Pad Thai with Tandori Chicken

If you’re the kind of person who can’t decide between takeout and home cooking — this one’s for you. Our Pad Thai with Tandoori Chicken brings together two of the best flavor worlds: the tangy-sweet, peanutty noodles you love, and the smoky, spiced perfection of tandoori-style chicken.

It’s fusion comfort food at its best — easy to make, packed with bold flavor, and guaranteed to wake up your weeknight routine.

Why You’ll Love This Recipe

• Quick enough for a weeknight, special enough for the weekend

• The ultimate East-meets-East flavor mash-up

• Customizable — toss in your favorite veggies or extra spice

• Tastes even better as leftovers (if there are any!)

Pad Thai Recipe

• 1# rice noodles

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 2 eggs, lightly beaten

• 1 cup bean sprouts

• 1 red pepper, sliced

• 1/2 cup green onions, chopped

• 1/4 cup crushed peanuts

• Lime wedges, for serving

For the Sauce:

• 3 tablespoons fish sauce

• 1 tablespoon soy sauce

• 2 tablespoons brown sugar

• 2 tablespoons rice vinegar

• 1 tablespoon tamarind paste (optional but recommended)

• 2 tablespoons peanut butter

• 1 tbsp hot sauce

• 1 teaspoon chili flakes (adjust for heat)

Instructions

1. Cook noodles according to package directions, drain, and set aside.

2. In a wok or large skillet, heat oil over medium heat. Add garlic and cook until fragrant.

3. Push garlic to the side, add eggs, and scramble lightly.

4. Add cooked noodles and pour in sauce. Toss to coat evenly.

5. Stir in bean sprouts and green onions, cooking another 1–2 minutes.

6. Plate and top with crushed peanuts and lime wedges.

Tandoori Chicken Recipe

Ingredients

• 2 lbs chicken thighs

• 1 cup plain Greek yogurt

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• 2 teaspoons garam masala

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, oil, and all spices until smooth.

2. Add chicken and coat evenly. Marinate for at least 2 hours (overnight for best flavor).

3. Lightly brown over medium heat in a skillet for about 5 minutes and then place in the oven to finish cooking. 425 for 8-10 minutes.

4. Slice and serve over Pad Thai noodles