Authentic Chicken Pad Thai Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
535 kcal
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Course
Main Course
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Cuisine
Thai
Authentic Chicken Pad Thai Recipe
Description
The Authentic Chicken Pad Thai Recipe presents a well-balanced stir-fried noodle dish centered around a homemade sauce with palm sugar, fish sauce, and tamarind. Chicken breast or thighs are thinly sliced and cooked in stages alongside tofu cubes, shallots, garlic, dried mini shrimp, and preserved sweet radish. After soaking the rice noodles until pliable, they are briefly stir-fried with water in the wok to finish cooking while absorbing the sauce. Incorporating garlic chives and bean sprouts adds a fresh, crisp contrast to the tender noodles and meats. This recipe yields a rich blend of savory and sweet flavors with varied textures.
The dish is served hot with optional garnishes like lime wedges to add acidity, roasted crushed peanuts for crunch, chili flakes for heat, and extra sugar for sweetness adjustment if desired. The layering of stir-fried components ensures each bite is flavorful and highlights characteristic Pad Thai elements.
Notes recommend substituting garlic chives with leek or green onions if unavailable, ensuring flexibility. The nutrition card referenced can guide serving sizes and caloric information.
Ingredients
For the pad Thai sauce
- 1/2 cup or 3.50 oz palm sugar
- 2 tbsp fish sauce
- 3 tbsp tamarind paste
- 1/4 cup water
Stir-fry
- 5 tbsp neutral cooking oil generic cooking oil
- 1 cup chicken thinly sliced, breast or thighs
- 1/4 cup shallot finely chopped
- 1/4 cup tofu diced
- 2 cloves garlic minced
- 1 tbsp dried shrimp mini
- 1/4 cup preserved radish sweet
- 1 1/2 cup or 5 oz dry rice noodles
- 1/4 cup water
- 1 egg large
- 3 garlic chives cut into 1 inch-sized pieces, see notes
- 1 cup bean sprout
Optional toppings
- 1 lime quartered
- peanuts to taste, crushed, roasted
- chili flakes to taste, Thai
- white sugar to taste
Instructions
Cook rice noodles
- Soak dry rice noodles in water until they are soft but still have a little bit of resistance. Drain afterward. Read your package instructions for exact soaking time.
Make the sauce
- In a saucepan over low heat, warm the palm sugar, stirring until it fully dissolves and turns a golden caramel color. Add the fish sauce, tamarind paste, and water, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld. Set aside for later.
Stir-Fry
- In a wok over medium heat, cook your thinly sliced chicken with 1 tablespoon of oil until it’s done. Remove from pan and set aside.
- Heat the remaining oil in the same wok pan and fry sliced shallots until golden.
- Add diced tofu and cook until it has a golden crust. Then, add garlic, dried mini shrimp, and preserved radish. Continue to cook for another minute or so.
- Move everything to one side of your pan, add the pre-soaked noodles and water in the other half. Then, stir-fry the noodles with water until they’re softened. At this point, mix the whole thing together.
- Stir in your homemade pad Thai sauce and cook for about a minute, until the noodles are coated with sauce and everything is well mixed.
- Add your cooked chicken and mix well with the noodles.
- Move everything to one side of your pan, crack an egg into the other half. Lightly scramble, then thoroughly mix everything.
- Turn off the heat and stir in your fresh bean sprouts and garlic chives. Serve immediately and add garnishes like crushed peanuts, white sugar, fresh lime wedges, bean sprouts, and red pepper flakes
Notes
- Garlic chives can be replaced by leeks or green onions if needed.
- Refer to the nutrition card for detailed nutritional information and portion guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 535kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 40g | 62% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 40mg | 2% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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