Bangkok Style Chicken Pad Thai Recipe

Relive the vibrant flavors of 1960s Bangkok with this authentic Pad Thai recipe, straight from my grandmother's treasured recipe box! This dish, inspired by the Thai Room of the legendary Plaza Hotel, boasts tender chicken, perfectly balanced savory-sweet sauce, and a delightful crunch. Get ready for a culinary journey back in time!

Prep Time 20 mins
Cook Time 50 mins
Calories 643.6 kcal
Protein 64g
Rating Be the first
Bangkok Style Chicken Pad Thai 236

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Bangkok Style Chicken Pad Thai

  • 8 ounces dried flat rice noodles
  • 1/4 cup roasted salted peanuts, chopped
  • 1 teaspoon lime zest
  • 1/4 cup fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili sauce
  • 3 tablespoons cooking oil, divided
  • 12 ounces boneless, skinless chicken breast, cut into thin strips
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 cups fresh bean sprouts
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped

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How to Make Bangkok Style Chicken Pad Thai

  1. Soak rice noodles in a large bowl of hot tap water for 10-15 minutes, or until pliable but not mushy. Drain well in a colander.
  2. While noodles soak, prepare the peanut topping: Combine chopped peanuts and lime zest in a small bowl. Set aside.
  3. In a separate small bowl, whisk together fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce until smooth. Set aside.
  4. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes, until chicken is cooked through and no longer pink.
  5. Transfer cooked chicken to a bowl and set aside.
  6. Add remaining 2 tablespoons of oil to the skillet and increase heat to high. Let the pan get very hot (about 30 seconds).
  7. Crack the egg into the hot skillet and cook for 30 seconds. Flip and cook for another 30-60 seconds, until set. Remove and chop the cooked egg. Set aside.
  8. Add drained noodles and bean sprouts to the skillet. Stir-fry for 2 minutes.
  9. Add the prepared fish sauce mixture and cooked chicken to the skillet. Stir to combine and cook for 1-2 minutes, until heated through.
  10. Divide the Pad Thai among four plates.
  11. Sprinkle each serving with chopped egg and peanut topping.
  12. Garnish with green onions and cilantro. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

59 g

Sugar

38g

Fat

29g

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Poultry Asian Thai Chicken Spicy Stir Fry Meat Chicken Breasts Brunch Taste Mood Presentation Served Hot Technique

Frequently Asked Questions

How long does it take to make Bangkok Style Chicken Pad Thai?

Bangkok Style Chicken Pad Thai takes about 70 minutes from start to finish — roughly 20 minutes to prepare and 50 minutes to cook.

How many calories are in Bangkok Style Chicken Pad Thai?

Bangkok Style Chicken Pad Thai has approximately 643.6 calories per serving, with about 64 g protein, 20 g carbohydrates and 45 g fat.

What ingredients do I need for Bangkok Style Chicken Pad Thai?

The key ingredients for Bangkok Style Chicken Pad Thai are Rice Noodles, Salted Peanuts, Lime Peel, Fish Sauce, Fresh Lime Juice, Brown Sugar. See the full list with measurements above.

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