Noodles
Chicken Pad Thai
Chewy rice noodles stir-fried with chicken, egg, bean sprouts and a sweet-sour tamarind sauce.
- Prep
- 30 mins
- Cook
- 15 mins
- Total
- 45 mins
- Serves
- 4
- Level
- Medium
Soaked rice noodles finish cooking in the wok, soaking up a sauce of fish sauce, tamarind and brown sugar. Soak the noodles in hot tap water only until they bend without snapping; they should still be firm. Have every ingredient by the stove before you start, because the cooking takes minutes.
Ingredients
Serves 4
Directions
- Soak the noodles in very hot tap water for 15 to 20 minutes until pliable but still firm. Drain well.
- Whisk the fish sauce, brown sugar, tamarind and vinegar in a small bowl until the sugar dissolves.
- Heat 2 tablespoons of oil in a large wok or skillet over high heat. Cook the chicken 3 to 4 minutes until browned and it reaches 165°F (74°C). Remove to a plate.
- Add the remaining oil and the garlic and stir 15 seconds. Push aside, pour in the eggs, and scramble until just set, about 30 seconds.
- Add the noodles and sauce and toss constantly 2 to 3 minutes until the noodles are tender and have absorbed the sauce. Add a splash of water if they seem dry.
- Return the chicken, add the bean sprouts and scallions, and toss 1 minute.
- Serve topped with peanuts and lime wedges.
Tips and make-ahead notes
- Cook in two batches if your pan is small; crowded noodles steam instead of fry.
- Substitute 3 tablespoons lime juice plus 1 tablespoon more sugar if you cannot find tamarind.
- Leftovers keep 2 days refrigerated; reheat in a skillet with a splash of water.
Nutrition per serving
- Calories
- 480
- Carbohydrates
- 58g
- Protein
- 28g
- Fat
- 15g
- Fiber
- 3g
- Sodium
- 1280mg
Estimated. Values change with brands, portion sizes and substitutions.
