Thai · Chicken · Spicy
The trick to good pad thai isn't the noodles — it's the tamarind-fish sauce balance.
Bill O'Hare
4.86 · Master Chef
Time
35 Mins
Skill
Intermediate
Rating
4.9 / 5
Soak the rice noodles in warm water until pliable.
Stir-fry garlic and chicken in a screaming-hot wok.
Push to the side, scramble the eggs in the empty space.
Add noodles, tamarind, fish sauce, sugar — toss until glossy.
Off heat: bean sprouts, peanuts, lime. Serve immediately.
Cook-alongs from the chef, plus variations other cooks have filmed in their own kitchens.
Leo K.
"Lime plus brown sugar, 2:1. Closer than you'd think."