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3 Comments Have you ever been to Thailand? Then chances are you’ve enjoyed a plate of Pad Thai at some point. The good news is: you can easily recreate this delicious Thai dish at home with my homemade version. It’s not a complicated recipe at all, though there are a few key ingredients that may be less familiar.
Why This Recipe Works
Do you know that feeling when a certain smell instantly takes you back to that little street-side eatery in Thailand where you had the best meal? That’s exactly what this Pad Thai recipe does. It’s easy to make, packed with amazing Asian flavors, and ready in no time.
Are you a fan of Asian cuisine? Then you should also try my babi pangang, egg foo yong (foe yong hai), Thai papaya salad, or Korean fried chicken.
Recipe Ingredients
- Chicken breast – I used chicken breast in this recipe, but you can easily make it vegetarian by swapping in tempeh or tofu.
- Tamarind paste – a key element in Pad Thai, so don’t skip it. Make sure to use the thick paste, not a tamarind sauce. You can find it at the supermarket or Asian store
- Bean sprouts – used both stir-fried and raw in this recipe.
- Cashews – I sprinkled some roasted cashews on top. Traditionally, peanuts are used, which also works perfectly. I just had cashews on hand, so that’s what I went with.
For the full list of ingredients and exact measurements, check the recipe card below.
Pad Thai doesn’t include a lot of vegetables on its own, so I recommend serving it with extra veggies on the side—or mixing some in. Zucchini, sugar snap peas, or broccoli florets are all great options. Personally, I also love serving it with a fresh green mango salad.
How To Make Pad Thai
Pad Thai is traditionally made with soaked rice noodles. I also used rice noodles here, but feel free to use any type of noodles you already have at home.
Step 1: Prepare the noodles and veggies
Since this is a quick stir-fry, you’ll want to prep all your ingredients first. Cook the noodles according to the package instructions. For rice noodles, that usually means soaking them in hot water for a few minutes (time depends on the brand). Slice the shallot, garlic, and chives. If you’re using pre-cooked chicken, slice it into strips. If your chicken is raw, cut it into thin strips and set aside.
Step 2: Make the sauce
Mix tamarind paste with fish sauce, lime juice, sugar, and—if you like—chili flakes. Taste and adjust with a little more lime or fish sauce if needed. You won’t need extra salt since the fish sauce is salty enough. Stir well and set aside.
Step 3: Beat the eggs
Crack the eggs into a small bowl and whisk until smooth. Set aside.
Step 4: Time to stir-fry!
Now it’s time to bring everything together in the wok. This goes fast if you’ve prepped everything! Start by stir-frying the onion and garlic, then add the chicken and cook until done. Add the noodles and half of the bean sprouts, tossing everything together. Pour in the sauce and make sure your wok is nice and hot so the sauce coats the noodles evenly.
Serve immediately, topped with chopped cashews and fresh bean sprouts.
FAQ Pad Thai Recipe
Traditionally, thin rice noodles are used (about 3–5 mm wide). They have the right texture and soak up the sauce beautifully.
Soak the noodles in warm water just until they’re flexible, but not fully cooked. They’ll finish cooking in the wok. If you soak them too long, they’ll become mushy and sticky.
It’s all about balance: sweet (palm sugar or brown sugar), sour (tamarind), salty (fish sauce or soy sauce), and umami (fish sauce, egg, or tofu).
Tamarind adds a deep, slightly tangy flavor that’s characteristic of Pad Thai. Lime juice is usually added at the end as a bright, refreshing finishing touch.
Chopped peanuts, bean sprouts, lime wedges, and sometimes chili flakes for a little heat.
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Did you try the recipe? I would love it if you let me know through a rating or review on the recipe card below. And if you never want to miss another new recipe, make sure to sign up for the newsletter here and I will keep you up to date!
Pad Thai
Ingredients
- 100 gr rice noodles
- chives
- 100 gr bean sprouts
- 1 shallot chopped
- 2 cloves garlic
- 100 gr chicken sliced in thin strips
- 1 tbsp oil for cooking
- 2 eggs scrambled
Pad Thai sauce
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp fish sauce
- 2 tbsp lime juice
To serve
- 2 tbsp cashew nuts or peanuts
- freshly ground pepper
- 1/2 lime
How to make Pad Thai
- Cook the noodles, drain and set aside in cold water.100 gr rice noodles
- Chop the (Chinese)chives in 2 cm pieces. Set a few aside for the garnish. Wash the bean sprouts and save half to add at the end. Chop the shallots and garlic together.chives, 100 gr bean sprouts, 1 shallot, 2 cloves garlic
- Use a wok and heat it on high. Add oil and roast the cashew nuts. Remove from the wok. Add the shallots, garlic, and chicken and stir until golden.100 gr chicken, 2 tbsp cashew nuts, 1 tbsp oil
- Add the (drained) noodles to the wok. Quickly stir fry to prevent it sticking to the wok. Mix the sauce ingredients and add to the pan. Stir on high. If you see a lot of moisture, the wok is not hot enough. Turn the heat up in that case.2 tbsp tamarind paste, 2 tbsp palm sugar, 1 tsp fish sauce, 2 tbsp lime juice
- Make room for the eggs by placing the noodles on one end of the wok. Crack the egg and scramble it until almost cooked. Stir through the rest of the noodle dish.2 eggs
- Sprinkle with white pepper. Add bean sprouts and the chives. Stir again.freshly ground pepper
- Place in a bowl or on plates and sprinkle with fresh pepper and peanuts. Serve hot with a slice of lime, chives and the rest of the bean sprouts.1/2 lime
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
If you love Thai food this is a no-brainer. It is delicious, easy to make and will transport you right back to Thailand!
This is one of those dishes that I rarely make at home — more of a restaurant dish for me. Don’t know what that is — it’s an easy dish to make. Your version looks terrific — thanks.
And it is so simple to make John! You should really try it once.. 😉