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 Pad Thai with Chicken

Classic Chicken Pad Thai

This is the ultimate classic chicken pad Thai
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Course: Asian
Cuisine: Thai
Keyword: Chicken, Pad Thai
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 396kcal


  • 1 chicken breast chopped into to small bite size pieces
  • 1 teaspoon cornstarch
  • 2 1/2 tablespoons soy sauce
  • 8 oz rice noodles
  • 3 tablespoons stir-fry wok oil*
  • 4 cloves garlic minced
  • 1/4 cup chicken stock
  • 3 cups fresh bean sprouts*
  • 1/2 teaspoon white pepper
  • 3 green onions sliced
  • 1/4 cup cilantro chopped
  • 1/3 cup dried coriander seeds
  • 1/2 cup roasted peanuts chopped in a grinder, or food prosecutor, or a big ole' hatchet.
  • 1 lime - halved for garish.


  • Pad Thai Sauce:
  • 1 tablespoon tamarind paste*
  • 1/4 cup hot water
  • 2 tablespoons fish sauce*
  • 3 tablespoons palm sugar* or brown sugar
  • *found in the Asian section of your best-in-class market, or an Asian market


  • Slice the chicken into small pieces and put in a bowl.
  • Dissolve the cornstarch in the soy sauce and pour over the chicken. Stir well. Set aside.
  • 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.
  • Separately, soak the noodles in a pot of pre-boiled water until they are nice and soft.
  • Drain the noodles, and then rinse with cold water.
  • Heat your wok over medium-high heat.
  • Add 2 tablespoon of oil plus the garlic. Stir fry until fragrant.
  • Add the marinated chicken and chicken stock and stir-fry for about 5 minutes, or until chicken is cooked through.
  • Add the rice noodles to the wok. plus the Pad Thai sauce.
  • Using a couple of utensils, or a nice pair of tongs, quickly stir-fry the noodles using a tossing motion (like tossing a salad).
  • Stir-fry 2 minutes.
  • Mix in the bean sprouts and white pepper,
  • Continue stir-frying for 2 minutes.
  • Serve immediately with the chopped peanuts, sliced green onions, coriander, chopped cilantro. Mix these in, and leave some for garnish on top.
  • Serve with sliced lime.


Calories: 396kcal
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