P.F. Chang's Chicken Pad Thai (Restaurant Copycat)

⏱️ 27 minutes👥 4 servings❤️ Taste: 10/10
P.F. Chang's Chicken Pad Thai (Restaurant Copycat)

Nutrition Facts

Calories
485
Protein
32g
Carbs
58g
Fiber
3g

Health Benefits

Gut Health6/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 8 oz rice noodles, pad thai width
  • •- 1 lb chicken breast, sliced into thin strips
  • •- 3 tablespoons tamarind paste
  • •- 3 tablespoons fish sauce
  • •- 2½ tablespoons light brown sugar
  • •- 2 tablespoons soy sauce
  • •- 2 tablespoons fresh lime juice
  • •- ¼ cup chicken broth
  • •- 3½ tablespoons vegetable oil, divided
  • •- 4 cloves garlic, minced fine
  • •- 1 teaspoon fresh ginger, minced fine
  • •- 2 large eggs
  • •- ¾ teaspoon red pepper flakes
  • •- ¼ teaspoon white pepper
  • •- 1½ cups fresh bean sprouts
  • •- 4 scallions, cut into 1-inch pieces
  • •- ⅓ cup dry-roasted peanuts, coarsely crushed
  • •- Lime wedges for serving

Instructions

  1. 1Place rice noodles in a large bowl and cover with hot tap water. Allow to soak until pliable but still slightly firm, about 8-10 minutes. Drain thoroughly and set aside.
  2. 2Combine tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and chicken broth in a medium bowl. Whisk together until sugar dissolves completely and set aside.
  3. 3Heat 2 tablespoons vegetable oil in a large wok or 14-inch skillet over high heat until shimmering, about 2 minutes. Add chicken strips in a single layer and cook without stirring until golden on bottom, about 2-3 minutes. Flip and cook until cooked through and lightly browned, another 2-3 minutes. Transfer chicken to a clean plate.
  4. 4Add remaining 1½ tablespoons oil to the wok. Add minced garlic and ginger, stirring constantly until fragrant, about 20 seconds. Add drained noodles and toss to coat with aromatics, cooking for 1 minute.
  5. 5Push noodles to one side of the wok. Crack eggs into the empty space and scramble with a spatula until just set but still slightly wet, about 45 seconds. Mix eggs into noodles.
  6. 6Return chicken to the wok along with any accumulated juices. Pour sauce mixture over everything and toss vigorously using tongs until noodles are evenly coated and glossy, about 2 minutes.
  7. 7Sprinkle in red pepper flakes and white pepper, tossing to distribute. Add bean sprouts and scallions, cooking just until sprouts begin to soften but remain crisp, about 30 seconds.
  8. 8Remove from heat immediately. Transfer to a large serving platter or individual plates. Garnish generously with crushed peanuts and lime wedges on the side. Serve immediately while hot.