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Freshly cooked chicken Pad Thai in a pan

Homemade Chicken Pad Thai

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2 from 1 review

This Homemade Chicken Pad Thai 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!

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

PAD THAI SAUCE

  • 3 tbsp tamarind puree or paste (see note 1)
  • 4 tbsp brown sugar
  • 2 tbsp fish sauce (see note 2)
  • 4 tbsp oyster sauce

STIR-FRY

  • 250 g (9 oz) dried thin rice noodles
  • 3 tbsp neutral oil (see note 3)
  • 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 (11/4 inch) batons, white and green parts separated
  • 2 cups (180 g) bean sprouts, plus extra to serve

TO SERVE

  • Extra bean sprouts
  • ¼ cup (35 g) crushed peanuts
  • 1 tbsp chilli (red pepper) flakes
  • 1 lime, cut into quarters

Instructions

  1. Make sauce – Combine the ingredients for the pad thai sauce in a small bowl.
  2. Boil 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.
  3. 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.
  4. Cook the chicken for 1–2 minutes until it has just changed colour (it will continue cooking with the other ingredients).
  5. 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).
  6. 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.
  7. Add the vegetables, noodles and sauce – Add the tofu, spring onion, the partially cooked noodles and the sauce.
  8. Toss gently in the pan, using tongs, for 1–2 minutes, until the sauce is coating all of the ingredients.
  9. Serve – Serve with extra bean sprouts, crushed peanuts and chilli flakes on top. Squeeze with lime before serving.

Equipment

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.

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 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.

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Chicken, Quick & Easy
  • Method: Stir-fry
  • Cuisine: Thai

Find it online: https://simplehomeedit.com/recipe/homemade-chicken-pad-thai/