Tangy, savory chicken Pad Thai.

This chicken Pad Thai offers a perfect balance of sweet, tangy, and savory flavors with tender rice noodles, juicy chicken, and a flavorful sauce made from tamarind, fish sauce, soy sauce, and lime. The dish is topped with fresh cilantro, crunchy peanuts, and bean sprouts for added texture. It’s a satisfying, vibrant meal that’s easy to prepare and customizable for any taste preference. For sides, serve it with Thai cucumber salad or fresh spring rolls to complement the flavors. A light soup, like Tom Yum or coconut soup, would also pair beautifully for a full Thai-inspired meal.

Ingredients (Serves 4)

Pad Thai

• 8 oz (225g) flat rice noodles
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 lb (450g) chicken breast or thighs, sliced into thin strips
• 2 large eggs, lightly beaten
• 4 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 3 green onions, sliced
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Pad Thai Sauce

• 3 tablespoons fish sauce
• 1 1/2 tablespoons soy sauce
• 2 tablespoons tamarind paste (for that essential tangy flavor)
• 1 tablespoon brown sugar (adjust to taste)
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes (optional, for heat)

Directions

1. Prepare the noodles: Cook the rice noodles according to package instructions, usually soaking them in warm water for about 20-30 minutes until softened but firm. Drain and set aside.
2. Make the sauce: In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, lime juice, and chili flakes. Taste the sauce and adjust the sweetness or tanginess according to your preference.
3. Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the chicken strips and cook until browned and fully cooked (about 5-6 minutes). Remove the chicken from the pan and set aside.
4. Scramble the eggs: In the same pan, add the remaining oil. Pour in the beaten eggs and scramble them, stirring frequently until fully cooked but still soft. Set the eggs aside with the chicken.
5. Sauté aromatics: Add the garlic and onion to the pan and cook for about 2 minutes until fragrant.
6. Toss it all together: Add the cooked noodles to the pan, followed by the chicken and scrambled eggs. Pour the Pad Thai sauce over everything and toss to coat the noodles evenly. Stir in the bean sprouts, half of the green onions, and half of the chopped cilantro.
7. Garnish and serve: Serve the Pad Thai hot, topped with the remaining green onions, cilantro, chopped peanuts, and lime wedges on the side for squeezing.