Pad Thai at Home
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Everyone should have an easy sauce and noodles pad Thai recipe to whip up at home. Sweet, sour, and savory, pad thai is great paired with other Asian-influenced recipes, like spiral cucumber salad.
This dish is commonly made with shrimp or chicken (as seen here) and can be a stand-alone dinner dish or a hearty side. Let’s dive in!
Ingredients:
- Proteins: Chicken breast, Eggs
- Vegetables: Diced onion, Minced garlic, Green onions, and Bean sprouts,
- Condiments & Sauces: Vegetable oil (or sesame oil), Brown sugar, Thai fish sauce, Tamarind puree, Lime juice, Ground cayenne pepper
- Garnishes & Extras: Dry roasted peanuts
- Noodles: Thai rice noodles, cooked, rinsed and drained
- Based on reader feedback, we recommend doubling the sauce in this recipe. Please see the recipe card for the amounts needed to double.
How to make Pad Thai Noodles
Heat a large skillet over medium-high heat. Add a tablespoon of cooking oil, followed by the cubed chicken.
Cook the chicken until it’s no longer pink and fully cooked through. Once done, transfer the chicken to a separate dish and set it aside.
Using the same skillet, add another tablespoon of oil. Crack the eggs into a bowl, whisk them briefly, and then pour into the skillet.
Stir and break apart the eggs as they cook. Once fully cooked, transfer them to the dish with the chicken.
Pour two more tablespoons of oil into the skillet.
Add the diced onion and minced garlic, sautéing until they become fragrant and start to brown, roughly 2-3 minutes.
Stir often to prevent burning.
Add the green onions and cook for an additional 2 minutes until they’re tender.
MAKE PAD THAI SAUCE (fine to double) In a small bowl, mix together three tbsp. of brown sugar, three tbsp. of Thai fish sauce, two tbsp. of tamarind puree, one tbsp of lime juice, a quarter teaspoon of ground cayenne pepper, and two tbsp. of oil, and one tbsp of water. Whisk ingredients well.
Pour the pad Thai sauce mixture into the skillet with the onions and garlic.
Reduce the heat to a simmer, letting the sauce heat through.
Return the cooked chicken and eggs to the skillet.
Add the cooked Thai rice noodles.
Toss everything together to ensure the sauce evenly coats the noodles, chicken, and eggs.
Cook for another 2-3 minutes, just until everything is heated through.
Serve the dish hot, garnished with dry roasted peanuts and optional chopped fresh herbs like cilantro for some color.
Variations that work for you
When you make recipes at home, you really get to make decisions that please your own palate.
From adding extra ingredients to removing the stuff you do not love, what ends up on your plate is nothing short of perfection.
- Add extra veggies like red cabbage, pea pods, or mushrooms.
- Adjust spices by using less cayenne and instead add a touch of siracha.
- Don’t love fish sauce? Try soy sauce, miso paste, or oyster sauce in its place.
- A little fresh ginger (in moderation, it’s strong!) is a great addition.
- If adding additional vegetables and protein, as a rule, double the sauce ingredients.
- My husband loves the peanut flavor, and we love adding a tsp of creamy peanut butter to the dish.
What is a good substitute for Tamarind puree?
If you are unable to get tamarind puree, there are a few substitutions. Please note that any time you make international cuisine, it often has specific flavors that bring the tastes you are familiar with.
Adjusting outside of that can change “what you are used to.”
That being said, we fully realize that running to the store isn’t always feasible. Try substituting vinegar with sugar (adjust the sweet/sour taste according to the recipe) or mix lime juice and brown sugar.
While not a sticky pulp, it should provide some of the intensity for the pad Thai.
Doubling the Sauce
Based on reader feedback, most enjoy doubling the sauce. To double the sauce ingredients, here are the adjusted amounts:
- Brown Sugar: 6 tablespoons
- Thai Fish Sauce: 6 tablespoons
- Tamarind Puree: 4 tablespoons
- Lime Juice: 2 tablespoons
- Ground Cayenne Pepper: 1/2 teaspoon
- Vegetable Oil: 4 tablespoons (included in the sauce mixture)
- Water: 2 tablespoons
Asian-Inspired Dishes for Home
Looking for more Asian-inspired dishes to make at home? We got you!
Try one of these for a simple way to save money without sacrificing any flavor.
Pad Thai at Home (with Chicken)
Ingredients
Main Ingredients
- 1 lb. Chicken Breast cut into 1/2″ cubes
- 6 tbsp. Vegetable Oil can also use Sesame Oil over Veggie Oil
- 3 Eggs
- 3 tbsp. Diced Onions
- 1 tbsp. Minced Garlic:
- 3 Green Onions cut into 1″ pieces
- 14 oz. Bean Sprouts can, drained
- cup Dry Roasted Peanuts
- 8 oz. Thai Rice Noodles cooked, rinsed and drained
Sauce Ingredients
- 3 tbsp. Brown Sugar
- 3 tbsp. Thai Fish Sauce
- 2 tbsp. Tamarind Puree
- 1 tbsp. Lime Juice
- ¼ tsp. Ground Cayenne Pepper
- 1 tbsp. Water
Instructions
- Heat a large skillet over medium-high heat. Add a tablespoon of the vegetable oil, followed by the cubed chicken. Cook the chicken until it’s no longer pink and fully cooked through. Once done, transfer the chicken to a separate dish and set it aside.
- Using the same skillet, add another tablespoon of oil. Crack the eggs into a bowl, whisk them briefly, and then pour into the skillet. Stir and break apart the eggs as they cook. Once fully cooked, transfer them to the dish with the chicken.
- Pour two more tablespoons of oil into the skillet. Add the diced onion and minced garlic, sautéing until they become fragrant and start to brown, roughly 2-3 minutes. Stir often to prevent burning. Then, add the green onions and cook for an additional 2 minutes until they’re tender.
- In a small bowl, mix together three tablespoons of brown sugar, three tablespoons of Thai fish sauce, two tablespoons of tamarind puree, one tablespoon of lime juice, a quarter teaspoon of ground cayenne pepper, two tablespoons of oil, and one tablespoon of water. Whisk these ingredients well to combine. Pour this sauce mixture into the skillet with the onions and garlic. Reduce the heat to a simmer, letting the sauce heat through.
- Return the cooked chicken and eggs to the skillet. Add the cooked Thai rice noodles. Toss everything together to ensure the sauce evenly coats the noodles, chicken, and eggs. Cook for another 2-3 minutes, just until everything is heated through.
- Serve the dish hot, garnished with dry roasted peanuts and optional chopped fresh cilantro for added flavor and freshness.
Notes
- Thai Fish Sauce: 6 tablespoons
- Tamarind Puree: 4 tablespoons
- Lime Juice: 2 tablespoons
- Ground Cayenne Pepper: 1/2 teaspoon
- Vegetable Oil: 4 tablespoons (included in the sauce mixture)
- Water: 2 tablespoons
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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