Chicken Pad Thai

Pad Thai is one of the most popular Thai dishes for a reason – it’s one of the most delicious, comforting noodle dishes ever to have existed. Pad Thai originated in Thailand in the 1930s. This national dish was intended to build national pride and became a symbol of the people’s love for their country. Today, Pad Thai has widespread popularity and is served in almost all Thai restaurants around the world.

Chicken Pad Thai

Course

Main Course
Prep time

15 Mins
cook time

15 Mins
servings

4
Author

@takestwoeggs

Ingredients

Sauce

3 tbsp 1½ oz Thai tamarind pulp
¼ cup boiling water
4 tbsp brown sugar packed
2 tbsp fish sauce
1½ tbsp oyster sauce

Pad Thai

1 pkg Lotus Foods Organic Traditional Pad Thai Rice Noodles
8 oz chicken thighs or breasts
1 tsp Thai light soy sauce
1 tsp fish sauce
1 tsp cornstarch
1 tsp water
3 tbsp vegetable oil divided
⅓ cup shallots ~3 shallots, roughly chopped
4 cloves garlic minced
4 oz firm tofu cut into thin slices
2 tbsp dried shrimp
2 eggs beaten
2 cups bean sprouts loosely packed
10 garlic chives cut into 1-inch pieces
¼ cup roasted peanuts roughly chopped

Garnish

¼ cup bean sprouts
1 lime wedge
Dried chili flakes

product used in the recipe

Organic Traditional Pad Thai Rice Noodles

1

Separate the tamarind pulp. Mix the tamarind pulp and water in a small bowl to break up the pulp. If too thick, add 1-2 tbsp more hot water. Press the mixture through a fine-meshed strainer and discard the solids. Should yield ~¼ cup of tamarind puree.
2

Mix the sauce. In a small mixing bowl, mix the diluted tamarind paste with brown sugar, fish sauce, and oyster sauce and mix until combined. Set aside.
3

Cook the noodles. Cook noodles according to the instructions on the package until al dente or slightly underdone. Drain and set aside.
4

Prepare the chicken. Pat chicken to dry, slice into thin strips, and marinate with light soy sauce, fish sauce, cornstarch, and water.
5

Cook the chicken. Heat 2 tbsp oil in a wok or large non-stick skillet, add chicken and sear until golden and just cook through (~2-3 mins). Remove and set aside.
6

Cook shallots and garlic. Heat 1 tbsp oil in the same pan. Sauté shallots until translucent, then add in the garlic and continue cooking until lightly browned.
7

Add the tofu and dried shrimp. Gently sauté for 2-3 mins.
8

Add the noodles and sauce. Next, add the noodles and sauce and gently toss until the sauce is incorporated.
9

Scramble the eggs. Push everything to one side of the pan. Add little extra oil to the empty space and pour in the beaten eggs. Quickly scramble the eggs for about 30 seconds. Then toss to mix eggs into noodles.
10

Add the chicken, bean sprouts, garlic chives, and half the peanuts. Turn off the heat, add the chicken, bean sprouts, chopped garlic chives, and half the crushed peanuts and gently toss to combine.
11

Serve. Serve immediately with the remaining chopped peanuts, additional bean sprouts, lime wedges, and a sprinkle of chili flakes.