Go Back
–+ servings
p.f. chang's chicken pad thai copycat recipe
Mary Kelly

P.f. Chang's Chicken Pad Thai Recipe

Imagine this: you’ve just got that enticing bowl of P.F. Chang's Chicken Pad Thai in front of you, and your taste buds are already doing a happy little dance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 644
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g rice noodles flat variety
  • 300 g chicken breast sliced thinly
  • 2 tbsp neutral oil vegetable or canola
  • 2 large eggs beaten
  • 100 g firm tofu diced
  • 3 green onions chopped
  • 2 cloves garlic minced
  • 1/4 cup unsalted roasted peanuts coarsely chopped
  • 1 cup mung bean sprouts
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup shredded carrots
  • 1 tbsp sesame oil
  • For the sauce:
  • 3 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp tamarind paste or substitute with extra lime juice for a tangy kick
  • 1/4 tsp chili flakes

Equipment

  • Large skillet or wok
  • Spatula

Method
 

  1. Start by soaking the rice noodles in warm water. Allow them to sit for about 20-30 minutes until they are pliable but not fully cooked. Drain and set them aside. This will ensure that they remain chewy and absorb the sauce perfectly.
  2. In a small bowl, combine the fish sauce, soy sauce, brown sugar, lime juice, tamarind paste, and chili flakes. Stir until the sugar dissolves completely. This sauce will be the heartbeat of your pad thai.
  3. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, cooking until golden brown. This should take about 3-5 minutes. Once done, push the chicken to one side of the skillet.
  4. In the same skillet, add the diced tofu. Cook for about 2-3 minutes until slightly crispy. Using a spatula, mix it with the chicken, allowing the flavors to meld.
  5. Pour the beaten eggs into the skillet. Allow them to sit for a moment, then scramble them with the chicken and tofu. Cook for another minute until the eggs are fully set.
  6. Throw in the garlic, green onions, carrots, and mung bean sprouts. Stir everything together, letting the veggies soften slightly while keeping their crunch. This should take about 2 minutes.
  7. Add the soaked rice noodles to your skillet. Drizzle with the prepared sauce. Toss gently to combine, ensuring that every noodle is coated perfectly with that luscious sauce.
  8. Finally, toss in the chopped peanuts and cilantro. These will add a lovely crunch and freshness to your dish. Give it one last gentle stir, and your Chicken Pad Thai is ready to serve.

Nutrition

Calories: 644kcalCarbohydrates: 56gProtein: 31gFat: 36.6gSaturated Fat: 7.6gTrans Fat: 0.8gCholesterol: 140mgSodium: 1787mgFiber: 11gSugar: 22g

Notes

  • Soak not boil: Remember to soak the noodles, not boil them. This avoids mushiness later.
  • Use fresh ingredients: Fresh veggies not only enhance flavor but also add color to your dish.
  • Think about texture: Adding both chicken and tofu gives the dish a variety of textures.
  • Adjust the heat: If you like a bit of spice, feel free to add fresh chopped chili or increase the chili flakes.
  • Perfect pairing: Serve your pad thai with lime wedges and extra chopped peanuts on the side. These will allow each person to customize their flavor profile.

Tried this recipe?

Let us know how it was!