Authentic Pad Thai

Name: Authentic Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 12 ounces dried rice noodles; 0.5 cup white sugar; 0.5 cup distilled white vinegar; 0.25 cup fish sauce; 2 tablespoons tamarind paste; 2 tablespoons vegetable oil, divided; 2 boneless, skinless chicken breast halves, sliced into thin strips; 1.5 teaspoons garlic, minced; 4 large eggs, beaten; 1.5 tablespoons white sugar; 1.5 teaspoons salt; 1 cup coarsely ground peanuts; 2 cups bean sprouts; 0.5 cup chopped fresh chives; 1 tablespoon paprika, or to taste; 1 medium lime, cut into wedges

4.3

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This is an authentic pad thai recipe with rice noodles, chicken, peanuts, and stir-fried eggs in a traditional tamarind sauce. Garnish with fresh bean spouts and chives. This recipe was inspired by the pad thai at Thai Tom.

Recipe by Allrecipes

Updated on November 23, 2022

76

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hrs 10 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

12 ounces dried rice noodles
½ cup white sugar
½ cup distilled white vinegar
¼ cup fish sauce
2 tablespoons tamarind paste
2 tablespoons vegetable oil, divided
2 boneless, skinless chicken breast halves, sliced into thin strips
1 ½ teaspoons garlic, minced
4 large eggs, beaten
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
½ cup chopped fresh chives
1 tablespoon paprika, or to taste
1 medium lime, cut into wedges

Directions

Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.
Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined.
Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until 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.

Nutrition Facts (per serving)

583	Calories
21g	Fat
79g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 583
% Daily Value *
Total Fat 21g	27%
Saturated Fat 4g	19%
Cholesterol 132mg	44%
Sodium 1479mg	64%
Total Carbohydrate 79g	29%
Dietary Fiber 4g	15%
Total Sugars 23g
Protein 22g
Vitamin C 9mg	46%
Calcium 64mg	5%
Iron 3mg	14%
Potassium 425mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.