Recipes

Chicken Pad Thai

The best-known and most beloved dish in Thai cuisine, pad Thai is easy to prepare with a well-seasoned wok and some patience. Consider our black, brown or red rice noodles for this and other recipes for a flair of color and contrast.

Prep time: 10 min

Cook time: 45 min

Total time: 55 min

Chicken Pad Thai
Copyright Recipe © 2015 Woodland Foods

Ingredients

  • 8 Ounces Pad Thai Noodles

  • 2 Tablespoons Tamarind Paste

  • 2 Tablespoons Soy Sauce

  • 2 Tablespoons Fish Sauce

  • 1 Teaspoon White Sugar

  • 3 Tablespoons Vegetable Oil, divided

  • 1/2 Pound Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces

  • 3 Ounces Pressed Extra-Firm Tofu, cut into 1/4-inch x 1-inch matchsticks

  • 3 Cloves Garlic, minced

  • 3 Large Eggs, lightly beaten

  • 1/4 Teaspoon Kosher Sea Salt Flakes

  • 6 Ounces Bean Sprouts, divided

  • 3 Scallions, trimmed and cut into 1-inch pieces, divided

  • 1 Cup Coarsely Chopped Dry-Roasted Peanuts, divided (optional)

  • 1/2 Cup Fresh Cilantro Leaves, picked

  • Lime Wedges For Serving

  • Sriracha Sauce For Serving

Directions

  1. Add noodles to boiling water and cook for 5-6 minutes, Drain and rinse the noodles with cold water, set aside.

  2. Whisk together Tamarind Paste, soy sauce, fish sauce and sugar in small bowl.

  3. Preheat large wok over medium-high heat until very hot. Add 2 tablespoons oil, and swirl to coat. Add chicken, turning frequently until cooked through, about 6 minutes. Add tofu and sear briefly, pushing it against side of wok for 15 seconds. Transfer chicken and tofu to plate, and cover to keep warm.

  4. Add remaining 1 tablespoon oil to wok, and swirl to coat. Add garlic and cook, stirring with wooden spoon until golden, about 5 seconds. Push to side of wok. Season eggs with salt, and pour into center of wok. Scramble eggs lightly until beginning to set, about 1 minute. Cut into large pieces with spatula.

  5. Add drained noodles, stirring and tossing with eggs and garlic to separate individual noodles. Pour in sauce mixture, tossing well to coat. If noodles feel too firm, drizzle 2 tablespoons water over and continue tossing until they feel al dente.

  6. Add half of bean sprouts, scallions and peanuts, and continue tossing to combine. Return chicken to wok, and toss to warm everything through, about 1 minute.

  7. Pile pad Thai on platter, adding remaining bean sprouts, scallions, peanuts and cilantro leaves on top. Serve with lime wedges and Sriracha.