Name: CHPSTX Asian Eaterys Chicken Pad Thai Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz rice noodles (flat, 1/8–1/4 inch / 3–6 mm); 3 tbs tamarind paste; 3 tbs fish sauce; 2 tbs palm sugar (or light brown sugar); 1 tbs rice vinegar; 1 tsp sriracha or Thai chili sauce; 1 lb boneless skinless chicken breast or thigh, thinly sliced; 2 tbs extra-virgin peanut oil or neutral oil; 3 cloves garlic, minced; 1 shallot, thinly sliced; 4 oz firm tofu, optional, cut into 1/2-inch cubes; 2 large eggs; 2 cups bean sprouts, rinsed; 4 stalks scallions (green onions), thinly sliced (white + green parts separated); 1 4th dry roasted peanuts, roughly chopped; 1 fresh lime, cut into wedges; 2 tbsp cilantro, chopped (optional); 1 tsp dried chile flakes or extra sriracha

Method

Noodles & Sauce

Prepare the noodles

Place rice noodles in a large heatproof bowl. Pour just-boiled water over the noodles to cover by about 1 inch. Soak until pliable but still a little firm (al dente), about 6–8 minutes depending on thickness. Drain and rinse briefly with cold water to stop cooking; set aside, gently separating strands.

Make the sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar and sriracha until sugar dissolves and the mixture is smooth. Taste and adjust: it should be balanced—tangy, salty, slightly sweet. Set aside.

Protein & Veg

Prep chicken and tofu

Pat chicken dry and slice thinly against the grain into bite-size strips. If using tofu, press briefly to remove excess moisture and cut into 1/2-inch cubes. Season chicken lightly with a pinch of salt.

Cook chicken and tofu

Heat 1 tablespoon oil in a large wok or heavy skillet over medium-high heat until shimmering. Add chicken in a single layer and stir-fry until cooked through and beginning to brown, 3–4 minutes. Remove chicken to a plate. If using tofu, add another 1/2 tablespoon oil and quickly pan-fry tofu until golden on two sides, 2–3 minutes; remove and keep with chicken.

Aromatics & eggs

Return wok to high heat and add remaining oil. Add minced garlic and sliced shallot; stir 20–30 seconds until fragrant but not burnt. Push aromatics to one side, crack in the eggs and scramble gently to soft curds, about 30–45 seconds.

Combine noodles, protein and sauce

Add the drained noodles, cooked chicken (and tofu) to the wok. Pour the prepared sauce evenly over the contents. Toss or stir-fry vigorously with tongs or two spatulas for 1–2 minutes, coating noodles so sauce is absorbed and everything is heated through. If noodles seem dry, add 1–2 tablespoons hot water to loosen. Continue until noodles are tender and glossy.

Finish with sprouts and scallion whites

Add most of the bean sprouts and the white parts of the scallions; toss briefly (20–30 seconds) so sprouts warm but keep crunch. Remove from heat.

Garnishes & Finish

Plate the Pad Thai and top with chopped peanuts, remaining raw bean sprouts (for crunch), sliced green parts of the scallions, and cilantro if using. Serve with lime wedges and chile flakes or extra sriracha on the side so diners can adjust heat and acidity. Squeeze lime over just before eating.