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This simple homemade version of the classic Thai takeout tastes just like the real deal!

I confess, I used to rely on store-bought pad Thai sauce from the supermarket, thinking a homemade version would be too complicated or require specialty ingredients. I had tried a recipe once before, but the flavour wasn’t quite right. However, after a bit of experimentation, I have found a way to make a quick and easy Homemade Chicken Pad Thai that tastes just like the real deal – no specialty items needed! There’s nothing like curling up with a big bowl of this comforting dish on a busy weeknight – I could literally eat this everyday!

Freshly cooked chicken Pad Thai in a pan
Now you can make your own authentic-tasting chicken pad Thai at home. Only simple, economical ingredients are required to make this gorgeous salty, sour and sweet dish packed with chicken, eggs, tofu, noodles and veggies.

Rather than relying on takeout, I find it so satisfying recreating my family’s restaurant favourites in the comfort of my own kitchen, especially if it’s a stress-free experience! I also like knowing exactly what’s in the food I make, as well as saving money otherwise spent on takeout, which can often be disappointing in flavour.

This recipe is simple, packed with protein from eggs, chicken and tofu, and full of vegetables, which can be adapted to suit everyone’s tastes. Once the simple prep is done, the pad Thai comes together quickly, making it the perfect choice for busy nights. It’s DELICIOUS, especially with the crunchy peanuts and a squeeze of lime juice on top.

What other vegetables can I add?

Try adding finely sliced bok choy, Chinese broccoli (gai lan), julienned carrot, sliced green beans or sliced snow peas (mangetout) for an extra boost of vegetables. Add these just after the egg and cook for 1–2 minutes (ensure the vegetables are cut small, so they cook quickly).

A Delicious Bowl of chicken Pad Thai garnished with chopped peanuts and lime wedges.
As well as being filled with a host of nutritious ingredients, the pad Thai is finished with extra bean sprouts and peanuts for crunch, some chilli (red pepper) flakes for heat and some lime for zing of freshness.

How to avoid mushy, broken noodles?

Rice noodles cook very quickly, and following the packet instructions can lead to mushy noodles. Boil them just until pliable (about 1–2 minutes), then rinse under cold water, drain and set aside. They’ll finish cooking in the pan with the sauce. Using this method = perfect noodles every time!

What should pad Thai sauce taste like?

The flavour of pad Thai should be a perfect combination of salty, sour and sweet. The salt comes from the fish sauce, sweet from the brown sugar and sour from the lime and tamarind. Taste the dish as you go and if you feel it’s lacking in one of these areas, add a dash more of the relevant ingredient until it tastes good to you.

Watch how to make Homemade Chicken Pad Thai

If you enjoyed Homemade Chicken Pad Thai, I think you’ll love:

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Freshly cooked chicken Pad Thai in a pan

Homemade Chicken Pad Thai

Author: Nicole
3.6 from 8 votes
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This Homemade Chicken Pad Thai recipe is quick and easy to prepare, with no specialty ingredients needed and it tastes just like the real deal. Packed with protein, veggies and noodles, it’s finished with crunchy peanuts, fresh bean sprouts and a squeeze of lime for extra zing!
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings: 4

Ingredients

PAD THAI SAUCE
  • 3 tbsp tamarind puree or paste NOT concentrate (see note 1)
  • 4 tbsp brown sugar
  • 2 tbsp fish sauce (see note 2)
  • 4 tbsp oyster sauce (see note 3)
STIR-FRY
  • 250 g (9 oz) dried thin rice noodles
  • 3 tbsp neutral oil (see note 4)
  • 1 small brown onion, finely sliced
  • 1 tbsp freshly minced garlic
  • 500 g (1 lb) boneless, skinless chicken breast, finely sliced
  • 2 eggs, whisked
  • 200 g (7 oz) firm tofu, cut into strips (optional)
  • 6 spring onions (scallions), cut into 3 cm (1¼ inch) batons, white and green parts separated
  • 180 g (2 cups) bean sprouts, plus extra to serve
TO SERVE
  • Extra bean sprouts
  • 35 g (¼ cup) crushed peanuts
  • 1 tbsp chilli (red pepper) flakes
  • 1 lime, cut into quarters

Instructions

  • Make the sauce – Combine the ingredients for the pad thai sauce in a small bowl.
  • Boil the noodles – Prepare the noodles by cooking them in a pot of boiling water until they are just pliable (for 1–2 minutes). Do not follow the noodle packet instructions, or your noodles will turn to mush! Rinse the noodles under cold running tap water until you have removed all the heat, then drain thoroughly in a colander. Set aside.
  • Cook the chicken – Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the onion and garlic and cook, stirring, for 30 seconds, then immediately add the chicken. Cook the chicken for 1–2 minutes until it has just changed colour (it will continue cooking with the other ingredients).
  • Push the chicken to one side of the pan (add a little more oil if needed to the empty side if it is looking dry).
  • Add the egg – Add the egg to the empty side of the pan and cook until it is scrambled/set, using your spoon to move the egg around the pan. Combine the egg with the chicken.
  • Add the vegetables, noodles and sauce – Add the tofu, spring onion, the partially cooked noodles and the sauce.
  • Toss gently in the pan, using tongs, for 1–2 minutes, until the sauce is coating all of the ingredients.
  • Serve – Serve with extra bean sprouts, crushed peanuts and chilli flakes on top. Squeeze with lime before serving.

Nutrition information

Nutrition Facts
Homemade Chicken Pad Thai
Amount per Serving
Calories
784
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
15
g
Cholesterol
 
162
mg
54
%
Sodium
 
1974
mg
86
%
Potassium
 
977
mg
28
%
Carbohydrates
 
95
g
32
%
Fiber
 
6
g
25
%
Sugar
 
27
g
30
%
Protein
 
42
g
84
%
Vitamin A
 
1163
IU
23
%
Vitamin C
 
19
mg
23
%
Calcium
 
181
mg
18
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Tamarind puree/paste is an ingredient available at most major supermarkets or Asian grocery stores. It has a distinctive sweet and sour flavour, but is subtle and perfect for little eaters. Tamarind puree/paste is different from tamarind concentrate. It is much more intense. If using tamarind concentrate, use half the amount and mix it with 2 tablespoons of water before adding it to the sauce as per the recipe.
Note 2 – Can be substituted with light soy sauce, but is recommended for the “funk” you get from an authentic pad thai.
Note 3 – Examples of neutral oils are vegetable or canola (rapeseed) oil. I personally use light olive oil as I don’t mind the flavour that it gives my Asian recipes.

Make ahead

Prepare the sauce and slice the chicken and vegetables up to a day in advance. Store them separately in the fridge in airtight containers. When ready to cook, follow the method above for a quick and easy meal. Check out my fruit and vegetable storage tips here.

Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use the microwave for best results. The noodles will cling together as they sit and may soften, but will be equally delicious.

Equipment

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Course chicken, Quick & Easy
Cuisine Thai