Homemade Chicken Pad Thai
Servings: 2 people
Calories: 642kcal
This is the ultimate Classic Chicken Pad Thai! So satisfying and real Thai flavor. If you can't find any of the ingredients in your local markets, they can easily be ordered online.
Print Recipe
Equipment
- Wok, or large sturdy skillet/pan
Ingredients
For Sauce
- 3 tablespoon tamarind paste
- 3 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoon brown sugar
For the Pad Thai
- 6 oz rice noodles
- 2 tablespoon vegetable oil
- ½ onion
- 2 cloves garlic minced
- 6 oz chicken breast cut into strips
- 6 oz extra-firm tofu cut into bite-sized cubes
- 2 large eggs
- 1 cup bean sprouts divided
- 5 scallions cut into 1-inch strips
- ½ cup roasted peanuts roughly chopped, divided
- 1 tablespoon sriracha sauce more for extra heat
- 1 lime cut into wedges, for garish
Instructions
- Mix all of the sauce ingredients in a small bowl and set aside.3 tablespoon tamarind paste, 3 tablespoon fish sauce, 2 tablespoon soy sauce, 1 tablespoon rice vinegar, 3 tablespoon brown sugar
- Meanwhile, bring 4 cups of water to a boil. Place the rice noodles in the boiling water and cook for 5 minutes, or until very soft, stirring occasionally. Drain and rinse with cool water. Set aside.6 oz rice noodles
- Heat the oil in a wok over high heat. Add the onions and stir-fry for 2 minutes, or until just starting to soften. Add the garlic and cook for another 30 seconds, stirring often.2 tablespoon vegetable oil, ½ onion, 2 cloves garlic
- Add the chicken and tofu and cook until the chicken is just cooked, about 2 to 4 minutes.6 oz chicken breast, 6 oz extra-firm tofu
- Push the chicken mixture to one side of the wok and add the eggs to the other side. Use your spatula to constantly stir the eggs until cooked and scrambled. Mix the chicken mixture into the eggs.2 large eggs
- Stir in half of the bean sprouts. Add the cooked noodles and stir to incorporate. Cook for about 1 minute.1 cup bean sprouts
- Pour in the sauce, half of the peanuts, and the scallions. Stir to incorporate and cook for about 1 to 2 more minutes. Stir in the sriracha sauce.5 scallions, ½ cup roasted peanuts, 1 tablespoon sriracha sauce
- Serve immediately with the remaining peanuts and sprouts for garnish, as well as lime wedges.1 lime
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Tamarind sauce (or paste) can be found at your local Asian market or online (see link in the blog post). The fish sauce can be substituted with 2 tablespoon soy sauce and 1 tablespoon oyster sauce. (no need to add additional soy sauce).
For added heat, increase the sriracha sauce and add 1 to 3 tablespoon of hot chili oil.
Leftovers will keep for several days, although this dish is definitely best served freshly from the wok. We don't recommend freezing pad Thai.
Nutrition
Calories: 642kcal | Carbohydrates: 126g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 240mg | Sodium: 1498mg | Potassium: 1370mg | Fiber: 9g | Sugar: 34g | Vitamin A: 644IU | Vitamin C: 32mg | Calcium: 211mg | Iron: 6mg