Restaurant-Style Chicken Pad Thai: A Step-By-Step Guide

Some dishes just feel like a celebration, and Pad Thai is one of them. Every time I make this restaurant-style chicken Pad Thai, I'm reminded of warm evenings and the joyful clatter of woks in a busy Thai kitchen. Today, I'm sharing my step-by-step guide so you can recreate that same restaurant magic at home. Whether you're a seasoned cook or a curious beginner, this recipe is going to become a favorite in your rotation. Let's get cooking!

Ingredients

• 8 oz dried rice noodles
• 2 chicken breasts, sliced
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 2 eggs
• 1 1/2 cups bean sprouts
• 4 green onions, sliced
• 1/2 cup roasted peanuts, crushed
• 1 lime, cut into wedges
• Pinch of chili flakes

Instructions

1. Soak noodles in warm water for 20 minutes, then drain well.
2. Whisk tamarind, fish sauce, and palm sugar together for the sauce.
3. Heat oil in a wok over high heat and stir-fry garlic until aromatic.
4. Add chicken and cook until golden and cooked through.
5. Push chicken aside, add eggs, and scramble.
6. Toss in noodles and sauce, stirring constantly for 3 minutes.
7. Add bean sprouts and green onions, toss for 1 minute.
8. Serve with peanuts, lime, and chili flakes.

Chef's Notes & Tips

The secret to restaurant-style Pad Thai is high heat and quick tossing. Have all ingredients prepped and within arm's reach. Use a well-seasoned wok or a large skillet if that's what you have. Taste the sauce before cooking—it should be balanced between sweet, sour, and salty.

I'm so excited for you to bring this restaurant-style Pad Thai into your own kitchen. It's a dish that feels special but is truly achievable, and I know you'll love every moment of making it. Try it out, share it with your favorite people, and don't forget to snap a picture of your masterpiece. Enjoy!

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