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Pad Thai With Chicken & Tofu Recipe
Ingredients
- 7 oz rice noodles
- 2 tbsp tamarind puree
- 3 tbsp brown sugar
- 3 ½ tbsp fish sauce
- 2 ½ tbsp oyster sauce
- 5 tbsp vegetable oil
- 3 ½ garlic cloves
- 1 onion sliced
- 7 oz chicken breast minced
- 3 eggs lightly whisked
- 2 ½ cups bean sprouts
- 1 cup tofu cut into small cubes
- ½ cup green onions sliced
- ½ cup roasted peanuts chopped
- lime wedges
- ground chili optional
- extra bean sprouts for serving
Instructions
- Place noodles in a bowl, cover with boiling water. Soak 5 minutes, then drain and rinse under cold water. (don’t leave them sitting for more than 5 minutes)
- Mix tamarind puree, brown sugar, fish sauce, and oyster sauce in a bowl.
- Heat vegetable oil in a wok over high heat. Add garlic and onion, cook 30 seconds.
- Add chicken, cook 2 minutes until mostly cooked through.
- Push chicken to one side, pour eggs on the other. Scramble, then mix with chicken.
- Add bean sprouts, tofu, noodles, and sauce. Toss gently for 1–2 minutes until sauce is absorbed.
- Add green onions and half the peanuts. Toss quickly, then remove from heat.
- Serve topped with remaining peanuts, lime wedges, and extra bean sprouts. Sprinkle with chilli if desired.
Notes
- Don’t Over-Soak the Noodles. They should be pliable but still a little firm, because they’ll finish cooking in the wok. Too long in hot water and they’ll turn mushy.
- Keep the Heat High. A hot wok gives you that quick sear and glossy finish. Don’t be afraid of a little sizzle.
- Balance Is Everything. Taste your sauce before it hits the noodles — adjust with a pinch more sugar for sweetness or a squeeze of lime for tang.
- Toss, Don’t Stir. Gently lift and turn the noodles with tongs so they don’t break apart.
- Make It Your Own. Swap chicken for shrimp, go all tofu for vegetarian, or add crushed chilli for a spicy kick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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There’s something magical about a plate of Pad Thai that just hits every craving at once. The chewy rice noodles tangled up with juicy chicken, tender tofu, crunchy bean sprouts, and a sprinkle of peanuts… all tossed in that sweet-tangy-salty sauce that makes Thai food so addictive.
Add a squeeze of lime and a little chilli if you like it hot, and suddenly you’ve got takeout vibes without ever leaving your kitchen. Quick, easy, and packed with flavor — this Pad Thai is a weeknight dinner you’ll be coming back to again and again.
Balance in a Bowl
What I love most about this Pad Thai is how all the flavors play together — that tang from tamarind, the salty depth of fish and oyster sauces, and just a touch of sweetness to round it out. It’s the same kind of harmony I adore in my Thai Chicken Satay
Then there’s the texture: chewy noodles, juicy chicken, soft tofu, and crunchy bean sprouts, all tossed until every bite is different and delicious. It reminds me of the layers of flavor I build in my Crispy Slow Cooker Carnitas — simple ingredients coming together into something unforgettable. A squeeze of lime, a sprinkle of peanuts, maybe a little chilli… and honestly, I can’t stop going back for more.
Noodle Necessities
Pad Thai isn’t about complicated techniques — it’s about how a few simple things come together and turn into something you can’t stop craving. These are the ingredients that make it all happen:
- Rice noodles – soft and chewy, they carry all the flavors of the sauce in every bite. Without them, it just wouldn’t feel like Pad Thai.
- Tamarind purée – that little tang that wakes everything up. It’s what makes Pad Thai taste different from any other noodle dish.
- Fish sauce & oyster sauce – salty, savory, a little funky in the best way. They give the dish its depth and that glossy finish that clings to the noodles.
- Chicken & tofu – I love using both: chicken for tender, juicy bites, and tofu for a softer, creamy contrast. Together they make the dish more satisfying.
- Bean sprouts & peanuts – fresh and crunchy meets nutty and toasty. They’re the final layer of texture that keeps every forkful exciting.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Wok This Way
Quick heat, gentle tossing, big flavor. Here’s how it all comes together:
- Soak the noodles. Place them in a bowl with boiling water until just tender, then drain and rinse under cold water.
- Make the sauce. Stir tamarind, sugar, fish sauce, and oyster sauce until everything is combined.
- Start with aromatics. Heat oil in a wok, add onion and garlic, and cook until fragrant.
- Add the chicken. Toss it around until it starts to turn golden.
- Scramble the eggs. Push the chicken to one side, pour the eggs in, scramble lightly, then fold everything together.
- Bring it all together. Add bean sprouts, tofu, noodles, and the sauce. Toss gently until the noodles are coated and glossy.
- Finish. Throw in the green onions and some peanuts, give it a quick toss, and take it off the heat.
- Serve. Top with more peanuts, fresh bean sprouts, lime wedges, and a sprinkle of chilli if you like it hot.
Tip: If noodles clump, splash in 1–2 tablespoons of water and lift-and-turn with tongs rather than stirring.
Want to see how it all comes together? Check out the video in See It In Action for the full step-by-step.
When you want to round out your meal or play with similar street-food vibes, I’ve got you covered. My quick, low-carb Cauliflower Fried Rice has all the savory goodness of fried rice without the heaviness. Feeling a little extra? Try my fluffy, flavor-bomb Bao Buns stuffed with juicy pulled pork and black garlic mayo — they’re the ultimate handheld treat.
For a weeknight stir-fry fix, there’s my Honey Soy Chicken: sweet, savory, and full of crisp veggies. And if you’re in the mood for something pressed and melty, my loaded Cuban Sandwich with roast pork, ham, pickles, and Swiss cheese is pure comfort. Let’s just say it’s hard to pick a favorite when they’re all this good.
FAQs
Yes! Just skip the chicken and load it up with extra tofu, mushrooms, or even a mix of your favorite veggies. It’s still filling and just as delicious.
Don’t stress — you can swap it for a mix of lime juice and rice vinegar with a touch of brown sugar. It’s not the same, but it gives you that tangy balance the dish needs.
Absolutely. Shrimp is traditional in Pad Thai and cooks in just minutes, making it an easy swap.
Toss them quickly once they go into the wok and keep everything moving. If they start to stick, splash in a little water and gently lift them with tongs instead of stirring hard.
It’s totally up to you. The base recipe isn’t spicy, but you can sprinkle in ground chilli or fresh sliced chilli if you want that kick.
