Stir-Fried Chicken Pad Thai with Tamarind Sauce

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 classic Thai noodle dish featuring tender chicken, rice noodles, and a tangy tamarind sauce, stir-fried with crunchy peanuts and fresh bean sprouts. This Thai-inspired noodle recipe, ready in about 55 minutes, pairs dried rice noodles, chicken breast, thinly sliced, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 40 min Cook: 15 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

8 oz dried rice noodles
10 oz chicken breast, thinly sliced
3 tbsp vegetable oil
3 garlic cloves, minced
2 egg, lightly beaten
4 oz firm tofu, cubed
1 cup bean sprouts
1/2 cup green onions, sliced
1/4 cup roasted peanuts, chopped
3 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
4 lime wedges
1 tsp red chili flakes

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Instructions

Step 1: Soak 8 oz dried rice noodles in warm water for 30 minutes until softened but still firm; drain and set aside.
Step 2: In a small bowl, combine 3 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tbsp palm sugar; stir until sugar dissolves to create the Pad Thai sauce.
Step 3: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 10 oz thinly sliced chicken breast and cook for 4-5 minutes until cooked through and lightly browned.
Step 5: Push chicken to one side of the wok, pour in 2 lightly beaten eggs, and scramble gently until just set.
Step 6: Add 4 oz cubed firm tofu and drained noodles to the wok; pour in the tamarind sauce. Toss everything together, stir-frying for 2-3 minutes until noodles are coated and heated through.
Step 7: Fold in 1 cup bean sprouts and 1/2 cup sliced green onions; stir for 1 more minute until vegetables are slightly wilted but crisp.
Step 8: Remove from heat, sprinkle with 1/4 cup chopped roasted peanuts and 1 tsp red chili flakes; serve immediately with 4 lime wedges for squeezing.