Homemade Chicken Pad Thai in Minutes: Our New Dinner Adventure!

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.

Soak rice noodles in warm water until pliable, about 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add minced garlic and cook until fragrant, about 30 seconds.

Add sliced chicken breast and cook until no longer pink, about 4-5 minutes.

Push chicken to one side and crack eggs into the skillet, scrambling them until cooked.

Add drained rice noodles to the skillet and toss to combine with chicken and eggs.

Stir in tamarind paste, fish sauce, and sugar, mixing well.

Add bean sprouts and green onions, tossing for 2 minutes until heated through.

Sprinkle with chili powder and mix to combine.

Serve hot, garnished with crushed peanuts and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens