Name: Chiang Mai Mississaugas Chicken Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dried flat rice noodles (pad thai style, 1/4-3/8 inch); 12 oz boneless skinless chicken thighs, thinly sliced; 6 oz firm tofu, pressed and cut into 1/2-inch cubes; 2 count large eggs; 2 tbs tamarind paste; 2 tbs warm water (to dilute tamarind); 3 tbs fish sauce; 2 tbs light brown sugar; 1 tbs lime juice (fresh); 1 tsp soy sauce; 1 tsp chili flakes (optional); 2 cloves garlic, minced; 1 count shallot or small yellow onion, thinly sliced; 1 cup fresh chives, cut into 1-inch pieces; 2 cups bean sprouts, rinsed; 2 count limes, cut into wedges (for serving); 1 cup roasted peanuts, coarsely chopped; 3 tbs vegetable oil (or neutral oil) for frying; 1 tsp sesame oil (optional, for finish); 1 tsp sugar (if you prefer sweeter); 1 tsp crushed red pepper or extra chili sauce

Method

Prep

Soak noodles

Place the dried rice noodles in a large bowl and cover with warm (not boiling) water to submerge. Let soak 20–25 minutes until pliable but still slightly firm; drain and set aside. If noodles are thick, soak longer until flexible.

Prepare tamarind sauce

In a small bowl whisk together tamarind paste and 2 tablespoons warm water until smooth. Add fish sauce, light brown sugar, lime juice, soy sauce and chili flakes; whisk until sugar dissolves. Taste and adjust — balanced pad thai sauce is tangy, salty and slightly sweet. Set aside.

Prep proteins & veg

Season sliced chicken lightly with a pinch of salt. Pat tofu cubes dry. Mince garlic and thinly slice shallot. Chop chives into 1-inch pieces, rinse bean sprouts and chop peanuts coarsely. Crack eggs into a small bowl and beat lightly.

Cook proteins & tofu

Heat a large skillet or wok over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add tofu cubes in a single layer and fry 2–3 minutes per side until golden and crisp. Transfer tofu to paper towel-lined plate.

Add another 1 tablespoon oil to the wok. Add sliced chicken in a single layer and let sear undisturbed 1–2 minutes, then stir-fry until cooked through, about 3–4 minutes total depending on thickness. Transfer chicken to a plate and keep warm.

Aromatics & Eggs

Add remaining 1 tablespoon oil to the hot wok. Add shallot and minced garlic and stir-fry 30–45 seconds until fragrant and softened but not browned.

Push aromatics to one side of the wok. Pour the beaten eggs into the empty side and let set briefly, then scramble gently until just cooked but still moist. Mix eggs with shallot and garlic.

Combine & Finish

Increase heat to high. Add drained noodles to the wok and toss to combine with eggs and aromatics. Add prepared tamarind sauce and toss vigorously so noodles soak the sauce. If mixture seems dry, add 1–2 tablespoons hot water to loosen; toss until noodles are evenly coated and heated through, about 1–2 minutes.

Return cooked chicken and tofu to the wok. Toss in bean sprouts and most of the chives (reserve a small handful for garnish). Stir-fry 1 minute until everything is well combined and shrimp-like sizzle fades; taste and adjust seasoning with extra fish sauce, lime juice, or sugar if needed.

Turn off the heat and drizzle optional 1 teaspoon sesame oil for aroma. Toss once more.

Serve

Divide pad thai among 3–4 plates. Sprinkle with chopped roasted peanuts, remaining chives, and extra bean sprouts on the side. Serve with lime wedges and crushed red pepper or chili sauce for guests to add to taste.