Tulo

Chicken Pad Thai Recipe

Soaking the rice noodles instead of boiling them keeps the strands from turning mushy once they hit the hot wok, and building the tamarind-fish sauce-palm sugar sauce ahead of time means the actual stir-frying takes only a few fast minutes over high heat, which is what gives pad thai its slightly charred, smoky wok flavor instead of a steamed, watery one.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 8 oz flat rice noodles (pad thai noodles, 1/4-inch wide)
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 3 tbsp tamarind paste (concentrate)
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar or light brown sugar, packed
  • 3 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 2 medium shallot, thinly sliced
  • 4 oz firm tofu, cut into small cubes
  • 2 whole large eggs
  • 2 cups bean sprouts
  • 1 cup garlic chives (or scallions), cut into 2-inch pieces
  • 1/3 cup roasted peanuts, chopped
  • 1 whole lime, cut into wedges
  • 1/2 tsp dried chile flakes, for serving

Nutrition per serving

Calories
894
Protein
50g
Carbs
122g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Soak the rice noodles in room-temperature or lukewarm water for 25-35 minutes, until pliable but still firm at the core, then drain well. Do not use hot or boiling water, which oversoftens them before they even hit the wok.
  2. 2Whisk the tamarind paste, fish sauce, and palm sugar together in a small bowl until the sugar dissolves; taste and adjust, the sauce should taste sour, salty, and sweet all at once, with no single note dominating.
  3. 3Heat 2 tablespoons of the oil in a wok or large heavy skillet over high heat until it just starts to shimmer. Add the chicken in a single layer and let it sear undisturbed for about 1 minute before stirring, then cook for 3-4 minutes until just cooked through. Transfer to a plate.
  4. 4Add the remaining 1 tablespoon oil to the wok, then add the garlic and shallot. Stir-fry for 30 seconds until fragrant but not browned.
  5. 5Push the aromatics to one side, add the tofu cubes, and let them pick up some color for about 2 minutes.
  6. 6Push everything to one side, crack the eggs into the cleared space, and scramble briefly, then fold them through the rest of the ingredients.
  7. 7Add the drained noodles and the tamarind sauce. Toss constantly with tongs for 2-3 minutes over high heat, the noodles should turn glossy and pick up some light charring at the edges, and any that are still too firm will finish softening in the sauce's steam.
  8. 8Return the chicken to the wok along with the bean sprouts and garlic chives. Toss for another 1-2 minutes, just until the sprouts soften slightly but still have crunch.
  9. 9Divide among plates and top with chopped peanuts, a lime wedge, and dried chile flakes.
How to Season a Wok

Tips & variations

  • Tamarind concentrate varies a lot in strength between brands, start with the amount listed, taste the finished sauce, and add up to another tablespoon of lime juice if it needs more tang.
  • Swap the chicken for peeled shrimp (add them in the last 2 minutes of cooking so they don't turn rubbery) or use both for a mixed version.
  • No garlic chives at the store? Regular scallions or even a handful of snipped chives work as a substitute, though the flavor will be milder.
  • For a spicier plate, stir a teaspoon of Thai chile paste (nam prik pao) into the sauce along with the tamarind mixture.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet or wok with a splash of water to loosen the sauce; microwaving works in a pinch but the noodles turn softer and lose the charred edges. This dish doesn't freeze well, the noodles turn mushy and grainy once thawed.

Tips from the Tulo kitchen

  • Have every ingredient prepped and within arm's reach before turning on the heat, once the wok is hot the whole cook happens in under 10 minutes and there's no time to chop mid-stir-fry.
  • If the noodles clump while soaking, separate the strands gently by hand under the soaking water rather than draining and trying to pull them apart dry.

FAQ

Can I use chicken thighs instead of chicken breast?

Yes. Boneless, skinless thighs stay juicier and are more forgiving over high heat; slice them the same way and sear for about the same 3-4 minutes.

Why are my pad thai noodles sticking together or clumping?

This usually means the noodles were soaked too long or in water that was too hot, which releases excess starch. Soak just until pliable, drain well, and toss with a small drizzle of oil if they'll sit for more than a few minutes before cooking.

Is pad thai supposed to be spicy?

Not by default. Traditional pad thai gets its punch from the sour-salty-sweet tamarind sauce, not chile heat; the dried chile flakes and any chile paste are added at the table so each diner can adjust it.

Can I make this vegetarian?

Yes. Skip the chicken and fish sauce, use extra tofu, and swap the fish sauce for an equal amount of soy sauce plus a squeeze of lime for the missing salty-savory note.

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