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A plate of fresh Chicken Pad Thai with crushed peanuts, lime wedges, and green onions.

Chicken Pad Thai

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 4 ounces dried medium rice stick noodles
  • 8 ounces chicken breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 cloves garlic , minced
  • 1 large egg , lightly beaten
  • 1/4 cup firm tofu, cut into matchsticks
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 1/2 teaspoon red chili flakes
  • 1/2 cup fresh bean sprouts
  • 2 tablespoons roasted peanuts, crushed
  • 2 green onions , sliced into 1-inch pieces
  • 1 lime , cut into wedges

Method
 

  1. Soak rice noodles in lukewarm water for 25 minutes until pliable but firm, then drain.
  2. Whisk tamarind paste, fish sauce, palm sugar, and chili flakes in a bowl until sugar is dissolved to create the sauce.
  3. Heat 1 tablespoon of oil in a wok over high heat and sauté chicken until fully cooked, then remove and set aside.
  4. Add remaining oil to the wok and sauté garlic and tofu for 30 seconds.
  5. Add drained noodles and sauce to the wok and stir-fry over medium-high heat until noodles absorb the liquid and soften.
  6. Push noodles to one side, pour in the egg, and scramble until set before mixing into the noodles.
  7. Add cooked chicken, bean sprouts, and green onions and toss for 1 minute until well combined.
  8. Serve immediately garnished with crushed peanuts and lime wedges.