Name: Homemade Chicken Pad Thai
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3 tablespoons tamarind paste; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 3 tablespoons brown sugar; 6 oz rice noodles; 2 tablespoons vegetable oil; ½ onion; 2 cloves garlic (minced); 6 oz chicken breast (cut into strips); 6 oz extra-firm tofu (cut into bite-sized cubes); 2 large eggs; 1 cup bean sprouts (divided); 5 scallions (cut into 1-inch strips); ½ cup roasted peanuts (roughly chopped, divided); 1 tablespoon sriracha sauce (more for extra heat); 1 lime (cut into wedges, for garnish)

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There’s something undeniably special about enjoying a delicious plate of Homemade Chicken Pad Thai that transports you straight to the streets of Thailand. I remember the first time I had this dish. It was at a bustling local market, the smell of fried noodles swirling around me like an enticing hug. The vibrant colors of the fresh vegetables and the sizzling chicken captured my heart instantly. It was love at first bite! Now, I can recreate that magical experience in my own kitchen, and you can too.

This dish isn’t just about flavors—it’s about the memories it creates. Whether it’s a cozy weeknight dinner with family or a gathering with friends, the Homemade Chicken Pad Thai is perfect for any occasion. Each slurp of those tender noodles, mixed with the savory sauce and crunchy toppings, reminds me of the joy that cooking can bring. And here’s the best part: it’s surprisingly easy to whip up at home!

Recipe Snapshot

Total Time:
40 mins

Prep Time:
25 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
550 kcal

Protein:
30 g

Diet:
Whole30, Vegan, Gluten-Free

Fat:
20 g

Tools Used:
Wok

The Appeal of This Homemade Chicken Pad Thai

It’s a Flavor Explosion

The first reason I adore Homemade Chicken Pad Thai is the incredible burst of flavors. The combination of tamarind, fish sauce, and a touch of sweetness from brown sugar creates a tangy sauce that’s irresistible. When mixed with rice noodles, it’s a harmony of taste that dances on your palate.

Quick and Easy to Prepare

We all lead busy lives, and that’s why this recipe shines. It takes just about 40 minutes from start to finish, making it an ideal choice for a weeknight meal. You can have a restaurant-quality dish on your table without the long wait.

Customizable to Your Taste

Another highlight of Homemade Chicken Pad Thai is how easily it can be customized. Want to add more veggies? Go for it! Craving some heat? Toss in extra sriracha sauce. The flexibility allows you to make this dish your own, catering to your unique taste preferences.

Perfect for Entertaining

When entertaining guests, serving Homemade Chicken Pad Thai is always a hit. It’s such a crowd-pleaser, and you’ll love seeing your friends and family dive into a dish that’s as fun to eat as it is delicious. Serve it up with lime wedges and fresh bean sprouts for that authentic touch!

A Nourishing Meal

This dish isn’t just tasty; it’s also nourishing. With a balance of protein from the chicken, healthy fats from the peanuts, and fiber from the vegetables, you’re not just indulging—you’re also fueling your body with good nutrients.

Homemade Chicken Pad Thai Ingredients

Each ingredient in Homemade Chicken Pad Thai plays a vital role in creating a balanced and delicious dish. The key players like rice noodles, chicken, and a variety of sauces work together to bring a harmony of flavors and textures. Let’s explore the essential ingredients that make this dish truly special.

3 tablespoons tamarind paste: This adds a unique tangy flavor, essential for authentic Pad Thai.
3 tablespoons fish sauce: A key umami flavor that deepens the taste.
2 tablespoons soy sauce: Adds saltiness and richness.
1 tablespoon rice vinegar: Gives a hint of acidity to balance the flavors.
3 tablespoons brown sugar: Adds sweetness to complement the salty and sour elements.
6 oz rice noodles: The backbone of any Pad Thai, soft and chewy.
2 tablespoons vegetable oil: Used for frying, adding a subtle richness.
½ onion: Adds sweetness and depth.
2 cloves garlic: Infuses flavor during cooking.
6 oz chicken breast: Protein-packed and juicy, it’s the star of the dish.
6 oz extra-firm tofu: Provides a vegetarian option while adding texture.
2 large eggs: Contributes richness and binds the dish together.
1 cup bean sprouts: Fresh and crunchy, they add texture.
5 scallions: Bright and fresh, they enhance the dish visually and flavor-wise.
½ cup roasted peanuts: Crunchy and nutty, they add a delightful finish.
1 tablespoon sriracha sauce: For those who like a kick of heat.
1 lime: Cut into wedges for garnishing and adding freshness.

