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Sweet & Tart Thai Chicken Noodles

Pad Thai is really just a stir-fried noodle dish, with a sauce that’s a balance of salty, sour, and sweet. It’s a popular street food snack in Thailand, tossed with small dried shrimp and tofu, but strips of chicken add more weight for a main dish. Look for tamarind concentrate, fish sauce, and palm sugar in Asian grocery stores.

Servings 4
Total Time: 45 minutes
Servings: 4
Total Time: 45 minutes


  • 8 ounces uncooked flat rice noodles (regular or brown rice)
  • 1/4 cup tamarind concentrate
  • 1/4 cup fish sauce (nam pla)
  • 1/4 cup palm or brown sugar
  • 2 tablespoons canola or peanut oil
  • 2 cloves garlic, finely chopped
  • 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts, cut into strips
  • 1 small red bell pepper, thinly sliced
  • 1 cup low-sodium chicken broth
  • 1/4 cup coarsely chopped dry roasted peanuts
  • 3 green onions, diagonally sliced
  • 1/2 cup fresh cilantro or Thai basil, torn
  • 1 cup fresh mung bean sprouts, if desired
  • Fresh lime wedges
  • Thinly sliced fresh red Thai chiles or Sriracha chile sauce, if desired

Nutrition Facts

Servings 4

Amount Per Serving
Calories 522 Calories from Fat 24
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g 10%
Total Carbohydrate 72g 26%
Dietary Fiber 6g 21%
Total Sugars 24g
Protein 33g
Calcium 6%Iron 15%
Vitamin C 45%Vitamin A 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Soak noodles in lukewarm water for 20 minutes; drain.
  2. Mix fish sauce, tamarind, and sugar in small bowl until sugar is dissolved; set aside.
  3. Heat 1 tablespoon oil in a wok or large deep skillet over medium-high heat. Cook, stirring occasionally, chicken about 6 minutes or until no longer pink. Cook to internal temp of 165°F; remove from pan to a medium bowl. Add garlic and bell pepper to pan; cook, stirring occasionally, about 3 minutes or until crisp-tender. Transfer to dish with chicken.
  4. Heat remaining 1 tablespoon oil in pan over high heat. Add noodles, broth, and tamarind mixture. Cook, tossing occasionally, 4 to 6 minutes or until noodles absorb the liquid and are sizzling. Return the chicken mixture to pan; toss to combine.
  5. Divide noodles between plates and garnish with peanuts, onions, cilantro, and bean sprouts. Serve with limes and fresh chiles or chile sauce.


Just Bare® Boneless Skinless Chicken Breast Tenders may be substituted for Just Bare® Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.