Homemade Pad Thai

Filled with sprouts, carrots, chicken and onion and cooked in a homemade sauce, this Pad Thai recipe has become a family favorite! It’s simple and tastes jus like that found at the restaurants.

If you love Thai food like Massaman Curry or Thai Noodles, then you’ll love our homemade version of Pad Thai. It’s flavorful, delicious, and can be customized with your favorite ingredients. 

Pad Thai recipe on white plate

Homemade Chicken Pad Thai 

With all the Thai recipes here on the site, it should be no surprise that we are huge fans of Chicken Pad Thai. If you haven’t had it before, I’m quite certain you have to give it a try.

Thai Pad is a stir-fried rice noodle dish that is popular in Thailand. They serve it all over the country, especially as street food and over the years, it’s become more and more popular here in the US. We love to order it at our favorite Thai restaurants but it was only a matter of time before we tried a homemade version.

Today’s recipe for this delicious dish turned out so well, and I’m excited to have a homemade recipe for one of our favorite Thai dishes. It’s filled with chicken, onion, bean sprouts, carrots and onion and is sprinkled with peanuts and cilantro.

The homemade sauce makes this recipe irresistible, but if you’re looking for a shortcut, we recommend trying Thai Kitchen’s pad Thai sauce. 😉

Homemade pad Thai sauce in glass bowl

How to Make Pad Thai Sauce

As we mentioned, you can buy store bought Pad Thai sauce, but we love to go homemade whenever we can.

The sauce we made for this recipe was very simple and is made in just a few minutes.

It consists of brown sugar, tamarind puree or concentrate (it’s the secret ingredient that makes it taste authentic), soy sauce, oyster sauce and red pepper flakes (or garlic chili paste). Because we make Thai food quite often, we had all these ingredients on hand. 

To make it, just mix all the ingredients together and set aside. If you would like to make the sauce IN ADVANCE, we recommend placing it in an air-tight container and placing in the fridge for up to 2 days before using. Just give it a good mix before adding it to the recipe.

NOTE: If you’d like to make your sauce more spicy, we recommend adding some more red pepper flakes or chili paste. And if you like it less spicy, you can omit these ingredients altogether. 

Homemade Pad Thai in skillet

Making + Storing

If you have a wok, you’ll definitely want to use it for this recipe. If not, a deep skillet works too.

Add oil to your wok or skillet on medium-high heat. Add the chicken once it’s hot and cook for about 4-5 minutes.  Add onion and saute for 3 minutes, then add garlic and saute for an additional minute. Push the ingredients to the side, then add the eggs and cook until scrambled. Stir to combine.

Add prepared noodles (we use rice noodles or chow mein noodles), bean sprouts, carrots, and sauce. Cook for 3 minutes, then add the peanuts and green onions and continue cooking for 2 additional minutes.

Remove from the heat and serve immediately. Top with chopped peanuts, cilantro and lime wedges.

If you have leftovers, we recommend STORING them in an air-tight container in the fridge for up to 3 days. REHEAT in the microwave or back on the skillet or wok. 

WANT TO CHANGE IT UP? You can add whatever veggies love you best. In fact, we have a meatless version of this recipe (Veggie Pad Thai). You can also change out the meat and use beef, shrimp, pork or even tofu.

 Chicken Pad Thai with cilantro and peanuts on white plate

We really do you think you’ll love this chicken Pad Thai. It’s delicious!

For more Thai recipes, check out:

 

 

Ingredients:

For the sauce:

  • 3 tbsp. brown sugar
  • 3 tbsp. tamarind puree or concentrate
  • 1 tbsp. soy sauce
  • 1 1/2 tbsp. fish sauce
  • 1 1/2 tbsp. oyster sauce
  • 1/8 tsp. red pepper flakes or 1/4 tsp. garlic chili paste (optional)

For the noodles:

  • 1 (14 oz) package rice stir-fry noodles, prepared according to package’s directions
  • 3 tbsp. vegetable oil or canola oil
  • 1/2 lb. chicken breasts, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 eggs, lightly whisked
  • 1 1/2 c. bean sprouts
  • 1 c. julienned carrot
  • 3 green onions, thinly sliced
  • 1/4 c. finely chopped roasted peanuts
  • Chopped peanuts, chopped cilantro, and lime wedges for garnish

 

Directions:

  1. In a small mixing bowl whisk together the ingredients for the sauce, set aside.
  2. In a large wok or a large, deep skillet set over medium-high heat, add oil. Once hot, add the chicken and cook for 4 minutes. Add onion and saute for 3 minutes, then add garlic and saute for an additional minute. Push the ingredients to the side, then add the eggs and cook until scrambled. Stir to combine.
  3. Add prepared noodles, bean sprouts, carrots, and sauce. Cook for 3 minutes, then add the peanuts and green onions and continue cooking for 2 additional minutes.
  4. Remove from the heat and serve immediately. Top with chopped peanuts, cilantro and lime wedges.

 

 

 

 

 

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