From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Restaurant-Style Chicken Pad Thai
Tender chicken, chewy rice noodles, crisp bean sprouts, egg and a perfectly balanced tamarind sauce — better than takeout.
Bobbie's tips for success: don't over-soak the noodles; use high heat and don't overcrowd the pan; keep the bean sprouts slightly crisp; taste and adjust with lime, sugar or fish sauce; have all ingredients prepped before you start; the sauce should taste strong before cooking. Variations: Shrimp Pad Thai — 1¼ lb large shrimp, cooked 1–2 minutes per side; Steak Pad Thai — 1¼ lb thinly sliced sirloin or flank steak; Tofu Pad Thai — 14–16 oz extra-firm tofu, cubed and pan-seared. Storage & reheating: refrigerate up to 3 days in an airtight container; reheat in a skillet with 1–2 tsp water per serving over medium heat; the sauce keeps up to 5 days refrigerated. Best eaten fresh for the best texture. See also Bobbie's two other Pad Thai cards: with Chinese broccoli, and with shallots & lime.
Ingredients
Chicken
- 1½ lb boneless, skinless chicken breasts
- 1 tbsp fish sauce
- 1 tbsp low-sodium soy sauce or tamari
- 1 tsp brown sugar
- 1 tsp neutral oil (avocado, canola, etc.)
- ¼ tsp white pepper
Pad Thai sauce
- ⅓ cup tamarind concentrate
- ¼ cup packed brown sugar
- 3 tbsp fish sauce
- 2 tbsp low-sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1½ tbsp fresh lime juice
- 1 tbsp water
- 1–2 tsp sriracha (to taste)
- ½ tsp garlic powder
Noodles & stir-fry
- 12 oz flat rice noodles
- 2 tbsp neutral high-heat oil (divided)
- 3 large eggs
- 3 garlic cloves, minced
- 2 cups fresh bean sprouts (divided)
- ½ cup scallions, cut into 1-inch pieces
- ¼ cup fresh cilantro, chopped
For serving
- ½ cup roasted peanuts, chopped
- ¼ cup fresh cilantro
- ¼ cup sliced scallions
- ½ cup fresh bean sprouts
- 1 large lime, cut into 4 wedges
- Sriracha or crushed red pepper (optional)
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Method
- 1
Make the sauce: in a bowl, whisk together the tamarind, brown sugar, fish sauce, soy sauce, rice vinegar, lime juice, water, sriracha and garlic powder. Set aside.
- 2
Prepare the chicken: slice the chicken into thin strips. Add the fish sauce, soy sauce, brown sugar, oil and white pepper. Toss to coat. Marinate 15–20 minutes.
- 3
Soak the noodles: place the rice noodles in a large bowl. Cover with very hot water. Soak 15–25 minutes, until flexible but still slightly firm. Drain and rinse with cool water.
- 4
Prep the vegetables: have everything ready before cooking. Cut the scallions, chop the cilantro, mince the garlic and measure the peanuts.
- 5
Cook the chicken: heat 1 tbsp oil in a large skillet or wok over high heat. Add the chicken in a single layer. Cook 2–3 minutes per side until cooked through. Remove to a plate.
- 6
Scramble the eggs: add the remaining 1 tbsp oil to the skillet. Pour in the beaten eggs. Let set 10–15 seconds, then gently scramble into large, soft pieces.
- 7
Add garlic: add the minced garlic and cook 15–20 seconds until fragrant. Do not let it burn.
- 8
Add the noodles: add the drained noodles. Gently toss with the eggs and garlic for 30 seconds.
- 9
Add the sauce: pour in most of the Pad Thai sauce (reserve 2 tbsp). Toss continuously for 1–2 minutes until the noodles are glossy.
- 10
Combine everything: return the chicken to the skillet. Add 1½ cups bean sprouts, the scallions and cilantro. Toss for 1 minute until hot.
- 11
Finish & taste: add the reserved 2 tbsp sauce. Toss gently. Taste and adjust if needed. Add a splash of water if dry.
- 12
Serve and garnish: divide among 4 bowls. Top with peanuts, cilantro, scallions, bean sprouts and a lime wedge. Add sriracha if desired. Serve immediately.
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From Bobbie's “Bobbie's Recipe Card 153”. Written up by Bobbie's Kitchen · Updated 26 October 2026