Quick Sautéed Chicken Pad Thai with Tamarind Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fast, flavorful Pad Thai inspired by classic takeout, featuring tender chicken and a tangy tamarind sauce ready in under 30 minutes. This Thai-inspired meal-prep recipe, ready in about 30 minutes, pairs rice noodles, vegetable oil, boneless skinless chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

8 oz rice noodles
3 tbsp vegetable oil
12 oz, thinly sliced boneless skinless chicken breast
3, minced garlic cloves
2 large eggs
1 cup bean sprouts
3, sliced green onions
1/4 cup, chopped roasted peanuts
4 lime wedges
2 tbsp tamarind paste
3 tbsp fish sauce
1 tbsp brown sugar
1/2 cup water
1/2 tsp red chili flakes
1 tbsp soy sauce

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 10 minutes until pliable, then drain and set aside.
Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp brown sugar, 1/2 cup water, 1 tbsp soy sauce, and 1/2 tsp red chili flakes until the sugar dissolves and the sauce is smooth.
Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 12 oz thinly sliced boneless skinless chicken breast and cook for 5-6 minutes, stirring frequently, until chicken is cooked through and edges are lightly browned.
Step 5: Push chicken to one side of the skillet, crack 2 large eggs into the empty space, and scramble for 2 minutes until just set.
Step 6: Add drained noodles to the skillet along with the tamarind sauce mixture. Toss everything together over medium heat for 3-4 minutes until noodles are coated and sauce thickens slightly.
Step 7: Stir in 1 cup bean sprouts and 3 sliced green onions, cooking for another minute until warmed through.
Step 8: Serve immediately topped with 1/4 cup chopped roasted peanuts and 4 lime wedges for squeezing over the top.