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:
https://secretsofcooking.com/tamarind-concentrate-pulp-paste/)

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

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