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Classic Pad Thai

4.3
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner Thai
Classic Pad Thai
Ingredients
  • 12 ounces dried rice noodles
  • 1/2 cup white sugar
  • 1/2 cup distilled white vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons tamarind paste
  • 2 tablespoons vegetable oil, divided
  • 2 boneless, skinless chicken breast halves, sliced into thin strips
  • 1 1/2 teaspoons garlic, minced
  • 4 large eggs, beaten
  • 1 1/2 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 cup coarsely ground peanuts
  • 2 cups bean sprouts
  • 1/2 cup chopped fresh chives
  • 1 tablespoon paprika, or to taste
  • 1 medium lime, cut into wedges
Instructions
1
Begin by submerging rice noodles in a substantial bowl and covering them with several inches of lukewarm water; allow to rest for 30 to 60 minutes. Drain the noodles.
2
Combine sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat; whisk until the ingredients are well incorporated. Bring the mixture to a gentle simmer, then take it off the heat.
3
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from heat.
4
Heat the remaining 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in beaten eggs; scramble until the eggs are nearly cooked through, about 2 minutes. Add cooked chicken and rice noodles; stir until the ingredients are well combined.
5
Stir in the tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until the noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.