This is an exciting day! After many tries, I have finally perfected this recipe so it tastes like the pad Thai I’ve eaten in restaurants. Tender noodles with flavorful sauces and crisp veggies? Yes, please!
The Rice Noodles
Bring a pot of water to a boil, then remove it from the heat. Soak in the water for about 30 minutes, or until al dente:
8 oz. rice noodles, medium width
I have tried boiling rice noodles like wheat noodles, but they just fall apart. The 30-minute wait can seem pretty long, but you have enough other stuff to do, so it will go by quickly.
Whisk together in a small bowl and set aside:
3 T. tamarind paste (For more information about tamarind, see this article:
3 T. fish sauce
1/4 c. brown sugar
1 1/2 t. chili paste
The Chicken and Eggs
Heat a wok and stir fry until almost cooked through:
8 oz. chicken breast, chopped into bite-sized pieces
Add and stir until the chicken is done:
1 T. minced garlic
Remove the chicken to a plate and and scramble
Assembling the Pad Thai
Add to the wok:
the cooked chicken
the drained, al dente rice noodles
Stir until everything is heated through. The noodles should soften a little bit from stir frying.
Serve the pad Thai with any of the following:
sliced green onions
I love this dish so much. I think it is the perfect combination of savory, sweet, spicy, and sour. Plus, noodles.