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Bowl of Pad Thai with chicken, tofu, scrambled egg, bean sprouts, and crushed peanuts, garnished with lime wedges and green onions, served with chopsticks.
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5 from 2 votes

Pad Thai With Chicken & Tofu Recipe

Quick and flavorful Pad Thai with chicken, tofu, crunchy sprouts, peanuts, and a tangy-sweet sauce — better than takeout and ready in minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Asian, Thai
Keyword: Chicken Pad Thai, Easy Pad Thai, Noodles, Pad Thai, Thai Noodles
Servings: 4 serves
Author: Karina

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
US - Metric

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

Tips & Twists.
A few tips to make sure your Pad Thai comes out just right:
  • 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

Calories: 781kcal | Carbohydrates: 76g | Protein: 32g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 2383mg | Potassium: 737mg | Fiber: 6g | Sugar: 21g | Vitamin A: 346IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 4mg