|Nutritional Guidelines (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 5g||18%|
|*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.|
This recipe for pad thai noodles with chicken and shrimp is authentic and simple enough for any aspiring Thai cook to make. The pad thai sauce is easier to create than the more common tamarind-based variety. If you live in a place where Asian ingredients are difficult to find, then this tamarind-free recipe might be perfect for you.
Although today we associate pad thai sauce with tamarind, in this authentic Southern Thai recipe the sourness comes instead from a combination of rice vinegar and lime juice. Several hundred years ago, traditional pad thai was made in just this way—without tamarind—and versions of this original recipe can still be found in various regions of Thailand.
Click Play to See This Easy Pad Thai Recipe Come Together
- For the Pad Thai Sauce:
- 1/3 cup chicken stock (good quality)
- 3 tablespoons rice vinegar (or white vinegar)
- 1 tablespoon lime juice
- 3 to 4 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon cayenne pepper
- For the Pad Thai:
- 1 chicken breast (boneless and skinless, or 1 to 2 thighs, chopped into small pieces)
- 1 1/2 tablespoons soy sauce
- 8 ounces pad thai rice noodles (rice noodles)
- 2 to 3 tablespoons vegetable oil
- 3 to 4 cloves garlic (minced)
- 1 to 2 fresh red chilies (or green chilies, finely sliced)
- 1 teaspoon galangal (grated, or ginger)
- 10 to 15 medium shrimp (raw, shells removed)
- 1 egg
- 2 cups bean sprouts
- 4 green onions (sliced)
- 1 lime (cut into wedges, for serving)
- 1/3 cup dry roasted unsalted peanuts (chopped)
Gather the ingredients.
Combine chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve sugar. Set aside.
Place chopped chicken in a bowl and toss with 1 1/2 tablespoons soy sauce. Set aside.
Bring a large pot of water to boil. Dunk in rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle in oil and swirl around. Add the garlic, chili, and galangal. Stir-fry 1 minute.
Add chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque—about 2 to 3 minutes.
When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce—just enough to keep ingredients frying nicely.
Push ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the center and stir-fry quickly to scramble.
Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
Fold in bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved.
Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped nuts.
- For a gluten-free version, use wheat-free soy sauce.
- When mixing the sauce ingredients, taste and adjust the ingredients as needed.
- Adjust the spice level of this dish by adding less or more red chile. As written, this recipe is moderately spicy. For extra spice, leave the seeds inside the chiles.
- Pad thai noodles, a type of flat noodle made with rice, is the traditional choice for this dish. In a pinch, you can substitute fettucine or another flat, long noodle.
- Replace the lime juice with about 1 1/2 to 2 tablespoons of tamarind paste.
What is the difference between lo mein and pad thai noodles?
Lo mein noodles are a type of Chinese egg noodle. They are round in shape and are typically used for Chinese stir-fry dishes. Pad thai noodles are a style of Thai rice noodles that are chewy and perfect for stir-frying when making pad thai.
Why is pad thai so popular?
Pad thai is a well-balanced blend of salty, sweet, sour, and umami flavors, making it one of the world's most popular dishes.