Pad Thai

A restaurant-quality Pad Thai recipe that tastes just as good as takeout from good Thai restaurants. Made with chicken, rice noodles, and a perfectly balanced sauce of tamarind, brown sugar, and fish sauce. This recipe uses ingredients you can find at the supermarket while delivering authentic Thai flavors.

Servings: 2-3
Category: Entrees
Source: RecipeTin Eats

Recipe

Servings

Prep:20 minutes

Cook:10 minutes

Total:30 minutes

Ingredients

• 125 g Chang's Pad Thai dried rice sticks
• 22 ml tamarind puree, NOT concentrate
• 45 ml packed brown sugar
• 30 ml fish sauce
• 22 ml oyster sauce
• 30 -45ml vegetable or canola oil
• 1 /2 onion, sliced (brown, yellow)
• 2 garlic cloves, finely chopped
• 150 g chicken breast or thigh, thinly sliced
• 2 eggs, lightly whisked
• 355 ml bean sprouts
• 120 ml firm tofu, cut into 3cm batons
• 60 ml garlic chives, cut into 3cm pieces
• 60 ml finely chopped peanuts
• Lime wedges (essential)
• Ground chilli or cayenne pepper (optional)
• More bean sprouts

Directions

1. Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5-10 minutes.
2. Mix sauce ingredients (tamarind puree, brown sugar, fish sauce, oyster sauce) in small bowl.
3. Heat 2 tbsp oil in a large non-stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
4. Add chicken and cook for 1 1/2 minutes until mostly cooked through.
5. Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
6. Add bean sprouts, tofu, noodles then sauce.
7. Toss gently for about 1 1/2 minutes until sauce is absorbed by the noodles.
8. Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
9. Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra bean sprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

Notes

This recipe delivers restaurant-quality Pad Thai using ingredients available at most supermarkets. The key to authentic flavor is using real tamarind puree (not concentrate) rather than the ketchup shortcut many restaurants use. The recipe is highly adaptable - you can substitute prawns/shrimp for chicken, make it vegetarian with extra tofu, or adjust the sauce to your taste preference.

For best results, don't let the soaked noodles sit around too long before cooking, and serve immediately while hot with plenty of fresh lime juice.

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Generated from recipe data on September 09, 2025