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Easy Chicken Pad Thai Recipe with Tangy Tamarind Sauce for Perfect Thai Flavor

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A quick and easy chicken pad thai recipe featuring a tangy tamarind sauce that balances sweet, sour, and salty flavors. Perfect for busy evenings and casual dinners, this dish delivers authentic Thai street food magic at home.

Ingredients

Scale
  • 8 ounces (225 grams) flat rice noodles, soaked or boiled until tender but still firm
  • 1 pound (450 grams) chicken breast, thinly sliced into bite-sized strips
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce (substitute with soy sauce for vegetarian option)
  • 2 tablespoons palm sugar, finely grated (brown sugar works as a substitute)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 green onions, sliced thinly
  • 1 cup bean sprouts, rinsed and drained
  • ½ cup roasted peanuts, chopped coarsely
  • Lime wedges, for serving
  • 2 tablespoons vegetable oil
  • Optional chili flakes, to taste

Instructions

  1. Soak 8 ounces (225 grams) of flat rice noodles in warm water for about 20 minutes until pliable but still firm to the bite. Drain and set aside. Alternatively, boil for 3-4 minutes but watch carefully to avoid overcooking.
  2. In a small bowl, combine 3 tablespoons tamarind paste, 3 tablespoons fish sauce, and 2 tablespoons grated palm sugar. Stir until sugar dissolves completely. Taste and adjust if needed.
  3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add thinly sliced chicken breast and stir-fry for 4-5 minutes until cooked through and lightly golden. Remove chicken from the pan and set aside.
  4. In the same pan, add minced garlic and cook for about 30 seconds until fragrant but not browned.
  5. Pour in the lightly beaten eggs. Stir gently to scramble, cooking until just set but still soft.
  6. Add the drained noodles and pour the tamarind sauce mixture over everything. Stir-fry quickly for 2-3 minutes, making sure noodles are evenly coated and heated through.
  7. Return the cooked chicken to the pan along with sliced green onions and bean sprouts. Stir well to mix and warm everything together for another minute.
  8. Remove from heat. Sprinkle chopped roasted peanuts over the top and serve with lime wedges on the side. Optionally, add chili flakes to taste.

Notes

Soak rice noodles properly to avoid mushiness. Use high heat when stir-frying to seal in juices and achieve ‘wok hei’ flavor. Adjust tamarind, fish sauce, and palm sugar to taste. Add peanuts and lime wedges for texture and brightness. For gluten-free, use tamari or coconut aminos instead of fish sauce. Store leftovers in an airtight container for up to 2 days and reheat gently with a splash of water.

Nutrition

Keywords: chicken pad thai, tamarind sauce, easy Thai recipe, quick dinner, stir-fry noodles, authentic pad thai, Thai street food

Find it online: https://lumalunch.com/easy-chicken-pad-thai-recipe-with-tangy-tamarind-sauce-for-perfect-thai-flavor/