Classic Chicken Pad Thai

Classic Pad Thai with Chicken
Classic Pad Thai with Chicken

I love pad Thai with shrimp, but I thought I’d start with the classic:  Classic Chicken Pad Thai.  Find your closest Asian market, and pick up some of these seemingly hard-to-find ingredients.  You will love the cross-cultural experience..and you will LOVE the flavors they bring.  Come on…give it a try..

Palm sugar for Pad Thai
Palm sugar for Pad Thai
Pad Thai Noodles
Pad Thai Noodles


Taramind Paste for Pad Thai
Tamarind Paste for Pad Thai
Dicing peanuts for Pad Thai
Dicing peanuts for Pad Thai
Pad Thai noodles with chicken
Pad Thai noodles with chicken

pad chicken and noodles


Classic Pad Thai
Classic Pad Thai
Classic Chicken Pad Thai
Prep time
Cook time
Total time
This is the ultimate classic chicken pad Thai
Recipe type: Asian
Cuisine: Thai
Serves: 8
  • 1 chicken breast, chopped into to small bite size pieces
  • 1 teaspoon of cornstarch
  • 2½ tablespoons of soy sauce
  • 8 oz. of rice noodles
  • 3 tablespoons of stir-fry wok oil*
  • 4 cloves garlic, minced
  • ¼ cup of chicken stock
  • 3 cups of fresh bean sprouts*
  • ½ teaspoon of white pepper
  • 3 green onions, sliced
  • ¼ cup of cilantro, chopped
  • ⅓ cup of dried coriander seeds
  • ½ cup of roasted peanuts, chopped in a grinder, or food prosecutor, or a big ole' hatchet.
  • 1 lime - halved, for garish.
  • Pad Thai Sauce:
  • 1 tablespoon of tamarind paste*
  • ¼ cup of hot water
  • 2 tablespoons of hot water
  • 2 tablespoons of fish sauce*
  • 3 tablespoons of palm sugar*, or brown sugar
  • *(found in the Asian section of your best-in-class market, or an Asian market)
  1. Slice the chicken into small pieces and put in a bowl.
  2. Dissolve the cornstarch in the soy sauce and pour over the chicken. Stir well. Set aside.
  3. To make the Pad Thai sauce, dissolve the tamarind paste in the hot water, then add all other sauce ingredients, stirring to combine and dissolve the sugar.
  4. Separately, soak the noodles in a pot of pre-boiled water until they are nice and soft.
  5. Drain the noodles, and then rinse with cold water.
  6. Heat your wok over medium-high heat.
  7. Add 2 tablespoon of oil plus the garlic. Stir fry until fragrant.
  8. Add the marinated chicken and chicken stock and stir-fry for about 5 minutes, or until chicken is cooked through.
  9. Add the rice noodles to the wok. plus the Pad Thai sauce.
  10. Using a couple of utensils, or a nice pair of tongs, quickly stir-fry the noodles using a tossing motion (like tossing a salad).
  11. Stir-fry 2 minutes.
  12. Mix in the bean sprouts and white pepper,
  13. Continue stir-frying for 2 minutes.
  14. Serve immediately with the chopped peanuts, sliced green onions, coriander, chopped cilantro. Mix these in, and leave some for garnish on top.
  15. Serve with sliced lime.
  16. Enjoy!


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