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

Bring a pot of water to a boil, then remove it from the heat. Soak in the water for about 30 minutes, or until al dente:

8 oz. rice noodles, medium width

I have tried boiling rice noodles like wheat noodles, but they just fall apart. The 30-minute wait can seem pretty long, but you have enough other stuff to do, so it will go by quickly.

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.


Serve the pad Thai with any of the following:

bean sprouts

chopped peanuts


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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