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Homemade Chicken Pad Thai

This is the ultimate Classic Chicken Pad Thai! So satisfying and real Thai flavor. If you can't find any of the ingredients in your local markets, they can easily be ordered online.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 2 people
Calories: 642 kcal
Course: Main Course
Cuisine: Thai

Ingredients

For Sauce
  • 3 tablespoon tamarind paste
  • 3 tablespoon fish sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoon brown sugar
For the Pad Thai
  • 6 oz rice noodles
  • 2 tablespoon vegetable oil
  • ½ onion
  • 2 cloves garlic minced
  • 6 oz chicken breast cut into strips
  • 6 oz extra-firm tofu cut into bite-sized cubes
  • 2 large eggs
  • 1 cup bean sprouts divided
  • 5 scallions cut into 1-inch strips
  • ½ cup roasted peanuts roughly chopped, divided
  • 1 tablespoon Sriracha sauce more for extra heat
  • 1 lime cut into wedges, for garish

Instructions

    Cup of Yum
  1. Mix all of the sauce ingredients in a small bowl and set aside.
  2. Meanwhile, bring 4 cups of water to a boil. Place the rice noodles in the boiling water and cook for 5 minutes, or until very soft, stirring occasionally. Drain and rinse with cool water. Set aside.
  3. Heat the oil in a wok over high heat. Add the onions and stir-fry for 2 minutes, or until just starting to soften. Add the garlic and cook for another 30 seconds, stirring often.
  4. Add the chicken and tofu and cook until the chicken is just cooked, about 2 to 4 minutes.
  5. Push the chicken mixture to one side of the wok and add the eggs to the other side. Use your spatula to constantly stir the eggs until cooked and scrambled. Mix the chicken mixture into the eggs.
  6. Stir in half of the bean sprouts. Add the cooked noodles and stir to incorporate. Cook for about 1 minute.
  7. Pour in the sauce, half of the peanuts, and the scallions. Stir to incorporate and cook for about 1 to 2 more minutes. Stir in the sriracha sauce.
  8. Serve immediately with the remaining peanuts and sprouts for garnish, as well as lime wedges.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • Tamarind sauce (or paste) can be found at your local Asian market or online (see link in the blog post). The fish sauce can be substituted with 2 tablespoon soy sauce and 1 tablespoon oyster sauce. (no need to add additional soy sauce). 
  • For added heat, increase the sriracha sauce and add 1 to 3 tablespoon of hot chili oil.
  • Leftovers will keep for several days, although this dish is definitely best served freshly from the wok. We don't recommend freezing pad Thai. 

Nutrition Information

Calories 642kcal (32%) Carbohydrates 126g (42%) Protein 51g (102%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 240mg (80%) Sodium 1498mg (62%) Potassium 1370mg (39%) Fiber 9g (36%) Sugar 34g (68%) Vitamin A 644IU (13%) Vitamin C 32mg (36%) Calcium 211mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 642

% Daily Value*

Calories 642kcal 32%
Carbohydrates 126g 42%
Protein 51g 102%
Fat 18g 28%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 7g 35%
Trans Fat 0.03g 2%
Cholesterol 240mg 80%
Sodium 1498mg 62%
Potassium 1370mg 29%
Fiber 9g 36%
Sugar 34g 68%
Vitamin A 644IU 13%
Vitamin C 32mg 36%
Calcium 211mg 21%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.