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A bowl of Pad Thai noodles

Pad Thai Noodles

The popular Thai noodle dish that is bursting with great flavors! Rice noodles stir fried under high heat in a sweet, savory, sour, and slightly spicy sauce, combined with peanuts, bean sprouts, and protein of your choice! Top it off with a sprinkle of lime juice. So good! 
5 from 4 votes
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Course: Main Course
Cuisine: asian, Southeast Asian, Thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Soak time: 30 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 556kcal
Author: MinShien

Ingredients

  • 5-6 oz dry rice noodle stick/ Pad Thai noodles
  • 1 1/2 tbsp tamarind concentrate
  • 1 1/2 tbsp fish sauce
  • 3 tbsp brown sugar
  • 2 1/2 tbsp water
  • 3 tbsp minced fresh garlic
  • 6 tbsp shallots sliced
  • 2-3 pieces chicken tenderloins thinly sliced
  • 2 tbsp vegetable oil
  • 2 tsp red pepper flakes
  • 1 cup bean sprouts
  • 2 large eggs

Garnish

  • 2 tbsp chopped peanuts
  • 1 lime cut into wedges
  • 1/4 cup green onions sliced
  • 2 tbsp cilantro chopped

Instructions

  • Soak pad thai / rice noodles in warm/hot water for 30-45 minutes, or according to package instruction. Drain water when soaking is completed.
  • Mix together tamarind concentrate, fish sauce, brown sugar and water to create Pad Thai sauce. (Important: Please see notes below)
  • Mince garlic and slice shallots, and thinly slice chicken. 
  • Cook one serving of pad thai at a time. To cook the first serving, add 1 tbsp of vegetable oil into wok and let it heat up  under high heat. Once wok and oil is heated, add 1 ½ tbsp. of minced garlic and 3 tbsp of minced shallots. Cook for 30-60 seconds, then add half of the sliced chicken prepared. Cook for a couple of minutes, or until chicken is mostly cooked.
  • Add half of the soaked & drained pad thai noodles, cook for a couple of minutes until noodles soften, stirring continuously.
  • Add ~3 tbsp of Pad Thai sauce, and 1 tsp of red pepper flakes (add more to make it spicier). Continue to stir.
  • Add ½ cup of bean sprouts, then move the noodles to one side of the pan, and crack an egg directly onto wok, break the egg yolk, and then cover the slightly raw egg with all the noodles. Mix everything together for a minute or so. Remove from heat. 
    Pad Thai
  • Garnish with crushed peanuts, green onions, cilantro and lime. 
  • Repeat Step 4-8 for the second serving. There might be a little bit of leftover Pad Thai sauce.
  • Serve and enjoy!

Video

Notes

  • When creating the Pad Thai sauce, it is all about balancing the sour (tamarind paste), the salty (fish sauce) and the sweet (brown sugar). Play around with the measurements of each ingredient to get the balance you like. Also, add more or less water as needed. If you are using a different brand of tamarind paste that is less concentrate, you may not need water at all. It really comes down to a bit of a trial and error on this one.
  • The whole stir-frying process (once you add the garlic and shallots in the wok) goes really quickly, and requires you to move the items around in the wok frequently. Rice noodles also have a tendency to stick to the wok or to each other once it is cooked if it is not moved around when cooking.
  • Use a wok but if you don’t have a wok, a non-stick frying pan/skillet that is medium/large in size (so items can be moved around) is preferred.
  • Add more vegetable oil if you are not using non-stick appliances.

Nutrition

Calories: 556kcal | Carbohydrates: 104g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1308mg | Potassium: 634mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1018IU | Vitamin C: 26mg | Calcium: 145mg | Iron: 4mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!