Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.

  • Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.

  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.

  • Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.

  • Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

583 calories; 21.3 g total fat; 132 mg cholesterol; 1479 mg sodium. 78.8 g carbohydrates; 21.5 g protein; Full Nutrition

Reviews (188)

Read More Reviews
254 Ratings
  • 5 star values: 147
  • 4 star values: 57
  • 3 star values: 26
  • 2 star values: 10
  • 1 star values: 14
Rating: 5 stars
Okay I LOVE thai food and I was very skeptical about this dish especially with the word "authentic" but I must say this is beyond DELICIOUS!!! I followed the recipe exactly and this is a WINNER!!!! Read More
Rating: 5 stars
Made this recipe after watching the video and it's the best version we've EVER made at home. We used thinly sliced pork instead of chicken and threw in some cilantro too. I'm already craving it again! Read More
Rating: 5 stars
This was delicious. The only changes I made were to use tamarind concentrate instead of the paste (it was all they had at the Asian grocery store) and I forgot to add the paprika at the end. I would have liked it to be a bit saucier. I'm not sure if I cooked it a bit too long and the sauce got all soaked up or if I just need to make more sauce next time. Even still the flavors were wonderful so I am giving this 5 stars. Thanks for the great recipe. Read More
Rating: 5 stars
Finally I've found a righteous version of my favorite Asian dish! Only things I did differently is: I marinated the chicken over night in coconut milk the zest of 1 lime and about a teaspoon of red pepper flake. I also grilled the chicken and added the chicken to the rest of the ingredients in the wok just before the cooking was complete. Came out DELICIOUS and the chicken had a more authentic texture as opposed to cooking the chicken in a skillet. Thanks for the amazing recipe! Read More
Rating: 5 stars
I made this recipe twice. The first time I made it turned out awful. The second time it was great. I believe there were two main issues with the first attempt I had. I couldn't find tamarind paste only concentrate. When I searched online I had found some posts saying you could use these interchangeably. I think this caused the sauce to be too thick. The second mistake was that I didn't soak the noodles long enough. The store I went to only had not flat rice noodles. I also soaked them in probably too cold of water. I tried to cook the noodles longer because they were so stiff which combined with the thicker sauce just turned the noodles into a thick gummy mess. The second attempt I used just over a tablespoon of tamarind concentrate and also soaked the flat noodles for the full hour in room temperature water. Everything else I followed to the dot and it turned out great. Read More
Rating: 3 stars
I paid attention to those who thought it was too sweet and reduced the amount of sugar I used. Mistake. With the tamarind paste and vinegar the amount of sugar in the recipe is appropriate. Read More
Rating: 5 stars
Extremely delish! I doubled the tamarind mixture after reading other reviews and it was a good amount. You could probably just use 1.5X the fish sauce as it's a very strong flavor (2X the other ingredients in the mixture). I used a tamarind paste substitute because I couldn't find any in my town (blend of prunes lemon juice and dried apricots and was VERY close to the real thing). I also added a tablespoon of worcestshire sauce to the final product while the noodles were cooking. I mixed some of the chives and a dash of cilantro in the mixture in addition to using them as garnishes. I used 5 eggs instead of 4 but only because we love eggs. The dish was great and I will be making it again very soon! Read More
Rating: 3 stars
I followed two recipes partly this one partly another. Let that guide what you think of my review. I did not add any vinegar because the tamarind imparts a very acidic flavor on its own. It has a "lactic"-y flavor like sun dried tomatoes. Other recipes will not include vinegar and if you watch the video for this recipe the guy actually doesn't mention vinegar. They show vinegar being used but the guy only mentions the other 3 ingredients. Maybe if you are starting off with very fresh tamarind you would need it but the tamarind paste I have was already quite sour in flavor. Many people making this will want an excess of sauce to drizzle over at the end. The sauce is thin compared to the sauce at restaurants. If you want something thicker brown some onions and puree it into the sauce. The cellulose will give it some of the body that a cream woiuld but without changing the flavor. Also I used palm sugar and most recipes that allow for a substitute will recommend brown sugar. (double these ingredients for the recipe on this page) 1 tbsp. tamarind paste to taste (available at Asian/Indian food stores) 1/4 cup chicken stock (campbells) 3 Tbsp. fish sauce (i used Thai Kitchen) 1 Tbsp. soy sauce (i used kikkoman) 1/2 to 1 tsp. chili sauce OR 1/3 to 3/4 tsp. cayenne pepper to taste (i used red curry paste Thai Kitchen brand) 1/8 tsp. ground white pepper 3-4 Tbsp. palm sugar OR brown sugar Read More
Rating: 5 stars
Delicious. Didn't change the sauce proportions at all but did add half a chopped onion some stir-fried tofu cubes and a splash of sweet chili sauce. We also used a pound of chicken thighs instead of breasts. My Thai-food loving teenager and husband loved it Read More