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Padma Lakshmi's Chicken Pad Thai

Embark on a global culinary adventure right from your own kitchen with our exclusive Chicken Pad Thai Recipe kit based on Dan Coughlin's pad thai recipe for Le Thai in Las Vegas and adapted by Padma Lakshmi (Season 1 Episode 9).

Drawing inspiration from her awe-inspiring escapades on Taste the Nation, this remarkable recipe kit comes with all the hard-to-find ingredients to bring a touch of wanderlust to your dining table. Unleash your inner chef and get whisked away on a gustatory journey, one delightful bite at a time.


Note: the recipe kit contains fresh ingredients and is available in select zip codes. To recreate this at home, download our printable recipe card at the top of this page! 

25 Minutes
15 Ingredients
Spice Level
Padma Lakshmi's Chicken Pad Thai

Recipe for Padma Lakshmi's Chicken Pad Thai


For 2 servings

  • 1 8 oz. pack wide rice noodles
  • ½ cup cooking oil
  • 3 tbsp garlic, minced
  • ¾ c lemon juice (from about 4 lemons)
  • ⅔ c fish sauce
  • ⅔ c sugar
  • ¼ c tamarind paste
  • 3 eggs, beaten
  • 8 oz. boneless, skinless chicken thighs, cut into ½ inch cubes
  • 1 medium carrot, shredded
  • ½ bunch cilantro plus more for garnish, roughly chopped
  • 6 scallions, divided (4 cut into 1-inch pieces, 2 thinly sliced)
  • 2 tbsp unsalted peanuts, plus more for garnish, crushed
  • 3 tbsp sweet radish, trimmed and thin sliced, divided
  • 4 c bean sprouts

Step by step

step 1

Soak rice noodles in a bowl with boiling water until noodles are slightly undercooked or al dente, for approx . 5 minutes. Reserve ½ cup of the soaking liquid, then drain, running noodles under cold water. Toss with a splash of oil to prevent sticking, set noodles aside.

step 2

Set a small skillet over medium heat. Add ¼ cup cooking oil and 3 tablespoons garlic. Cook garlic until deep golden brown and crisp, for approx. 5 minutes. Remove garlic with a slotted spoon to a paper towel lined plate, reserve or carefully drain into a fine mesh sieve, (reserve garlic oil for another use).

step 3

In a medium bowl, whisk together lemon juice, fish sauce, sugar, and tamarind paste. Set aside. This should yield about 2 cups of sauce (there will be some extra if needed).

step 4

Heat a large skillet or wok over medium-high, add 1 tablespoon cooking oil. Add chicken thighs and cook turning once until browned and just cooked through, 3-4 minutes per side, reserve to a plate. Heat 1 tablespoon of cooking in the same pan, add eggs, stirring occasionally, until you have large curds, about 2 minutes. Set aside eggs with chicken.

step 5

Add 2 tablespoons of oil to the same pan. Add the rice noodles. Gently toss mixture, add ½ cup pad Thai sauce and ¼ - ½ cup of reserved soaking liquid 1 tablespoon at a time, tossing until noodles are just tender and coated in sauce. Cook 2-3 minutes, adding more water or pad Thai sauce, if needed.

step 6

Add the carrots, cilantro, 1” pieces of green onion, 2 tablespoons fried garlic, 2 tablespoons crushed peanuts and 2 tablespoons sweet radish, chicken and eggs. Continue cooking, gently tossing for 3-4 minutes or until vegetables are just wilted but still crisp. If the mixture appears to be too thick, add water 1 tablespoon at a time, until desired consistency.

step 7

Mix in the bean sprouts until well incorporated. Serve. Garnish with cilantro, scallion greens, fried garlic, crushed peanuts and sweet radish.