Pad thai isn’t as difficult as it seems- I promise! There are a lot of ingredients, however the process of making pad thai from start to finish is only about 30 minutes! YOU CAN DO IT! And it will be worth all those little bowls and many ingredients- I promise.Jump to Recipe
When I knew I wanted to make a pad thai recipe I did a lot of research. I wanted it to be as authentic as possible and have great flavor. The key is in the sauce. There are only a few simple ingredients you will need for the homemade pad thai sauce and the best part is that you can make it well in advance and store it in the fridge until you’re ready to put the whole dish together.
Now I’m lucky enough to live by an Asian Market to get all my ingredients, but the good news is that most grocery stores carry all that you’ll need. The only ingredient for this recipe you may have a difficult time with tracking down is Tamarind. Tamarind is a type of tree and the fruit on it is extracted into an edible pulp. It is sour and a bit acidic but it really adds to the overall flavor of a more traditional pad thai. Grab one here from Amazon in case you can’t find one at your grocery store.
To me, pad thai has 3 steps.
- Preparing the sauce and setting aside.
- Cooking the vegetables and protein.
- Adding it all together.
The recipe may seem a bit overwhelming, but read through it, follow the three steps and you’ll have delicious pad thai on your table in no time. And trust me, whoever you’re feeding it to, won’t complain! It’s so good.
Spicy Chicken Pad Thai
Pad Thai Sauce
- 3/4 cup tamarind paste
- 3/4 cup fish sauce
- 1/2 cup sugar
- 3 TBSP fresh lime juice
- 3 TBSP white vinegar
- 3 TBSP sriracha
Rice Stick Noodles
- 12 oz rice stick noodles (thick and flat pad thai noodles)
- 3 TBSP canola oil
- 1 shallot diced
- 8 cloves garlic minced
- 2 tsp dried shrimp
- 1 lb boneless skinless chicken breast (about 2) sliced thin
- 3 eggs
- 1/3 cup dry roasted peanuts chopped
- 1/2 cup bean sprouts
- 2 scallions chopped
Pad Thai Sauce
Mix all ingredients together in a small bowl and set aside.
Rice Stick Noodles
Place the rice stick noodles in a large bowl and cover with hot water. Place a lid of plate over the bowl to let the noodles steam and become soft. Check on them periodically, it should take about 15-20 minutes to soften.
In a woke, large saute pan or dutch oven, heat the canola oil over medium high heat. Once hot, add in garlic, shallots and dried shrimp and cook for about 1 minute.
Next, add in the thinly sliced chicken breast. (If your pan is too small, cook the chicken in two batches so it cooks evenly). Let the chicken brown on one side, about 3 minutes, then flip and brown on the other side stirring occasionally.
Move the chicken to the outer part of the pan an add in your 3 eggs to the center of pan. Break up the yokes a bit and move the eggs around to give a light scramble. Once cooked, mix all the chicken back in to combine.
Add in the pre-soaked noodles to the pan and toss together with tongs.
Add in 3/4 of your pad thai sauce and toss to combine.
Add in your bean sprouts and half the peanuts and scallions. Fold the noodles over these ingredients to give the sprouts and scallions a quick steam. About 1 minute. Once slightly soft, toss altogether and serve! Top with reserved peanuts and scallions.
*If more sauce is needed, add in. Leftover sauce can be stored in the fridge for up to 2 weeks.
*This recipe is adapted from Chef Jet Tila
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