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CuisineAsianThaiLow-FatHigh-ProteinUnder 45 MinutesPan FryOne-Pot or PanWokCast Iron PanWeeknightDate NightLunchDinnerUnder 30 MinutesEasyGluten-FreeDairy-FreeComfort Food

Classic Pad Thai

featured in Ultimate Pad Thai 2 Ways By Hong Thaimee

Make your favorite Thai-style takeout dish at home with our pad Thai recipe. We like a combination of chicken and tofu, but feel free to use a single protein if you prefer.

Vaughn Vreeland & Hong Thaimee
Tasty Team
91% would make again

Under 30 minutes

Classic Pad Thai

Under 30 minutes

Ingredients

for 4 servings

  • ½ lb wide rice noodles (225 g)
  • ¼ cup palm sugar (50 g)
  • ¼ cup fish sauce (60 mL)
  • ¼ cup tamarind paste (55 g)
  • 1 tablespoon neutral oil
  • 6 oz boneless, skinless chicken breasts (170 g)
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 teaspoon pickled turnip, optional
  • 1 large egg
  • 4 oz tofu (110 g), cubed, optional
  • ½ bunch green onions, or Chinese chives, sliced, plus more for serving
  • ½ cup bean sprouts (50 g), plus more for serving
  • Lime wedge, for serving
  • peanut, for serving
  • diced Thai red chile, for serving, optional

Nutrition Info

  • Calories 430
  • Fat 8g
  • Carbs 64g
  • Fiber 2g
  • Sugar 15g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Soak the rice noodles in room temperature water for 30 minutes prior to cooking.
  2. In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, until the sauce thickens enough to coat the back of a wooden spoon. Remove the pan from the heat and set aside.
  3. Heat a large cast-iron pan or wok over high heat.
  4. Add the oil and chicken to the pan and cook for about 2 minutes, until nearly cooked through and nicely seared on all sides.
  5. Add the garlic, shallots, and turnips to the chicken and stir to incorporate.
  6. Move the chicken to the side of the pan and crack the egg into the open space. Break the egg up with a spatula or wooden spoon and stir to scramble.
  7. Add the soaked rice noodles and stir to evenly incorporate all ingredients, 1-2 minutes.
  8. Add 2-3 tablespoons of the reduced sauce and stir to coat the noodles.
  9. Add the tofu, green onions, and bean sprouts. Stir to incorporate then remove the pan from heat.
  10. Serve immediately with lime wedges, peanuts, more bean sprouts and green onions, and red chiles, if desired.
  11. Enjoy!
  12. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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