Chicken Pad Thai - Wine Dine With Jeff


  • 8 Oz Boneless skinless chicken thighs (used 2 small thighs) sliced against the grain 1/4 inch thick
  • 4 Oz Super Firm Tofu sliced
  • 5 Tablespoons of avocado oil or vegetable oil not all at ounce used in increments
  • 1/3 Cup of diced shallot
  • 5 Garlic cloves minced
  • 8 Oz of pad that noodles rice noodles
  • 2 Cups of beans sprouts
  • 1/3 cup of chopped dry roasted peanuts
  • 2 Eggs
  • 1/3 cup of garlic Asian chives or use regular chives
  • 1 lime for garnish and juice
  • For the Pad Thai Sauce
  • 3 Tablespoons of palm sugar or dark brown sugar with 1 tablespoon of hot water to melt the sugar
  • 2 Tablespoon of tamarind puree
  • 1 Tablespoon of fish sauce
  • 1 Tablespoon of oyster sauce
  • 2 Tablespoons of dark soy sauce (not regular light soy sauce this one texture is like dark molasses)


  • 1. This chicken Pad Thai is so addictive you will want to make a double batch!! This will become your new family favorite love by kids and adults'. Pad Thai It was actually created in the 1930s in Thailand by Plaek Phibunsongkhram, who was the prime minister at the time. The dish was created because Thailand was focused on nation building. So he created this dish using Chinese noodles and called it pad Thai as a way to galvanize nationalism. The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce, it's a treat for tastebuds! Of course, every Pad Thai can be different. Some use fish, some use chicken, and some use tofu. My recipe is centered to the American taste buds giving that slightly sweet, sour and salty taste but removing the heavy fishy authentic taste found in traditional Thailand Pad Thai.
  • 2. Start by prepping all the proteins, I will be using chicken thighs and super firm tofu. You are welcome to use any protein you like from shrimp to steak and also vegetarian. Remove the super firm tofu from the package place the block on paper towels both on top and on the bottom. Place a heavy object on top the tofu I used my heavy Dutch oven. You want to extract the liquid out of the tofu let the heavy object sit on the tofu for 15 minutes. Take your boneless skinless chicken thighs and slice against the grain 1/4 inch slices. This helps the chicken cook fast in the wok or fry pan. Then slice the Tofu into 1/2 inch match sticks.
  • 3. I have one import tip have all your ingredients prepped and ready to go because the stir fry is done in around 7 to 8 minutes. Dice up the shallot and mince the garlic cloves. Run your knife though the dry roasted peanuts to chop them up. Also chop up the Asian garlic chives into 2 inch pieces and set aside. The Asian chives are different than our American chives they are longer and flat like a blade of grass and they have a hint of garlic flavor with the onion flavor. If you can not find garlic Asian chives use the American chives.
  • 4. Start the Rice Pad Thai Noodles. I like using the medium Pad Thai noodle because they hold their shape in the wok or fry pan and do not fall apart like the thin pad Thai noodles. Cook the Pad Thai noodles from the instructions on the back. My Pad Thai noodles are boiled for 5 minutes make sure you stir the noodles because they will clump together. It is important that you cook the noodles to an al dente consistency they still should have a chew to them like they are not done yet. Remove them from the boiling water drain the noodles and place them directly into an ice bath to stop the cooking process. If the noodles are overcooked they will fall apart in the stir-fry
  • 5. For the Sauce add 1 tablespoon of water to the palm sugar and place in the microwave for 10 seconds this will help melt the granules of the palm sugar. If you do not have palm sugar you can substitute dark brown sugar. After the sugar has melted stir in the rest of the sauces, Oyster sauce, Tamarind Puree, Fish sauce and Dark or Sweet Soy sauce. Each one of these sauces play an important roll in the final taste. The Tamarind puree add the sour factor to the taste. The oyster and fish sauce just gives a hint of fish, like you added shrimp not a heavy fish taste very very mild. The thick dark soy sauces add to the sweetness and saltiness of the pad thai.
  • 6. I am using a wok but you can also use a large sauté pan. Add 3 tablespoons of oil and turn the burner to medium high heat when you see the oil start to shimmer add the sliced chicken thighs add salt and cracked pepper to the chicken and stir into the hot oil. Then add the sliced tofu and cook with the chicken for 4 minutes until you do not see any pink left on the chicken. Since the chicken is sliced very thin it only takes a few minutes to cook the chicken. Then add the diced shallot and stir in with the chicken and tofu it will only take 1 minute on this high heat to cook the onion. Add the garlic and stir with everything. It is important that you are constantly stirring on this high heat or it will burn.
  • 7. Push everything to the side of the pan add 1 more tablespoon of oil to the pan and add the 2 eggs scramble them it will only take 30 seconds. Then push the scrambled eggs on top of the meat and onion. Add 1 tablespoon of oil to the empty side of the wok and add the noodles stir into the oil and add the bean sprouts. Incorporate all the meat and eggs with the noodles and bean sprouts.
  • 8. Add the Chives and the Pad Thai sauce and stir to incorporate all the ingredient together. Cook for 1 minute longer with the sauce then add the chopped dry roasted peanuts and the juice from 1/2 a lime and turn off the heat. Top with more dry roasted peanuts and lime wedges. This will become a new family favorite.

Recipe Video:

Chicken Pad Thai

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