Tangy, sweet, savory, and just exploding with flavor. This chicken pad thai is anything but ordinary. But this takeout fake-out pad thai recipe is more than just plain old delicious. Some major fork twirling action is required and I don’t think anyone is going to complain about that. And let me tell you about this homemade pad thai sauce! It’s super easy to make and uses mostly ingredients that’s you’ve already got in the pantry. And just look at all the flavors that go into this one recipe. One bite, and they’re all jumping out at you! A little tang from the lime juice, and tamarind, sweetness from brown sugar, a bit of heat from the chili paste, and all the savoriness from soy sauce. Sweet joy! There is just so much going on in this one quick and easy pad thai recipe, can your mouth handle it?
But flavor isn’t the only thing this pad thai has. It’s also packed with that crunchy texture — my absolute favorite. The bean sprouts and shredded carrots along the cilantro packs on some much needed earthy flavor. If you’re not a fan of cilantro (GASP) then skip it or replace it with a little parsley. But Please, oh please, give it a go with the cilantro at least once. Side note: Have you ever had chicken pad thai cold? I LOVE IT. I LOVE IT. There are a few main components to making chicken pad thai, and though I don’t claim my recipe to be authentic pad thai, I will say that it gets as close as you can to your favorite restaurants version of it! And with a pat on my back, i’m saying its at least a 1000 times healthier than the stuff you find in Thai restaurants. Here’s what you’ll need: It would be ridiculously difficult for me to choose between Thai and Mexican food. I love them both equally. And it’s probably because both of these cuisines often combine tang with spice. Not gonna lie, if the hubby asks me which one i’d like out of the two, i’d be quite a pickle. I like my chicken pad thai super hot with lots of lime juice and enough peanuts to serve up at least 3 adults and an ice cold glass of something to keep my eyes from watering so much that they actually dehydrate me. What about you? How do you like your pad thai? Mild? Medium? Fire breathing dragon Hot? Is there something you HAVE to have with it? P.S. Though I like my pad thai hot, I’ve kept it mild for this recipe. Feel free to increase the amount of sambal oelek to increase the heat! Also, feel free to swap out the chicken for shrimp or tofu! P.P.S I know it may seem like a lot of ingredients, but some are repeated, i’ve split the amounts amongst the sections so it’s easier to follow the recipe. Also!! (last thing, I promise!) There’s still time to enter the VISA gift card giveaway from Subzero + Wolf. Enter here and good luck!
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If you absolutely cannot find tamarind paste, you can replace it with equal amounts of rice vinegar.1 teaspoon of sambal oelek makes this pad thai mild, feel free to increase the amount of sambal oelek to make it spicier.I just threw the peanuts into a food processor and gave it a few pulses instead of chopping.Chicken can be replaced with shrimp or tofu too if you’d like.
