Pad Thai is a famous Thai street food dish that has won the hearts of food lovers around the world. It’s a delicious stir-fried noodle dish that combines the perfect balance of flavors—sweet, sour, salty, and a little spicy. Whether you’re in a bustling market in Bangkok or at home in your kitchen, Pad Thai is a great meal to enjoy at any time.
Why Make This Recipe
Making Pad Thai at home is not only easy but also fun! You can customize it to suit your taste and dietary preferences. This recipe is packed with vibrant vegetables, protein, and is full of flavor. Plus, it’s a great way to impress family and friends with your cooking skills. By using fresh ingredients, you can create a healthier version of this classic dish.
How to Make Pad Thai
Ingredients:
- 125 g / 4oz Chang’s Pad Thai dried rice sticks (Note 1)
- 1 1/2 tbsp tamarind puree, NOT concentrate (Note 2)
- 3 tbsp (packed) brown sugar
- 2 tbsp fish sauce (Note 3)
- 1 1/2 tbsp oyster sauce (Note 4)
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion, sliced (brown, yellow)
- 2 garlic cloves, finely chopped
- 150 g/5oz chicken breast (or thigh), thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups of beansprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons
- 1/4 cup garlic chives, cut into 3cm / 1 1/4″ pieces
- 1/4 cup finely chopped peanuts
- Lime wedges (essential)
- Ground chilli or cayenne pepper (optional)
- More beansprouts
Directions:
- Place the rice noodles in a large bowl and pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Make sure not to leave them sitting for more than 5 – 10 minutes.
- In a small bowl, mix the sauce ingredients together.
- Heat 2 tablespoons of oil in a large non-stick pan (or well-seasoned skillet) over high heat. Add garlic and onion, cooking for 30 seconds.
- Add the chicken and cook for about 1 1/2 minutes until mostly cooked through.
- Push the chicken to one side of the pan, pour the whisked egg on the other side. Scramble the egg with a wooden spoon, adding a little extra oil if the pan is too dry, and then mix into the chicken.
- Add the bean sprouts, tofu, noodles, and sauce. Toss gently for about 1 1/2 minutes until the sauce is absorbed by the noodles.
- Add the garlic chives and half of the peanuts. Toss quickly and then remove from heat.
- Serve immediately, sprinkled with the remaining peanuts and lime wedges on the side. You can also add a sprinkle of chilli and more beansprouts if desired. Squeeze over lime juice to taste before eating.
How to Serve Pad Thai
Serve Pad Thai warm, straight from the pan to the plate. Garnish with lime wedges and extra peanuts for added texture and flavor. This dish is best enjoyed fresh, so dig in right away!
How to Store Pad Thai
If you have leftovers, store them in an airtight container in the refrigerator. Pad Thai will stay fresh for about 2-3 days. When reheating, add a little water or oil to prevent it from becoming dry.
Tips to Make Pad Thai
- Use fresh ingredients for the best flavor.
- Adjust the level of spice according to your preference by adding or removing the chilli.
- You can substitute chicken with shrimp, tofu, or your favorite protein.
- Always soak the noodles briefly to avoid them becoming too soft.
Variation
For a vegetarian version, you can skip the chicken and use more tofu along with a variety of colorful vegetables such as bell peppers, carrots, or snap peas.
FAQs
1. Can I make Pad Thai without fish sauce?
Yes, you can substitute fish sauce with soy sauce or a vegan fish sauce to make it suitable for vegetarians.
2. What type of noodles should I use?
Use rice sticks, which are specifically made for Pad Thai. They are usually labeled as “Pad Thai noodles” or “rice noodles.”
3. How can I add more veggies to Pad Thai?
Feel free to add a mix of your favorite vegetables like bell peppers, broccoli, carrots, or snap peas for extra nutrition and flavor.
Enjoy your homemade Pad Thai!
Pad Thai
Ingredients
Noodles and Sauce
- 125 g Chang’s Pad Thai dried rice sticks Soak in boiling water
- 1 1/2 tbsp tamarind puree NOT concentrate
- 3 tbsp brown sugar Packed
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- 2 – 3 tbsp vegetable or canola oil
Main Ingredients
- 1/2 onion sliced (brown, yellow)
- 2 cloves garlic finely chopped
- 150 g chicken breast or thigh thinly sliced
- 2 eggs lightly whisked
- 1 1/2 cups beansprouts
- 1/2 cup firm tofu cut into 3cm / 1 1/4″ batons
- 1/4 cup garlic chives cut into 3cm / 1 1/4″ pieces
- 1/4 cup peanuts finely chopped
- lime wedges essential
- ground chilli or cayenne pepper optional
- more beansprouts
Instructions
Preparation
- Place the rice noodles in a large bowl and pour over plenty of boiling water. Soak for 5 minutes, then drain and rinse under cold water.
- In a small bowl, mix the sauce ingredients together.
Cooking
- Heat 2 tablespoons of oil in a large non-stick pan over high heat. Add garlic and onion, cooking for 30 seconds.
- Add the chicken and cook for about 1 1/2 minutes until mostly cooked through.
- Push the chicken to one side of the pan, pour the whisked egg on the other side. Scramble the egg with a wooden spoon, adding more oil if the pan is too dry, then mix into the chicken.
- Add the bean sprouts, tofu, noodles, and sauce. Toss gently for about 1 1/2 minutes until the sauce is absorbed.
- Add the garlic chives and half of the peanuts. Toss quickly, then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges.
