Classic Chicken Pad Thai
580 kcal per serving · 36g protein
Wok-tossed rice noodles with tender chicken, crunchy peanuts, egg, and a tangy tamarind sauce. Bangkok street food at home.
Open in Mixit →Ingredients
- Spring onion × 2
- 160 g Flat rice noodles
- 2 g Chili flakes
- 240 g Chicken breast
- Eggs × 2
- 30 ml Fish sauce
- 30 ml Olive oil
- 120 g Bean sprouts
- 30 g Peanuts
- 2 cloves Garlic
- 2 tbsp Tamarind paste
- 20 g Sugar
- Lime × 1
Method
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Place flat rice noodles
Place flat rice noodles in a large bowl and cover with warm (not hot) water.
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Soak 20-25 minutes
Soak 20-25 minutes until pliable but still firm — they'll finish cooking in the wok.
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Drain
Drain the noodles well.
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Combine tamarind paste
Combine tamarind paste, fish sauce, and sugar (or palm sugar) in a bowl.
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Whisk
Whisk until the sugar dissolves.
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Taste
Taste — it should be a balanced sweet-sour-salty mix.
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Slice chicken into thin bite-size
Slice chicken into thin bite-size strips. Mince garlic.
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Slice spring onions
Slice spring onions (keep whites and greens separate).
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Roughly chop peanuts
Roughly chop peanuts.
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Have everything within arm's reach
Have everything within arm's reach — pad thai cooks fast.
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Heat a wok or large
Heat a wok or large pan over high heat until smoking.
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Add oil
Add oil, then garlic and white spring onion — toss 20 seconds.
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Add chicken and stir-fry
Add chicken and stir-fry 3 minutes until just cooked through.
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Push chicken to one side
Push chicken to one side.
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Crack egg into the empty
Crack egg into the empty side and scramble quickly.
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Add drained noodles and pour
Once set, add drained noodles and pour sauce over everything.
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Toss continuously
Toss continuously for 2-3 minutes until noodles are tender and coated.
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Add sprouts and spring onion
Add bean sprouts and green spring onion, tossing just 30 seconds — they should stay crunchy.
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Plate immediately
Plate immediately. Top with chopped peanuts, chilli flakes, and lime wedges.
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Squeeze lime
Squeeze lime over just before eating.