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Authentic Pad Thai

This is an Authentic Pad Thai recipe with rice noodles, chicken, peanuts, and stir-fried eggs in a traditional tamarind sauce. Garnish with fresh bean sprouts and chives. This recipe was inspired by the Pad Thai at Thai Tom.
Prep Time 1 hour 10 minutes
Cuisine thailand
Servings 6


  • 12 ounces dried rice noodles
  • ½ cup white sugar
  • ½ cup distilled white vinegar
  • ¼ cup fish sauce
  • 2 tablespoons tamarind paste
  • 2 tablespoons vegetable oil divided
  • 2 boneless skinless chicken breast halves, sliced into thin strips
  • 1 ½ teaspoons garlic minced
  • 4 large eggs beaten
  • 1 ½ tablespoons white sugar
  • 1 ½ teaspoons salt
  • 1 cup coarsely ground peanuts
  • 2 cups bean sprouts
  • ½ cup chopped fresh chives
  • 1 tablespoon paprika or to taste
  • 1 medium lime cut into wedges


  • Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
  • Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.
  • Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined.
  • Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.
Keyword authentic pad thai
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