Chicken Pad Thai Recipe
Make Chicken Pad Thai Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles & Sauce
Protein & Vegetables
Finishing & Garnish
Method
Noodles & Sauce
- 1
Soak noodles
Place the dried rice noodles in a large bowl and cover with warm water (not boiling). Let soak 20–25 minutes until pliable but still slightly firm. Drain and set aside. If using fresh rice noodles, separate and set aside.
- 2
Make sauce
In a small bowl, whisk together the vegetable or chicken stock (or warm water), tamarind paste, fish sauce, palm sugar, and lime juice until sugar dissolves and tamarind is fully incorporated. Taste and adjust: balance should be tangy-salty-sweet. Add lime zest or finely minced kaffir lime leaf if using. Set sauce aside.
Protein & Vegetables
- 3
Prep chicken and tofu
Thinly slice the chicken across the grain into bite-sized strips. Pat dry with paper towels. If using tofu, press briefly and cut into small cubes. Season chicken lightly with a pinch of salt.
- 4
Cook aromatics
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not browned.
- 5
- 6
Scramble eggs
Add the remaining 1 tablespoon oil to the empty side of the wok. Crack in the eggs and scramble quickly until just set but still soft. Mix eggs together with the chicken and tofu.
- 7
Add noodles and sauce
Add the drained noodles to the wok. Pour the prepared sauce evenly over the noodles. Toss and stir-fry briskly for 2–3 minutes, using tongs or two spatulas to lift and combine so the noodles absorb the sauce and everything heats through. If the noodles are clumping or too firm, add 1–2 tablespoons hot water or stock to loosen and continue tossing.
- 8
Add vegetables
When the noodles are nearly done, add the bean sprouts, sliced scallions (reserve a few scallion pieces for garnish), and julienned carrot. Stir-fry 30–60 seconds more so the sprouts retain some crunch and the scallions wilt slightly.
Finishing & Garnish
- 9
Adjust seasoning
Taste the pad Thai and adjust seasoning as needed: add a splash more fish sauce for saltiness, a pinch more sugar if too tart, or a squeeze of lime for brightness. If you like heat, add chili flakes or chopped fresh chiles now and toss to combine.
- 10
Plate and garnish
Divide the pad Thai between 3–4 plates. Sprinkle each serving with chopped roasted peanuts, extra bean sprouts, reserved scallion pieces, and cilantro leaves if using. Serve with lime wedges on the side for squeezing just before eating.
- 11
Serve
Serve immediately while hot. Encourage diners to squeeze lime and add peanuts and chilies to taste.