If you crave the vibrant flavors of Thailand, this Authentic Chicken Pad Thai Recipe is an absolute must-try. It perfectly balances tangy tamarind, savory fish sauce, and just the right touch of sweetness with palm sugar, all tossed together with tender chicken, chewy rice noodles, and a fresh mix of bean sprouts and garlic chives. This dish is not only a feast for your taste buds but also a delightful dance of textures that will leave you feeling like you’ve just savored street food from Bangkok’s bustling markets. Whether you’re a seasoned cook or new to Thai cuisine, this recipe brings that authentic experience right to your kitchen.
Ingredients You’ll Need
To make the best chicken pad thai, you don’t need a long list of fancy ingredients—just a handful of essential items that each play a crucial role in the flavor, texture, and aroma of this iconic dish. From the chewy flat rice noodles to the aromatic shallots, every component is thoughtfully chosen to create that perfect harmony.
- 8 oz (225g) flat rice noodles: These provide the classic chewy texture that defines Pad Thai.
- 12 oz (340g) boneless, skinless chicken breast (sliced): A lean protein option that soaks up the sauce beautifully.
- 3 cloves garlic (minced): Adds depth and a fragrant base for the stir-fry.
- 2 shallots (finely chopped): Impart a subtle sweetness and complexity.
- 2 tbsp dried shrimp (optional): For that authentic umami punch that traditionalists love.
- 3 tbsp vegetable oil: Perfect for high-heat cooking without overpowering flavors.
- 2 eggs (lightly beaten): Bring a silky richness and extra protein to the dish.
- 2 cups bean sprouts: Offer a fresh crunch and vibrant contrast.
- 1/4 cup garlic chives (cut into 1-inch pieces): Introduce a gentle onion-garlic note.
- 1/4 cup roasted peanuts (crushed): Add an irresistible nutty crunch as garnish.
- Lime wedges for serving: Brighten every bite with zesty acidity.
- 3 tbsp tamarind paste: The tangy tartness that defines Pad Thai sauce.
- 3 tbsp palm sugar (or brown sugar): Balances the dish with natural sweetness.
- 2 tbsp fish sauce: The salty, savory backbone of the flavor profile.
- 1 tbsp soy sauce: Adds depth and enhances the umami.
- For marinating the chicken: 1 tbsp soy sauce and 1 tsp cornstarch help tenderize and season the meat perfectly.
How to Make Authentic Chicken Pad Thai Recipe
Step 1: Prepare the Noodles and Marinate the Chicken
Start by soaking your flat rice noodles in warm water for 15 to 20 minutes. You want them soft enough to fold but still with a little bite since they’ll cook further later. While the noodles soak, toss your chicken slices with soy sauce and cornstarch for a quick marinade. This will keep the chicken tender and help it develop a lovely texture during stir-frying.
Step 2: Stir-Fry the Chicken
Heat up a wok or a large skillet on high heat and add the vegetable oil. Once shimmering, quickly stir-fry the marinated chicken until it’s nearly cooked through. This high heat and fast cooking technique give the chicken a slight caramelization that really boosts flavor.
Step 3: Cook the Eggs
Push the chicken over to one side of your wok to make space for the eggs. Crack them in and scramble gently until just set. Mixing the eggs with the chicken ensures a rich, silky texture that’s a hallmark of great Pad Thai.
Step 4: Sauté Aromatics
Now add the minced garlic, finely chopped shallots, and dried shrimp if you’re using them. Stir-fry these fragrant ingredients just until they release their mouthwatering aromas—this is where the dish really starts to develop its signature character.
Step 5: Add Noodles and Sauce
Drain your noodles and toss them into the wok. Pour in your freshly made sauce—a combination of tamarind paste, palm sugar, fish sauce, and soy sauce—and toss everything energetically. This step ensures every noodle is coated with that perfect balance of sweet, sour, and savory.
Step 6: Incorporate Fresh Ingredients
Fold in the crunchy bean sprouts and fragrant garlic chives last, giving your dish a fresh, crisp contrast to the soft noodles. Toss gently to combine just until everything is heated through, keeping those textures intact.
Step 7: Plate and Garnish
Serve your Authentic Chicken Pad Thai Recipe piping hot. Don’t forget to sprinkle those crushed roasted peanuts over the top and tuck in lime wedges on the side for that bright, citrusy finish that makes every bite sing.
How to Serve Authentic Chicken Pad Thai Recipe
Garnishes
Crushed roasted peanuts and fresh lime wedges are the classic way to elevate this dish, giving it a wonderful crunch and a burst of fresh acidity. For an extra touch, chopped cilantro and a sprinkle of red chili flakes can add vibrant color and just the right amount of heat.
Side Dishes
While this dish stands strong on its own, pairing it with light, fresh sides like a simple cucumber salad or steamed greens can complement the complex flavors of the Pad Thai beautifully. A cool Thai iced tea also pairs wonderfully to balance the spicy and tangy notes.
Creative Ways to Present
For a fun twist or party presentation, serve your Authentic Chicken Pad Thai Recipe in individual banana leaf cups or lettuce wraps. Garnishing with edible flowers or extra herbs adds a pop of elegance and gets your guests excited before the first bite.
