Print
No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty. | aheadofthyme.com

10-Minute Chicken Pad Thai


  • Author: Sam | Ahead of Thyme
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x

Description

No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.


Scale

Ingredients

Sauce:

  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice (from 1 lime)
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sriracha sauce
  • 1 tablespoon brown sugar

Pad Thai:

  • 50 grams dry rice stick noodles (large size) or vermicelli noodles
  • 2 tablespoons vegetable oil
  • 1 boneless, skinless chicken thigh, diced into small pieces
  • 4 cloves fresh garlic, minced
  • 2 eggs
  • 1/2 cup firm tofu, diced
  • 1 cup chives, cut into 2-inch long pieces
  • 2 cups bean sprouts
  • 1/2 cup peanuts, chopped

Instructions

  1. Prepare the sauce: Combine fish sauce, lime juice, soy sauce, sriracha, and brown sugar in a small bowl and stir to combine. 
  2. Soak the dry noodles in water for 10 minutes until soft.
  3. Preheat oil in a large pan over medium high heat (about 2 minutes). Add chicken and garlic and cook for 3 minutes. Add noodles into the pan and stir continuously for 1 minute.
  4. Shift the noodles to one side to make some space in a pan to crack the eggs. Add the eggs and cook until they have thickened and there are no visible liquid parts remaining. Stir into the noodles and continuously mix the ingredients together for one minute.
  5. Add in prepared sauce and continue to stir to combine together. Turn heat down to low and add in tofu, chives and bean sprouts. Continuously stir for another minute.
  6. Sprinkle in chopped peanuts and serve immediately.

Notes

Prep your ingredients. Have all your ingredients prepped and ready before you begin. Cooking Pad Thai is a very fast process and by having your ingredients prepped and within hands reach, this will ensure that everything goes smoothly.

Continuously stir. You will need to continuously stir throughout the cooking process to ensure even distribution of heat and even cooking. I use 2 spatulas to mix everything evenly and quickly.

Do not overcook the noodles. Cook the Pad Thai until the sauce dries. The noodles should still be firm and not mushy. Fully-cooked noodles will change colour from transparent to white. If you are new to stir-frying noodles, I would recommend turning down the heat while cooking, as things move fast.

Serve hot. Pad Thai is best served immediately. Once the noodles turn cold, they will start to lose their texture and flavour. I also like to serve these noodles with a side of bean sprouts and lime wedges.

  • Category: Noodles
  • Method: Stir-fry
  • Cuisine: Thai

Keywords: Pad Thai, noodles, takeout, Thai food, one pot, Thai noodles, stir fry noodles