Weeknight Chicken Pad Thai

Pad Thai is one of those dishes that feels like a big project but really comes together fast once you have everything ready. Rice noodles, a punchy tamarind sauce, and a hit of chili keep things lively, and the whole thing lands on the table in well under an hour. Because soy sauce is off the table, coconut aminos do the heavy lifting here: they bring that salty, slightly sweet depth without the soy. The sauce is sweet, sour, salty, and a little smoky from the fish sauce, and the noodles soak it all up beautifully. Keep the heat high, move fast, and don't crowd the pan. That's really the whole secret.

By David M.

Recipe details

Yield
4 people
Prep time
30 minutes
Cook time
20 minutes
Total time
45 minutes

Ingredients

  • 8 oz Flat rice noodles, dried, medium-width (3–5mm) (also labeled 'pad thai noodles' or 'rice stick noodles')
  • 1.25 lb Boneless skinless chicken thighs, sliced into thin strips (thighs stay juicier than breast meat here)
  • 3 large Eggs, lightly beaten
  • 2 cups Bean sprouts (fresh, not canned)
  • 4 stalks Green onions, thinly sliced, white and green parts separated
  • 4 cloves Garlic, minced
  • 1–2 Red chili, thinly sliced (Thai bird's eye chili for serious heat, red Fresno for milder)
  • 1/3 cup Roasted unsalted peanuts, roughly chopped
  • 1/4 cup loosely packed Fresh cilantro, roughly torn (optional but recommended)
  • 2 Lime, halved (for squeezing at the table)
  • 3 tbsp Tamarind paste (the concentrated block-style paste dissolved in water works great; see tips)
  • 3 tbsp Coconut aminos (the soy-free salty backbone of the sauce)
  • 2 tbsp Fish sauce
  • 2 tbsp Palm sugar (brown sugar works fine if you can't find palm sugar)
  • 1 tbsp Rice vinegar
  • 1/2 tsp Dried chili flakes (add more at the table to taste)
  • 3 tbsp Neutral oil (vegetable, avocado, or sunflower oil — something with a high smoke point)

Instructions

  1. Bring a large pot or mixing bowl of hot tap water to the boil, or use your kettle. Pour it over 8 oz (225 g) dried flat rice noodles in a large mixing bowl and leave them to soak for 20 to 25 minutes. You want them pliable and just barely tender, still with a little bite. They'll finish cooking in the wok. Drain in a colander and set aside.
  2. While the noodles soak, make the sauce. In a small saucepan over medium-low heat, combine 3 tbsp tamarind paste, 3 tbsp coconut aminos, 2 tbsp fish sauce, 2 tbsp palm sugar, 1 tbsp rice vinegar, and 1/2 tsp dried chili flakes. Whisk everything together and let it warm gently for 2 to 3 minutes until the sugar dissolves. Taste it: it should be punchy, a little sweet, and sour. Set aside off the heat.
  3. Now prep the chicken and aromatics. Slice 1.25 lb (560 g) boneless skinless chicken thighs into thin strips, roughly 1 cm wide. Set aside on a plate.
  4. Mince 4 cloves garlic and thinly slice 1–2 red chilies. Keep them together on the board.
  5. Slice 4 green onion stalks, keeping the white bottoms and the green tops separate. The whites go in early with the aromatics; the greens go on at the end.
  6. Lightly beat 3 large eggs in a small bowl with a fork. Set near the stove.
  7. Roughly chop 1/3 cup (45 g) roasted peanuts and set them aside for garnishing.
  8. Get your cast-iron pan or wok over high heat. You want it properly hot before anything goes in, about 2 minutes on a home burner. Add 1.5 tbsp neutral oil and swirl. Lay the 1.25 lb (560 g) chicken strips in a single layer. Let them sear without stirring for 90 seconds, then flip and cook another 60 seconds until the outside is no longer pink and the pieces feel firm when pressed. Work in two batches if the pan looks crowded. Transfer to a plate.
  9. Add the remaining 1.5 tbsp neutral oil to the same pan. Drop in the 4 cloves garlic, minced and 1–2 red chilies, sliced plus the white parts of 4 green onion stalks. Stir constantly for 30 to 40 seconds until the garlic smells fragrant and the edges are going golden.
  10. Add the soaked and drained 8 oz (225 g) rice noodles to the pan. Pour all of the sauce over them. Using tongs or two spatulas, toss and fold everything together for 1 to 2 minutes until the noodles are evenly coated and the sauce has mostly absorbed.
  11. Push the noodles to one side of the pan to clear a space. Pour in the 3 large eggs, beaten. Let them sit for about 15 seconds until just starting to set at the edges, then scramble gently with a spatula. Once they're about 80 percent set (still a little glossy), fold the noodles back over them and toss to mix through.
  12. Return the seared chicken to the pan. Add 2 cups (200 g) bean sprouts and toss everything together for 30 to 45 seconds. The sprouts should still have a little crunch. Pull off the heat immediately.
  13. Divide among four bowls. Top each with the green tops of 4 green onion stalks, the 1/3 cup (45 g) chopped peanuts, and roughly torn cilantro (about 1/4 cup / 10 g). Put 1 lime, halved on the side of each bowl. A generous squeeze right before eating makes a real difference.