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One of my favorite Thai dishes is Pad Thai. I know…typical…and a bit generic. I try to be more adventurous when I go to Thai restaurants, but it’s hard when I already know how good Pad Thai is. Why mess with a good thing?
Even though I’ve ordered Pad Thai at restaurants lots of times, I didn’t think I’d ever actually make Pad Thai at home. I’m sure I said the same thing with the egg rolls we made a few months back. There is something about asian food. Maybe its the strange (to me) ingredients or the oddball names, but I think asian food is intimidating. But Kara and I set out to make this dish and we succeeded. It was so good!! Restaurant quality for sure.
I do have to warn you about one thing though. We made it as written and found it to be pretty spicy. I think I drank a full glass of water while eating one small bowl. I like a little kick but if you’re sensitive to heat you will probably think this is too spicy. Keep that in mind when you try this dish and just adjust the spices to suit your tastes.
Here's what you'll need
Cook the noodles according to the package instructions
Start with cubed chicken
Saute with garlic and green onion
Once it looks cooked through transfer it to a plate
Heat oil in the wok then cook the eggs
Cook the eggs until firm
Toss in the noodles
And the chicken, green onions and garlic
Pour in the sauce, adjust the spices to your tastes
Squeeze in the lime
Toss in the bean sprouts
Garnish with peanuts, a lime wedge, green onion and shredded carrot and cabbage
Ingredients
1-12 ounce package rice noodles
2 tablespoons peanut oil
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup peanut oil
2 cloves of garlic, minced
3 green onions, chopped
4 eggs
2 tablespoons white wine vinegar
4 tablespoons fish sauce
6 tablespoons white sugar
1 tablespoon hot chili sauce (we used Sriracha)
1½ teaspoons crushed red pepper
1/8 teaspoon cayenne pepper
2 cups bean sprouts
¼ cup crushed peanuts
1 green onion, chopped for garnish
1 lime, cut into wedges
shredded carrot and purple cabbage, for garnish
Directions
Cook noodles according to package instructions. Drain, and set aside.
Heat peanut oil in a wok or large heavy skillet over medium-high heat. Sauté chicken, garlic, and green onions until browned. Remove, and set aside.
Return the wok to the burner and add ¼ cup of peanut oil. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, softened noodles, vinegar, fish sauce, sugar, sweet chili sauce, red pepper, and cayenne pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts and a squirt of lime, and mix for 2-3 minutes. Garnish with crushed peanuts, green onions, and a lime wedge.
Source: Sweet Pea’s Kitchen
sounds yummy – but anything to sub for all that sugar? thanks!
Honey is a good substitute for sugar
Is there a sub for the sweet chili sauce? I couldn’t find any at my grocery store.
That should have said hot chili sauce, not sweet chili sauce. I’ve updated the recipe. If you can’t find Sriracha you can substitute with another hot sauce.
I just made this tonight, and it was great! Even better than I’ve had in most Thai restaurants. I left out the cayenne but otherwise found the spice level to be good (it was pretty hot). And I used only 4 Tbsp sugar because I like pad thai with only a bit of sweetness. Thanks!
This is by far the best pad thai I’ve had! The flavor is perfect and it’s so easy to make! I actually use a Korean red pepper paste (gochujang) instead of chili sauce and it comes out amazing. Thanks for the awesome recipe!!
I’ve never made pad thai before, but I can now say that I’ll never go for take-out again. This was easy and fantastic. I didn’t have siracha but I had a spicy chili garlic sauce which did the trick. I’m looking forward to trying different protein options like shrimp or tofu in the future. Thanks for the recipe!
So glad you liked it!
I thought I’d let you know that I found this recipe approx 6 months ago and it has since become the most asked for meal in our home! I have to cook it for my husband at least once per week! Thank you for such an awesome recipe! My husband now prefers this over going out to a thai restaurant. The only thing I do is double the sauce recipe.
Thank you.
Thanks! And, you’ve just reminded me I should make this again soon!