Homemade Chicken Pad Thai Recipe – Thai Special
Chicken Pad Thai is a beloved Thai street food dish made with rice noodles stir-fried in a sweet-savory-tangy sauce, tossed with tender chicken breast, scrambled eggs, crunchy peanuts, fresh herbs, and crisp bean sprouts. This easy weeknight dinner delivers bold flavors — from tamarind paste to fish sauce — that balance sweet, sour, and spicy in every bite. Perfect for meal prep or an impressive dinner, this recipe brings authentic Thai flavor to your home kitchen.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Homemade Chicken Pad Thai Ingredients:
- 200g (7 oz) flat rice noodles
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 200g (7 oz) boneless chicken breast or thighs, thinly sliced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup crushed peanuts
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
Pad Thai Sauce:
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 1/2 tsp chili flakes (adjust to taste)
Soak the Noodles:
Soak rice noodles in warm water for 20–30 minutes until flexible but not mushy. Drain and set aside.
Make the Sauce:
In a bowl, whisk together fish sauce, soy sauce, tamarind paste, brown sugar, and chili flakes. Set aside.
Cook the Chicken:
Heat oil in a large skillet or wok over medium-high heat. Add garlic and chicken. Stir-fry until chicken is cooked through, about 4–5 minutes.
Scramble the Eggs:
Push chicken to the side, pour in eggs, and scramble until just set.
Stir-Fry Everything:
Add drained noodles and the prepared sauce. Toss well to combine. Add bean sprouts and green onions. Stir-fry for another 1–2 minutes until noodles are coated and slightly caramelized.
Serve:
Plate the Pad Thai, sprinkle with crushed peanuts, and serve with lime wedges and optional cilantro.
Recipe Notes :
Noodle Texture: Don’t over-soak the rice noodles or they may become mushy during stir-frying; you want just flexible enough to toss easily.
Sauce Alternatives: If you can’t get tamarind paste, a mix of lime juice and a pinch of brown sugar offers a similar tangy sweetness.
Protein Variations: Swap chicken with shrimp, tofu, or a combination for different taste and texture.
Heat & Spice: Adjust chili flakes to your taste; for mild flavor, reduce or omit.
Prep Efficiency: Pre-slice chicken, garlic, and green onions ahead of time; this dramatically speeds up cooking.
