This chicken pad Thai recipe allows you to prepare traditional Thai noodles at home. Fish sauce, tamarind paste, and shrimp paste are used to make the sauce from scratch.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 10 ounces dried rice noodles
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce, or to taste
- 6 tablespoons fish sauce, or to taste
- 5 tablespoons tamarind paste
- 2 tablespoons vegetable oil
- 12 ounces chicken breast, thinly sliced
- 1 (7 ounce) package firm tofu, sliced
- 3 cloves garlic, chopped
- 1 tablespoon shrimp paste
- 3 eggs
- 2 tablespoons chopped spring onions
- ¾ cup dry roasted peanuts
- 2 cups bean sprouts
- 1 lime, cut into wedges
Instructions
- Soak rice noodles in a bowl of water for 15 minutes.
- Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
- Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.
- Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
- Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.
Nutrition Facts
| Calories | 797 kcal |
| Carbohydrate | 98 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 6 g |
| Protein | 40 g |
| Saturated Fat | 5 g |
| Sodium | 3006 mg |
| Sugars | 18 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t have tamarind paste so had to substitute. We used less sugar, and added red pepper flakes, and a little chili powder. Easy and delicious.
This is an easy and favorable recipe that has easy prep. and cooking. A couple of notes: 1. If you can only find rice noodles in a 10 ounce pack — that’s fine. 2. I did not have any tamarind sauce, but found directions for a substitute: A mixture of vinegar and sugar. I used a 1:1 mixture. 3. I also did not use Shrimp paste. A recommendation was to use a tablespoon of fish sauce. But, instead of adding it to the mixture, I added it in Step 4 where you would add the shrimp paste. 4. The recipe does not tell you when to add the spring onions. I added them during Step 5 when you add the egg (which, by the way can be made ahead of time). You could also add it during Step 4. All-in-all, a great recipe with really good flavors!