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How to Make Chicken Pad Thai

    How to Make Chicken Pad Thai

    Today in this recipe, I’ll show you How to Make Chicken Pad Thai or you can say that you will know the great recipe How to Make Chicken Pad Thai, today. So, without wasting time let’s start:

    This recipe for chicken pad thai requires less than an hour of preparation and cooking, making it a reasonably priced dinner to prepare at home with a few simple cupboard items. This is a traditional dish of stir-fried noodles. While chicken is used in this recipe, tofu, pig, and shrimp are also common proteins. It’s worth knowing how to make at home, regardless of whether you’ve only ever had it at a Thai restaurant or have been fortunate enough to visit Thailand to enjoy it there.

    What Is Pad Thai?

    Thanks to the peanuts and fish sauce, pad thai creates a delightful blend of flavors and textures, including tanginess, caramelly sweetness, and salty undertones. It’s tasty, but unless you add your own heat, it’s not spicy. An authentic chicken pad thai recipe must include predominant tones of tang and lime. It can be distinguished from its more soy-based and savory relatives, like pad see ew or pad kee mao, thanks to these flavors.

    Ingredients For Make Chicken Pad Thai

    Rice Noodles

    Thai food would not be the same without rice noodles, and they come in a huge variety! The use of flat rice noodles in pad thai lends the meal a pleasant bite and inherent sweetness. It resembles fettuccine or linguine in shape. Because of this, the dish is inherently gluten-free. There are countless ways to use these flat rice noodles in your cuisine if you stock your pantry with them.

    Tamarind Paste or Concentrate

    The taste of tamarind fruit pods is similar to that of a lime when nibbled into. If you don’t want to add too much liquid to a dish, this is an excellent substitute for lime because it has caramel undertones and is extremely tart. It is available in a concentration jar or a packed square. Although you can always build your own seedless concentrate from the tamarind pack, I believe that the concentrate is a terrific shortcut for novices because it is versatile and consistently works.

    Fish Sauce

    A common spice in Thai cooking, fish sauce is essential to creating pad thai. It’s a delicious substitute for salt in sauces, curries, and stir-fries. There are excellent substitute fish sauces available on the market if you’re a vegan, vegetarian, or just want something else with a comparable flavor instead of fish sauce.

    Mung Bean Sprouts

    Unlike other sprouts, mung bean sprouts have a crispier, more juicy texture that makes them a great addition to sandwiches. Because of their health advantages and excellent bite to noodle soups and saucy foods, they are frequently utilized in Asian cookery. In most general supermarket stores, they are located in the specialty produce area. Shredded cabbage makes a delicious replacement.

    • 7 ounces of flat rice noodles (use half; most packages are 14 ounces)
    • One-third cup concentrated tamarind
    • Half a cup of fish sauce
    • Three tsp of brown sugar
    • Two teaspoons of optional paprika—for color—
    • One chicken breast cut into half-inch pieces
    • Three to four tablespoons of high-heat cooking oil, or more if necessary
    • Two cracked and whisked eggs
    • One little yellow onion, chopped; two to three minced garlic cloves
    • Two cups of sprouting beans
    • 3–4 green onions, cut into 3-inch pieces (using only the green part)
    • Two tsp lime juice
    • One cup finely chopped peanuts (if nut allergy, substitute cashews or another nut)
    • 2–3 teaspoons of optional dried chili flakes
    • Two to three limes, sliced into wedges

    Directions For Make Chicken Pad Thai

    Soak noodles

    Before cooking, soak rice noodles in a big basin of warm water for at least half an hour. Remove from the water and reserve until you’re ready to cook.

    Make the tamarind sauce

    In a small bowl, combine your tamarind concentrate, fish sauce, brown sugar, and paprika. Put aside.

    Saute the chicken

    Elevate your wok or frying pan to a medium-high heat, drizzle with oil, cover the pan, and add the chicken and onions. After the chicken and onion have sweated for two to three minutes, add the garlic and stir.

    Add the rice noodles and stir

    Add the garlic and heat for one minute with everything else. When the rice noodles are partially soft, add them and simmer. Lastly, you can add roughly half of the mung beans, half of the peanuts, and half of the green onions. Toss this with tongs to ensure it is well combined with the remaining stir-fry ingredients.

    Add the tamarind sauce

    Finally, cover the stir-fry thoroughly with the tamarind sauce and whisked eggs. Stir until the noodles appear to be coated with sauce and the eggs appear to be done. Another three to four minutes should be needed for this.


    Arrange the remaining fresh veggies and peanuts on a plate alongside the chicken pad thai. Serve it with red chili flakes and lime wedges on the side.

    Conclusion(How to Make Chicken Pad Thai)

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