Authentic Pad Thai

Inspired by the pad thai at Thai Tom, this recipe features a homemade tamarind sauce over rice noodles, chicken, peanuts, and stir-fried eggs.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 583 Calories

Ingredients

• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 tablespoons vegetable oil, divided
• 4 large eggs, beaten
• 2 cups bean sprouts
• 1 medium lime, cut into wedges
• 1 tablespoon paprika, or to taste
• 2 tablespoons tamarind paste
• 12 ounces dried rice noodles
• 1 cup coarsely ground peanuts
• 1.5 teaspoons salt
• 0.5 cup white sugar
• 0.5 cup chopped fresh chives
• 1.5 tablespoons white sugar
• 0.25 cup fish sauce
• 0.5 cup distilled white vinegar
• 1.5 teaspoons garlic, minced

Recipe Instructions

Step 1

Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.

Step 2

Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat.

Step 3

Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.

Step 4

Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined.

Step 5

Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.