- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 385 kcal
Quick summary
“Pad Thai is a Thai classic that combines stir-fried rice noodles with chicken, scrambled eggs, bean sprouts, and sweet and sour tamarind sauce. It is worth making at home because it is ready in 30 minutes and delivers all the characteristic balance of authentic Asian street food.”
What you need to know
- Hydrate or cook the rice noodles only until al dente before taking them to the wok so they don't break.
- Keep the wok or skillet over very high heat to sauté quickly without overcooking the vegetables.
- Push the chicken to the edge when adding the eggs, ensuring firm pieces and correct texture in the dish.
Ingredients
Main
- 200g of rice noodles
- 2 tablespoons of sesame oil
- 3 cloves garlic, minced
- 150g of chicken breast in strips
- 2 eggs
- 100g of bean sprouts
- 100g of julienned carrot
- 4 tablespoons of tamarind sauce
- 4 tablespoons of fish sauce
- 2 tablespoons of brown sugar
- Crushed peanuts and chopped chives to taste for garnish
Instructions
Principal
- Cook the rice noodles according to package instructions and set aside.
- Heat the sesame oil in a wok over medium-high heat.
- Add the chopped garlic and sauté until golden.
- Add the chicken breast and cook until it is well browned.
- Push the chicken to one side of the wok and crack the eggs into the empty part, stirring until cooked.
- Add the cooked pasta, bean sprouts, carrot, and mix well.
- Add the tamarind sauce, fish sauce, and brown sugar, mixing until the sauce covers everything evenly.
- Sauté for another 2-3 minutes and adjust the seasonings if necessary.
Chef's tips
- Dry the chicken strips with paper towels before browning to obtain a perfect seal in the skillet.
- Mix the tamarind sauce, fish sauce, and brown sugar beforehand in a bowl before adding to the pan.
- Lightly toast the peanuts in a dry skillet before crushing to intensify the aroma and crunchiness.
Variations
- Seafood Pad Thai: add shrimp and squid rings sautéed quickly along with the chicken breast.
- Spicy version: add chopped dedo-de-moça pepper or sriracha sauce during the initial garlic sauté.
- Vegetarian version: remove the chicken and fish sauce, using tofu cubes and traditional soy sauce for seasoning.
Substitutions
- Chicken breast: can be replaced by cleaned medium shrimp or cubes of firm grilled tofu.
- Tamarind sauce: use natural diluted tamarind pulp or lemon juice with a pinch of sugar.
- Fish sauce: substitute with traditional soy sauce if you prefer a version without seafood derivatives.
How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use a very hot skillet with a tablespoon of water to loosen the pasta without drying it out.
Can it be frozen?
We do not recommend freezing this recipe. Rice noodles lose elasticity in the freezer and bean sprouts release too much water when thawed, becoming mushy.
What to serve with
Serve accompanied by Tahiti lemon wedges to squeeze at the moment and chopped green onions. An extra portion of crushed peanuts and iced green tea complete the meal.
Frequently asked questions
How to reheat leftovers without drying out the dish?
Reheat over medium heat in a skillet with a tablespoon of water and stir slowly to loosen the noodle strands without breaking.
What gives Pad Thai its authentic flavor?
The authentic flavor base comes from the balanced combination of tamarind acidity, the umami saltiness of fish sauce, and the mild sweetness of brown sugar.
Can I make it in a regular non-stick skillet?
Yes, use the largest and deepest skillet available, keeping the heat medium-high and stirring quickly to simulate the enveloping heat of a traditional wok.
How to prevent rice noodles from getting soggy?
Dip the noodles in warm water until soft or boil for only 2 to 3 minutes, draining and washing in cold water immediately to stop the cooking before entering the hot wok.
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