Pad Thai

5 from 2 votes

This Homemade Pad Thai is sweet, tangy, savory, and loaded with tender noodles and chicken. A quick, easy, better-than-takeout recipe perfect for busy weeknights!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Thai

Servings:

Author: Carrie Barnard

Cost: $9.20, $1.84 per Servings

Ingredients

For the Sauce:

3 Tablespoon Tamarind Puree or Paste
3 Tablespoon Brown Sugar
2 Tablespoons Fish Sauce
2 Tablespoon Oyster Sauce
1 teaspoon Red Pepper Flakes

For the Stir Fry:

2 Tablespoons Vegetable Oil
1 pound Boneless Skinless Chicken Breasts finely sliced
½ Tablespoon Minced Garlic
6 ounces Flat Rice Noodles
2 Large Eggs whisked
3 Green Onions
1 cup Fresh Bean Sprouts
½ cup Crushed Peanuts (sliced)

Instructions

In a small bowl, whisk together 3 tablespoons tamarind puree or paste, 3 tablespoons brown sugar, 2 tablespoons fish sauce, 2 tablespoons oyster sauce, and 1 teaspoon red pepper flakes.
Cook 6 ounces flat rice noodles based on the package instructions. Drain and set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
Add 1 pound finely sliced boneless skinless chicken breasts and cook until browned and cooked through.
Stir in ½ tablespoon minced garlic and cook for 30 seconds.
Push the chicken to one side of the skillet. Add 2 large whisked eggs to the other side and scramble until cooked.
Stir together the chicken and eggs.
Add in the cooked pasta, the sauce, bean sprouts and half of the chopped peanuts (reserve the other half for topping).
Toss until all the ingredients are combined and the sauce is heated through (just a few minutes).
Serve warm topped with the remaining peanuts and green onions. Enjoy!

Video

Notes

Do not use tamarind concentrate. The flavor is not the same and will be too strong for the sauce.

You can use more or less red pepper flakes to adjust the heat of the sauce if you prefer. Also, it's great to serve topped with more red pepper flakes for those that like a bit more spice.

Make sure that the pan is hot before adding in the chicken so that it browns well. You can use tofu or diced shrimp instead of the chicken in this recipe if you prefer or you can use a mixture of your favorite type of protein.

Any oil with a high smoke point works great in this recipe. Canola oil, avocado oil or peanut oil are all great options for this recipe.

This is best served immediately but you can refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition