Name: Classic Chicken Egg Pad Thai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp fish sauce; 3 tbsp palm sugar, finely chopped (or light brown sugar); 3 tbsp tamarind paste (seedless); 1 tbsp soy sauce; 2 tbsp water; 8 oz (225 g) dried flat rice noodles, 3 mm wide; 3 tbsp vegetable oil, divided; 3 cloves garlic, minced; 8 oz (225 g) boneless skinless chicken breast, thinly sliced; 2 large eggs, lightly beaten; 1 cup fresh bean sprouts, rinsed; 3 tbsp dried shrimp, soaked in warm water for 10 minutes (optional); 2 tbsp preserved sweet radish, finely chopped (optional); 1/2 cup roasted unsalted peanuts, roughly crushed; 1/4 cup garlic chives, cut into 1-inch pieces; 1 lime, cut into wedges; Ground dried Thai chili to taste

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A quick stir-fried rice noodle dish that balances salty, sweet, sour, and savory in every bite. Tender chicken and ribbons of scrambled egg tangle with crunchy peanuts and fresh bean sprouts for an authentic Thai street-food favorite. Best cooked in a screaming-hot wok for that signature smoky char called wok hei.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
16 gFat
3 gSaturated Fat
58 gCarbs
3 gFiber
11 gSugar
26 gProtein
920 mgSodium
420 mgPotassium
75 mgCalcium
2 mgIron
15 mgVitamin C
90 mcgVitamin A

Ingredients

For the Pad Thai Sauce

3 tbsp fish sauce
3 tbsp palm sugar, finely chopped (or light brown sugar)
3 tbsp tamarind paste (seedless)
1 tbsp soy sauce
2 tbsp water

For the Stir-Fry

8 oz (225 g) dried flat rice noodles, 3 mm wide
3 tbsp vegetable oil, divided
3 cloves garlic, minced
8 oz (225 g) boneless skinless chicken breast, thinly sliced
2 large eggs, lightly beaten
1 cup fresh bean sprouts, rinsed
3 tbsp dried shrimp, soaked in warm water for 10 minutes (optional)
2 tbsp preserved sweet radish, finely chopped (optional)

For Serving

1/2 cup roasted unsalted peanuts, roughly crushed
1/4 cup garlic chives, cut into 1-inch pieces
1 lime, cut into wedges
Ground dried Thai chili to taste

Directions

Soak the rice noodles in hot tap water for 25 to 30 minutes until pliable but still slightly firm; drain thoroughly and set aside.
In a small bowl whisk together fish sauce, palm sugar, tamarind paste, soy sauce, and water until the sugar fully dissolves; set the sauce within arm's reach of the wok.
Heat 1 tablespoon of the oil in a large wok or skillet over high heat until just smoking; add the chicken and stir-fry for 2 to 3 minutes until just cooked through, then transfer to a plate.
Add the remaining 2 tablespoons of oil to the wok; pour in the beaten eggs and let them sit for 15 seconds until set, then break them into soft curds with a spatula.
Add the garlic, drained dried shrimp, and preserved radish to the wok; stir-fry for 30 seconds until fragrant.
Add the drained noodles and pour the sauce over the top; toss vigorously for 2 to 3 minutes, pushing the noodles around the wok until they are tender, glossy, and evenly coated.
Return the chicken to the wok along with the bean sprouts and garlic chives; toss for another 30 seconds until the sprouts are just wilted but still crunchy.
Pile onto a serving plate, scatter generously with crushed peanuts, and serve immediately with lime wedges and ground chili on the side.

Cook’s Notes

Soak the noodles only until pliable; over-soaked noodles turn gummy and break apart in the wok.
A properly screaming-hot wok is the key to authentic wok hei flavor; cook in two smaller batches if your pan is not large enough.
Tamarind paste brands vary widely in tartness, so taste the sauce and adjust sugar or fish sauce before it hits the wok.
Prep every ingredient before lighting the wok because pad thai cooks in under five minutes once the heat is on.
For a seafood twist, swap the chicken for 8 oz of peeled shrimp and add them with the noodles.

DinnerSavoureux