If you’ve ever craved the vibrant, tangy, and sweet flavors of Thai street food, this Easy Homemade Pad Thai Recipe is here to satisfy your taste buds and bring that authentic experience right into your kitchen. With a balance of savory chicken, tender noodles, crunchy peanuts, and a luscious, well-rounded sauce, this dish is a true crowd-pleaser that can be whipped up in just about 30 minutes. Whether you’re a seasoned chef or a total rookie, this recipe makes the art of preparing Pad Thai approachable, fun, and utterly delicious.
Ingredients You’ll Need
Getting the ingredients right is key to capturing the signature flavors and textures of Pad Thai. Each component plays its part—whether it’s adding protein, crunch, tang, or that gorgeous caramelized sauce—and together they create a harmonious symphony of tastes that’s simply irresistible.
- 125 g / 4oz Chang’s Pad Thai dried rice sticks: These noodles soften to a perfect chewy texture when soaked gently.
- 150 g / 5oz chicken breast or thigh, thinly sliced: Choose thigh for juiciness or breast for leaner protein; slicing thinly ensures quick cooking.
- 2 eggs, lightly whisked: Adds richness and that wonderful silkiness when scrambled into the dish.
- 1/2 onion (brown or yellow), sliced: Brings a subtle sweetness and depth when sautéed.
- 2 garlic cloves, finely chopped: Essential aromatic that builds flavor from the start.
- 1 1/2 cups bean sprouts: Provide a fresh crunch that contrasts beautifully with soft noodles.
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons: Adds texture and mildness, balancing the savory chicken.
- 1/4 cup garlic chives, cut into 3cm / 1 1/4″ pieces: Offers a garlicky, fresh hit that brightens the final dish.
- 1 1/2 tbsp tamarind puree (not concentrate): The soul of the sauce, bringing that signature tangy flavor.
- 3 tbsp packed brown sugar: Balances the tamarind’s tartness with natural sweetness.
- 2 tbsp fish sauce: Delivers umami depth and a touch of saltiness.
- 1 1/2 tbsp oyster sauce: Gives subtle richness and complexity.
- 2 – 3 tbsp vegetable or canola oil: The neutral cooking medium that helps everything cook evenly without overpowering flavors.
- 1/4 cup finely chopped peanuts: Adds irresistible crunch and nutty aroma, a must-have finishing touch.
- Lime wedges, for serving: Provides fresh acidity to brighten every bite.
- Ground chili or cayenne pepper (optional): For those who crave a spicy kick to customize their plate.
- Extra bean sprouts (optional, for serving): Adds freshness and a satisfying crisp finish.
How to Make Easy Homemade Pad Thai Recipe
Step 1: Soak the Noodles
Start by tenderizing your dried rice noodles. Place them in a large bowl and cover with plenty of boiling water. Let them soak for about 5 minutes until they soften, then drain and rinse under cold water promptly. This quick soak keeps them from turning gummy and ensures every strand stays delightfully chewy without sticking together.
Step 2: Prepare the Sauce
Next, whip up the luscious sauce that defines this dish. In a small bowl, mix the tamarind puree, brown sugar, fish sauce, and oyster sauce. Stir until the sugar dissolves completely and your sauce is smooth and beautifully balanced with sweet, sour, and salty notes ready to coat your noodles.
Step 3: Sauté Aromatics
Heat 2 tablespoons of oil in a large non-stick pan over high heat, then toss in your chopped garlic and sliced onions. Cook quickly for about 30 seconds until fragrant but not browned—this step layers in aromatic goodness that forms the flavorful base of the dish.
Step 4: Cook the Chicken
Add the thinly sliced chicken pieces to the pan and stir-fry vigorously for about 1 1/2 minutes until they start turning opaque and are nearly cooked through. This fast, high-heat cooking seals in juices and ensures tender bites in every mouthful.
Step 5: Scramble the Eggs
Push the chicken and onion mixture to one side of your pan. Pour your lightly whisked eggs into the empty space, and gently scramble them with a wooden spoon. If needed, add a touch more oil to keep the eggs silky and soft. Once cooked, fold the eggs right back into the chicken mixture for that classic Pad Thai texture.
Step 6: Add Vegetables and Noodles
Now, toss in the bean sprouts, tofu batons, and soaked noodles. Pour your pre-mixed sauce over all the ingredients, setting the stage for those flavors to marry beautifully and soak right into the noodles.
Step 7: Toss and Cook
With gentle but decisive tossing for about 1 1/2 minutes, evenly distribute the sauce and heat everything through. This step ensures every bite is bursting with layered flavors and the ingredients remain distinctly textured yet harmonious.
Step 8: Final Touches
Stir in the garlic chives and half of your chopped peanuts, giving the dish a fresh garlicky kick and a delightful crunch. Toss quickly once more, then remove your pan from heat to keep those vibrant flavors crisp and fresh.
Step 9: Serve Your Pad Thai
Plate up your perfect Easy Homemade Pad Thai Recipe, sprinkling the remaining chopped peanuts on top for that irresistible finish. Serve alongside lime wedges and extra bean sprouts and don’t forget to offer ground chili or cayenne to kick up the heat for those who love a little spice. A fresh squeeze of lime juice just before eating truly elevates the dish to authentic street-food magic.
How to Serve Easy Homemade Pad Thai Recipe
Garnishes
Garnishes are everything when it comes to presentation and flavor layers. Sprinkle with freshly chopped peanuts for crunch, add a handful of crisp bean sprouts for freshness, and finish with bright lime wedges so everyone can customize the tanginess. A dash of chili powder turns up the excitement if you like an extra burst of heat.
Side Dishes
While this recipe stands beautifully on its own, pairing Pad Thai with a light and refreshing cucumber salad or a simple Thai-style soup like Tom Yum adds contrast and rounds out your meal. These sides complement the flavors and textures perfectly for a balanced feast.
