Chicken Pad Thai

Pad Thai is one of the most delicious, comforting noodle dishes ever to have existed. Pad Thai originated in the 1930s in Thailand to build national pride and became a symbol of the people’s love for their country.

Chicken Pad Thai

Course

Main
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

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

In a small mixing bowl, combine diluted tamarind paste with brown sugar, fish sauce, and oyster sauce. Set aside.
3

Cook noodles according to directions on package until al dente. Drain and set aside.
4

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

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

Heat 1 tbsp oil in the same pan. Sauté shallots until translucent, then add garlic and continue cooking until lightly browned. Add tofu and dried shrimp. Gently sauté for 2-3 mins, then add noodles and sauce and gently toss until sauce is incorporated.
7

Push everything to one side of pan. Add a little extra oil to the empty space and pour in the beaten eggs. Quickly scramble eggs for ~30 seconds, then toss to mix into noodles.
8

Turn off heat, add chicken, bean sprouts, chopped garlic chives, and half the crushed peanuts, then gently toss to combine.
9

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