Classic Chicken Pad Thai

Ingredients

• 8 ozflat rice noodles (pad thai noodles)
• 3 Tbsptamarind paste (or concentrate)
• 3 Tbspfish sauce
• 3 Tbsppalm sugar or brown sugar
• 1 Tbsprice vinegar
• 3 Tbspvegetable oil, divided
• 1 lbboneless, skinless chicken breast or thigh, thinly sliced
• 3 clovesgarlic, minced
• 2eggs
• 8 ozfirm tofu, cubed (optional)
• 2 cupsbean sprouts, divided
• 4scallions, cut into 1-inch pieces
• 1/3 cuproasted peanuts, chopped
• 1lime, cut into wedges
• Crushed red pepper, for serving

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Soak rice noodles in warm water 30 minutes until pliable but still firm; drain.

   ⏱Start 30:00
2. 2

   Whisk tamarind paste, fish sauce, sugar, and rice vinegar together to make the pad thai sauce; set aside.

3. 3

   Heat 2 tablespoons oil in a wok over high heat and stir-fry the chicken until just cooked through, 3-4 minutes. Remove and set aside.

   ⏱Start 3:00
4. 4

   Add remaining oil, garlic, and tofu if using, stir-frying briefly, then push to one side and scramble the eggs in the cleared space.

5. 5

   Add the drained noodles and the sauce, tossing constantly over high heat until the noodles soften and absorb the sauce, 2-3 minutes.

   ⏱Start 2:00
6. 6

   Return the chicken to the wok along with half the bean sprouts and the scallions, tossing to combine, 1-2 minutes.

   ⏱Start 1:00
7. 7

   Plate and top with remaining raw bean sprouts, chopped peanuts, and lime wedges; serve with crushed red pepper on the side.