|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 110g||40%|
|Dietary Fiber 7g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A fast, easy version of pad Thai, this yummy recipe will leave you craving more. The key to perfect pad Thai is in the cooking of the noodles—cook them just enough so that they are chewy-perfect. Included is a simple, but authentic pad thai sauce which is tangy and a little spicy. When it's all put together, you'll find there isn't a noodle dish better than world-famous pad Thai!
Click Play to See This Recipe Come Together
- For the Pad Thai Sauce:
- 3/4 tablespoon tamarind paste (dissolved in 1/4 cup warm water)
- 1/4 cup chicken stock
- 3 tablespoon fish sauce
- 3 tablespoons brown sugar
- 1/2 to 3 teaspoons chili sauce (to taste)
- For the Pad Thai:
- 8 ounces rice noodles
- 1 to 1 1/2 cups chicken breast (or thigh, chopped)
- 3 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 to 2 tablespoons olive oil (for stir-frying)
- 4 cloves garlic (minced)
- Optional: 1 to 2 fresh red chilies (minced)
- 1/4 cup chicken stock
- 3 cups bean sprouts
- 1/2 cup cilantro (fresh; chopped)
- 3 green onions (sliced)
- 1/3 cup peanuts (crushed or roughly chopped)
- Garnish: lime wedges
Gather the ingredients.
Make the sauce by combining the tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce. Stir well to dissolve. Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour or more tamarind if too sweet.
Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly crunchy (they will finish cooking later in the pan).
Drain the noodles and rinse well with cold water to prevent sticking. Set aside.
Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.
Preheat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
Add the marinated chicken. When the wok or pan becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, until the chicken is cooked.
Add the drained noodles and pour the prepared sauce over. Using two utensils or chopsticks, use a gentle "lift and turn" method to fry the noodles (like tossing a salad). Stir-fry in this way 5 minutes, or until the noodles are chewy. If you find your pan too dry, add a little more oil.
Add the bean sprouts and continue frying for 1 more minute, or until the noodles are cooked. The noodles are done when they taste chewy and a little sticky. Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (you can add up to 1 tablespoon fish sauce).
Top with generous sprinklings of fresh cilantro, green onion, and crushed/chopped nuts. Serve with fresh lime wedges on the side.
- Look for tamarind paste at Asian/Chinese or Indian food stores.
- If you don't have chili paste, use 1/2 teaspoon or more dried crushed chili or cayenne.
- For even more flavor, make a double batch of the pad Thai sauce. Then, as you're stir-frying the noodles, add more sauce until you're happy with the taste (you can also add extra fish sauce).
- Any leftover sauce can be stored in the refrigerator for up to 3 weeks.
Is Pad Thai Spicy?
Pad Thai is not typically very spicy and is sometimes served with chili sauce on the side to adjust the spiciness. The dish is salty, tangy, and savory. You can adjust the level of spice in your homemade pad Thai by adding more or less chili sauce.