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4.95 from 18 votes

Homemade Pad Thai Recipe

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Calories: 230kcal


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) 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 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


  • In a small mixing bowl whisk together the ingredients for the sauce, 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 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, 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.


Serving: 6g | Calories: 230kcal | Carbohydrates: 18g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 758mg | Potassium: 428mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3727IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg