Chicken Pad Thai
Ever since we tried the famous Pad Thai at PAI, I knew I wanted to recreate it at home. After a few test runs, this version has become one of my favourite homemade dinners.
This recipe is inspired by PAI’s incredible Pad Thai and uses simple ingredients that are easy to find at most grocery stores. The homemade sauce is what makes this dish so special. Made with tamarind paste, fish sauce, oyster sauce, and brown sugar, it creates the perfect balance of sweet, savoury, and tangy flavours. It also makes extra, so you can keep it in the fridge and have homemade Pad Thai ready whenever the craving hits.
We used juicy chicken thighs instead of shrimp and paired them with tender rice noodles, crisp bean sprouts, garlic chives, roasted peanuts, and plenty of fresh lime. The result is a restaurant-quality meal that comes together surprisingly quickly once the sauce is prepared.
If you’ve always wanted to make authentic Pad Thai at home, this recipe is a great place to start. It is approachable, packed with flavour, and perfect for a weeknight dinner or a meal to impress family and friends.
If you make this recipe, I would love to hear what you think. Leave a rating and comment below, and don’t forget to tag @modernflavour so we can see your creations.
Chicken Pad Thai
Equipment
- Carbon Steel Wok
Ingredients
Pad Thai Sauce (Makes Extra)
- 1 cup packed light brown sugar
- 1 cup water
- ¾ cup tamarind paste
- ½ cup Thai oyster sauce
- ¼ cup fish sauce
- 2 tbsp sweet soy sauce
Pad Thai
- 300 g dried medium rice noodles
- Hot water for soaking
- 2 tbsp neutral oil
- 4 boneless skinless chicken thighs, thinly sliced
- 2 tsp cornstarch
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp minced shallot
- 4 eggs
- ½ cup prepared Pad Thai sauce plus more if needed
- 4 cups bean sprouts
- 1 cup garlic chives cut into 1½-inch pieces (or green onions)
- ½ cup roasted unsalted peanuts chopped
- 2 limes cut into wedges
Instructions
- In a large microwave-safe measuring cup or bowl, combine the brown sugar, water, tamarind paste, oyster sauce, fish sauce, and sweet soy sauce. Microwave on high for 1 minute, stir, then microwave for another minute. Continue heating in 30-second intervals, stirring after each, until the sugar has completely dissolved and the sauce is smooth (about 2–3 minutes total). Set aside.
- Place the rice noodles in a large bowl and cover with hot (not boiling) water. Soak for 10–15 minutes, stirring occasionally, until the noodles are flexible but still slightly firm. Drain well.
- Toss the sliced chicken thighs with the cornstarch, salt, pepper, and garlic powder until evenly coated.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Cook the chicken for 5–6 minutes, stirring frequently, until browned and cooked through. Transfer to a plate.
- Add the remaining tablespoon of oil to the pan. Add the shallot and cook for 30 seconds until fragrant.
- Push everything to one side of the pan and crack in the eggs. Scramble until just set.
- Add the drained noodles and pour in ½ cup of the prepared Pad Thai sauce. Toss continuously for 2–3 minutes until the noodles become tender and evenly coated. If the noodles seem dry, add another tablespoon or two of sauce or a splash of water.
- Return the chicken to the pan. Add the bean sprouts and garlic chives and toss everything together for 30–60 seconds, just until the vegetables begin to soften while still retaining some crunch.
- Divide between four bowls and top with the chopped peanuts. Serve immediately with fresh lime wedges.
