Description
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!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fried
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 350 g)
- Calories: 520
- Sugar: 15 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 180 mg
