Chicken Pad Thai Recipe

Make the sauce

In a small bowl whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, soy sauce, water, and chile flakes until the sugar and tamarind dissolve. Taste and adjust: it should be balanced sweet, salty, tangy. If too tart add up to 1/2 tsp sugar; if too sweet add a splash more vinegar.

Soak the rice noodles

Place the dried rice noodles in a large bowl and cover with warm water (not boiling) so they are completely submerged. Soak for 8–12 minutes until flexible but still slightly firm in the center (they will finish cooking in the wok). Drain and set aside, tossing with a teaspoon of oil to prevent sticking.

Thinly slice the chicken across the grain into bite-sized strips. Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Separate white and green parts of the scallions: slice the white parts thinly and reserve the greens for garnish. Rinse and drain bean sprouts and pat dry. Mince garlic and thinly slice the shallot. Julienne carrot if using.

Heat wok and cook chicken

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add the seasoned chicken in a single layer and stir-fry 2–4 minutes until cooked through and lightly browned. Remove chicken to a plate and set aside.

Scramble eggs

Add remaining 1 tablespoon oil to the hot wok. Add minced garlic and sliced shallot and stir 20–30 seconds until aromatic (do not burn). Push aromatics to the side, pour in the beaten eggs (beat them quickly in a bowl if not already). Allow eggs to set briefly then scramble until just cooked. Mix eggs with aromatics.

Combine noodles, sauce, and chicken

Add drained rice noodles to the wok, then pour the prepared sauce over the noodles. Use tongs or two spatulas to toss everything, lifting and turning the noodles so sauce coats evenly. If mixture seems dry, add 1–2 tablespoons hot water. Return the cooked chicken to the wok and toss to combine. Stir in the white parts of the green onions and the carrot. Stir-fry for 1–2 minutes more until noodles are tender and sauce is absorbed.

Finish with bean sprouts

Add the bean sprouts and toss briefly just to warm and wilt them slightly (about 30 seconds). Taste and adjust seasoning with remaining 1/4 tsp salt, 1/8 tsp pepper, or additional sugar/fish sauce as needed.

Divide Pad Thai among 3–4 plates. Sprinkle with chopped roasted peanuts, scatter remaining green parts of the scallions and cilantro if using. Serve with lime wedges and extra bean sprouts on the side so diners can add to taste.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a skillet with a splash of water or oil to loosen noodles.