Chicken Pad Thai

Bold seasoning, tender results, anchored by chicken with a lift of rice noodles. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• Better than most takeout — crisper, fresher, brighter.
• 30-minute dinner.
• One pan when you don't count the noodle soak.
• Customizable heat with the Sriracha.
• Gluten-free with the right soy sauce/tamari.

Ingredient Notes

• Flat rice noodles labeled 'pad Thai noodles' or 'banh pho' are correct; vermicelli is too thin.
• Fish sauce is non-negotiable for authentic flavor (don't be scared — it doesn't taste fishy in the final dish).
• Brown sugar adds the molasses depth palm sugar gives in Thailand.

Ingredient Substitutions

• Shrimp or extra-firm tofu instead of chicken.
• Tamari for gluten-free.
• Coconut sugar or palm sugar for brown sugar.

Equipment Needed

• Wok or 12-inch nonstick skillet
• Small bowl for sauce
• Colander
• Tongs or spatula

Prep Tips

• Mise en place is critical — once the wok is hot, you cook in under 5 minutes.
• Soak noodles while you prep everything else.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 cup rice noodles, 1 large egg, 1 tbsp soy sauce, 1 peanuts, 1 lime (for juice), 3 cloves garlic, minced, 1 cup brown sugar. mince the garlic before you start cooking.

2. 2

   Soak the rice noodles in a bowl of very hot tap water for 8–10 minutes until pliable but still firm — they'll finish cooking in the wok. Drain.

3. 3

   Whisk all the sauce ingredients in a small bowl until the sugar dissolves. Set near the stove.

4. 4

   Heat 2 tablespoons oil in the wok over high heat until smoking. Add the chicken in a single layer; sear undisturbed 90 seconds, then stir-fry 2 more minutes until cooked through to 165°F. Push to one side of the wok.

5. 5

   Add the remaining 1 tablespoon oil to the empty side with the garlic; stir 15 seconds. Pour in the eggs and scramble for 30 seconds until just set, then break up and combine with the chicken.

6. 6

   Add the drained noodles and the sauce. Toss continuously with tongs for 2 minutes until the noodles soften and absorb the sauce. Add the bean sprouts and green onions; toss 30 seconds more. Plate, top with peanuts, and serve with lime wedges to squeeze over.

Artsi Pro Tips

• Don't oversoak the noodles. Pliable-but-firm is correct; they'll turn to mush if fully soft.
• High heat is non-negotiable. Pad Thai cooks in 4 minutes and depends on it.
• Tamarind is the flavor that makes pad Thai taste like pad Thai. Tamarind paste is sold at Asian markets and most large supermarkets; lime + vinegar is a backup but not as authentic.

Common Mistakes

• Cooking on medium heat — pad Thai needs high heat to char and not steam.
• Pre-soaking noodles in cold water (won't work) or fully cooking them (will turn to glue).
• Skipping the fish sauce or tamarind — these are the soul of the dish.

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