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Chicken Pad Thai Noodles

  • 25 minutes
  • Serves 3



1/3 cup

tamarind concentrate (more watery - NOT tamarind paste which is thicker(HIGHLY recommended but if you can't find it, sub with 1/4-1/3 cup fresh lime juice))

2 tsp

- 1 tablespoon Thai red chili sauce (Sambal Oelek or Sriracha to taste)(I like mine spicy so I usually add about 3/4 tablespoons))

5 tbsp

fish sauce (highly recommended**)

3 tbsp

oyster sauce (recommended - use gluten free if necessary or low sodium soy sauce (use gluten free tamari or coconut aminos for paleo friendly version))

6 tbsp

coconut sugar (or brown sugar)

1 tbsp

corn starch (or use arrowroot powder or tapioca starch for a paleo version)

2 tsp

concentrated tomato paste (optional for additional color and to mimic the North American version)

Pad Thai

8 oz

dried uncooked rice noodles

2 tbsp

cooking oil (avocado oil for a healthier version)


chicken breast (sliced thinly)


garlic cloves (minced)

1 tsp

freshly grated ginger


shallot (diced)

1/3 cup

grated carrots


red or green bell pepper (thinly sliced (I used a combo of both for color, but you totally don't have to))


large egg (lightly beaten)


lime wedge

Salt (black pepper and more fish sauce to taste)

1 1/2 tbsp

tomato paste (optional if you want it to taste like the North American style as the authentic Thai version does not use this)

Garnish & toppings

Chopped fresh cilantro (bean sprouts, chopped roasted peanuts, green onions and additional lime wedges)

Meal prep

Lunch boxes

1 person Recommend This Recipe