Cooking Method for Homemade Chicken Pad Thai

Cooking Homemade Chicken Pad Thai is not just about following steps; it’s an experience. Each stage reveals exciting aromas as the ingredients blend into a harmonious dish. Get ready to create something memorable!

In a small bowl, mix together the tamarind paste, fish sauce, soy sauce, rice vinegar, and brown sugar. This sauce is the soul of your dish—make sure to taste it and adjust to your liking. Set it aside so the flavors can meld.
Next, bring 4 cups of water to a rolling boil in a pot. Add the rice noodles and cook them for about 5 minutes until they’re very soft, stirring occasionally. Once done, drain the noodles and rinse them with cool water to stop the cooking process. This ensures they won’t become mushy.
In a large wok or skillet, heat the vegetable oil over high heat. Once hot, toss in the chopped onion. Stir-fry for around 2 minutes until they start to soften. The aroma will fill your kitchen, inviting everyone to come closer.
Add the minced garlic and stir for about 30 seconds. You want the garlic to become fragrant without burning. Keep it moving in the pan!
Now, introduce the chicken and tofu into the mix. Cook for approximately 2 to 4 minutes or until the chicken is just cooked through. The golden-brown edges will tell you it’s ready.
Push the chicken and tofu mixture to one side of the wok, creating space on the other side. Crack the eggs into that space, using your spatula to scramble them until fully cooked. This will take about a minute. Once scrambled, mix the eggs into the chicken and tofu.
Next, stir in half of the fresh bean sprouts. Then, add the cooked noodles. Toss everything together, ensuring the noodles are well incorporated for about a minute. This is where the magic happens—watch as everything starts to blend into a beautiful mixture.
Pour the prepared sauce over the noodle mixture, scattering in half of the peanuts and the chopped scallions. Stir well to combine, cooking for another 1 to 2 minutes. The sauce will soak into the noodles, creating a flavorful coating.
Finally, drizzle in the sriracha sauce for added heat and give everything one last stir. Taste and adjust with more sauce or spice as desired.
Serve your Homemade Chicken Pad Thai right away, garnished with the remaining peanuts, bean sprouts, and fresh lime wedges. Enjoy every delicious bite!

Things Worth Knowing

Perfectly Cooked Noodles: Always rinse the noodles with cold water after boiling. This prevents them from clumping together and keeps their texture intact.
Balancing Flavors: Taste your sauce before adding it to the noodles. Adjust the sweetness or saltiness to your liking for the perfect balance.
High Heat is Key: Cooking at high heat is essential for stir-frying. It helps to lock in flavors and gives the dish a nice smoky touch.
Fresh Ingredients Matter: Use fresh vegetables and herbs. They not only enhance the flavor but also add brightness to the dish.

Change It Up

One of the best things about Homemade Chicken Pad Thai is how adaptable it is. Here are some fantastic tips to help you customize your dish:

Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture.
Freezing: While it’s best enjoyed fresh, you can freeze it for up to a month. Just make sure to thaw and reheat properly.
Pairing: Serve with a fresh cucumber salad or Thai spring rolls for a great meal.
Vegetarian Option: You can easily make this dish vegetarian by using more tofu and omitting the chicken.
Make it Spicy: For an extra kick, add more sriracha sauce or include some fresh sliced chili peppers.
Extra Veggies: Feel free to throw in your favorite vegetables like bell peppers, carrots, or snap peas for added nutrition.

Serve This Homemade Chicken Pad Thai With

When it comes to serving Homemade Chicken Pad Thai, consider these delightful options:

Fresh Lime Wedges: Squeeze some lime over your dish for an extra zing!
Thai Iced Tea: This sweet and creamy drink pairs beautifully with the savory flavors of Pad Thai.
Cucumber Salad: A refreshing cucumber salad provides a crisp contrast to the rich noodles.
Spring Rolls: Light and crispy spring rolls make a perfect appetizer before diving into the main course.
Cashew Nuts: Serve alongside for an extra crunch and nutty flavor.
Perfect for Gatherings: This dish can be a centerpiece for dinner parties, family gatherings, or casual get-togethers.

FAQ

Homemade Chicken Pad Thai offers a personalized twist that often enhances the flavors compared to restaurant versions. You can control the ingredients, ensuring freshness and quality. Plus, you can adjust the spice level and ingredients to fit your preferences. Many restaurants might add extra oil or sugar, but at home, you can create a healthier version while still retaining that authentic taste. It’s all about balance and making it your own!

