Spicy Bangkok Chicken Pad Thai

5 from 1 vote

Spicy Bangkok Chicken Pad Thai

Pad thai is the quintessential Thai noodle dish, and for good reason! This authentic spicy chicken pad thai recipe brings your favorite take out noodles home, in under 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Thai

Keyword: authentic pad thai, bangkok pad thai, chicken pad thai, pad thai recipe, spicy pad thai

Servings: Servings

Calories: 586kcal

Author: Sunena

Equipment

Ingredients

4 oz Rice stick noodles dry
2 Boneless, skinless chicken breasts thinly sliced
2 Shallots finely minced
6 cloves Garlic finely minced
2 large Eggs
¼ cup Tamarind paste thai style
⅛ cup Fish sauce
¼ cup Water
3 tablespoon Brown sugar
1 tablespoon Thai chilli flakes
1 bunch Scallions cut into long pieces
1 ½ cups Mung bean sprouts

To Serve

Unsalted peanuts finely chopped
Limes cut into wedges
Thai chilli flakes to taste

Instructions

Mix together the ingredients for the pad thai sauce in a liquid measuring cup or a small mixing bowl. Start with half of the thai chilli flakes, and adjust to your taste.
¼ cup Tamarind paste, ⅛ cup Fish sauce, ¼ cup Water, 3 tablespoon Brown sugar, 1 tablespoon Thai chilli flakes
Bring 1L of water to a boil in a kettle or in a large pot on the stove. Pour the boiling water over the rice stick noodles in a large heat-safe bowl. Submerge the rice sticks in the water completely using tongs, and leave the noodles to soften for 10-15 minutes. Once the noodles are pliable and tender, drain and set aside.
4 oz Rice stick noodles
Heat a large skillet or wok over high heat. Add 2 tablespoons of vegetable oil to the skillet, and add the sliced chicken breasts. Leave the chicken to sear for 1-1 ½ minutes before giving it a toss. Season the chicken with a light sprinkle of salt, and remove the chicken from the skillet once cooked through. Keep aside in a bowl.
2 Boneless, skinless chicken breasts
Add another 2 tablespoons of oil to the same skillet or wok. Lightly saute the minced shallots and garlic, until they are slightly softened.
2 Shallots, 6 cloves Garlic
Push the shallots and garlic to one side of the skillet, and crack in both eggs. Using your tongs or spoon, scramble the eggs until cooked through.
2 large Eggs
Add the cooked rice noodles to the skillet, and top with half of the prepared pad thai sauce. Lightly toss so the noodles are somewhat coated with the sauce.
Top the noodles with the cooked chicken, green onions, and bean sprouts. Pour in ½ of the remaining pad thai sauce, and toss well so that everything is well coated in the sauce. If you prefer a little bit more sauce on the noodles, you can use the remaining ½ of the leftover sauce.
1 bunch Scallions, 1 ½ cups Mung bean sprouts
Serve the cooked chicken pad thai with chopped peanuts, a fresh lime wedge, and some extra Thai chilli flakes if you like things extra spicy.
Unsalted peanuts, Limes, Thai chilli flakes

Notes

Soak the noodles well: You want to ensure that the noodles are soft and pliable. If you rush the soaking process, you may have tough and hard noodles that also will not absorb the sauce as well.
Prep all your ingredients before cooking: Have all your ingredients prepped and ready to go before you start cooking. This recipe comes together quickly!
Work quickly: The key to making stir fry dishes is using very high heat. Be sure to balance cooking with high heat, and avoiding burning the ingredients. A constant eye, and stirring or tossing often is key.
Adjust to your taste: Keep in mind that tamarind pastes can vary in sourness based on the brand you are using. I recommend adjusting the flavors as needed, as you may require additional sugar, etc.

Nutrition