Bangkok Street Market Royal Pad Thai
A vibrant, restaurant-quality Pad Thai featuring tender rice noodles tossed with juicy chicken, crisp bean sprouts, garlic, scrambled eggs, and a perfectly balanced tamarind sauce. Finished with roasted peanuts, fresh lime, and fragrant cilantro, this gourmet Thai favorite delivers the signature harmony of sweet, savory, tangy, and mildly spicy flavors found in authentic Bangkok street food.
Bangkok Street Market Royal Pad Thai
shopping_basketIngredients
- Rice Noodles8 oz (225g), medium width
- Boneless Skinless Chicken Breast1 lb (450g), thinly sliced
- Large Eggs2, lightly beaten
- Bean Sprouts2 cups
- Garlic4 cloves, minced
- Shallot1 large, finely diced
- Green Onions4, cut into 2-inch pieces
- Vegetable Oil3 tbsp
- Roasted Peanuts1/2 cup, roughly chopped
- Fresh Cilantro1/4 cup, chopped
- Fresh Lime2, cut into wedges
- Tamarind Paste3 tbsp
- Fish Sauce3 tbsp
- Brown Sugar2 tbsp
- Soy Sauce1 tbsp
- Rice Vinegar1 tbsp
- Crushed Red Pepper Flakes1/2 tsp, optional
Nutrition Per Serving
Calories
575
Protein
34g
Fat
17g
Carbs
69g
restaurantInstructions
Soak the Noodles
Place the rice noodles in a large bowl and cover with warm water. Allow them to soak for about 25 to 30 minutes until flexible but still slightly firm. Drain thoroughly before cooking.
Avoid fully softening the noodles during soaking—they'll finish cooking in the wok and won't become mushy.
Prepare the Pad Thai Sauce
In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, rice vinegar, and crushed red pepper flakes if using. Stir until the sugar dissolves completely and set aside.
Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large wok over high heat. Add the sliced chicken and stir-fry for 5 to 6 minutes until lightly browned and fully cooked. Transfer to a plate.
Cook the Aromatics
Add another tablespoon of oil to the wok. Stir-fry the shallot for about 2 minutes until softened, then add the garlic and cook for another 30 seconds until fragrant.
Scramble the Eggs
Push the aromatics to one side of the wok and pour in the beaten eggs. Allow them to set briefly before gently scrambling into soft curds.
Add the Noodles
Add the drained rice noodles and pour the prepared Pad Thai sauce over them. Toss continuously using tongs or two spatulas until the noodles absorb the sauce and become tender, about 3 to 4 minutes.
If the noodles seem dry before they're fully cooked, add a tablespoon or two of water instead of extra sauce.
Combine Everything
Return the cooked chicken to the wok along with the bean sprouts and green onions. Toss everything together for another 2 minutes until evenly mixed and heated through while keeping the vegetables slightly crisp.
Finish with Fresh Garnishes
Remove the wok from the heat and fold in half of the chopped peanuts and cilantro. Taste the noodles and adjust with additional fish sauce, tamarind, or lime juice if desired.
Authentic Pad Thai should strike a perfect balance of sweet, salty, sour, and savory flavors rather than emphasizing one over another.
Serve
Divide the Pad Thai among warm serving plates. Garnish generously with the remaining chopped peanuts, fresh cilantro, bean sprouts, and lime wedges. Serve immediately with extra crushed red pepper flakes on the side for those who enjoy additional heat.
Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet with a splash of water to loosen the noodles. Avoid overcooking during reheating to preserve their texture.
Fresh lime juice squeezed over reheated Pad Thai instantly brightens the flavors and makes it taste freshly prepared.
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