Creative Ways to Present
For a fun twist, try serving your Pad Thai in crispy lettuce cups or on a bed of shredded cabbage for a low-carb version. Alternatively, plating with edible flowers or fresh herbs like cilantro adds a pop of color and a fresh aroma, making your homemade Pad Thai a feast for both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 2 days. The noodles might absorb some sauce, so a quick reheat will restore the perfect texture.
Freezing
This Easy Homemade Pad Thai Recipe is best enjoyed fresh, but if you want to freeze, place cooled portions in a freezer-safe container and freeze for up to one month. Keep in mind that some ingredients like bean sprouts and fresh herbs don’t freeze well, so add fresh ones after reheating.
Reheating
Reheat leftovers gently in a pan over medium heat with a splash of water or oil, tossing frequently to prevent sticking and to revive that lovely saucy coating. Avoid microwaving if possible to preserve the texture of the noodles and chicken.
FAQs
Can I substitute the chicken with another protein?
Absolutely! Shrimp, tofu, or even thinly sliced beef work wonderfully in this recipe and adjust the cooking times slightly to ensure each protein cooks perfectly. This flexibility is one of the joys of making Pad Thai at home.
What if I can’t find tamarind puree?
Tamarind puree is key for authentic tang but if unavailable, mixing lime juice with a tiny bit of brown sugar and a splash of vinegar can approximate the flavor. Keep in mind it won’t be quite the same, but still quite tasty!
How do I prevent the noodles from sticking?
Soaking the noodles just long enough in boiling water and rinsing them under cold water promptly is essential. Also, cooking on high heat with enough oil and stirring often helps keep everything separate and perfect.
Can I make this recipe vegetarian or vegan?
Yes! Simply skip the chicken and replace fish and oyster sauce with soy sauce or tamari, and use extra tofu or vegetables. You can also add crushed nuts and more bean sprouts for satisfying texture without sacrificing flavor.
Is this recipe spicy? How can I adjust the heat?
The base recipe is mild and friendly for all palates, but feel free to add ground chili, cayenne, or sliced fresh chilies for heat. You can control spice levels easily, so customize it exactly how you like!
Final Thoughts
There’s something incredibly rewarding about mastering an Easy Homemade Pad Thai Recipe that bursts with authentic flavor and fresh ingredients. It’s a dish that invites creativity, warms the heart, and brings a little bit of Thailand’s vibrant street food culture right to your table. Give it a try—you’ll be amazed at how quickly this recipe becomes your new go-to for easy, delicious meals that impress every time.
Print
Easy Homemade Pad Thai Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A quick and easy homemade Pad Thai recipe featuring tender chicken, tofu, and fresh vegetables tossed in a tangy tamarind sauce. Ready in just 30 minutes, this classic Thai street food favorite is perfect for a flavorful weeknight dinner.
Ingredients
Noodles
- 125 g / 4oz Chang’s Pad Thai dried rice sticks
Protein and Vegetables
- 150 g / 5oz chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1/2 onion (brown or yellow), sliced
- 2 garlic cloves, finely chopped
- 1 1/2 cups bean sprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons
- 1/4 cup garlic chives, cut into 3cm / 1 1/4″ pieces
Sauce
- 1 1/2 tbsp tamarind puree (not concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
Others
- 2 – 3 tbsp vegetable or canola oil
- 1/4 cup finely chopped peanuts
- Lime wedges, for serving
- Ground chili or cayenne pepper (optional)
- Extra bean sprouts (optional, for serving)
Instructions
- Soak Noodles: Place the dried rice sticks in a large bowl and cover with plenty of boiling water. Allow them to soak for 5 minutes until softened, then drain in a colander and quickly rinse under cold water. Avoid letting the noodles sit longer than 5 to 10 minutes to prevent sticking.
- Prepare Sauce: In a small bowl, combine tamarind puree, brown sugar, fish sauce, and oyster sauce. Stir well until the sugar dissolves and the sauce is smooth.
- Sauté Aromatics: Heat 2 tablespoons of vegetable or canola oil in a large non-stick pan or well-seasoned skillet over high heat. Add finely chopped garlic and sliced onion, cooking for about 30 seconds until fragrant but not browned.
- Cook Chicken: Add the thinly sliced chicken to the pan and stir-fry for 1 1/2 minutes until mostly cooked through and opaque.
- Scramble Eggs: Push the chicken and onion mixture to one side of the pan. Pour the lightly whisked eggs into the empty side and scramble gently with a wooden spoon, adding a touch more oil if the pan is dry. Once scrambled, mix the eggs through the chicken and onions.
- Add Vegetables and Noodles: Toss in the bean sprouts, tofu batons, and soaked noodles. Pour the prepared sauce over the top.
- Toss and Cook: Gently toss everything together for about 1 1/2 minutes so that the sauce is evenly absorbed by the noodles and the ingredients are heated through.
- Final Touches: Stir in the garlic chives and half of the chopped peanuts. Quickly toss and then remove the pan from heat.
- Serve: Plate the Pad Thai immediately, sprinkling the remaining peanuts on top. Serve with lime wedges and additional bean sprouts on the side. Offer ground chili or cayenne pepper for those who prefer extra heat. Squeeze lime juice over the dish before eating for bright, authentic flavor.
Notes
- Do not over-soak the rice noodles to prevent them from becoming mushy or sticking together.
- Adjust the amount of chili or cayenne pepper according to your preferred spice level.
- Use firm tofu to maintain texture during cooking.
- Fresh lime wedges are essential to balance the sweet and savory flavors of the sauce.
- This recipe can be customized with shrimp or tofu for a vegetarian version by omitting chicken and fish sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
