes in
  • The leftovers somehow taste even better the next day
02 -
  • Over-soaking noodles is the most common mistake, they will turn mushy the second they hit the wok
  • Have everything measured and ready before you turn on the heat, this dish moves fast once you start cooking
  • The sauce should hit the pan before the noodles so the sugar caramelizes slightly and coats evenly
03 -
  • Pre-cut everything before you start, once the wok is hot there is no time to chop
  • Use your largest pan or wok, overcrowding causes steaming instead of stir-frying
  • Taste as you go and adjust the sauce balance before adding the noodles

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