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homemade Chicken Pad Thai photo

Chicken Pad Thai

A quick and flavorful chicken Pad Thai with a tangy tamarind sauce and fresh herbs.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • large wok or skillet
  • Small Bowl
  • Spatula or tongs

Ingredients
  

  • 1 large boneless skinless chicken breast cut into bite-sized pieces
  • salt to taste
  • black pepper to taste
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon honey
  • 1 teaspoon garlic minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon crushed red pepper flakes
  • 2 large eggs
  • 1/4 cup yellow onion sliced
  • 1 cup fresh bean sprouts
  • 8 ounces flat rice noodles cooked or soaked according to package directions
  • 1/3 cup green onions sliced
  • 1/3 cup cilantro roughly chopped

Instructions
 

  • Season the chicken pieces with salt and pepper.
  • Heat a large wok or skillet over medium heat and cook the chicken until fully cooked, about 6–8 minutes; transfer to a bowl and set aside.
  • In a small bowl, whisk together the soy sauce, tamarind paste, honey, minced garlic, lime juice, and crushed red pepper flakes to make the sauce.
  • In the same wok, add the eggs and scramble for about 1 minute until just set.
  • Add the sliced yellow onion and bean sprouts to the wok and cook until the onion is translucent, about 2–3 minutes.
  • Return the cooked chicken to the wok, pour in the sauce, then add the cooked or soaked rice noodles; toss everything together until the noodles are evenly coated and heated through, about 2–3 minutes.
  • Stir in the sliced green onions and chopped cilantro just before serving.

Notes

  • Use soaked rice noodles if you prefer a softer texture.
  • Taste the sauce before adding to adjust sweetness or acidity.
  • Cook noodles according to package directions to avoid overcooking.