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Chicken Pad Thai Recipe

Name: Ni's Asian Bistro & Sushi Bars Chicken Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbs tamarind paste; 3 tbs fish sauce; 2 tbs palm sugar (or brown sugar); 1 tbs lime juice; 2 tbs water; 1 tsp Sriracha or Thai chili sauce; 8 oz dried rice stick noodles (flat, 1/8–1/4 inch); 1 lb boneless skinless chicken breast or thigh, thinly sliced; 2 pcs large egg; 3 cloves garlic, minced; 1 pc shallot or small onion, thinly sliced; 1 cup garlic chives or green onions, cut into 1.5-inch pieces; 2 cups bean sprouts, rinsed and drained; 1 pc red chili (optional), thinly sliced; 1 cup roasted unsalted peanuts, coarsely chopped; 2 pcs lime wedges; 1 cup extra bean sprouts; 0.25 cup cilantro leaves (optional); 3 tbs neutral oil (canola, peanut, or vegetable); 0.25 tsp white pepper or black pepper

Inspired by Ni's Asian Bistro & Sushi Bar

Time45m

Serves4

Make Chicken Pad Thai Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pad Thai Sauce

3 tbs tamarind paste

3 tbs Fish sauce

2 tbs palm sugar (or brown sugar)

1 tbs ReaLime juice

2 tbs water

1 tsp Sriracha or Thai chili sauce

Noodles & Protein

8 oz dried rice stick noodles (flat, 1/8–1/4 inch)

1 lb boneless skinless chicken breast or thigh, thinly sliced

2 pcs large egg

Vegetables & Aromatics

3 cloves Garlic, minced

1 pc shallot or small onion, thinly sliced

1 cup garlic chives or green onions, cut into 1.5-inch pieces

2 cups bean sprouts, rinsed and drained

1 pc red chili (optional), thinly sliced

Garnish & Crunch

1 cup roasted unsalted peanuts, coarsely chopped

2 pcs Lime wedges

1 cup extra bean sprouts

1/4 cup cilantro leaves (optional)

Oils & Seasoning

3 tbs neutral oil (canola, peanut, or vegetable)

1/4 tsp white pepper or black pepper

Method

Pad Thai Sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, lime juice, water, and Sriracha until sugar dissolves and sauce is smooth. Taste and adjust: it should be balanced sweet-sour-salty; add a touch more fish sauce if too sour, or more sugar if too tangy.

Noodles & Protein Preparation

Soak noodles

Place dried rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm — they will finish cooking in the pan. Drain and set aside, keeping them separated to avoid clumping.

Prepare chicken

Pat chicken dry and slice thinly across the grain into 1/8–1/4-inch strips. Season lightly with a pinch of pepper. For even cooking, slice uniformly.

Cooking

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.

Add the sliced chicken in a single layer. Stir-fry 2–3 minutes until cooked through and lightly browned. Remove chicken to a plate and set aside.

Add another tablespoon oil to the wok. Lower heat to medium-high and add the minced garlic and sliced shallot. Stir-fry 30–45 seconds until fragrant and just starting to soften; avoid burning.

Push aromatics to one side of the wok. Add remaining 1 tablespoon oil to the empty side and pour in the beaten eggs. Let eggs set briefly, then scramble gently until just cooked but still moist.

Return cooked chicken to the wok with the eggs and aromatics. Toss to combine.

Add the drained rice noodles and pour the prepared Pad Thai sauce evenly over them. Using tongs or two spatulas, gently toss and stir-fry everything together 2–4 minutes until noodles are coated, sauce is warmed and slightly reduced, and noodles are tender. If pan looks dry before noodles are done, add 1–2 tablespoons water.

Add bean sprouts and half of the green onions/garlic chives. Toss briefly (30–45 seconds) to warm the sprouts while preserving some crunch. Remove from heat immediately to avoid overcooking.

Finish & Serve

Transfer Pad Thai to a serving platter or divide among bowls. Sprinkle with chopped roasted peanuts and remaining green onions or chives. Garnish with extra bean sprouts, cilantro (if using), and sliced red chili.