Pad Thai Noodles with Chicken

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2

250 grm rice noodles (or enough for 2 people), linguini-width
1 chicken breast or thigh meat, sliced

Marinade for Chicken: 1 tsp cornflower dissolved in 3 tbsp. soy sauce

4 cloves garlic, minced
1-2 fresh red chillies, sliced
3 cups fresh bean sprouts
3 spring onions, sliced
approx 1 cup coriander
1/3 cup crushed or roughly chopped peanuts
1/4 cup chicken stock
1/8 tsp ground white pepper


3/4 tbsp tamarind paste dissolved in 1/4 cup warm wate
2+1/2 tbsp fish sauce
1-3 tsp. chilli sauce (or substitute 1/2 tsp. or more dried crushed chilli (depending how spicy you want it)
3 tbsp. palm or brown sugar


Soften rice noodles in hot water for 3-7 minutes (checking firmness frequently) until noodles are al dente (soft, but still firm to the bite). Immediately rinse with cold water for 30 seconds, draining well. Set aside, covered with plastic wrap or a wet towel.

Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind – this balance is what makes Pad Thai taste so amazing!

Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.

Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and sliced chilli. Stir-fry for 30 seconds until fragrant.

Add chicken (together with the marinade). Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).

Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle “lift and turn” method (like tossing a salad) to prevent noodles from breaking.

Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).

Add the bean sprouts and sprinkle over the pepper. Continue “tossing” 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer “hard” or crunchy, but chewy!

Taste-test for seasoning, adding more fish sauce until desired flavour is reached. Toss well to incorporate.

Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with home made Nam Prik Chilli Sauce on the side.

Anong Thai Cuisine - Chicago
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