Chicken Pad Thai Stir-Fry Noodles (Printable)
Tender chicken and rice noodles wok-tossed with tangy tamarind sauce, fresh vegetables, and crushed peanuts for an authentic Thai dining experience.
# 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)
# How to Prepare:
01 - Soak rice noodles in warm water for 20–30 minutes until pliable but not fully soft. Drain and set aside.
02 - In a small bowl, whisk together fish sauce, tamarind paste, sugar, and soy sauce until sugar dissolves completely.
03 - Heat 1½ tbsp oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry until just cooked through, about 3–4 minutes. Remove and set aside.
04 - Add remaining oil to the wok. Add garlic and shallot, sauté for 30 seconds until fragrant but not browned.
05 - Push aromatics to the side, crack in eggs, and scramble until just set, about 1 minute.
06 - Add drained noodles and prepared sauce to the wok. Toss constantly to coat noodles evenly and cook until tender, about 2 minutes.
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 immediately. Top with peanuts, spring onion greens, cilantro, lime wedges, and chili flakes as desired. Serve while hot.
# Expert Advice:
01 -
- You get that perfect balance of tangy, sweet, and savory that makes restaurant pad thai so addictive
- Everything cooks in one pan in under 20 minutes once your prep is done
02 -
- Over soaking noodles makes them mushy and impossible to stir fry properly
- Having your sauce mixed and ingredients prepped before turning on the heat is absolutely essential
03 -
- A truly hot wok and constantly tossing the noodles prevents them from clumping together
- Squeeze fresh lime over your individual portion right before eating to wake up all the flavors