Lazy Pad Thai
A fast, no-frills pad thai cooked in one pan with tamarind, fish sauce, tender chicken, and soft rice noodles.
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Servings: 2 servings
Ingredients
Noodles
- 8 oz Rice Noodles pad thai style
- 1 cup Water
Protein
- 1/2 lb Boneless chicken thigh thinly sliced
- 1 tbsp Neutral Oil for cooking
Pad Thai Sauce
- 2 1/2 tbsp Fish Sauce
- 2 tbsp Tamarind Paste
- 1 1/2 tbsp Brown sugar or palm sugar
Stir-Fry Components
- 2 cloves Garlic minced
- 2 large Eggs
- 1/2 cup Bean sprouts optional
- 3 Scallions sliced
To Finish
- 1/4 cup Crushed peanuts
- Lime wedges for serving
Instructions
Prepare the Noodles
- Soak the rice noodles in warm tap water for about 10 minutes, or until ready to add to the pan.
Cook the Ingredients
- Heat a large skillet over high heat and add the neutral oil.
- Add the chicken and sear lightly.
- Scramble the eggs in the pan and cook until just done.
- Add the garlic, scallion whites, fish sauce, tamarind paste, and brown sugar.
Add Noodles and Finish
- Drain the rice noodles and add them to the pan along with the water.
- Toss continuously while the liquid reduces and the noodles absorb the sauce.
- Add the scallions and bean sprouts if using, and toss to combine.
- Finish with crushed peanuts and serve with lime wedges.
Notes
- Tamarind provides the signature sour note and should not be skipped.
- The noodles should look slightly underdone before finishing, as they continue to soften in the pan.
- Adding vegetables at the end keeps the texture fresh and prevents watering down the sauce.
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