Homemade Pad Thai Video Tips

WATCH: How to Make Pad Thai (Chicken)

Let’s take a closer look at what you’ll need to make this recipe (full measurements in the printable recipe card at the bottom of the post): FOR THE STIR FRY NOODLES

Rice Noodles: Look for ¼-inch wide rice noodles in the Asian section of your grocery store. I use Thai Kitchen Stir Fry Rice Noodles. Chicken: Use chicken breasts or thighs sliced into thin strips, then into 2-inch pieces. Oil: Use a neutral, high smoking point oil such as vegetable or peanut oil for stir frying. Do NOT use olive oil because it can burn at high heat and can overpower the noodles. Toasted sesame oil: A “secret ingredient” that adds an irresistible, subtle nutty flavor. Vegetables: Use your favs! I recommend thinly sliced red bell pepper, matchstick carrots and bean sprouts. Shallots: Shallots are small, mild-flavored onions with a subtle garlic undertone, ideal for stir fries to add a depth of flavor without overpowering the dish. Garlic: I use four cloves, use more or less depending on how much you love garlic. Peanuts: Make sure they are unsalted or your Pad Thai will be too salty! Eggs: Two eggs will be beaten before adding to the stir fry. Finishing touches: Cilantro and green onions add the extra herbaceous nuances at the end of cooking.

FOR THE STIR FRY SAUCE

Soy sauce: This grounds the sauce and adds the salty, savory undertone. Please use low sodium soy sauce so your sauce isn’t too salty. Fish sauce: This will not make your recipe taste fishy! Fish sauce is used in all Thai cooking for fabulous umami flavor. It’s like the umami of soy on steroids. Lime: You may use fresh or bottled lime juice but fresh is always best. I will freeze lime juice in cubes so I always have some on hand. Rice vinegar**: This balances the sweet and savory. Make sure to use unseasoned rice vinegar. If you don’t keep it stocked, you may substitute with white vinegar. Brown sugar: This adds sweetness to balance the soy, fish sauce and lime juice. Peanut Butter: Use your fav! However, I find spoonable, conventional peanut butter (peanut butter you can spoon right out of the jar without having to mix the oil back in) to work the best. Brand name peanut butter such as Skippy or Jif are perfect for this recipe. Asian chili sauce: **Use your favorite Asian chili sauce or paste like Sambal Oelek. Use more or less to taste. Seasonings: Ground coriander, ground ginger, dried basil and pepper add a depth of complex flavor and elevate this Pad Thai recipe to the BEST!

Veggies: As far as veggies go, I’ve included red bell peppers, matchstick carrots and bean sprouts because this combo is my fav out of everything I’ve tried but you can omit the red bell peppers and carrot or substitute them for whatever veggies you want. Having tried different combinations, however, I DONT suggest skipping the bean sprouts. They add a fresh crunch that will be missed. Shrimp Pad Thai: If you don’t want to make Chicken Pad Thai, you can leave the chicken out or substitute it for shrimp or tofu. If substituting shrimp, use 8 oz. peeled, deveined medium shrimp. Cook them as you would the chicken just until opaque, about 3 minutes. Remove to a plate per the chicken instructions. Tofu Pad Thai: For Pad Thai with tofu, use 4 ounces of extra-firm tofu, cut into ½ inch cubes and add them to the skillet with the noodles at the end of cooking.

Now that you know more than you ever wanted to about Chicken Pad Thai, it’s time to go make your own world famous worthy Pad Thai in the comfort of your own home. In 30 minutes.

Appetizers: Spring Rolls, Cream Cheese Wontons, Crab Rangoons, Chicken Satay, or Egg Rolls. Soup: Tom Yum Soup, Tom Kha Gai, Curried Butternut Squash Soup or Thai Noodle Soup. Salad: Crunchy Asian Salad, or Asian Pineapple Salad.

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