Easy Pad Thai With Chicken Recipe

Don't order takeout. Instead, use this recipe for Easy Pad Thai with Chicken to make a hot and fresh Thai favorite.


FOR THE SAUCE: – 1 1/2 Tablespoons tamarind concentrate/paste – 1/4 cup fish sauce – 1/2 teaspoon Sambal Oelek (chili sauce) – 1/3 cup packed light brown sugar – 1/8 teaspoon fresh black pepper FOR THE NOODLES: – 8 ounces Thai rice noodle – 2 large boneless skinless chicken breast – 1 teaspoon cornstarch – 3 Tablespoons low sodium soy sauce – Vegetable oil, for stir-frying – 4 cloves garlic, minced


– 1/4 teaspoon crushed red pepper flake – 2 cups fresh bean sprout – 1/4 cup chicken stock – 1/2 cup sliced carrots, for garnish – 1/2 cup shredded red cabbage, for garnish – 1/4 cup cilantro leaves, for garnish – 1/4 cup sliced scallions, for garnish – 1/3 cup roughly chopped peanuts, for garnish – Lime wedges, for garnish


MAKE THE SAUCE:- Mix the tamarind juice and ½ cup of warm water together in a medium-sized bowl using a whisk. Mix in the rest of the sauce's ingredients. Put away.

Step 1

MAKE THE NOODLES:- Fill a large pot with hot water. Cover the water and soak the rice noodles for 8–10 minutes until slightly al dente. (Alternatively, cook noodles per packet.) 

Step 2

Stir-frying noodles should not be overcooked. For non-sticking noodles, drain and rinse cool. Thin chicken breasts 1-inch. Put chicken in a medium bowl. Stir cornstarch and soy sauce into chicken to coat.

Step 3

Heat a wok or large nonstick sauté pan on medium-high. After adding 1–2 teaspoons of vegetable oil, mix in minced garlic and crushed red pepper flakes for 30 seconds until golden brown and fragrant. 

Step 4

Stir regularly while simmering the chicken and liquids until no longer pink. Add 1–2 tablespoons chicken stock to the pan while cooking to prevent drying. 

Step 5

Not all ¼ cup of chicken stock is required. Cover pan noodles with sauce. Once the sauce boils, lift and turn the noodles with two flat spatulas to integrate ingredients.

Step 6

Avoid overstirring noodles to avoid breaking. Add the bean sprouts and heat for 1 minute after cooking the noodles for 1–2 minutes until the sauce thickens. 

Step 7

Cooked noodles are chewy and no longer crisp. Sprinkle carrots, red cabbage, cilantro, scallions, peanuts, and lime wedges over noodles in bowls.

Step 8


– Calories: 394kcal,  – Carbohydrates: 75g,  – Protein: 17g,  – Fat: 2g,  – Cholesterol: 36mg,  – Sodium: 1749mg,  – Potassium: 456mg,  – Fiber: 2g,  – Sugar: 24g,  – Vitamin A: 55IU,  – Vitamin C: 8.7mg,  – Calcium: 51mg,  – Iron: 1.8mg

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