Spicy Tamarind Chicken Pad Thai

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Stir-fried rice noodles with tender chicken, tamarind sauce, and a hint of spice, topped with crushed peanuts and lime. This thai ready in about 35 minutes pairs rice noodles, chicken thighs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, 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: 20 min Serves 2 Thai cuisine 500 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 15 minutes until pliable, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; add 1 lb chicken thighs (thinly sliced) and cook for 5-6 minutes until golden brown and cooked through, then set aside.
  3. Step 3: In the same skillet, add 3 garlic cloves (minced) and 1 tbsp fresh ginger (minced), stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 2 tbsp tamarind paste, 2 tbsp fish sauce, and 2 tbsp palm sugar to the skillet, stirring until sugar dissolves; then add drained rice noodles and cook for 2 minutes, tossing to coat.
  5. Step 5: Add cooked chicken, 1/4 cup bean sprouts, and 2 green onions (sliced) to the skillet, stirring for 1 more minute until heated through.
  6. Step 6: Transfer to a plate, garnish with 1/4 cup crushed roasted peanuts and 1/4 cup fresh cilantro, and serve with lime wedges.

Frequently asked questions

How long does Spicy Tamarind Chicken Pad Thai take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Tamarind Chicken Pad Thai?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Spicy Tamarind Chicken Pad Thai?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Tamarind Chicken Pad Thai for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Tamarind Chicken Pad Thai?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes