Go Back
Homemade Pad Thai at Home recipe photo

Pad Thai at Home

This Pad Thai at Home is a flavor-packed dish! Tender chicken, crunchy peanuts, and a tangy sauce come together for a delicious experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4 servings

Equipment

  • Wok or Large Skillet
  • Cooking Utensils
  • Measuring cups and spoons
  • Colander

Ingredients
  

  • 1 lb Chicken Breast cut into 1/2-inch cubes
  • 6 tbsp Vegetable Oil (can also use Sesame Oil over Veggie Oil)
  • 3 pcs Eggs
  • 3 tbsp Diced Onions
  • 1 tbsp Minced Garlic
  • 3 pcs Green Onions cut into 1-inch pieces
  • 14 oz Bean Sprouts canned, drained
  • 1 cup Dry Roasted Peanuts
  • 8 oz Thai Rice Noodles cooked, rinsed, and drained
  • 3 tbsp Brown Sugar
  • 3 tbsp Thai Fish Sauce
  • 2 tbsp Tamarind Puree
  • 1 tbsp Lime Juice
  • 1 tsp Ground Cayenne Pepper
  • 1 tbsp Water

Instructions
 

  • Start by cooking the Thai rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
  • In a large wok or skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the chicken breast cubes and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  • In the same wok, add another tablespoon of vegetable oil if necessary. Crack the eggs into the pan and scramble until fully cooked. This should take about 2 minutes.
  • Add the diced onions and minced garlic to the wok with the eggs. Sauté for 1-2 minutes until the onions become translucent and fragrant.
  • Return the cooked chicken to the wok. Add the rinsed rice noodles, bean sprouts, and ground cayenne pepper. Pour in the fish sauce, tamarind puree, lime juice, brown sugar, and water. Toss everything together until well combined.
  • Add the green onions to the mixture and toss again. Cook for another minute, allowing the flavors to meld. Serve the Pad Thai hot, garnished with dry roasted peanuts for that perfect crunch.

Notes

  • For a vegetarian option, use tofu instead of chicken.
  • Customize with seasonal veggies like bell peppers or carrots.
  • Store leftovers in an airtight container for up to 3 days.
Keyword Chicken, Easy, Noodles, Quick