Homemade Pad Thai Recipe

A plate of Pad Thai, garnished with lime, cilantro, and crushed peanuts.

4.74 from 30 votes

Make authentic Homemade Pad Thai at home with this easy recipe! Packed with chicken, noodles, and fresh toppings, it’s perfect for a quick, flavorful meal.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Asian

Diet: Dairy Free

Servings: servings

Calories: 350kcal

Author: Andrea

Ingredients

For the Sauce

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

For the Noodles

1 (14 oz) pkg 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 cloves garlic minced
2 large eggs lightly whisked
1 1/2 cup bean sprouts
1 cup carrots julienned
3 green onions thinly sliced
1/4 cup roasted peanuts finely chopped

For Optional Garnish

chopped peanuts
chopped cilantro
lime wedges

Instructions

In a small mixing bowl whisk together the sauce ingredients. Set aside.
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 sauté for 3 minutes, then add garlic and sauté for an additional minute. Push the ingredients to the side, then add the eggs and cook until scrambled. Stir to combine.
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.
Remove from the heat and serve immediately. Top with chopped peanuts, cilantro, and lime wedges.

Notes

To STORE Pad Thai, refrigerate leftovers in an airtight container for up to 3 days. For longer storage, FREEZE in a freezer-safe container for up to 1 month.

REHEAT in a skillet over medium heat, adding a splash of water or sauce for moisture, until warmed through.

Nutrition