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Authentic Chicken Pad Thai Recipe

Authentic chicken pad Thai ready in under 30 minutes! Sweet, sour, and savory, with a quick and easy homemade sauce for unbeatable flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Calories: 535 kcal
Course: Main Course
Cuisine: Thai

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 oil
  • 1 cup chicken breast or thighs thinly sliced
  • 1/4 cup shallots finely chopped
  • 1/4 cup tofu diced
  • 2 cloves garlic minced
  • 1 tbsp dried mini shrimp
  • 1/4 cup sweet preserved radish
  • 1 1/2 cup or 5 oz dry rice noodles
  • 1/4 cup water
  • 1 large egg
  • 3 garlic chives cut into 1 inch-sized pieces, see notes
  • 1 cup bean sprouts
Optional toppings
  • 1 lime quartered
  • crushed roasted peanuts to taste
  • Thai chili flakes to taste
  • white sugar to taste

Instructions

Cook rice noodles
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. Heat the remaining oil in the same wok pan and fry sliced shallots until golden.
  3. 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.
  4. 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.
  5. 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.
  6. Add your cooked chicken and mix well with the noodles.
  7. Move everything to one side of your pan, crack an egg into the other half. Lightly scramble, then thoroughly mix everything.
  8. 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

  • Use the nutrition card in this recipe as a guideline.
  • Garlic chives: Can be substituted with leek or green onions.

Nutrition Information

Serving 2g Calories 535kcal (27%) Carbohydrates 12g (4%) Protein 25g (50%) Fat 40g (62%) Saturated Fat 3g (15%) Polyunsaturated Fat 11g Monounsaturated Fat 23g Trans Fat 0.2g Cholesterol 82mg (27%) Sodium 40mg (2%) Potassium 217mg (6%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 147IU (3%) Vitamin C 19mg (21%) Calcium 81mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 535

% 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.