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Homemade Chicken Pad Thai

This Homemade Chicken Pad Thai is a flavor-packed delight! Easy to make, it's perfect for a weeknight dinner and sure to impress!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

For the Sauce:

  • 3 tablespoons tamarind paste adds classic tangy flavor
  • 3 tablespoons fish sauce brings umami depth
  • 2 tablespoons soy sauce for a hint of saltiness
  • 1 tablespoon rice vinegar to enhance overall flavor
  • 3 tablespoons brown sugar balances acidity and saltiness

For the Pad Thai:

  • 6 oz rice noodles the foundation of the dish
  • 2 tablespoons vegetable oil for sautéing
  • 1 medium onion adds sweetness and depth
  • 2 cloves garlic minced for aromatic flavor
  • 6 oz chicken breast cut into strips
  • 6 oz extra-firm tofu cut into bite-sized cubes
  • 2 large eggs for creaminess and richness
  • 1 cup bean sprouts divided for crunch
  • 5 pieces scallions cut into 1-inch strips
  • 1 cup roasted peanuts roughly chopped, divided for crunch and flavor
  • 1 tablespoon sriracha sauce for a kick of heat
  • 1 lime cut into wedges for garnish and added acidity

Instructions

Prep the Noodles and Sauce:

  • Start by boiling water in a pot. Once boiling, add the rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a small bowl, mix together tamarind paste, fish sauce, soy sauce, rice vinegar, and brown sugar until fully combined. Set this sauce aside.

Cook the Chicken and Tofu:

  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add the onion and garlic, sautéing until fragrant. Then, add the chicken strips and cubed tofu. Cook until the chicken is no longer pink and the tofu is golden brown, about 5-7 minutes.
  • Push the chicken and tofu mixture to one side of the skillet. Crack the eggs into the empty space and scramble them until just set. Then, mix them into the chicken and tofu.

Combine and Serve:

  • Add the cooked rice noodles to the skillet, followed by the sauce you prepared earlier. Toss everything together, ensuring the noodles are well coated. Add half of the bean sprouts, scallions, and peanuts, mixing well.
  • Plate your Homemade Chicken Pad Thai and top with the remaining bean sprouts, scallions, and peanuts. Drizzle with sriracha for added heat, and serve with lime wedges on the side.

Equipment

  • Large skillet or wok
  • Pot for boiling noodles
  • Spatula or wooden spoon
  • Measuring Spoons
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over low heat with a splash of water to prevent sticking.
  • For longer storage, freeze in individual portions for up to 2 months. Thaw in the fridge before reheating.