Chicken Pad Thai (No Tamarind)

Make homemade Chicken Pad Thai without tamarind using thin rice noodles, tender chicken, fresh vegetables, and a flavorful sweet and savory sauce. This easy Thai stir-fry recipe combines eggs, peanuts, garlic, and a tangy Pad Thai sauce for a classic restaurant-style dish at home. Ready in under 30 minutes, it’s perfect for weeknight dinners, gluten-free diets, and customizable spice levels. Serve with lime wedges and fresh cilantro for a traditional touch.

Ingredients

For the Pad Thai

• 7 oz thin flat rice noodles (Thai Kitchen recommended)
• 2 eggs
• 1 teaspoon sesame oil
• Salt and white pepper
• 1 tablespoon vegetable oil
• 1/2 lb chicken breast, cut into thin strips
• 3/4 cup shredded carrots
• 3 green onions, chopped and divided
• 3 cloves garlic, pressed or minced
• 1/2 cup dry roasted peanuts, finely minced and divided
• 1 lime, cut into wedges
• Chopped fresh cilantro

For the Pad Thai Sauce

• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2–3 tablespoons gluten-free fish sauce (2½ tablespoons recommended)
• 2 tablespoons gluten-free reduced-sodium Tamari (or soy sauce if not GF)
• 1–2 teaspoons sriracha, optional

Directions

1. Prepare the rice noodles according to package directions. For Thai Kitchen noodles, soak them in boiled water off the heat for about 10 minutes until al dente. Rinse under cold water, then leave them soaking in cool water until needed.
2. In a small bowl, whisk together the eggs, sesame oil, salt, and a pinch of white pepper. Set aside.
3. In another bowl, whisk together all ingredients for the Pad Thai sauce. Set aside.
4. Heat the vegetable oil in a large wok or skillet over high heat. Add the chicken, season with salt and white pepper, and cook until lightly golden on the bottom.
5. Add the shredded carrots, half of the chopped green onions, and garlic. Stir-fry until the chicken is just cooked through.
6. Push the chicken and vegetables to the sides of the wok to create a space in the center. Pour in the egg mixture and scramble until just set. Toss everything together.
7. Drain the noodles and add them to the wok along with 1/4 cup of the minced peanuts and the Pad Thai sauce. Stir-fry until the noodles are tender and the sauce is absorbed, reducing the heat slightly if needed.
8. Serve immediately topped with the remaining green onions, remaining peanuts, lime wedges, and fresh cilantro.

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Tips

• Do not over-soak the noodles; they should be slightly firm when added to the wok to avoid becoming mushy.
• Prep all ingredients before you start cooking—Pad Thai cooks quickly.
• If the noodles stick together, rinse briefly with cold water before adding them to the wok.
• Add the sauce gradually if you prefer a lighter, less sweet flavor.
• Stir-fry over high heat for the best texture.

Variations and Substitutions

• Protein swaps: Substitute chicken with shrimp, tofu, or a mix of both.
• Vegetables: Add bean sprouts, bell peppers, snap peas, or cabbage.
• Gluten-free: Keep using GF fish sauce and Tamari.
• Spice levels: Increase sriracha or add Thai chili flakes for more heat.
• Nut-free: Replace peanuts with toasted sesame seeds or omit entirely.

FAQs

Can I make this without fish sauce?
Yes, replace it with more Tamari plus a splash of lime juice for brightness.

Why no tamarind in this version?
This is a simplified Pad Thai for those who can’t find tamarind or prefer a milder, pantry-friendly version.

Can I prepare this ahead of time?
It’s best eaten fresh, but you can prep the sauce, noodles, and chicken ahead to cook later.

How do I keep noodles from turning mushy?
Avoid boiling; soak only until al dente and finish cooking them in the wok.

Serving Suggestions

• Serve with extra lime wedges for acidity.
• Add bean sprouts on top for crunch.
• Pair with Thai cucumber salad for a refreshing side.
• Serve with chili oil or crushed red pepper for extra heat.

Why You’ll Love This Recipe

• A quick, homemade Pad Thai using simple, accessible ingredients.
• No tamarind required but still packed with classic sweet-salty flavors.
• Easily adaptable for gluten-free, nut-free, or vegetarian diets.
• Great for weeknight dinners and ready in under 30 minutes.