Homemade Chicken Pad Thai

This Homemade Chicken Pad Thai brings the rich, vibrant flavors of Thai cuisine straight to your kitchen. The combination of sweet, tangy, and savory flavors in the sauce, along with perfectly stir-fried noodles and tender chicken, makes this dish irresistible. With minimal prep and quick cooking time, you’ll be able to enjoy a classic takeout favorite that’s even better than the real thing, all in the comfort of your home. Plus, it’s fully customizable, allowing you to adjust the heat, protein, and toppings to suit your preferences.

Ingredients for Chicken Pad Thai

For the Sauce:

• 3 tablespoons fish sauce

• 2 tablespoons tamarind paste

• 1½ tablespoons brown sugar or palm sugar

• 1 tablespoon soy sauce

• 1–2 teaspoons Sriracha or chili garlic sauce (optional, for heat)

For the Stir Fry:

• 8 oz flat rice noodles

• 1 tablespoon vegetable oil

• 2 cloves garlic, minced

• 2 eggs, lightly beaten

• 1 lb boneless, skinless chicken breast or thighs, thinly sliced

• 1 cup bean sprouts

• ½ cup shredded carrots

• ¼ cup green onions, chopped

• ¼ cup crushed roasted peanuts (for topping)

• Lime wedges (for serving)

• Fresh cilantro or Thai basil (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Soak the Noodles: Place the rice noodles in a large bowl and cover with very hot water. Let them soak for about 20–25 minutes or until soft but still slightly chewy. Drain and rinse with cold water to stop the cooking. Set aside.

2. Prepare the Sauce: In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, and Sriracha (if using). Taste and adjust to balance the sweetness, saltiness, and tang. Set aside.

3. Cook the Chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 4–6 minutes, until browned and fully cooked through. Transfer to a plate and set aside.

4. Scramble the Eggs: In the same pan, add a touch more oil if needed. Pour in the beaten eggs and scramble until just set. Push the eggs to one side of the pan.

5. Stir-Fry Everything: Add the garlic and cooked chicken back into the pan. Stir in the noodles and pour the sauce over everything. Toss continuously for 2–3 minutes until the noodles are fully coated and heated through.

6. Finish and Serve: Add the bean sprouts, shredded carrots, and most of the green onions. Toss once more just to warm the vegetables without overcooking. Serve immediately with crushed peanuts, a squeeze of lime, and any additional garnishes you prefer.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

Storage/Reheating

• Refrigerator: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet, adding a splash of water to loosen the sauce while reheating.

• Freezer: This dish doesn’t freeze well because of the noodles, but you can store the cooked chicken and sauce separately for up to 1 month and reheat with freshly cooked noodles.

FAQs

1. Can I use different protein instead of chicken?

Yes! You can substitute the chicken with shrimp, tofu, or even a mix of proteins based on your preference.

2. Can I make this dish without tamarind paste?

Tamarind paste gives the sauce its distinctive tangy flavor, but if it’s unavailable, you can substitute it with a mixture of lime juice and rice vinegar as a quick replacement.

3. Can I adjust the spice level in this dish?

Yes! Adjust the heat by adding more or less Sriracha or chili garlic sauce, or skip it entirely if you prefer a milder flavor.

4. Can I use regular noodles instead of rice noodles?

Rice noodles are traditional in Pad Thai, but if you don’t have them, you can use any type of noodles you prefer, though it may change the overall texture.

5. How do I know when the noodles are cooked properly?

The noodles should be soft yet slightly chewy. Be sure to soak them just until pliable—they’ll continue cooking in the pan when you stir-fry them.

6. Can I make this dish ahead of time?

You can prep all the ingredients ahead of time, including soaking the noodles and preparing the sauce. However, it’s best to stir-fry and serve immediately for the best texture.

7. Can I add vegetables to this recipe?

Definitely! You can add other vegetables like bell peppers, zucchini, or mushrooms to the stir-fry for extra flavor and texture.

8. Is Pad Thai typically sweet or salty?

Pad Thai has a balance of sweet, salty, and tangy flavors. Adjust the sweetness by adding more or less sugar depending on your taste.

9. Can I use a different type of nuts?

Yes, you can substitute peanuts with cashews or almonds, though peanuts are traditionally used in Pad Thai for their flavor and texture.

10. How do I serve this dish traditionally?

Serve with extra lime wedges, chopped peanuts, and fresh cilantro or Thai basil for garnish. You can also offer chili powder, sugar, and extra lime for customization.

Conclusion

Homemade Chicken Pad Thai is an easy and delicious way to bring the vibrant flavors of Thai cuisine into your home. With just a few simple ingredients and quick cooking time, you can create a mouthwatering meal that’s even better than takeout. Customize it with your favorite proteins, spice levels, and toppings to make it your own. This dish is sure to be a hit with family and friends!

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