Crispy Chicken Pad Thai
Prep time 30mins
Cook time 10mins
Serves or Makes: 2 servings

Recipe Card

Pad Thai Sauce


Fried Chicken


  • 8 ounces boneless, skinless chicken breast, butterflied and tenderized
  • 2 tablespoons San-J Umami Tamari Splash
  • Kosher salt
  • 1 cup all purpose flour
  • 1/4 cup cornstarch
  • 1 beaten egg

Stir Fried Noodles


  • 1/2 cup bean sprouts
  • 2 shallots, chopped
  • 3 garlic cloves
  • Rice noodles, cooked
  • 2 beaten eggs
  • 1/4 cup peanuts
  • 1/4 cup Chinese garlic chives
  • Kosher salt, to taste


  • Step 1

    To make the Pad Thai Sauce: Place tamarind paste into the boiling hot water. After about 90 seconds the tamarind will loosen and you'll be able to stir it into a runny paste. Press the paste threw a mesh strainer and add San-J Tamari Splash, San-J Tamari Soy Sauce, oyster sauce, fish sauce, and palm sugar. Stir until well combined and set aside.

  • Step 2

    For the fried chicken: Marinate the chicken with San-J Tamari Umami Splash for 1-2 hours. Combine flour and cornstarch with egg and club soda. Fry chicken for 6 minutes or until 165°F internally.

  • Step 3

    To make the noodles: add a splash of neutral oil to a wok and fry shallots for 2 minutes, then add garlic for 60 seconds. Add cooked rice noodles and stir on high heat for 2-3 minutes. Add in the Pad Thai sauce and stir for an additional 2 minutes. Beat in eggs and scramble into the noodles. Add bean sprouts, chives, and peanuts. Stir for 2 minutes. Add a few splashes of water if the noodles are too dry. Serve with a wedge of lime and chicken!