About the Recipe
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Ingredients
🧄 Ingredients:
For the Sauce:
3 tbsp fish sauce
1 tbsp soy sauce
1½ tbsp tamarind paste
1½ tbsp brown sugar
1–2 tsp Sriracha or chili garlic sauce (to taste)
For the Noodles & Stir-Fry:
6 oz (170g) flat rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
1 small shallot, finely chopped
1 chicken breast (or thighs), thinly sliced
2 eggs, lightly beaten
1 cup bean sprouts
2 green onions, sliced
¼ cup roasted peanuts, crushed
Lime wedges, for serving
Fresh cilantro (optional)
Preparation
🔥 Instructions:
1. Soak the Noodles
Soak rice noodles in warm water for 20–30 minutes or until softened but not mushy. Drain and set aside.
2. Make the Sauce
In a small bowl, mix all sauce ingredients until sugar dissolves. Adjust to taste — more sugar for sweetness, more tamarind for tang.
3. Cook the Chicken
Heat 1 tbsp oil in a large pan or wok. Add chicken and cook until browned and cooked through. Remove and set aside.
4. Sauté Aromatics
In the same pan, add remaining oil. Sauté garlic and shallot until fragrant (about 1 minute).
5. Add Eggs
Push aromatics to the side, pour in beaten eggs, scramble gently until just set.
6. Stir-Fry Everything
Add noodles and cooked chicken to the pan. Pour sauce over and toss everything together until noodles are coated and heated through.
7. Finish & Serve
Toss in bean sprouts and green onions just before serving. Plate, then top with crushed peanuts, a squeeze of lime, and cilantro if desired.
✅ Tips:
Use shrimp or tofu instead of chicken for variation.
Tamarind paste gives Pad Thai its authentic tang — don’t skip it!
Prep all ingredients beforehand — cooking moves fast!