Make Ahead and Storage
Storing Leftovers
Leftover pad thai keeps well in an airtight container in the fridge for up to two days. Store the noodles with a drizzle of oil to prevent sticking, and keep garnishes separate until you’re ready to eat again.
Freezing
This dish is best enjoyed fresh, but if you must freeze, place it in a freezer-safe container without the fresh garnishes. Freeze for up to one month, though some texture changes in the noodles are inevitable once thawed.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or oil to revive the noodles and prevent drying out. Avoid microwaving if you want to preserve the best texture and flavor.
FAQs
Can I use a different protein besides chicken?
Absolutely! Authentic Chicken Pad Thai Recipe can be made with shrimp, tofu, or even a combination, depending on your preference. Just adjust cooking times accordingly to keep everything tender and delicious.
Is tamarind paste hard to find?
Tamarind paste is widely available in Asian markets and many grocery stores. If you have trouble finding it fresh, bottled tamarind concentrate works just fine—just use a little less to avoid overpowering the dish.
Can I make this dish vegetarian or vegan?
Yes! Skip the chicken and dried shrimp, swap fish sauce for soy sauce or a vegan alternative, and use tofu for protein. The tamarind and palm sugar keep the flavor depths rich and satisfying.
What’s the best type of rice noodle to use?
Look for flat, dried rice noodles about 1/4 inch wide. These are standard for Pad Thai and provide the perfect chewiness when properly soaked and cooked.
How spicy is Authentic Chicken Pad Thai Recipe?
The traditional dish has a mild base flavor with room to customize spice levels using red chili flakes or fresh chilis. You decide how fiery you want your Pad Thai to be!
Final Thoughts
There is nothing quite like the joy of cooking and savoring an Authentic Chicken Pad Thai Recipe at home. With its incredible mix of textures and bold, balanced flavors, it’s a dish that brings warmth and comfort with every bite. Give this recipe a try—you’ll be amazed at how easy it is to create something so beautifully authentic and utterly delicious in your own kitchen. Happy cooking!
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Authentic Chicken Pad Thai Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Authentic Chicken Pad Thai recipe offers a flavorful and traditional Thai street food experience, featuring stir-fried rice noodles, tender chicken breast, fresh bean sprouts, and a tangy tamarind sauce. Easy to prepare in under 35 minutes, this dish combines sweet, savory, and slightly sour flavors with a satisfying texture from roasted peanuts and garlic chives.
Ingredients
Main Ingredients
- 8 oz (225g) flat rice noodles
- 12 oz (340g) boneless, skinless chicken breast, sliced
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tbsp dried shrimp (optional)
- 3 tbsp vegetable oil
- 2 eggs, lightly beaten
- 2 cups bean sprouts
- 1/4 cup garlic chives, cut into 1-inch pieces
- 1/4 cup roasted peanuts, crushed
- Lime wedges for serving
Sauce Ingredients
- 3 tbsp tamarind paste
- 3 tbsp palm sugar (or brown sugar)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
For Marinating the Chicken
- 1 tbsp soy sauce
- 1 tsp cornstarch
Garnishes (Optional)
- Extra bean sprouts
- Chopped cilantro
- Red chili flakes (to taste)
Instructions
- Soak the noodles: Soak the flat rice noodles in warm water for 15-20 minutes until they become pliable but still firm to the bite. Drain and set aside.
- Marinate the chicken: Combine the sliced chicken breast with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and let it marinate while you prepare the other ingredients.
- Heat the wok and cook chicken: Heat a wok or large skillet over high heat, add 3 tablespoons of vegetable oil, and stir-fry the marinated chicken quickly until it is nearly cooked through but still tender.
- Cook the eggs: Push the chicken to one side of the wok, crack in the lightly beaten eggs, and scramble them slightly. Mix the eggs and chicken together evenly.
- Stir-fry aromatics: Add minced garlic, finely chopped shallots, and dried shrimp (if using) to the wok. Stir-fry until fragrant and aromatic, about 1-2 minutes.
- Add noodles and sauce: Add the drained noodles to the wok along with the prepared tamarind, palm sugar, fish sauce, and soy sauce mixture. Toss everything together thoroughly to coat the noodles with the sauce.
- Add vegetables and finish cooking: Toss in the bean sprouts and garlic chives, continuing to stir-fry until the noodles are cooked through but still chewy, approximately 2-3 minutes.
- Serve: Serve the Pad Thai hot, garnished with crushed roasted peanuts, extra bean sprouts, chopped cilantro if desired, red chili flakes for spice, and lime wedges on the side for squeezing over.
Notes
- Adjust the sweetness and tanginess of the sauce by altering the amount of palm sugar and tamarind paste according to your taste.
- Dried shrimp is optional but adds authentic umami flavor.
- Use fresh rice noodles for best texture, but dried flat rice noodles soaked in warm water also work well.
- To make it vegetarian, omit chicken, dried shrimp, and fish sauce, replacing with tofu and soy sauce.
- Be careful not to over-soak the noodles; they should remain slightly firm before stir-frying to avoid mushiness.
- Garnish with chopped cilantro and chili flakes for added aroma and heat if desired.
