This dish for quick and healthful chicken is ideal. The greatest sauce is made from orange juice!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup rice wine vinegar
- ½ cup white sugar
- ¼ cup oyster sauce
- 2 tablespoons tamarind pulp
- 1 (12 ounce) package dried rice noodles
- cold water, as needed
- ½ cup peanut oil
- 4 eggs
- 1 ½ teaspoons minced garlic
- 12 ounces chicken breast, cut into 1/2-inch strips
- 1 ½ tablespoons white sugar, or more to taste
- 1 ½ teaspoons salt
- 1 ½ cups dry-roasted, unsalted peanuts
- 1 ½ teaspoons dried ground Asian radish
- 1 teaspoon chili powder, or more to taste
- ½ cup chopped fresh chives
- 2 cups fresh bean sprouts
- 1 lime, cut into wedges
Instructions
- Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
- Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
- Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
- Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
- Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
- Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
- Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 635 mg |
| Sugars | 18 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious the best Pad Thai recipe I have made. I did not use the radish, and added cilantro along with some ground peanuts I had set aside, in addition to the bean sprouts as a garnish. Also, I cooked the chicken for five minutes before adding in the noodles on that step. Awesome…. already planning round 2 of the recipe. This first round was Christmas meal for the family – everyone loved it.
Not bad but not my taste
This was EXCELLENT. I’m surprised I did so well making it for the first time and it tasted like restaurant-quality. It was my first time cooking the rice noodles and I wasn’t sure what to expect by frying them (I thought soaking them in the cold water would be enough to “cook” them) but it was super easy and delicious. I don’t have a wok but ended up using a large pot instead since the quantity was so great. I’m freezing half the recipe and if it reheats well I will add that to my review.
This was.good but as All chicken breasts are it’s was dry. Either way, the gravy was awesome
Surprised this came out so well considering you cook the eggs first and for almost 12 minutes total in the pool of peanut oil. The sauce is delicious, if on the sweet side with all the sugar, but its balanced by the sour tamarind and vinegar. I skipped the additional sugar and couldn’t find ground radish at 2 different Asian megamarts. If anyone can comment on how much ground radish adds to this dish, I might try making it at home in a dehydrator. All-in-all, a great take on pad thai, but it won’t replace my usual pt recipes because of all the oil and sugar.
Wow. This person must really love sweets! I didn’t like the sauce. The sugar overwhelmed the entire dish. Very one note.
Absolutely amazing
I just got this recipe in my email. It is very similar to the America’s Test Kitchen Pad Thai recipe that I made last night. This recipe uses chicken instead of shrimp in ATK, which I actually substituted in the ATK recipe. There are also a few other minor differences. The tamarind paste is essential! I am still dreaming of the BEST Pad Thai ever.
As good as any on Hayes St
Extremely good. Followed recipe, but had to sub canola for peanut oil. The actual peanuts add a good flavor, but you definitely want to try to find crushed ones, as it’s pretty laborious otherwise. Overall, great recipe. Will definitely be my go to of Thai recipe.
Are you kidding me? This was amazing! No chicken and no bean sprouts, only 8oz of noodles, but I was looking more for the sauce to go with the pad thai noodles I have. Use the same proportions as the recipe and 8 oz of noodles, top it with a tuna steak barely thawed and wow, you won’t be disappointed!
So good! I tried 4 other recipes before this and didn’t quite get it to where this dish needed to be. This is it it will now be my go-to pad Thai.
Loved it!!! My new pad thai go-to recipe! I made a few adjustments based on my personal preferences. No chicken (I’m plant based), only used 8 oz of noodles so I would have higher vegetable to noodle ratio, and only 2 tbs of sugar because I don’t like an overly sweet pad thai. I added carrot matchsticks & thinly sliced onion as well for more vegetables. I also used tamarind concentrate (not paste, I find it very difficult to work with). I was able to find brown rice noodles which were also delicious & no change in texture or taste.
I doubled the recipe because I have a large family, left out the tamarind paste and dried radish because I don’t have them, and substituted fish sauce for the salt, and white vinegar for the rice vinegar because I was out. I also finished with 1/4 cup of sesame oil drizzled over the top. Delish!!!!
This pad thai recipe comes out tasting like pad thai… plus it’s very simple to make. I have never had tamarind paste or grated radish to add, but I’m sure those ingredients would make it taste even better. The amount of sugar in this recipe is a little shocking, but I think they must add a ton of sugar to the pad thai you get in restaurants as well, because it ends up tasting familiar rather than grossly sweet. Thanks!
I have made this twice, and I agree, I will put hot water over the noodles, as I had to cook them longer in the sauce to soften them. I used fresh Asian radish instead of dried, but other than that, followed the recipe and it was very good!
Hi, I made this Pad Thai today and it was delicious. I love tamarind and this was the only recipe with tamarind in it. I think I’ll try to make noodles a little different and pour hot water over them, since I like my noodles very soft. I made a bigger amount of food and my noodles were not exactly perfect and it took a bit longer. Overall, great recipe, thank you. I’ll be making it over and over again.