Stir-Fried Chicken Pad Thai with Tamarind Sauce

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

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 noodles ready in about 55 minutes blends dried rice noodles, chicken breast, thinly sliced, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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Instructions

  1. Step 1: Soak 8 oz dried rice noodles in warm water for 30 minutes until softened but still firm; drain and set aside.
  2. 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.
  3. 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.
  4. Step 4: Add 10 oz thinly sliced chicken breast and cook for 4-5 minutes until cooked through and lightly browned.
  5. Step 5: Push chicken to one side of the wok, pour in 2 lightly beaten eggs, and scramble gently until just set.
  6. 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.
  7. 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.
  8. 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.

Frequently asked questions

How long does Stir-Fried Chicken Pad Thai with Tamarind Sauce take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Chicken Pad Thai with Tamarind Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Chicken Pad Thai with Tamarind Sauce?

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 Stir-Fried Chicken Pad Thai with Tamarind Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Chicken Pad Thai with Tamarind Sauce?

Thai noodles 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.

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