Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz (225 g) dried flat rice noodles, ¼ inch (3 mm) wide, dry, not soaked yet; 12 oz (340 g) boneless, skinless chicken breast, sliced against the grain into ¼-inch (6 mm) thick strips about 2 inches (5 cm) long; 1 tsp (3 g) cornstarch; 1 tsp (5 ml) soy sauce; 3 tbsp (50 g) seedless tamarind paste (soft pulp, not the thin concentrate), stirred smooth; 3 tbsp (45 ml) fish sauce; 3 tbsp (40 g) palm sugar or packed light brown sugar, chopped or crumbled if using palm sugar; 3 tbsp (45 ml) water; 1 tsp (5 ml) unseasoned rice vinegar; ½ tsp (1 g) red pepper flakes (optional); 3 tbsp (45 ml) neutral oil, such as canola or peanut, divided into 3 portions of 1 tbsp (15 ml); 2 whole (60 g) medium shallots, thinly sliced; 3 whole (10 g) garlic cloves, minced; 3 whole (150 g) large eggs, beaten in a small bowl; 2 cups (150 g) fresh bean sprouts, rinsed and drained, divided in half; 4 whole (60 g) scallions, cut into 1½-inch (4 cm) lengths; ¼ cup (35 g) roasted unsalted peanuts, coarsely chopped; 1 whole (70 g) lime, cut into 4 wedges

From the MyKitchenBank Kitchen

Chewy rice noodles and tender chicken are tossed in a sweet-sour-salty tamarind sauce, then finished with scrambled egg, crisp bean sprouts and crunchy peanuts. It takes about an hour and one wok or skillet.

Prep: 25 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 4 generous servings (about 5 cups total)

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Ingredients

4 servings

For the noodles
8 oz (225 g) dried flat rice noodles, ¼ inch (3 mm) wide, dry, not soaked yet
For the chicken
12 oz (340 g) boneless, skinless chicken breast, sliced against the grain into ¼-inch (6 mm) thick strips about 2 inches (5 cm) long
1 tsp (3 g) cornstarch
1 tsp (5 ml) soy sauce
For the sauce
3 tbsp (50 g) seedless tamarind paste (soft pulp, not the thin concentrate), stirred smooth
3 tbsp (45 ml) fish sauce
3 tbsp (40 g) palm sugar or packed light brown sugar, chopped or crumbled if using palm sugar
3 tbsp (45 ml) water
1 tsp (5 ml) unseasoned rice vinegar
½ tsp (1 g) red pepper flakes (optional)
For the stir-fry
3 tbsp (45 ml) neutral oil, such as canola or peanut, divided into 3 portions of 1 tbsp (15 ml)
2 whole (60 g) medium shallots, thinly sliced
3 whole (10 g) garlic cloves, minced
3 whole (150 g) large eggs, beaten in a small bowl
2 cups (150 g) fresh bean sprouts, rinsed and drained, divided in half
4 whole (60 g) scallions, cut into 1½-inch (4 cm) lengths
To serve
¼ cup (35 g) roasted unsalted peanuts, coarsely chopped
1 whole (70 g) lime, cut into 4 wedges

Equipment (7)

12-inch (30 cm) wok or large nonstick skillet
Large bowl for soaking noodles
Small saucepan
Sharp knife and cutting board
Spatula or wok spatula
Colander
Instant-read thermometer

Steps

Before you start

Read the whole recipe first. The stir-frying takes about 12 minutes, so every ingredient must be sliced, measured and next to the stove before you turn on the heat.
Start the noodle soak first. It takes 30 minutes, and you can slice the chicken, make the sauce and prep the vegetables while it soaks.
Use dried flat rice noodles about ¼ inch (3 mm) wide, labeled 'pad thai' or 'rice stick'. Don't use fresh noodles or thin vermicelli, because the timing and texture will be different.
Cook in two batches if your pan is smaller than 12 inches (30 cm). A crowded pan steams the noodles and turns them gummy.

1
Soak the noodles
- Put the dried rice noodles in a large bowl and cover with very warm tap water, about 110°F (43°C), which should feel hot but not painful.
- Let them soak for 30 minutes, then drain well in a colander.
- Leave them in the colander, and don't rinse them.
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Ready when: Noodles bend without snapping but are still firm and slightly stiff in the center, like very al dente pasta
Tip: If they are fully soft after soaking, they will fall apart in the wok. Under-soaked is better than over-soaked.
2
Slice and marinate chicken
- While the noodles soak, toss the chicken strips with the cornstarch and soy sauce in a bowl until every piece is lightly coated.
- Leave at room temperature for 10 minutes while you make the sauce and prep the vegetables.
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Ready when: Chicken looks evenly coated with no dry cornstarch clumps
Tip: Cut against the grain so the strips stay tender.
3
Simmer the sauce
- In a small saucepan, combine the tamarind paste, fish sauce, palm sugar, water, rice vinegar and red pepper flakes, if using.
- Set over medium-low heat and stir for 2 to 3 minutes, until the sugar has dissolved and the sauce is smooth and slightly syrupy.
- Remove from the heat and taste.
- It should be a balance of sour, salty and sweet.
- Add a little more sugar if it is too sharp.
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Ready when: No sugar granules remain and the sauce coats the back of a spoon
Tip: The sauce will taste strong on its own. The noodles will mellow it.
4
Prep and organize
- Slice the shallots, mince the garlic, cut the scallions, rinse the bean sprouts and chop the peanuts.
- Cut the lime into 4 wedges and beat the eggs in a small bowl.
- Set everything next to the stove in the order you will use it: chicken, shallots and garlic, noodles and sauce, eggs, sprouts and scallions.
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Ready when: All ingredients are within arm's reach of the stove
Tip: Once the pan is hot, everything moves fast. You won't have time to chop mid-cook.
5
Sear the chicken
- Heat a 12-inch (30 cm) wok or large nonstick skillet over high heat for 1 minute.
- Add 1 tablespoon (15 ml) of the oil and swirl to coat.
- Add the chicken in a single layer and let it sear undisturbed for 1 minute, then stir-fry for 2 to 3 minutes more.
- Transfer to a clean plate.
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Ready when: Chicken is opaque white with golden edges and reads 165°F (74°C) in the thickest piece
Tip: If your pan is small, sear the chicken in two batches so it browns instead of steaming.
6
Soften the aromatics
- Lower the heat to medium-high.
- Add 1 tablespoon (15 ml) of oil, then the shallots.
- Stir-fry for 1 minute until softened and starting to turn golden at the edges.
- Add the garlic and stir for 20 seconds.
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Ready when: Shallots are translucent and the garlic smells fragrant but is not brown
Tip: Garlic burns fast and turns bitter. Move straight to the next step when it smells fragrant.
7
Cook noodles in sauce
- Add the drained noodles and pour in the sauce.
- Toss constantly with tongs or a spatula for 2 to 3 minutes.
- The noodles will absorb the sauce and turn glossy.
- If the pan looks dry and the noodles are still firm, add 2 tablespoons (30 ml) of water and keep tossing for another minute.
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Ready when: Noodles are chewy and tender with no hard center, and little liquid is left in the pan
Tip: Don't leave them untended. Noodles stick quickly once the sauce thickens.
8
Scramble in the egg
- Push the noodles to one side of the pan.
- Add the last 1 tablespoon (15 ml) of oil to the empty side, then pour in the beaten eggs.
- Let them set for 15 seconds, then scramble into small curds for about 30 seconds.
- Fold the egg into the noodles.
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Ready when: Egg is fully set with no runny parts, in small pieces among the noodles
Tip: If the egg sticks, scrape the pan as you go.
9
Finish and combine
- Return the chicken and any juices to the pan.
- Add half of the bean sprouts (1 cup / 75 g) and all of the scallions.
- Toss for 1 minute, just until the sprouts begin to wilt but remain crisp.
- Remove from the heat.
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Ready when: Chicken is hot throughout (165°F / 74°C), scallions are bright green and sprouts are slightly softened but crunchy
Tip: Taste a noodle. If it needs more salt, add a splash of fish sauce. For more tang, squeeze in a little lime.
10
Serve right away
- Divide the pad thai among 4 plates.
- Top with the chopped peanuts and the remaining 1 cup (75 g) of raw bean sprouts.
- Serve each plate with a lime wedge to squeeze over the top.
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Ready when: Noodles are glossy and steaming, with the topping on top
Tip: Pad thai is best hot from the pan. As it cools, the noodles stiffen and absorb the sauce.

Good to know

Tips

Use a very hot pan and a small amount of food at a time. If noodles clump, your pan is too crowded or too cool.
Tamarind paste varies a lot in sourness between brands. Taste the sauce before you cook, and adjust with a little sugar or lime.
Don't over-soak the noodles. They finish cooking in the pan and soak up the sauce as they go.
Serve with extra lime, chili flakes, sugar and chopped peanuts at the table, so everyone can adjust the flavors.

Make ahead

The sauce keeps in a sealed jar in the fridge for up to 1 week. You can slice the chicken (don't marinate it more than 2 hours ahead), slice the vegetables, and chop the peanuts up to 1 day ahead. Keep each in its own container in the fridge. Soak the noodles on the day you cook.

Storage & reheating

Room temperature: serve within 1 hour and don't leave out longer than 2 hours. Fridge: store leftovers in an airtight container for up to 3 days. Freezer: not recommended, because the noodles turn mushy and the sprouts go limp. Reheat in a skillet over medium heat with 1 to 2 tablespoons of water, tossing for 3 to 4 minutes until steaming hot (165°F / 74°C). Add fresh sprouts and peanuts afterward.

Substitutions

seedless tamarind paste (soft pulp, not the thin concentrate) → 2 tbsp (30 ml) lime juice plus 1 tbsp (15 ml) rice vinegar plus 1 tbsp (15 g) extra brown sugar. Gives a similar sour note but lacks tamarind's fruity depth. Add the lime juice off the heat.
boneless, skinless chicken breast → peeled medium shrimp or firm tofu. Shrimp cook in 2 to 3 minutes until pink and curled. Press and cube tofu, then sear it until golden.
fish sauce → soy sauce, 2½ tbsp (37 ml). Makes the dish less funky and slightly less complex.
roasted unsalted peanuts → roasted cashews. A nut-free option is toasted pumpkin seeds. Chop them roughly the same size.