Pad Thai Recipe
Tender rice noodles, chicken and egg tossed in a tangy-sweet tamarind sauce with crisp bean sprouts, crunchy peanuts and fresh lime.
Contains: Egg · Fish · Peanut
This recipe contains egg, fish and peanuts. Fish sauce and tamarind products can vary by brand; check labels carefully if you need to avoid gluten or other allergens.
WHY IT WORKS
Why This Recipe Works
01
Balance the Sauce
Tamarind, fish sauce and brown sugar create the tangy, savory-sweet balance that gives the noodles their characteristic flavor.
02
Toss Over Medium-High Heat
Tossing the noodles continuously over medium-high heat helps the sauce coat them evenly without letting them clump or scorch.
03
Finish with Fresh Crunch
Bean sprouts, scallion tops, chopped peanuts and fresh lime go in at the end so they stay bright, crisp and distinct.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Put the rice noodles in a large bowl and cover them with very warm water. Soak for about 18 to 22 minutes, until flexible but still slightly firm in the center, then drain well. Thicker noodles may need a few minutes longer.
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While the noodles soak, whisk the tamarind paste, fish sauce, brown sugar and water together until the sugar is mostly dissolved. Set the sauce aside.
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Heat 1 tablespoon (tbsp) of the oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and stir-fry for about 4 to 5 minutes, until cooked through and the thickest pieces reach 165°F. Transfer the chicken to a plate.
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Add the remaining 1 tablespoon (tbsp) oil to the pan. Add the garlic and the white and light-green scallion pieces and stir-fry for about 30 seconds, just until fragrant.
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Push the aromatics to one side of the pan. Pour in the beaten eggs and let them set for a few seconds, then scramble them gently until just cooked, about 1 minute.
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Add the drained noodles, sauce and cooked chicken. Toss continuously for about 2 to 3 minutes, until the noodles are tender and glossy and most of the sauce has been absorbed. If the pan becomes dry before the noodles are tender, add 1 tablespoon (tbsp) water at a time.
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Add about 1 1/2 US cups of the bean sprouts, half of the peanuts and most of the dark-green scallion tops. Toss for 30 to 60 seconds, just until the sprouts begin to soften but still have some crunch.
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Divide the Pad Thai among bowls or plates. Top with the remaining bean sprouts, peanuts and scallion tops, and serve immediately with the lime wedges for squeezing over the noodles.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Before removing the chicken from the pan, check the thickest pieces with a food thermometer and cook until they reach 165°F. The finished noodles should be tender but not mushy.
Make Ahead
Whisk the Pad Thai sauce up to 3 days ahead and refrigerate it in a covered container. Slice the chicken and prepare the vegetables up to 1 day ahead, keeping everything chilled separately. Soak the noodles just before cooking for the best texture.
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Dietary options
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use flat rice noodles made for stir-frying and stop soaking while they are still slightly firm; they finish softening in the pan. Tamarind pastes and concentrates vary in strength, so the sauce should taste pleasantly tangy, salty and sweet before it goes into the noodles.
Useful Substitutions
Boneless, skinless chicken breast can replace the thighs; slice it thinly and avoid overcooking it. Cashews can replace the peanuts for flavor and crunch, but the recipe would still contain tree nuts and would no longer have the same classic peanut finish.
INGREDIENT QUALITY
Quality Note
Tamarind pastes and concentrates vary in strength. The sauce should taste distinctly tangy, salty and sweet before it goes into the pan; if your tamarind is especially concentrated, start with a little less and adjust before cooking.
SPEND LESS
Cost-Saving Tip
Boneless, skinless chicken thighs are often better value in larger packs. Portion and freeze the extra chicken for another meal, and buy roasted peanuts from the baking or bulk aisle when that is cheaper than snack-size packs.
COOKING TIPS
Tips
Soak, Don’t Boil, the Noodles
Soak the rice noodles only until pliable and still a little firm. Fully soft noodles can turn mushy once they absorb the sauce in the wok.
Toss Over Medium-High Heat
Keep the noodles moving as the sauce reduces so they cook evenly and stay separate rather than sticking to the pan.
Add Sprouts Near the End
Add most of the bean sprouts only for the final minute so they warm through but retain the fresh crunch that contrasts with the noodles.
Serve with Lime
Serve immediately with lime wedges and the reserved peanuts so each portion can be brightened and finished just before eating.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover Pad Thai within 2 hours in a covered container and use it within 3 to 4 days.
Freezing
Freezing is possible, but the noodles and bean sprouts soften noticeably after thawing. For the best texture, refrigerate leftovers rather than freezing them.
Reheat on the Stovetop
Warm leftovers in a skillet over medium heat with a small splash of water, tossing gently until the noodles are hot throughout and the chicken reaches 165°F.
Reheat in the Microwave
Cover a portion loosely and microwave in short intervals, stirring or turning the noodles between intervals, until hot throughout. Add a small splash of water if the noodles seem dry.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Pad Thai FAQs
How do I keep Pad Thai noodles from getting mushy?
Soak the rice noodles only until flexible but still slightly firm, then let them finish cooking in the pan. If they are completely soft before stir-frying, they can become mushy as they absorb the sauce.
How do I know when the chicken is cooked?
Cook the sliced chicken until the thickest pieces reach 165°F on a food thermometer before returning them to the noodles.
Can I use chicken breast instead of chicken thighs?
Yes. Use the same weight of boneless, skinless chicken breast and slice it thinly. Because breast meat is leaner, remove it from the pan as soon as it is cooked through.
Can I make Pad Thai without a wok?
Yes. A large skillet works well as long as it gives the noodles enough room to toss. Cook in two batches if your pan is small or crowded.
Can I make the Pad Thai sauce ahead of time?
Yes. Whisk the tamarind, fish sauce, brown sugar and water together up to 3 days ahead and refrigerate it in a covered container. Stir again before using.
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