Homemade Chicken Pad Thai
Servings: 4 servings
Calories: 766kcal
This Homemade Chicken Pad Thai recipe is quick and easy to prepare, with no specialty ingredients needed and it tastes just like the real deal. Packed with protein, veggies and noodles, it’s finished with crunchy peanuts, fresh bean sprouts and a squeeze of lime for extra zing!
Ingredients
PAD THAI SAUCE
STIR-FRY
- 250 g dried thin rice noodles
- 3 tbsp neutral oil (see note 4)
- 1 small brown onion, finely sliced
- 1 tbsp freshly minced garlic
- 500 g boneless, skinless chicken breast, finely sliced
- 2 eggs, whisked
- 200 g firm tofu, cut into strips (optional)
- 6 spring onions (scallions), cut into 3 cm (1¼ inch) batons, white and green parts separated
- 180 g bean sprouts, plus extra to serve
TO SERVE
- Extra bean sprouts
- 35 g crushed peanuts
- 1 tbsp chilli (red pepper) flakes
- 1 lime, cut into quarters
Instructions
- Make the sauce – Combine the ingredients for the pad thai sauce in a small bowl.
- Boil the noodles – Prepare the noodles by cooking them in a pot of boiling water until they are just pliable (for 1–2 minutes). Do not follow the noodle packet instructions, or your noodles will turn to mush! Rinse the noodles under cold running tap water until you have removed all the heat, then drain thoroughly in a colander. Set aside.
- Cook the chicken – Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the onion and garlic and cook, stirring, for 30 seconds, then immediately add the chicken. Cook the chicken for 1–2 minutes until it has just changed colour (it will continue cooking with the other ingredients).
- Push the chicken to one side of the pan (add a little more oil if needed to the empty side if it is looking dry).
- Add the egg – Add the egg to the empty side of the pan and cook until it is scrambled/set, using your spoon to move the egg around the pan. Combine the egg with the chicken.
- Add the vegetables, noodles and sauce – Add the tofu, spring onion, the partially cooked noodles and the sauce.
- Toss gently in the pan, using tongs, for 1–2 minutes, until the sauce is coating all of the ingredients.
- Serve – Serve with extra bean sprouts, crushed peanuts and chilli flakes on top. Squeeze with lime before serving.
Notes
Note 1 – Tamarind puree/paste is an ingredient available at most major supermarkets or Asian grocery stores. It has a distinctive sweet and sour flavour, but is subtle and perfect for little eaters. Tamarind puree/paste is different from tamarind concentrate. It is much more intense. If using tamarind concentrate, use half the amount and mix it with 2 tablespoons of water before adding it to the sauce as per the recipe.
Note 2 – Can be substituted with light soy sauce, but is recommended for the “funk” you get from an authentic pad thai.
Note 3 – Examples of neutral oils are vegetable or canola (rapeseed) oil. I personally use light olive oil as I don’t mind the flavour that it gives my Asian recipes.
Make ahead
Prepare the sauce and slice the chicken and vegetables up to a day in advance. Store them separately in the fridge in airtight containers. When ready to cook, follow the method above for a quick and easy meal. Check out my fruit and vegetable storage tips here.Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use the microwave for best results. The noodles will cling together as they sit and may soften, but will be equally delicious.Nutrition Facts
Homemade Chicken Pad Thai
Amount per Serving
Calories
766
% Daily Value*
Fat
37
g
57
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
19
g
Cholesterol
164
mg
55
%
Sodium
2831
mg
123
%
Potassium
1026
mg
29
%
Carbohydrates
66
g
22
%
Fiber
10
g
42
%
Sugar
30
g
33
%
Protein
40
g
80
%
Calcium
319
mg
32
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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