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Homemade Chicken Pad Thai

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 minutes
Cook Time 15 minutes
Total Time 40 minutes
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

  • Wok

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.