If you have a craving for something vibrant, flavorful, and comforting, this Easy Homemade Pad Thai with Chicken, Tofu, and Peanuts Recipe is just what you need. Combining the perfect balance of tangy tamarind, savory fish sauce, sweet brown sugar, tender chicken, crispy tofu, crunchy peanuts, and fresh vegetables, this dish transports you straight to the bustling streets of Thailand—all from your own kitchen. It’s not only a crowd-pleaser but also a fantastic way to impress family and friends with an authentic meal that feels both special and satisfyingly homey.
Ingredients You’ll Need
Getting the ingredients just right is the secret to nailing this Easy Homemade Pad Thai with Chicken, Tofu, and Peanuts Recipe. Each component plays an important role, from the chewy rice noodles that hold the sauce beautifully, to the aromatic garlic and onions that build the base flavor, and the fresh veggies and peanuts that add incredible texture and bursts of color.
- 125 g / 4oz Chang’s Pad Thai dried rice sticks: Authentic rice noodles are essential for that slippery, chewy texture.
- 1 1/2 tbsp tamarind puree: Adds the perfect tangy depth—make sure it’s puree, not concentrate, for balanced flavor.
- 3 tbsp brown sugar: Sweetens the dish naturally and balances the tanginess of the tamarind.
- 2 tbsp fish sauce: A punch of umami to enhance the savory notes, traditional and totally necessary.
- 1 1/2 tbsp oyster sauce: Brings subtle richness and complexity beyond standard soy sauce.
- 2 – 3 tbsp vegetable or canola oil: For sautéing—you want something neutral to let other flavors shine.
- 1/2 onion, sliced (brown or yellow): Adds natural sweetness and texture when cooked gently.
- 2 garlic cloves, finely chopped: Aromatic foundation that wakes up the palate.
- 150 g / 5oz chicken breast or thigh, thinly sliced: Tender protein that absorbs the sauce beautifully.
- 2 eggs, lightly whisked: Adds richness and a soft, silky bite throughout the dish.
- 1 1/2 cups bean sprouts: Crunchy and refreshing, providing a classic contrast in texture.
- 1/2 cup firm tofu, cut into 3cm batons: Adds heartiness and soaks up all the flavors.
- 1/4 cup garlic chives, cut into 3cm pieces: Fresh, mild onion flavor that brightens the dish.
- 1/4 cup finely chopped peanuts: Nutty crunch that is non-negotiable in authentic Pad Thai.
- Lime wedges: For that final squeeze of tangy brightness just before eating.
- Ground chili or cayenne pepper (optional): Adds heat if you like to spice things up.
- Extra bean sprouts: To serve on the side for freshness and crisp texture.
How to Make Easy Homemade Pad Thai with Chicken, Tofu, and Peanuts Recipe
Step 1: Soak the Rice Noodles
Begin by placing the rice noodles in a large bowl and pouring over plenty of boiling water. Let them soak for just 5 minutes until tender but still firm, then drain and quickly rinse with cold water. This quick soak prevents them from becoming mushy and prepares them to soak up all the delicious sauce later.
Step 2: Prepare the Pad Thai Sauce
While the noodles soak, mix the tamarind puree, brown sugar, fish sauce, and oyster sauce in a small bowl. This sauce is the soul of the dish, carefully balancing sweet, salty, and tangy flavors for that unforgettable Pad Thai taste.
Step 3: Sauté Aromatics and Chicken
Heat 2 tablespoons of oil over high heat in a large non-stick pan. Add finely chopped garlic and sliced onions, cooking for about 30 seconds until fragrant. Then, add the thinly sliced chicken breast and cook for 1 1/2 minutes until it’s mostly cooked through but still juicy—this quick high-heat cooking locks in the flavor.
Step 4: Add the Eggs
Push the chicken and aromatics to one side of the pan. Pour the whisked eggs into the empty space, scrambling them gently with a wooden spoon. If the pan feels dry, add a touch more oil. Once the eggs are softly scrambled, mix them through the chicken and onion mixture to create a comforting blend.
Step 5: Combine Beansprouts, Tofu, Noodles, and Sauce
Next, toss in the bean sprouts and cubed tofu, then add the drained noodles. Pour the prepared sauce over everything and toss gently for about one and a half minutes, allowing the noodles to soak up the rich, tangy flavors without becoming mushy.
Step 6: Stir in Garlic Chives and Chopped Peanuts
Finish by folding in the sliced garlic chives and half of the chopped peanuts. These ingredients add a fresh, crisp finish, along with an irresistible nutty crunch. Once mixed, remove the pan from the heat to preserve the texture and balance of flavors.
Step 7: Serve Immediately
Serve your creation piping hot, sprinkled with the remaining peanuts and accompanied by lime wedges. For the authentic experience, add a pinch of chili or cayenne pepper and extra bean sprouts on the side. A quick squeeze of lime juice over your plate just before eating brings the flavors alive in the most delightful way.
How to Serve Easy Homemade Pad Thai with Chicken, Tofu, and Peanuts Recipe
Garnishes
Garnishing is not just about making your plate look pretty; it elevates every bite. Fresh lime wedges are essential for that zesty lift. Sprinkle extra chopped peanuts for added crunch and a sprinkle of chili flakes if you love that tingling heat. Don’t forget a handful of fresh bean sprouts for a refreshing contrast to the savory noodles.
Side Dishes
Pad Thai is quite complete on its own, but pairing it with light sides like a simple cucumber salad, pickled vegetables, or a crisp green salad with an Asian-inspired dressing can add freshness and balance. For a heartier meal, steamed dumplings or a clear broth soup make excellent companions without overpowering the dish.
Creative Ways to Present
Serve your Easy Homemade Pad Thai with Chicken, Tofu, and Peanuts Recipe in a rustic, shallow bowl so all the vibrant colors and textures shine through. For a cozy dinner, serve family-style with all garnishes presented in small bowls, allowing everyone to customize. Alternatively, use banana leaves as plates for a traditional Thai-inspired presentation that instantly transports your guests.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pad Thai in an airtight container in the refrigerator for up to 2 days. Keep in mind that the noodles may absorb more liquid and soften over time, so it’s best to enjoy it as fresh as possible for the ideal texture.
Freezing
Freezing Pad Thai is not recommended as the delicate noodles and fresh ingredients tend to become mushy upon thawing. However, if needed, freeze in portioned airtight containers and consume within one month for the best results.
Reheating
When reheating refrigerated Pad Thai, warm it gently in a non-stick pan over medium heat, adding a splash of water or oil to revive the noodles’ texture and prevent sticking. Avoid microwaving as it can unevenly heat and dry out the dish.
FAQs
Can I substitute chicken with another protein?
Absolutely! Shrimp, beef, or even just extra tofu work wonderfully in this recipe. Feel free to tailor it to your preference or dietary needs.
Is tamarind puree hard to find?
Tamarind puree is available at most Asian or international grocery stores and online. If you can’t find tamarind puree, avoid substitutes like concentrate as their flavor is more intense and can throw off the balance.
How spicy is this recipe?
The base recipe is mildly spicy, but you can easily adjust heat by adding ground chili or cayenne pepper to taste either during cooking or as a garnish at the table.
Can I make this recipe vegetarian?
Yes, simply omit the chicken and fish sauce, and replace fish sauce with soy sauce or tamari for a flavorful vegetarian version. Tofu will provide protein and texture.
What type of noodles should I use?
Traditional Pad Thai uses flat dried rice noodles about 1/4 inch wide. Using these noodles is key for an authentic texture that holds the sauce well without becoming mushy.
Final Thoughts
There is something truly satisfying about whipping up a plate of Easy Homemade Pad Thai with Chicken, Tofu, and Peanuts Recipe. It’s an experience that brings together flavors and textures in such harmony that you’ll find yourself coming back to this recipe again and again. Whether you’re feeding a group or craving a solo dinner treat, this recipe offers the perfect mix of simplicity, authenticity, and deliciousness. Go ahead and give it a try—you won’t regret it!
Print
Easy Homemade Pad Thai with Chicken, Tofu, and Peanuts Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This authentic Pad Thai recipe brings the vibrant flavors of Thailand right into your kitchen. Featuring chewy rice noodles, tender chicken, crunchy tofu, fresh bean sprouts, and a tangy-sweet tamarind sauce, it’s a perfect balance of savory, sweet, and sour with a hint of spice. Quick to prepare, this dish is ideal for a satisfying weeknight meal that captures the essence of traditional street food.
Ingredients
Noodles and Sauce
- 125 g / 4 oz Chang’s Pad Thai dried rice sticks
- 1 1/2 tbsp tamarind puree (NOT concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
Main Ingredients
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion, sliced (brown or yellow)
- 2 garlic cloves, finely chopped
- 150 g / 5 oz chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups bean sprouts
- 1/2 cup firm tofu, cut into 3 cm (1 1/4″) batons
- 1/4 cup garlic chives, cut into 3 cm (1 1/4″) pieces
- 1/4 cup finely chopped peanuts
- Lime wedges (for serving)
- Ground chilli or cayenne pepper (optional, for serving)
- Extra bean sprouts (optional, for serving)
Instructions
- Soak the noodles: Place the dried rice sticks in a large bowl and pour over plenty of boiling water. Let them soak for 5 minutes until softened, then drain in a colander. Rinse quickly under cold water to stop cooking. Avoid leaving the noodles sitting for more than 5-10 minutes to prevent them from becoming mushy.
- Prepare the sauce: In a small bowl, mix together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar dissolves. This creates the signature tangy and savory Pad Thai sauce.
- Sauté aromatics: Heat 2 tablespoons of vegetable or canola oil in a large non-stick pan or well-seasoned skillet over high heat. Add the finely chopped garlic and sliced onion, cooking for about 30 seconds until fragrant but not browned.
- Cook the chicken: Add the thinly sliced chicken breast or thigh to the pan. Stir-fry for about 1 1/2 minutes until the chicken is mostly cooked through and tender.
- Cook the eggs: Push the chicken and aromatics to one side of the pan. Pour the lightly whisked eggs into the empty side. Scramble gently with a wooden spoon, adding a touch of extra oil if the pan is dry. Once cooked, mix the scrambled egg into the chicken and onion mixture.
- Add main ingredients and sauce: Toss in the bean sprouts, tofu batons, soaked noodles, and prepared Pad Thai sauce. Stir gently for about 1 1/2 minutes, allowing the noodles to absorb the sauce evenly without breaking apart.
- Finish with fresh herbs and nuts: Add the garlic chives and half of the finely chopped peanuts. Toss quickly to combine, then remove the pan from heat to prevent overcooking the fresh ingredients.
- Serve: Plate the Pad Thai immediately. Sprinkle the remaining peanuts on top along with lime wedges on the side for squeezing over. Optionally, add a sprinkle of ground chili or cayenne pepper and extra bean sprouts for an authentic Thai touch.
Notes
- Use tamarind puree, not concentrate, for an authentic and balanced flavor.
- Soaking noodles properly is key to the perfect texture; don’t over-soak or they’ll become mushy.
- Adjust chili to taste for desired spice level or omit for a mild version.
- Substitute chicken with shrimp or keep it vegetarian by omitting meat and adding extra tofu.
- Serve immediately to enjoy the noodles at their best texture.
