Chicken Pad Thai Noodles

This chicken pad Thai noodles contains the perfect blend of sweet, sour and spicy flavors of Thailand in one single warm bowl.

Chicken Pad Thai NoodlesPad Thai noodles are quite a popular dish in most of the places. Thai cuisine will be somewhat incomplete if we don’t mention about pad Thai noodles; don’t you think so? This is a special type of noodles used in Thai cuisine which is flat instead of being round. This specific shape gives a special identification to the pad Thai noodles.

I like Thai dishes and not only the pad Thai noodles. I believe that Thai cuisine has the special ability to please a big crowd in a party or just be our homely comfort food.

Chicken Pad Thai NoodlesI used rice noodles for my dish. Rice noodles are quite delicate to handle but they tastes great. You will need to soak up the rice-noodles in hot water covering with a kitchen towel for 10 minutes and not more than that.

After soaking, the noodles should turn soft and that’s what you want. Next step is pretty simple – just toss it up with your favorite veggies/chicken/seafood.

Chicken Pad Thai NoodlesThai cuisine can strike the right balance of sweetness, spiciness and tanginess and I believe that is why Thai food is so much popular worldwide.

Today I tried to make the authentic chicken pad Thai noodles which are full of awesome flavors with right amount of crunch from peanuts. Give it a try and I am sure you won’t miss your take-out joint!

Chicken Pad Thai Noodles

Chicken Pad Thai Noodles
Prep time
Cook time
Total time
Cuisine: Thai
Serves: 2 servings
  • Rice noodles -200 gms
  • Chicken breast – 2
  • Egg – 1, lightly beaten
  • Onion/shallots – 1, small, finely chopped
  • Garlic – 2 to 4 cloves, crushed
  • Grated ginger – 2 tsp
  • Bean sprouts – 1 cup
  • Thai fish sauce – 2 tbsp
  • Tamarind paste – 2 tsp
  • Sugar – 2 tsp
  • Chilli powder – ¼ tsp
  • Peanuts – ½ cup, toasted and roughly chopped
  • Vegetable oil – 4 tbsp
  • Salt to taste
  • Fresh coriander leaves to garnish
  1. Cook the chicken breasts in heavily salted water for 30 minutes until cooked through. Drain and let them cool. Once cooled, shred the chicken breasts into 1 inch long but thin strips using 2 forks. Set aside.
  2. Heat 1 tablespoon of oil in a large work and let it be smoking hot. Pour the beaten egg and stir around the pan to make scrambled egg. Cook for 1-2 minutes until just cooked through. Set aside.
  3. Heat the remaining oil in the wok. Add the garlic, ginger and onion and cook for 2 minutes until softened.
  4. Stir in the fish sauce, tamarind paste, sugar and chilli powder and continue to cook. Add a splash of boiling water to loosen things up.
  5. Add the noodles to the pan along with the bean sprouts and shredded chicken. Stir with two spoons to mix everything with the sauces.
  6. Next return the scrambled egg to the pan and mix in.
  7. Divide the noodles between serving bowls and scatter with the peanuts and coriander to serve.

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