Go Back
–+ servings
An overhead view of a white bowl filled with homemade chicken pad Thai with a pair of chopsticks on the side of the bowl.

Homemade Chicken Pad Thai

Course: Entree
Cuisine: Thai
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 642kcal
Author: Kris Longwell
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 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 3 tbsp 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 tbsp 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 tbsp sriracha sauce
  • Serve immediately with the remaining peanuts and sprouts for garnish, as well as lime wedges.
    1 lime

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
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