This Pad Thai Recipe Will Make You Forget About Takeout Forever!

There is no need to call for takeout with this classic noodle dish.  Pad Thai is is easy to make and the sauce recipe makes more than you’ll need and can be frozen for your next dinner party or weeknight meal.

chicken pad thai

This is another one of those recipes that I am not sure why it hasn’t been shared before.  I absolutely love Pad Thai, and my love of the dish started at this little Thai restaurant in Daytona – Zen Bistro.


With such a great love of Pad Thai, I wanted to re-create my favorite at home, so that I could have it ALL THE TIME!    There are a few unique ingredients in this recipe that I don’t usually include in my menus, but these one-time purchases of some spices and sauces, and you can enhance all sorts of your favorite Asian dishes.


You can substitute the chicken for any other protein of your choice.  Shrimp is very common in Pad Thai.



8 ounces rice noodles

Pad Thai Sauce:
2/3 cup tamarind paste
2/3 cup rice vinegar
1/3 cup low sodium soy sauce
1/3 cup fish sauce
1 tsp sale
1 cup brown sugar
3 tbsp garlic powder
1/4 cup sirarcha (or less if you don’t like it spicy)

Pad Thai:
6 tbsp oil
4 large eggs, beaten lightly
2 cups diced chicken
3 cloves garlic, minced
1 cup mushrooms, sliced
1 cup green onions, diced
2 cups bean sprouts
1/2 cup roasted peanuts, optional
1 lime, sliced


To soften noodles, place in a large bowl or dish and cover with warm water.  Let soak for 30 minutes or until soft.  Drain and set aside covered with a dish towel.


Make pad thai sauce by placing all ingredients in a medium sauce pan.  Bring to a boil over medium heat and let summer until thickened – about 15 minutes.  Turn off heat, cover and let sit.


Heat a wok or large pan over high heat.  Add oil and swirl to coat all sides.  Add the eggs and stir dry for 1 minute.  Add the chicken and mushrooms.  When the chicken is almost cooked through, add the garlic and noodles followed by the pad thai sauce.  Let the sauce boil and cook the noodles at the same time.  Mix well until the sauce is absorbed.  Stir in the bean sprouts and green onions. 


Be careful not to over cook or the noodles will stick together.  Add another 1/4 cup of pad thai sauce if needed.  Place pad thai in a large bowl and garnish with peanuts and lime wedges.

For the printable version, click the link below for a PDF version.


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