Chicken Pad Thai

Total Time Prep: 20 mins. Cook: 25 mins.
Yield 6 servings
Test Kitchen Approved
Chicken pad thai uses lots of pantry staples and a few special Thai ingredients to create a meal that is sweet, salty and slightly nutty.

Ingredients

  • 7 ounces flat rice noodles
  • 1/4 cup fish sauce
  • 1/3 cup tamarind paste
  • 3 tablespoons packed brown sugar
  • 2 tablespoons paprika, optional
  • 2 teaspoons lime juice
  • 1 boneless skinless chicken breast, sliced into 1/2-in. strips
  • 3 tablespoons canola oil
  • 2 large eggs, beaten
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • 1 cup dry roasted peanuts, chopped, divided
  • 3 green onions, chopped, divided
  • 2 cups bean sprouts, divided
  • 12 lime wedges, for serving
  • 2 tablespoons crushed red pepper flakes, optional

Directions

  1. Soak rice noodles in a large bowl of warm water at least 30 minutes prior to cooking. Strain out from the water; set aside until ready to cook.
  2. Mix fish sauce, tamarind paste, brown sugar, paprika, if desired, and lime juice in a small bowl; set aside.
  3. Heat oil in a large skillet or wok to medium-high. Add onions and chicken; cook until onions are soft and chicken is cooked, 4-5 minutes. Add garlic; cook 1-2 minutes. Add rice noodles; cook until partially softened. Add half of the peanuts, half of the green onions and half of the bean sprouts. Toss until mixed. Add tamarind mixture and beaten egg; toss until well-coated. Stir until eggs are cooked and sauce is absorbed into the noodles, 3-4 minutes.
  4. Serve pad Thai in bowls; top with remaining peanuts, green onion and bean sprouts. Serve with lime wedges and red pepper flakes, if desired.
Want something special for dinner that won’t break the bank? This chicken pad thai uses staple pantry ingredients to make a fulfilling sweet and salty main dish. —Malina Syvoravong, Los Angeles, California
Recipe Creator

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