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Easy Chicken Pad Thai

  • 8 oz flat rice noodles, cooked according to package instructions
  • 1/2 lb boneless skinless chicken breast, chopped into bite-sized pieces
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1/4 cup white onions, thinly sliced
  • 1/3 cup green onions, sliced
  • 1/3 cup fresh cilantro, roughly chopped
  • 1 1/2 tablespoons tamarind puree (See Notes)
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/4 teaspoon crushed red pepper flake, plus more to taste
  • Peanuts, finely chopped, for serving
  • Kosher salt and freshly ground black pepper, to taste
  • Note: If you can’t find tamarind puree, substitute 1 tablespoon ketchup + 2 tablespoons rice vinegar


  1. Season chicken with salt and pepper.
  2. Heat oil in a large skillet or wok over medium heat. Add chicken, and cook until cooked through, about 6 minutes. Remove to a plate and set aside.
  3. While chicken cooks, whisk together the sauce ingredients: tamarind puree, fish sauce, brown sugar, soy sauce, garlic, lime juice, and red pepper flake. Set aside.
  4. Crack eggs into pan and scramble until cooked through. Add white onions and bean sprouts to pan.
  5. Add chicken, sauce, and noodles and toss to coat everything in the sauce.
  6. Stir in green onions and cilantro. Top with chopped peanuts and serve with additional lime wedges, if desired. Enjoy!