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Homemade Chicken Pad Thai On Great Day Houston

If you ever wondered how to make chicken pad thai in your home, this is the easiest recipe you have to follow to make it. It will only take you half an hour to complete. We guarantee you that in the end, you will have a chicken pad thai that is better than what you will have as a take-out from your choice of restaurant.

Also Read: The Perfect Sesame Chicken

We all know what chicken pad thai tastes like; tangy, sweet, savory, and exploding with flavor. This homemade recipe is straightforward to make and the crunchy flavor of the aftermath is enough evidence of it. Without further adieu, let’s get into it.

Easy Chicken Pad Thai Recipe


Every recipe begins by introducing its ingredients and we start with it as well. Below are ingredients that are necessary to make this easy chicken pad thai.

• Pad Thai Rice Noodles

The main ingredient of chicken pad thai is its noodles and not just other noodles but the pad thai rice noodles. These noodles are made from rice flour and water. They come in different shapes and sizes and make sure to pick what suits you best.

• Sauce

The other necessary ingredient is its sauce. The sauce we used here is made from fish sauce, water, soy sauce, lime juice, sambal oelek, chicken broth, tamarind paste, and brown sugar.

  1. The fish sauce or Nam Pla is used widely in thai cuisines and we used to get a taste closer to the local one.
  2. Tamarind Paste is a paste usually found in ethnic grocery stores or online so it is hard to acquire locally from grocery stores. If you didn’t manage to put your hand on it, you can use rice vinegar. We advise using rice vinegar as the last resort as tamarind paste is what makes the flavor of the dish stand out.
  3. Brown sugar is also used here to make the chicken pad thai. We won’t stress the necessity of this ingredient as you can use palm sugar in its place.

• Chicken

This is an inevitable ingredient you can predict from the name of the dish. The amount of chicken used here is a pound of thinly sliced chicken. There are also 1 tablespoon of cornstarch and 2 tablespoons of low-sodium tamari (or soy sauce) used here also. If you aren’t a fan of chicken, substitute it with shrimp or tofu.

• Peanut

Lastly, we use peanut as an ingredient in making chicken pad thai. Peanut is used alongside lime juice but if you are someone who has a peanut allergy, replace it with either roasted cashews or almonds. The crunchy taste still is the same with those two.

Preparing the chicken pad thai

The first step in making this dish is preparing the chicken. Here you will use a medium bowl to mix the sliced chicken alongside 1 tablespoon of cornstarch and 2 tablespoons of low-sodium tamari (or soy sauce).

The next step is making the sauce. You should use a 2 cup measuring to mix and make the sauce. The sauce is made of 1/4 cup of fish sauce, 1 tablespoon of tamarind paste, 1 tablespoon of water, 2 tablespoons of low sodium tamari (or soy sauce).

Then add 3 tablespoons of lime juice 1/3 cup of low-sodium chicken broth, 1 teaspoon of sambal oelek, 1/3 cup of brown sugar, and 1 tablespoon of oil. Whisk the sauce very well till you see the brown sugar dissolving.

Lastly, we will be making the noodles. After rinsing the noodles in cold water, heat a large pan over a medium heat amount. After the pan is heated, add a tablespoon of oil. While doing this add 5 cloves of minced garlic and cook it for half a minute.

Making of Chicken Pad Thai

After you wait 30 seconds, add the chicken and cook it. It should roughly take you 5 minutes per side. Then take the chicken out and place it on a plate. Then add 1 bunch of light green scallions and 1 cup of carrots and let it cook for about 30 seconds.

After waiting half a minute, add another tablespoon of oil alongside 3 lightly beaten eggs. The eggs should be scrambled so make sure to cook them in that manner. About a minute later, add the chicken you placed separately on a plate alongside 1 cup of bean sprouts.

Now add the sauce we made earlier after the chicken. Here you will make a slurry from 1 tablespoon of cornstarch and 1 tablespoon of water. Pour the slurry into the pan and make sure everything mixes so mix it well for about 2 minutes. After that is serving time.

Lastly, serve it by topping it with 1 bunch of dark green scallions alongside with half cup of cilantro and 1/3 cup of roasted and chopped peanuts. Add lime juice to add a flavor to it.

Important things to remember

• Chicken can be substituted by shrimp and tofu.
• Since finding tamarind paste is hard, equal amounts of rice vinegar would be an option.
• If you want it to be spicer, increase the amount of sambal oelek.

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