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Signature Chicken Pad Thai Recipe

Name: Charm Thais Signature Chicken Pad Thai Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried rice noodles (flat, 1/4" - 1/8" wide); 1 lb boneless skinless chicken thighs (trimmed, thinly sliced); 2 each large eggs; 3 tbsp tamarind paste (concentrated); 3 tbsp fish sauce; 1 tbsp light soy sauce; 3 tbsp palm sugar (or light brown sugar, packed); 1 tbsp fresh lime juice; 2 tbsp warm water; 2 tbsp neutral oil (vegetable or canola); 3 cloves garlic (minced); 1 each shallot (small, thinly sliced); 4 stalks green onion (white and light green, sliced 1" pieces); 2 cups bean sprouts; 1 tbs grated carrot (optional, for color); 1 tbs raw unsalted peanuts (toasted and roughly chopped); 2 tbsp fresh cilantro leaves; 2 each lime wedges; 1 tsp dried red chili flakes (optional); 0 to taste soy sauce (to adjust salt if needed); 0 to taste sugar (to adjust sweetness)

Inspired by Charm Thai

Time40m

Serves3

Signature Pad Thai Sauce

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Ingredients

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Noodles & Proteins

8 oz dried rice noodles (flat, 1/4" - 1/8" wide)

1 lb boneless skinless chicken thighs (trimmed, thinly sliced)

2 each Large eggs

Signature Pad Thai Sauce

3 tbsp tamarind paste (concentrated)

3 tbsp Fish sauce

1 tbsp light soy sauce

3 tbsp palm sugar (or light brown sugar, packed)

1 tbsp Fresh lime juice

2 tbsp warm water

Aromatics & Veggies

2 tbsp neutral oil (vegetable or canola)

3 cloves Garlic (minced)

1 each shallot (small, thinly sliced)

4 stalks green onion (white and light green, sliced 1" pieces)

2 cups Bean sprouts

1 tbs grated carrot (optional, for color)

Crunch & Garnish

1 tbs raw unsalted peanuts (toasted and roughly chopped)

2 tbsp Fresh cilantro leaves

2 each Lime wedges

1 tsp dried red chili flakes (optional)

Season to finish

0 to taste soy sauce (to adjust salt if needed)

0 to taste sugar (to adjust sweetness)

Method

Noodles & Proteins

Soak noodles

Place the dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–25 minutes until pliable but slightly firm; drain and set aside. If noodles are very thin, check at 10–12 minutes.

Prepare chicken

Pat the chicken slices dry and season lightly with a pinch of salt. Heat 1 tablespoon of oil in a large wok or heavy skillet over medium-high heat. Add chicken in a single layer and stir-fry 3–5 minutes until cooked through and lightly browned. Transfer to a plate and keep warm.

Scramble eggs

Wipe the pan if needed, return to medium-high heat with remaining 1 tablespoon oil. Add the eggs and scramble quickly, breaking into large curds. When eggs are about 70% set, push to one side for assembly.

Signature Pad Thai Sauce

In a small bowl, whisk together tamarind paste, fish sauce, light soy sauce, palm sugar, lime juice, and warm water until sugar is dissolved and sauce is smooth. Taste and adjust balance: it should be tangy-salty-sweet. Set aside.

Aromatics & Veggies

With the eggs pushed aside in the hot pan, add the minced garlic and sliced shallot. Stir-fry 20–30 seconds until fragrant but not browned.

Add the drained noodles to the wok, along with the prepared sauce. Toss gently but quickly to coat the noodles evenly, using tongs or two spatulas. If the noodles look dry, add up to 1–2 tablespoons hot water to loosen.

Return the cooked chicken and scrambled eggs to the wok. Add grated carrot (if using) and half of the sliced green onion. Stir-fry 1–2 minutes until everything is heated through and sauce is slightly reduced and clings to noodles.

Fold in the bean sprouts at the end and stir just until they are warmed but still crisp, about 20–30 seconds.

Crunch & Garnish

Transfer Pad Thai to plates or a serving platter. Sprinkle toasted chopped peanuts and cilantro over the top, add remaining green onion, and serve with lime wedges and optional chili flakes.

Finish & Adjust

Taste a small bite and adjust seasoning: add a dash more fish sauce or soy sauce for salt, a pinch of sugar for sweetness, or extra lime juice for acidity. Serve immediately while hot.