Chicken Pad Thai Recipe | Homemade Takeout

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce + Worcestershire

Soy sauce is easier to find and provides a similar umami flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while spaghetti is a budget-friendly substitute.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds offer a nut-free option while cashews are often less expensive.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: apple cider vinegar

Lime juice adds acidity while apple cider vinegar is a cost-effective alternative.

Cut boneless skinless chicken thighs into pieces, about 1.5 cups.

Add 2 tablespoons of soy sauce and a little black pepper to the chicken for flavor.

Prepare a sauce by mixing 2.5 tablespoons of fish sauce, brown sugar, 2 tablespoons of rice wine vinegar, and 1 teaspoon of sesame oil.

Warm a skillet on medium heat, turning off the middle part of the burner.

Drain most of the soy sauce off the chicken and coat it with a little cornstarch.

Heat oil in the skillet and add the chicken, cooking until it's no longer pink.

Add minced garlic to the skillet, being careful not to overcook it.

Prepare rice noodles according to package instructions, then strain them.

Chop green onions and cilantro, adding them to the skillet with the chicken and garlic.

Drizzle the prepared sauce over the chicken and noodles, stirring to combine everything together.

Chop peanuts and sprinkle them on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens