I love this recipe because it gives me that authentic Pad Thai taste without needing any hard-to-find ingredients. The balance of tamarind, sweetness, and saltiness creates the perfect harmony of flavors. It’s a complete meal with noodles, protein, vegetables, and a zesty squeeze of lime. Plus, it cooks in just minutes, making it ideal for busy weeknights when I still want something delicious and satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Stir Fry 2 – 3 tbsp vegetable or canola oil 1/2 onion, sliced 2 garlic cloves, finely chopped 150 g / 5 oz chicken breast (or thigh), thinly sliced 2 eggs, lightly whisked 1 1/2 cups beansprouts 1/2 cup firm tofu, cut into 3cm batons 1/4 cup garlic chives, cut into 3cm pieces 1/4 cup finely chopped peanuts
For Serving Lime wedges Ground chilli or cayenne pepper (optional) Extra beansprouts
Directions
I start by soaking the rice noodles in a large bowl of boiling water for about 5 minutes, then drain them and rinse under cold water. I make sure not to let them sit too long or they’ll become too soft.
Next, I mix the sauce ingredients in a small bowl until well combined.
I heat 2 tablespoons of oil in a large non-stick pan or skillet over high heat. I add the garlic and onion and cook for about 30 seconds until fragrant. Then I add the chicken and stir-fry for 1–2 minutes until mostly cooked through.
I push the chicken to one side of the pan, pour the eggs onto the other side, and scramble them quickly. If the pan feels dry, I add a touch more oil. Once the eggs are mostly set, I mix them into the chicken.
I add the beansprouts, tofu, noodles, and sauce, tossing everything gently for about 1–2 minutes until the sauce is absorbed and the noodles are evenly coated. I finish by adding the garlic chives and half the peanuts, tossing briefly before removing from the heat.
I serve the Pad Thai immediately, topped with the remaining peanuts and lime wedges, plus a sprinkle of chilli and extra beansprouts on the side.
Servings and Timing
This recipe serves 2–3 people and takes about 30 minutes total — 20 minutes for prep and 10 minutes to cook. It’s quick, fresh, and perfect for when I want takeout-style food made at home.
Variations
Sometimes I swap the chicken for prawns, tofu, or beef. I also like adding vegetables like carrots, capsicum, or snow peas for extra crunch. For a fully vegetarian version, I use vegetarian oyster sauce and skip the eggs. When I crave a richer flavor, I toss in a spoonful of crushed peanuts or a drizzle of sesame oil at the end.
Storage/Reheating
If I have leftovers, I let them cool completely before storing them in an airtight container in the fridge for up to 2 days. To reheat, I toss the noodles in a hot pan with a splash of water to loosen the sauce. I avoid microwaving for too long since it can make the noodles clump together.
FAQs
Can I use fresh rice noodles instead of dried?
Yes, I can use fresh noodles — I just skip the soaking step and add them directly to the pan.
Can I make this vegetarian?
Absolutely. I replace the chicken with tofu and use vegetarian oyster sauce or soy sauce.
Can I use tamarind concentrate instead of puree?
Yes, but I only use about one-third of the amount since concentrate is stronger.
What can I use instead of tamarind?
If I can’t find tamarind, I use a mix of ketchup, brown sugar, soy sauce, oyster sauce, and vinegar — it works surprisingly well.
Can I make it spicier?
Yes, I add extra chilli flakes, cayenne pepper, or a dash of sriracha to the sauce.
How do I keep the noodles from breaking?
I soak them until just tender and toss them gently in the pan so they don’t tear.
Can I use another protein?
Definitely — prawns, beef, or even a combination of proteins all work beautifully.
Why do my noodles stick together?
They can clump if left sitting too long after soaking, so I prepare everything before draining them.
What’s the best oil to use?
I prefer vegetable or canola oil since they have a high smoke point and neutral flavor.
How do I serve authentic Pad Thai?
I serve it with lime wedges, crushed peanuts, a sprinkle of chilli, and a handful of fresh beansprouts for the full Thai-style experience.
Conclusion
This Pad Thai is one of my favorite dishes to make at home because it’s simple, flavorful, and incredibly satisfying. I love the balance of sweet, salty, and tangy flavors wrapped around chewy noodles and tender chicken. It’s quick enough for weeknights but impressive enough to serve guests — a true takeout classic made even better from scratch.
This homemade Pad Thai is a quick, flavorful noodle dish with the perfect balance of sweet, salty, and tangy flavors. Tender chicken, rice noodles, and crunchy peanuts come together in a rich tamarind-based sauce for a restaurant-quality Thai classic made at home.
Ingredients
125 g (4 oz) Pad Thai dried rice sticks
Sauce:
1 1/2 tbsp tamarind puree (not concentrate)
3 tbsp packed brown sugar
2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
Stir Fry:
2–3 tbsp vegetable or canola oil
1/2 onion, sliced
2 garlic cloves, finely chopped
150 g (5 oz) chicken breast or thigh, thinly sliced
2 eggs, lightly whisked
1 1/2 cups beansprouts
1/2 cup firm tofu, cut into 3 cm batons
1/4 cup garlic chives, cut into 3 cm pieces
1/4 cup finely chopped peanuts
For Serving:
Lime wedges
Ground chilli or cayenne pepper (optional)
Extra beansprouts
Instructions
Soak the rice noodles in a large bowl of boiling water for about 5 minutes, then drain and rinse under cold water. Do not over-soak.
In a small bowl, combine tamarind puree, brown sugar, soy sauce, and oyster sauce to make the Pad Thai sauce. Set aside.
Heat 2 tablespoons of oil in a large non-stick pan or wok over high heat. Add garlic and onion and stir-fry for 30 seconds until fragrant.
Add the chicken and stir-fry for 1–2 minutes until nearly cooked through.
Push the chicken to one side of the pan, pour in the eggs, and scramble them quickly. Mix the eggs with the chicken once set.
Add the beansprouts, tofu, noodles, and prepared sauce. Toss gently for 1–2 minutes until the noodles are hot and coated in sauce.
Add garlic chives and half the peanuts. Toss briefly, then remove from heat.
Serve immediately, topped with remaining peanuts, lime wedges, and optional chilli and beansprouts.
Notes
Substitute prawns, beef, or tofu for the chicken.
Add vegetables like carrots, capsicum, or snow peas for extra crunch.
For a vegetarian version, use vegetarian oyster sauce and omit the eggs.
Use tamarind concentrate carefully — only one-third of the puree amount.
Reheat leftovers in a hot pan with a splash of water to loosen the noodles.
Prepare all ingredients before starting — Pad Thai cooks quickly!
