Pad Thai With Chicken Recipe

Name: Pad Thai With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces rice noodles; 1 1/2 cups raw chicken breasts, sliced; 2 teaspoons cornstarch dissolved in 2 tbsp. soy sauce; 4 garlic cloves, minced; 3 cups fresh bean sprouts; 2 spring onions, sliced; 1 cup fresh coriander; 1/3 cup peanuts, roughly chopped; 1/2 cup chicken stock; 1/4 teaspoon fresh ground black pepper; 3/4 tablespoon tamarind paste dissolved in 1/4 cup warm water; 2 tablespoons fish sauce; 2 teaspoons chili sauce; 3 tablespoons brown sugar; lime wedge; oil

Servings: persons

10 ounces rice noodles
1 1/2 cups raw chicken breasts, sliced
2 teaspoons cornstarch dissolved in 2 tbsp. soy sauce
4 garlic cloves, minced
3 cups fresh bean sprouts
2 spring onions, sliced
1 cup fresh coriander
1/3 cup peanuts, roughly chopped
1/2 cup chicken stock
1/4 teaspoon fresh ground black pepper
3/4 tablespoon tamarind paste dissolved in 1/4 cup warm water
2 tablespoons fish sauce
2 teaspoons chili sauce
3 tablespoons brown sugar
lime wedge
oil

1
Put the noodles in a pot of water on the stove, bring it to a near boil, then remove from heat and set aside.
2
In a bowl, add the fish sauce, tamarind paste and water, chili sauce, and brown sugar. Set the pad Thai sauce aside.
3
In a small bowl, places the slices of chicken and pour the cornstarch/soy sauce mixture over the chicken. Mix well and set aside.
4
Drain and rinse the noodles with cold water and set them aside.
5
In a wok over medium-high heat, add 2 tablespoons of oil and the garlic and stir-fry for 30 seconds. Add the chicken and marinade and stir-fry for a minute. Add the chicken stock and tablespoons at a time, enough to keep the chicken cooking, continuing until all of the stock has been added, cooking for a total of 5 to 8 minutes.
6
Add the noodles, pad Thai sauce, and toss the noodles with 2 spatulas or spoons for 2 minutes.
7
Add the black pepper and bean sprouts and toss for another minutes. Taste to test the seasoning; you may need to add another tablespoons of fish sauce.
8
Serve by topping the noodles with the spring onion, coriader, and nuts. Add the fresh lime wedges and serve with a bottle of Thai chili sauce on the side.

751

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 ounces rice noodles, 1 1/2 cups raw chicken breasts, sliced, 2 teaspoons cornstarch dissolved in 2 tbsp. soy sauce, 4 garlic cloves, minced, and more.

Yes, Pad Thai With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pad Thai With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions