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Why You’ll Love This Chicken Thigh Pad Thai
- Next-level juiciness: Chicken thighs offer a richer, more forgiving texture that won’t dry out.
- Sauce that clings: A deeply flavorful sauce coats every single noodle and vegetable.
- Textural heaven: Enjoy soft noodles, tender chicken, and crunchy bean sprouts and peanuts.
- One-pan wonder: Everything comes together in one wok for easy cleanup.
Ingredients & Tools
- 200 g flat rice noodles
- 450 g boneless, skinless chicken thighs, sliced into thin strips
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp palm sugar (or light brown sugar)
- 1 tbsp rice vinegar
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 100 g bean sprouts
- 4 spring onions, sliced (whites and greens separated)
- 50 g roasted peanuts, roughly chopped
- 1 lime, cut into wedges
- 2 tbsp vegetable oil
- Optional: 1 tsp dried shrimp, 1 red chili, finely sliced
Tools: A large wok or a very large, deep skillet, a good spatula, and a medium bowl for the sauce.
Notes: Tamarind paste is non-negotiable for authentic sour tang; palm sugar gives a more complex sweetness than white sugar.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Noodle prep is key. Soak your rice noodles in warm (not boiling) water until they are pliable but still firm. They’ll finish cooking in the wok, and if they’re too soft to start, they’ll turn to mush.
- Embrace the thigh. Chicken thighs have more fat than breasts, which is a good thing! It means more flavor and a much more forgiving cook. Just be sure to slice them against the grain for the most tender bite.
- Taste your sauce components. Before you mix your sauce, taste your tamarind paste and fish sauce separately. Brands can vary in intensity, and this quick check helps you balance the final flavor perfectly.
- Get your ‘mise en place’. Pad Thai cooks fast once you start. Have all your ingredients chopped, measured, and within arm’s reach. You won’t have time to go searching for that lime wedge!
How to Make Chicken Thigh Pad Thai
Step 1: Start by preparing your noodles. Place them in a large bowl and cover with warm water. Let them soak for about 20-25 minutes, or until they are flexible but still have a good bite. They should be al dente, as they’ll soften further when we stir-fry them. Drain them well and set them aside.
Step 2: While the noodles soak, make the sauce. In a medium bowl, whisk together the fish sauce, tamarind paste, palm sugar, and rice vinegar until the sugar is fully dissolved. This is your flavor powerhouse—take a quick taste. It should be a strong, balanced mix of salty, sweet, and sour.
Step 3: Heat one tablespoon of oil in your wok or skillet over high heat. Add the chicken thigh strips and cook, stirring occasionally, until they are golden brown and cooked through, about 5-6 minutes. Don’t overcrowd the pan—you want a good sear. Remove the chicken and set it aside on a plate.
Step 4: In the same wok, add the remaining oil. Add the garlic, shallot, and the white parts of the spring onions. Stir-fry for about 30-60 seconds until fragrant—you’ll notice the aroma change and become sweet and nutty. Be careful not to burn the garlic.
Step 5: Push the aromatics to one side of the wok and pour the beaten eggs into the empty space. Let them set for about 20 seconds before scrambling them gently. Once they’re mostly cooked but still a bit wet, mix them in with the aromatics.
Step 6: Now, add the drained noodles and the prepared sauce to the wok. Use your spatula to toss everything together, ensuring the noodles are fully coated. The sauce will bubble and thicken almost immediately. Let the noodles cook in the sauce for 1-2 minutes, absorbing all that flavor.
Step 7: Return the cooked chicken to the wok, along with about two-thirds of the bean sprouts. Toss everything together for another minute until the chicken is heated through and the bean sprouts have just started to wilt but still retain some crunch.
Step 8: Your Pad Thai is ready! Take the wok off the heat. Stir in most of the green parts of the spring onions and half of the chopped peanuts. Give it one final toss to incorporate everything.
Step 9: To serve, divide the Pad Thai among plates. Top with the remaining bean sprouts, spring onions, and peanuts. Don’t forget a generous wedge of lime on the side for that essential squeeze of fresh, bright acidity right before eating.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended as noodles can become mushy upon thawing.
- Reviving: Reheat gently in a wok or skillet with a splash of water to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Fresh Summer Rolls — Their cool, herby, and clean profile provides a lovely contrast to the rich, savory notes of the Pad Thai, making the meal feel more complete and balanced.
- A Simple Cucumber Salad — Just sliced cucumbers with a quick dressing of rice vinegar, a pinch of sugar, and some chili flakes cuts through the richness and refreshes your palate between bites.
- Thai-style Omelette (Khai Jiao) — A fluffy, deep-fried omelette served with sweet chili sauce adds another layer of texture and makes the meal feel extra special and indulgent.
Drinks
- An Iced Thai Tea — The creamy, sweet, and spiced flavors are a classic pairing that complements the dish’s complexity without overpowering it.
- A Crisp Lager — The carbonation and mild bitterness of a light beer help cleanse the palate, while its coolness is a perfect match for the dish’s dynamic flavors.
- Lemongrass Ginger Cooler — A non-alcoholic option with zesty, aromatic notes that echo the Southeast Asian flavors in the Pad Thai beautifully.
Something Sweet
- Mango with Sticky Rice — It’s the quintessential Thai dessert for a reason. The sweet, creamy mango and coconut-infused sticky rice are a heavenly finish after the savory main.
- Coconut Ice Cream — A few scoops of rich, creamy coconut ice cream are incredibly satisfying and provide a cool, smooth contrast to the warm, textured noodles.
- Pandan Waffles — If you’re feeling adventurous, these fragrant, green-hued waffles offer a unique, subtly sweet, and vanilla-like flavor that feels like a real treat.
Top Mistakes to Avoid
- Overcooking the noodles during soaking. If they’re too soft before they hit the hot wok, they’ll disintegrate into a gummy, sticky mess. You want them pliable but firm.
- Using a cold pan or not enough heat. A wok needs to be screaming hot to achieve “wok hei,” that slightly smoky, charred flavor. If your pan isn’t hot enough, you’ll steam the ingredients instead of frying them.
- Adding all the garnishes at once. The fresh bean sprouts, peanuts, and spring onions are meant for texture and freshness. If you cook them all in, you lose that delightful contrast.
- Skimping on the lime at the end. That final hit of fresh acidity is not just a garnish—it’s a crucial flavor component that lifts and balances the entire dish. Don’t forget it!
Expert Tips
- Tip: For a deeper, more authentic flavor, toast your whole peanuts in a dry pan before chopping them. It unlocks their natural oils and gives a much richer, nuttier crunch to your final dish.
- Tip: If your sauce seems too thick when you add it to the wok, don’t panic. Add a tablespoon or two of water to loosen it up. The noodles will absorb a lot of liquid as they finish cooking.
- Tip: To get those perfect, restaurant-style egg ribbons, let the egg set for a moment before you start scrambling. This creates larger, silkier curds that weave beautifully through the noodles.
- Tip: If you can’t find palm sugar, a combination of light brown sugar and a tiny drop of maple syrup will get you closer to its unique caramel-molasses flavor than white sugar alone.
FAQs
Can I make this Chicken Thigh Pad Thai ahead of time?
You can prep the components ahead, but I don’t recommend cooking it entirely in advance. The noodles continue to absorb liquid and can become mushy. Your best bet is to have your sauce mixed, chicken sliced, and vegetables chopped. Then, the actual stir-fry will only take about 10 minutes when you’re ready to eat, ensuring the best possible texture.
What can I use instead of tamarind paste?
Tamarind is pretty unique, but in a pinch, you can use a combination of fresh lime juice and a bit of brown sugar. You’ll get the sour-sweet combo, but you’ll miss tamarind’s distinct fruity depth. Look for it in Asian grocery stores—it’s often sold in jars or as a concentrated block, and it keeps for ages in the fridge.
My Pad Thai turned out a bit dry. What happened?
This usually means the noodles were overcooked during soaking or the wok wasn’t hot enough, causing the noodles to absorb the sauce too slowly and become stodgy. Another common culprit is not making enough sauce. Double-check your measurements next time and make sure your pan is properly preheated.
Is there a way to make this gluten-free?
Absolutely! Just ensure your fish sauce is a certified gluten-free brand, as some traditional varieties use wheat in the fermentation process. All the other core ingredients—rice noodles, tamarind, palm sugar—are naturally gluten-free, so it’s a very easy adaptation.
Can I use a different protein?
Of course! The method works beautifully with large prawns (add them in Step 3, cooking until pink and opaque) or firm tofu (cube and pan-fry until golden before starting). The cooking times will vary slightly, but the overall process remains the same. The rich sauce works with almost anything.
Chicken Thigh Pad Thai
Make the best Chicken Thigh Pad Thai at home! This easy one-pan recipe features juicy chicken thighs and a perfectly balanced sauce. Get the authentic recipe now!
Ingredients
For the Ingredients
-
200 g flat rice noodles
-
450 g boneless, skinless chicken thighs (sliced into thin strips)
-
3 tbsp fish sauce
-
2 tbsp tamarind paste
-
2 tbsp palm sugar (or light brown sugar)
-
1 tbsp rice vinegar
-
2 large eggs (lightly beaten)
-
3 cloves garlic (minced)
-
1 small shallot (finely chopped)
-
100 g bean sprouts
-
4 spring onions (sliced (whites and greens separated))
-
50 g roasted peanuts (roughly chopped)
-
1 lime (cut into wedges)
-
2 tbsp vegetable oil
-
1 tsp dried shrimp
-
1 red chili (finely sliced)
Instructions
-
Start by preparing your noodles. Place them in a large bowl and cover with warm water. Let them soak for about 20-25 minutes, or until they are flexible but still have a good bite. They should be al dente, as they’ll soften further when we stir-fry them. Drain them well and set them aside.01
-
While the noodles soak, make the sauce. In a medium bowl, whisk together the fish sauce, tamarind paste, palm sugar, and rice vinegar until the sugar is fully dissolved. This is your flavor powerhouse—take a quick taste. It should be a strong, balanced mix of salty, sweet, and sour.02
-
Heat one tablespoon of oil in your wok or skillet over high heat. Add the chicken thigh strips and cook, stirring occasionally, until they are golden brown and cooked through, about 5-6 minutes. Don’t overcrowd the pan—you want a good sear. Remove the chicken and set it aside on a plate.03
-
In the same wok, add the remaining oil. Add the garlic, shallot, and the white parts of the spring onions. Stir-fry for about 30-60 seconds until fragrant—you’ll notice the aroma change and become sweet and nutty. Be careful not to burn the garlic.04
-
Push the aromatics to one side of the wok and pour the beaten eggs into the empty space. Let them set for about 20 seconds before scrambling them gently. Once they’re mostly cooked but still a bit wet, mix them in with the aromatics.05
-
Now, add the drained noodles and the prepared sauce to the wok. Use your spatula to toss everything together, ensuring the noodles are fully coated. The sauce will bubble and thicken almost immediately. Let the noodles cook in the sauce for 1-2 minutes, absorbing all that flavor.06
-
Return the cooked chicken to the wok, along with about two-thirds of the bean sprouts. Toss everything together for another minute until the chicken is heated through and the bean sprouts have just started to wilt but still retain some crunch.07
-
Your Pad Thai is ready! Take the wok off the heat. Stir in most of the green parts of the spring onions and half of the chopped peanuts. Give it one final toss to incorporate everything.08
-
To serve, divide the Pad Thai among plates. Top with the remaining bean sprouts, spring onions, and peanuts. Don’t forget a generous wedge of lime on the side for that essential squeeze of fresh, bright acidity right before eating.09
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