Chicken Pad Thai

Name: Chicken Pad Thai With Tamarind Paste
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 large boneless, skinless chicken breast, vacuum sealed; 1 tbsp fresh lime juice, plus extra for serving; 1 tbsp tamarind paste; 2 tbsp packed brown sugar; 2 tbsp fish sauce; 4 oz wide rice noodles; 2 cups mung beans; 2 tbsp chopped roasted peanuts; 2 tbsp fresh cilantro leaves

Chicken Pad Thai is a balanced Thai stir-fry combining tender sliced chicken breast with wide rice noodles in a tangy-savory sauce made from tamarind paste, fish sauce, lime juice, and brown sugar. The dish delivers all four flavor profiles—salty, sweet, sour, and savory—in under 20 minutes.

🌍Thai 🏷️Pad thai 🏷️Chicken 🏷️Sous vide 🏷️Rice noodles 🏷️Tamarind

Total

2h 30m

Servings

2

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 large boneless, skinless chicken breast, vacuum sealed
1 tbsp fresh lime juice, plus extra for serving
1 tbsp tamarind paste
2 tbsp packed brown sugar
2 tbsp fish sauce
4 oz wide rice noodles
2 cups mung beans
2 tbsp chopped roasted peanuts
2 tbsp fresh cilantro leaves

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Instructions

1
Place 1 vacuum-sealed chicken breast in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: None
2
Place 4 oz rice noodles in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Suvie Starch Cooker Settings - Pasta, 1 Cup, 5 minutes
3
While the chicken cooks, whisk 1 tbsp lime juice, 1 tbsp tamarind paste, 2 tbsp brown sugar, and 2 tbsp fish sauce together in a small bowl and set aside.
4
After the cook, remove chicken from packaging, pat dry, and cut into cubes. Run rice noodles under cool water and separate any strands that may be stuck together. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the rice noodles followed by the reserved fish sauce mixture, stirring to incorporate, cook for 2-3 minutes or until noodles are coated and warmed through.
5
Divide noodles between plates and top with chicken, mung beans, peanuts, and cilantro. Garnish with fresh lime juice just before serving.

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Tips & Notes

Pro tips

Slice the chicken breast thinly (about 0.25 inch) against the grain before cooking so it cooks evenly and stays tender in 2-3 minutes.
Dissolve tamarind paste and brown sugar into the lime juice and fish sauce before adding to the pan—this ensures even seasoning and prevents clumping.
Cook the noodles 1-2 minutes under package time so they stay slightly chewy when tossed in the hot pan.
Add mung bean sprouts and cilantro in the final 30 seconds off heat to preserve their fresh crunch and bright color.

Substitutions

boneless, skinless chicken breast → thin pork tenderloin or shrimp (adjust cooking time to 2 minutes for shrimp)
fish sauce → soy sauce, 2 tbsp (flavor will be less complex but still savory)
tamarind paste → 1.5 tbsp lime juice plus 0.5 tsp molasses (tangier, less deep)
mung beans → bean sprouts or shredded carrots (for texture variation)

Storage & make-ahead

Store leftovers in an airtight container refrigerated up to 2 days. Reheat gently in a skillet with 1-2 tsp water over medium heat, stirring gently to avoid breaking noodles. Do not make ahead more than 4 hours before cooking as noodles absorb sauce.

Common Questions

Can I make pad thai without fish sauce?

Fish sauce is essential to authentic pad thai flavor, but if you must omit it, increase soy sauce by 1 tbsp and add a pinch of salt. The result will taste different but still be enjoyable.

What if I don't have tamarind paste?

Substitute 1 tbsp tamarind paste with 1.5 tbsp lime juice plus 0.5 tsp molasses or honey. You'll lose some depth but retain the tangy-sweet balance.

How do I know when the chicken is cooked through?

Slice the thickest part of the breast open; it should show no pink in the center. Alternatively, use a meat thermometer—chicken is done at 165°F internal temperature.

Can I prep ingredients ahead?

Yes. Slice the chicken, cook the noodles, and measure sauce ingredients up to 4 hours ahead. Store noodles tossed lightly with oil to prevent sticking. Stir-fry just before serving.

Is this dish naturally gluten-free?

Not automatically—fish sauce and some soy sauces contain gluten. Use tamari or certified gluten-free soy sauce and verify your fish sauce is gluten-free.