Absolutely! One of the beauties of Homemade Chicken Pad Thai is its versatility. You can easily substitute shrimp for the chicken for a delightful seafood twist, or load it up with your favorite vegetables like bell peppers, carrots, or zucchini. The key is to maintain the balance of flavors with the sauce while ensuring everything cooks evenly. This way, every bite is as flavorful as it can be!

To store leftovers of Homemade Chicken Pad Thai, let it cool down to room temperature before placing it in an airtight container. This will keep the dish fresh for up to three days in the refrigerator. When reheating, do it gently on the stove with a splash of water to prevent the noodles from drying out. You can also microwave it, but for the best texture, the stove is preferable. Enjoy your meal again with just a little warming!

If you’re a fan of heat, there are several ways to spice up your Homemade Chicken Pad Thai. Start by adding more sriracha sauce into the mix, depending on your heat tolerance. For an extra kick, consider adding sliced fresh chili peppers during the cooking process or a dash of chili flakes on top when serving. Remember, you can always add heat, but it’s hard to take it away, so go slowly until you reach your desired spice level!

Conclusion

Cooking Homemade Chicken Pad Thai is a journey of flavors and creativity that makes every bite special. With its balance of savory, sweet, and spicy notes, this dish is bound to impress anyone who tries it. I encourage you to give it a go in your kitchen; you might just find a new favorite recipe. Let the aromas fill your home and enjoy the magic of making this Thai classic yourself!

Homemade Chicken Pad Thai

Experience the flavors of Thailand with Homemade Chicken Pad Thai. This easy weeknight dinner features tender noodles, savory sauce, and fresh veggies, making it the ultimate comfort food. Perfect for any occasion, it's time to whip up this delicious dish tonight!

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Prep Time 25

Cook Time 15

Total Time 40

Servings: 2 servings

Course: Dinner

Cuisine: Thai

Calories: 550

Ingredients Equipment Method Notes

Ingredients

3 tablespoons tamarind paste
3 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
3 tablespoons brown sugar
6 oz rice noodles
2 tablespoons vegetable oil
½ onion
2 cloves garlic minced
6 oz chicken breast cut into strips
6 oz extra-firm tofu cut into bite-sized cubes
2 large eggs
1 cup bean sprouts divided
5 scallions cut into 1-inch strips
½ cup roasted peanuts roughly chopped, divided
1 tablespoon sriracha sauce more for extra heat
1 lime cut into wedges, for garnish

Equipment

Method

In a small bowl, mix together the tamarind paste, fish sauce, soy sauce, rice vinegar, and brown sugar. This sauce is the soul of your dish—make sure to taste it and adjust to your liking. Set it aside so the flavors can meld.
Next, bring 4 cups of water to a rolling boil in a pot. Add the rice noodles and cook them for about 5 minutes until they’re very soft, stirring occasionally. Once done, drain the noodles and rinse them with cool water to stop the cooking process. This ensures they won’t become mushy.
In a large wok or skillet, heat the vegetable oil over high heat. Once hot, toss in the chopped onion. Stir-fry for around 2 minutes until they start to soften. The aroma will fill your kitchen, inviting everyone to come closer.
Add the minced garlic and stir for about 30 seconds. You want the garlic to become fragrant without burning. Keep it moving in the pan!
Now, introduce the chicken and tofu into the mix. Cook for approximately 2 to 4 minutes or until the chicken is just cooked through. The golden-brown edges will tell you it’s ready.
Push the chicken and tofu mixture to one side of the wok, creating space on the other side. Crack the eggs into that space, using your spatula to scramble them until fully cooked. This will take about a minute. Once scrambled, mix the eggs into the chicken and tofu.
Next, stir in half of the fresh bean sprouts. Then, add the cooked noodles. Toss everything together, ensuring the noodles are well incorporated for about a minute. This is where the magic happens—watch as everything starts to blend into a beautiful mixture.
Pour the prepared sauce over the noodle mixture, scattering in half of the peanuts and the chopped scallions. Stir well to combine, cooking for another 1 to 2 minutes. The sauce will soak into the noodles, creating a flavorful coating.
Finally, drizzle in the sriracha sauce for added heat and give everything one last stir. Taste and adjust with more sauce or spice as desired.
Serve your Homemade Chicken Pad Thai right away, garnished with the remaining peanuts, bean sprouts, and fresh lime wedges. Enjoy every delicious bite!

Notes

For added heat, increase the sriracha sauce and add 1 to 3 tablespoons of hot chili oil. Leftovers will keep for several days, although this dish is definitely best served freshly from the wok.