Classic Pad Thai
featured in Ultimate Pad Thai 2 Ways By Hong Thaimee
Make your favorite Thai-style takeout dish at home with our pad Thai recipe. We like a combination of chicken and tofu, but feel free to use a single protein if you prefer.
Tasty Team
91% would make again
Total Time
55 minutes
55 min
Prep Time
40 minutes
40 min
Cook Time
15 minutes
15 min
![Classic Pad Thai](https://cdn.statically.io/img/img.buzzfeed.com/thumbnailer-prod-us-east-1/8b383a646b704f548e5f121364a76818/BFV33355_HongThaimeeTastyStory-FB.jpg?output-format=auto&output-quality=auto&resize=600:*)
Total Time
55 minutes
55 min
Prep Time
40 minutes
40 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- ½ lb wide rice noodles (225 g)
- ¼ cup palm sugar (50 g)
- ¼ cup fish sauce (60 mL)
- ¼ cup tamarind paste (55 g)
- 1 tablespoon neutral oil
- 6 oz boneless, skinless chicken breasts (170 g)
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 teaspoon pickled turnip, optional
- 1 large egg
- 4 oz tofu (110 g), cubed, optional
- ½ bunch green onions, or Chinese chives, sliced, plus more for serving
- ½ cup bean sprouts (50 g), plus more for serving
- Lime wedge, for serving
- peanut, for serving
- diced Thai red chile, for serving, optional
Nutrition Info
- Calories 413
- Fat 8g
- Carbs 59g
- Fiber 3g
- Sugar 7g
- Protein 23g
Estimated values based on one serving size.
Preparation
- Soak the rice noodles in room temperature water for 30 minutes prior to cooking.
- In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, until the sauce thickens enough to coat the back of a wooden spoon. Remove the pan from the heat and set aside.
- Heat a large cast-iron pan or wok over high heat.
- Add the oil and chicken to the pan and cook for about 2 minutes, until nearly cooked through and nicely seared on all sides.
- Add the garlic, shallots, and turnips to the chicken and stir to incorporate.
- Move the chicken to the side of the pan and crack the egg into the open space. Break the egg up with a spatula or wooden spoon and stir to scramble.
- Add the soaked rice noodles and stir to evenly incorporate all ingredients, 1-2 minutes.
- Add 2-3 tablespoons of the reduced sauce and stir to coat the noodles.
- Add the tofu, green onions, and bean sprouts. Stir to incorporate then remove the pan from heat.
- Serve immediately with lime wedges, peanuts, more bean sprouts and green onions, and red chiles, if desired.
- Enjoy!
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![Classic Pad Thai](https://cdn.statically.io/img/img.buzzfeed.com/thumbnailer-prod-us-east-1/8b383a646b704f548e5f121364a76818/BFV33355_HongThaimeeTastyStory-FB.jpg?output-format=auto&output-quality=auto&resize=600:*)