Ingredients
PAD THAI SAUCE
- 3 tbsp tamarind puree or paste (NOT concentrate, see note 1)
- 4 tbsp brown sugar
- 2 tbsp fish sauce (see note 2)
- 2 tbsp oyster sauce (see note 3)
STIR-FRY
- 250 g (9 oz) dried thin rice noodles
- 3 tbsp neutral oil (see note 4)
- 1 small brown onion, finely sliced
- 1 tbsp freshly minced garlic
- 500 g (1 lb) boneless, skinless chicken breast, finely sliced
- 2 eggs, whisked
- 200 g (7 oz) firm tofu, cut into strips (optional)
- 6 spring onions (scallions), cut into 3 cm (1¼ inch) batons, white and green parts separated
- 2 cups (180 g) bean sprouts, plus extra to serve
TO SERVE
- Extra bean sprouts
- ¼ cup (35 g) crushed peanuts
- 1 tbsp chilli (red pepper) flakes
- 1 lime, cut into quarters
Instructions
- Make sauce – Combine the ingredients for the pad thai sauce in a small bowl.
- Boil noodles – Prepare the noodles by cooking them in a pot of boiling water until they are just pliable (for 1–2 minutes). Do not follow the noodle packet instructions, or your noodles will turn to mush! Rinse the noodles under cold running tap water until you have removed all the heat, then drain thoroughly in a colander. Set aside.
- Cook the chicken – Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the onion and garlic and cook, stirring, for 30 seconds, then immediately add the chicken.
- Cook the chicken for 1–2 minutes until it has just changed colour (it will continue cooking with the other ingredients).
- Push the chicken to one side of the pan (add a little more oil if needed to the empty side if it is looking dry).
- Add the egg – Add the egg to the empty side of the pan and cook until it is scrambled/set, using your spoon to move the egg around the pan. Combine the egg with the chicken.
- Add the vegetables, noodles and sauce – Add the tofu, spring onion, the partially cooked noodles and the sauce.
- Toss gently in the pan, using tongs, for 1–2 minutes, until the sauce is coating all of the ingredients.
- Serve – Serve with extra bean sprouts, crushed peanuts and chilli flakes on top. Squeeze with lime before serving.
Notes
Note 1 – Use tamarind puree/paste (commonly sold in jars or packets at supermarkets). Do NOT use tamarind concentrate, which is much stronger and will throw the flavour off balance. If you only have concentrate, use 1 teaspoon mixed with 2 tablespoons of water, instead of 3 tablespoons of puree.
Note 2 – The fish sauce is essential for the authentic salty “funk”. If you need a substitute, use light soy sauce (but you’ll lose some depth).
Note 3 – Oyster sauce brands vary in sweetness, but 2 tablespoons is a safe baseline. If yours is very mild, you can increase to 3 tablespoons (I always do!).
Note 4 – Examples of neutral oils are vegetable or canola (rapeseed) oil. I personally use olive oil as I don’t mind the flavour that it gives my Asian recipes.
Make ahead
Prepare the sauce and slice the chicken and vegetables up to a day in advance. Store them separately in the fridge in airtight containers. When ready to cook, follow the method above for a quick and easy meal. Check out my fruit and vegetable storage tips here.
Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use the microwave for best results. The noodles will cling together as they sit and may soften, but will be equally delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken, Quick & Easy
- Method: Stir-fry
- Cuisine: Thai