Pad Thai: Restaurant Style But Homemade

This is an exciting day! After many tries, I have finally perfected this recipe so it tastes like the pad Thai I’ve eaten in restaurants. Tender noodles with flavorful sauces and crisp veggies? Yes, please!

The Rice Noodles

Updated in 2021: I used to soak the noodles, but it’s fine to boil them. Follow the package directions to cook and drain 8 oz. of rice noodles.

The Sauce

Whisk together in a small bowl and set aside:

3 T. tamarind paste (For more information about tamarind, see this article.)

3 T. fish sauce

1/4 c. brown sugar

1 1/2 t. chili paste

The Chicken and Eggs

Heat a wok and stir fry until almost cooked through:

8 oz. chicken breast, chopped into bite-sized pieces

Add and stir until the chicken is done:

1 T. minced garlic

Remove the chicken to a plate and and scramble

2 eggs

Assembling the Pad Thai

Add to the wok:

the cooked chicken

the drained, al dente rice noodles

the sauce

Stir until everything is heated through. The noodles should soften a little bit from stir frying.

Garnishes

Serve the pad Thai with any of the following:

bean sprouts

chopped peanuts

cilantro

lime wedges

shredded carrots

sliced green onions

I love this dish so much. I think it is the perfect combination of savory, sweet, spicy, and sour. Plus, noodles.

Find more heavenly, international dishes here.

pad Thai

Pad Thai: Restaurant Style But Homemade

After many tries, I have finally perfected this recipe so it tastes like the pad Thai I’ve eaten in restaurants. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

The Rice Noodles

  • 8 ounces rice noodles

The Sauce

  • 3 tablespoons tamarind paste not concentrate
  • 3 tablespoons fish sauce
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons chili paste sambal oelek

The Chicken and Eggs

  • 8 ounces boneless skinless chicken breast chopped
  • 1 tablespoon garlic
  • 2 eggs

Garnishes

  • bean sprouts
  • peanuts chopped
  • cilantro
  • lime wedges
  • carrots shredded
  • green onions sliced

Instructions
 

The Rice Noodles

  • Follow the package directions to cook and drain the rice noodles.
    8 ounces rice noodles

The Sauce

  • Whisk the sauce ingredients together and set aside.
    3 tablespoons tamarind paste, 3 tablespoons fish sauce, 1/4 cup brown sugar, 1 1/2 teaspoons chili paste

The Chicken and Eggs

  • Heat a wok or large skillet and stir fry the chicken until almost cooked through.
    8 ounces boneless skinless chicken breast
  • Add the garlic and stir fry until the chicken is done.
    1 tablespoon garlic
  • Remove the chicken to a plate and scramble the eggs. Remove them to a plate as well.
    2 eggs

Assembling the Pad Thai

  • Add the chicken, noodles, and sauce to the wok. Stir until everything is heated through and the noodles soak up most of the sauce.
  • Add the scrambled eggs to the top along with any garnishes you'd like.
    bean sprouts, peanuts, cilantro, lime, carrots, green onions
Keyword chicken, pasta
Tried this recipe?Let me know how it was!

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