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Homemade Chicken Pad Thai photo

Homemade Chicken Pad Thai

This Homemade Chicken Pad Thai is a flavor-packed delight! Quick, easy, and customizable, it’s sure to impress everyone at your table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 3 tablespoons tamarind paste for the signature tangy flavor
  • 3 tablespoons fish sauce adds umami depth
  • 2 tablespoons soy sauce for a rich salty flavor
  • 1 tablespoon rice vinegar balances the flavors with acidity
  • 3 tablespoons brown sugar to add sweetness
For the Pad Thai:
  • 6 oz rice noodles the heart of Pad Thai
  • 2 tablespoons vegetable oil for frying
  • 1 onion sautéed for sweetness
  • 2 cloves garlic, minced for aromatics
  • 6 oz chicken breast, cut into strips adds protein
  • 6 oz extra-firm tofu, cut into bite-sized cubes vegetarian-friendly option
  • 2 large eggs adds richness
  • 1 cup bean sprouts for crunch
  • 5 scallions, cut into 1-inch strips for mild onion flavor
  • ½ cup roasted peanuts, roughly chopped for crunch
  • 1 tablespoon sriracha sauce optional for kick
  • 1 lime, cut into wedges for garnishing

Equipment

  • Large skillet or wok
  • Pot for boiling noodles
  • Spatula
  • Measuring Spoons
  • Cutting board and knife

Method
 

Cooking Steps:
  1. Step 1: Prepare the Noodles - Boil water in a large pot. Add the rice noodles and cook according to package instructions, usually around 5-7 minutes. Drain and set aside.
  2. Step 2: Make the Sauce - In a bowl, mix together tamarind paste, fish sauce, soy sauce, rice vinegar, and brown sugar until well combined.
  3. Step 3: Cook the Chicken - In a large skillet or wok, heat vegetable oil over medium-high heat. Add onion and garlic, sauté until fragrant. Add chicken and tofu, stir-fry until cooked through.
  4. Step 4: Combine Everything - Add the cooked noodles and sauce to the skillet. Toss everything together until well coated. Push to one side of the skillet and crack the eggs into the empty space, scrambling until cooked.
  5. Step 5: Add the Finishing Touches - Stir in bean sprouts, scallions, and half of the peanuts. Serve hot, garnished with lime wedges and remaining peanuts.

Notes

  • For a vegetarian version, simply omit the chicken and use extra tofu.
  • Feel free to customize your Pad Thai with additional vegetables like bell peppers or carrots.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.