Pad Thai
This Pad Thai recipe is easy to make in under 30 minutes and full of authentic Thai flavors. Our healthy homemade Pad Thai is made in one pot and full of the traditional sweet, sour, spicy and savory flavors that you love from your favorite takeout restaurant. Includes options for grain-free, paleo, Whole30 and low carb.
Ingredients
SAUCE:
- 3-1/2 Tablespoons tamarind concentrate more watery - NOT tamarind paste which is thicker (HIGHLY recommended but if you can't find it, sub with 1 1/2 tablespoons peanut butter + 1/4 cup fresh lime juice)
- 2 teaspoons Thai red chili sauce Sambal Oelek or Sriracha to taste - (I like mine spicy so I usually add about 3/4 tablespoons) - sub with compliant hot sauce for paleo / Whole30
- 4 Tablespoons red boat fish sauce highly recommended** or sub with Vegan FYSH SAUCE
- 3 Tablespoons oyster sauce recommended - use vegan oyster sauce or Primal Kitchen's No Soy Teriyaki Sauce for paleo
- 4 Tablespoons coconut sugar or brown sugar (if not paleo) - leave out for Whole30
- 1.5 teaspoons concentrated tomato paste , optional for additional color and to mimic the North American version as the authentic Thai version does not use this
FOR THE STIR FRY:
- 8 ounces dried uncooked rice noodles , sub with Miracle Noodle, Shirataki or Konjac noodles for grain-free or spiralized vegetables for Whole30
- 2 Tablespoons cooking oil , avocado oil for a healthier version
- 6 oz chicken breast , sliced thinly (can also sub with shrimp or leave out for vegetarian)
- 2 garlic cloves , minced
- 1 teaspoon freshly grated ginger
- 1 shallot , diced
- 1/3 cup grated carrots
- 1 red or green bell pepper , thinly sliced (I used a combo of both for extra color)
- 1 large egg , lightly beaten (leave out for vegan)
- 1 lime wedge
- salt, black pepper and more fish sauce to taste
GARNISH and TOPPINGS:
- Chopped fresh cilantro , bean sprouts, chopped roasted peanuts, green onions and additional lime wedges
FOR MEAL PREP:
- Takeout style Lunch containers
- Glass Lunch Boxes
Instructions
PREPARE THE NOODLES:
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Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy - see my photo above for how it should look at this point. Drain and immediately rinse under cool water and set aside in a colander.
MAKE THE SAUCE:
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While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.
STIR FRY:
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Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.
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Add noodles and pour the sauce over top. Toss with tongs to evenly coat noodles. Remove from heat (do not overcook the noodles or they will get soggy).
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Squeeze in juice from the lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.
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Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.
FOR MEAL PREP:
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For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.
Recipe Video
Recipe Notes
If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad.
**Fish sauce is available in the Asian food section of most grocery stores or you can purchase it online. They also make a VEGAN version as well as a gluten free version. I HIGHLY recommend using any one of these, as it adds important saltiness and irreplaceable Thai flavor to the dish. If you must make a substitution, use additional low-sodium soy sauce.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out