Chicken Pad Thai

Yields 2 servings



1/4 cup brown sugar (I horde brown sugar from the States as it’s not found here, otherwise I would make maple sugar from the syrup)

1/4 cup fish sauce

1 tablespoon tamarind mixed with 1/4 cup water

1/4 cup sriracha


7 oz rice noodles linguine width

1/2 cup pad thai sauce from above

2 eggs, beaten

2 cooked chicken breasts, thinly sliced

2 shallots, chopped

1/4 cup green onion, chopped finely

1 tablespoon minced garlic

6 tablespoons roasted peanuts, chopped finely

1/2 teaspoon red pepper flakes

2 tablespoons soy sauce



  1. Combine all sauce ingredients in a small sauce pan over low until the sugar is dissolved.
  2. Once the sugar is dissolved bring to a quick boil and remove from heat.
  3. Over medium heat, add garlic and shallots to a large pan. When fragrant, add chicken and the sauce.
  4. Push everything over to one side and add eggs.
  5. When eggs are cooked incorporate with the rest of the ingredients in the pan.
  6. Cook rice noodles as directed. When done rinse with cold water, shake apart and add a little oil so they don’t stick.
  7. Add the green onions, noodles, and soy sauce to the pan.
  8. Top with peanuts. Bon appétit!

Note- Feel free to add additional vegetables like red bell pepper, bean sprouts, or onions as you wish.

Pad Thai