1 tbsp Peanut Oil
2 Boneless chicken breasts
225 grams Thai Rice Stick Noodles
2 tbsp Tamarind puree
3/4 cup Water
1 tbsp Oyster sauce
1 tbsp Sugar
1 tsp Medium Soya sauce
1 tsp Salt
1 tsp Fish Sauce
1 tbsp Chili Powder
1 cup Bean Sprouts
2 tbsp Minced Red Chili Paste
2 sprigs Green Onionschopped
1/2 cup Peanutscrushed
What makes Chicken Pad Thai different than other popular Thai dishes is the crushed peanuts and tamarind along with a few more important spices.
This dish can be pulled together in under 30 minutes so follow along.
This recipe is inspired by my partner’s favorite Thai dish = Pad Thai!
Pad Thai is also one of Thailand’s most famous stir frys and whenever we go to any new Thai restaurant, it’s the first thing my Man will order.
I can hear it now, what do you two want to order. PAD THAI!!
I like Pad Thai too, it’s just I find most restaurants make it way to sweet and I much prefer recipes with a little bit of heat.
So I decided to create the same dish but with the addition of a little more heat to make it more suitable to my taste.
If you prefer a more sweet Pad Thai simply omit the red chilies.
And well Jason… he is just super happy I now make it for him at home.
If you prefer the more sweet Pad Thai recipes, then you can simly up the sugar in this recipe by 2 tbsp.
Which will make a dish quite similar to those restaurant style pad thai dishes.
After all it’s your Pad Thai and I want you to make it how you like it.
So what gives mine the extra heat? It’s the chili powder and the “red chili paste”. Easy enough eh?
Make sure you are using Tamarind Concentrate vs the paste.
You will know the difference because the concentrate is sold in small containers vs the paste which is actually a pulp and has to be soaked in water and strained prior to using.
When in doubt, just read the tamarind directions prior to purchasing.
If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time.
- Easy Cashew Chicken Recipe
- Best Thai Red Curry
- Vegan Mushroom Tomato Thai Soup
- Thai Vermicelli Salad
- Red Thai Curry with Shrimp
- Thai Chicken Noodle Soup
- Green Thai Curry with Chicken Peppers and Bok Choy
Note: Feel free to use shrimp in replace of the chicken or just enjoy it as is.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 1 tbsp Peanut Oil
- 1 Egg
- 2 Boneless chicken breasts
- 1 Garlic
- 225 grams Thai Rice Stick Noodles
- 2 tbsp Tamarind puree
- 3/4 cup Water
- 1 tbsp Oyster sauce
- 1 tbsp Sugar
- 1 Lime
- 1 tsp Medium Soya sauce
- 1 tsp Salt
- 1 tsp Fish Sauce
- 1 tbsp Chili Powder
- 1 cup Bean Sprouts
- 2 tbsp Minced Red Chili Paste
- 2 sprigs Green Onions
- 1/2 cup Peanuts
- Start by boiling a pot of water, in a large shatterproof boil add the dry vermicelli noodles. Then cover with the boiling water for 3 minutes. Drain and set aside.
- Now on a large cutting board, cut each chicken breasts into square size pieces. On another cutting board, slice the chives and mince the garlic.
- Now in a large wok or pan add 1 tbsp of peanut oil and then crack in 1 large egg into it to scramble. Then add in the minced garlic andthe sliced chicken breasts and stir fry all together till almost entirely cooked.
- Add in the drained dry vermicelli noodles, along with tamarind paste, water and fish sauce saute for 2 minutes before adding in the oyster sauce, soya sauce, chili powder and sugar.
- Now add in the chopped green onion and saute everything together for 3 minutes.
- Plate each dish and top with fresh bean sprouts and some crushed peanuts. Along with a few fresh sprigs of cilantro and lime wedges. Enjoy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 899Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 195mgSodium: 2957mgCarbohydrates: 94gFiber: 9gSugar: 24gProtein: 59g