A recipe for easy homemade pad thai featuring a delicious homemade pad thai sauce. Whether you’re a lover of all things Thai and ethnic food related or you’ve never tried your hand at this kind of thing before, this recipe is accessible and easy.
After years of making homemade pad thai and being asked for the recipe, I’m finally sharing it today. It’s not that I never wanted to share the recipe before but this is something that I cook without a recipe so it takes some discipline to actually make myself measure everything out and write it down. I also struggle with getting dinner made before it gets dark outside and I don’t like sharing recipe posts with less than stellar photos. I was determined to finally make the recipe yesterday so when I got home from the gym at 7 p.m. it was like an episode of Iron Chef to get this dish together before it got dark. (You should have seen the aftermath in the kitchen…)
So here’s my homemade pad thai in all its glory! This is a crazy delicious recipe that’s relatively easy and doesn’t call for too many special ingredients. Well, I do have one special ingredient.
Peanut butter! But when is peanut butter not my special ingredient?
It’s the key ingredient to the super tasty homemade pad thai sauce. And let me take a pause to state that in no way is this an “authentic” pad thai recipe. I’m definitely not claiming that…but it is really good cheater pad thai.
I also want to note that the rice noodles make a big difference in this recipe so seek them out. They’re usually in the ethnic section of the store with the Asian ingredients. They seem to be more readily available these days since they are gluten-free.
The recipe I’m sharing with you today is a shrimp and chicken pad thai but note that you can use any combo of proteins that you would like. Sometimes I do tofu for a vegetarian option, sometimes chicken only, shrimp only…depends on my mood and what I have on hand.
These things really take the pad thai to a new level. You stir the bean sprouts in at the end of cooking for a little crunch and then top the pad thai with chopped peanuts, cilantro and fresh lime wedges. These four items create really nice flavor dimension along with different textures.
Whether you’re a lover of all things Thai and ethnic food related or you’ve never tried your hand at this kind of thing before, this recipe is accessible and easy. Try, enjoy and let me know what you think!Print
A recipe for easy homemade pad thai featuring a delicious homemade pad thai sauce.
FOR THE SAUCE
1/3 cup chicken or vegetable stock (or water would even work in a pinch)
1 tablespoon soy sauce
1 tablespoon fish sauce (if you don’t have this, just use 2 tablespoons of soy and omit the fish sauce)
3 tablespoons brown sugar
3 tablespoons natural style peanut butter
1 tablespoon freshly squeezed lime juice
1 tablespoon rice wine vinegar (if you don’t have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)
1 teaspoon to 1 tablespoon Sriracha or thai chili sauce (depending on your spice tolerance…if you know you’re not into spicy, go with only 1 teaspoon)
1 teaspoon minced or grated fresh ginger (you can omit or use 1/2 teaspoon of ground ginger if you don’t have this)
1 teaspoon minced garlic
FOR THE PAD THAI
4 ounces of rice noodles, cooked to package directions and rinsed
1 teaspoon olive oil
1 large egg, beaten
1 chicken breast, cubed
1/2 pound shrimp, peeled, deveined and cut in half
1/2 cup bean sprouts
FOR THE GARNISH
- Whisk together sauce ingredients and set aside.
- Cook noodles according to package direction. Rinse and set aside in a colander.
- Preheat a skillet over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten egg into the skillet in the space you’ve created and use your cooking spatula to scramble the egg in the skillet. Add the shrimp and keep cooking for about another minute.
- Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
- Top with desired toppings and adjust spice level with Sriracha.