Description
A quick and easy weeknight dinner that recreates the sweet, sour, salty, and nutty flavors of restaurant Pad Thai using just five core ingredients and under 20 minutes of active cooking time.
Ingredients
Scale
- 8 oz (225g) flat rice noodles
- 1 lb (450g) boneless, skinless chicken thighs cut into bite-sized pieces (or extra-firm tofu)
- 1 cup (85g) fresh bean sprouts
- 4 stalks green onions, chopped
- 3 tablespoons (45g) tamarind paste
- 2 tablespoons (30ml) soy sauce (low-sodium recommended)
- 2 tablespoons (25g) brown sugar
- 1/2 teaspoon red pepper flakes
- 1/4 cup (30g) crushed roasted peanuts
- Lime wedges for serving
- 1 tablespoon oil (for cooking)
- Water (for boiling noodles)
Instructions
- Bring a large pot of water to a boil. Add rice noodles and cook for 3-5 minutes until tender but firm (al dente).
- Drain noodles and rinse under cold water to stop cooking. Toss with a tiny drop of oil to prevent sticking and set aside.
- In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, red pepper flakes, and 2 tablespoons of water. Taste and adjust sweetness or saltiness if needed.
- Heat a large skillet or wok over medium-high heat with 1 tablespoon of oil. Add chicken (or tofu) and cook for 4-5 minutes until cooked through and browned. Remove protein from pan and set aside.
- Return skillet to medium heat. Add drained noodles and cooked protein back to the pan. Pour sauce over everything and toss to coat evenly.
- Add bean sprouts and white parts of green onions. Toss for another minute until bean sprouts are slightly wilted but still crunchy.
- Remove from heat. Taste and adjust seasoning if necessary.
- Transfer to serving plates. Top generously with crushed peanuts and green parts of green onions.
- Serve immediately with lime wedges on the side for squeezing.
Notes
Do not overcook the noodles; they should be al dente as they will continue to cook in the hot sauce. Rinse noodles under cold water after boiling to prevent sticking. Crush your own peanuts for fresher flavor. Use fresh lime juice for best results. If the sauce is too thick, add a splash of water. If too thin, cook for an extra minute to reduce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approx. 1/4
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Pad Thai, Thai food, easy dinner, weeknight meals, 5-ingredient recipe, rice noodles, tamarind, stir fry, gluten-free option