Authentic Pad Thai

Authentic Pad Thai

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"Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts."

Ingredients 1 h {{adjustedServings}} servings 583 cals

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Nutrition

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  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 1479 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

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  1. Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
  2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
  3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
  4. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
  5. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
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Reviews 81

  1. 112 Ratings

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love to cook
5/22/2012

Okay I LOVE thai food and I was very skeptical about this dish especially with the word "authentic" but I must say this is beyond DELICIOUS!!! I followed the recipe exactly and this is a WINNER!!!!

sonjagroset
5/30/2012

Made this recipe after watching the video and it's the best version we've EVER made at home. We used thinly sliced pork instead of chicken and threw in some cilantro too. I'm already craving it again!

AmyM
5/22/2012

This was delicious. The only changes I made were to use tamarind concentrate instead of the paste (it was all they had at the Asian grocery store), and I forgot to add the paprika at the end. I would have liked it to be a bit saucier. I'm not sure if I cooked it a bit too long and the sauce got all soaked up or if I just need to make more sauce next time. Even still the flavors were wonderful so I am giving this 5 stars. Thanks for the great recipe.