This easy Chicken Pad Thai recipe from scratch makes a simple 30 minute weeknight meal. It’s packed with spicy Thai flavors and lots of peanuts.
- 1/4 cup Tamarind concentrate
- 5 tbsp Fish sauce
- 3 tbsp Oyster sauce
- 1 tbsp Thai red chilli sauce (Sambal Oelek)
- 3 tbsp Brown sugar
- Pinch of crushed red chillies
- 6 oz Rice noodles
- 2 tbsp Oil (vegetable, corn or canola)
- 1 Chicken breast (cut into small cubes)
- Salt and pepper to taste
- 1 Finely chopped shallot
- 1 tsp Freshly grated ginger
- 2 Finely minced garlic cloves
- ⅓ cup Red peppers
- ⅓ cup Green peppers
- ⅓ cup Broccoli florets
- ⅓ cup Thinly sliced carrots
- 1 Large egg
- Half a lime
- Additional fish sauce (based on your preference)
- ⅓ cup Roasted peanuts
- 1 tbsp Finely chopped cilantro
- 1 Lime (sliced into four pieces)
Prepare the noodles, according to the box instructions and keep aside.
While the noodles were boiling, make the Pad Thai sauce. In a mixing bowl, add the tamarind concentrate, fish sauce, oyster sauce, red chilli sauce, brown sugar, crushed red chillies and mix everything together. Keep aside.
In a wok or deep non-stick skillet, heat some oil on medium high heat and add the chicken pieces, salt and pepper. Cook for a few minutes until golden brown.
Add shallots, ginger, garlic and mix until fragrant.
Add red peppers, green peppers, broccoli, carrots and stir fry for a few minutes.
In the same wok, push everything on one side and in the remaining space, add the egg and scramble it. Mix it with the rest of the chicken and vegetables.
Add the boiled noodles and pour the sauce on top. Mix everything together and let it cook for a few more minutes until the sauce thickens. DO NOT OVER-COOK or you will end up with a mushy mess.
Squeeze half of a lime on top of the noddles and add more fish sauce if you like. Mix everything together.
Garnish with peanuts, cilantro and limes. Enjoy!
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