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Easy Flavor-Packed Thai Takeout Recipe for Homemade Dinner Delight

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A quick and easy homemade Thai takeout recipe featuring stir-fried rice noodles with chicken or tofu, fresh veggies, and a balanced tangy, sweet, and salty sauce. Perfect for busy weeknights and customizable for various diets.

Ingredients

Scale
  • 8 oz (225 g) dried rice noodles (thin to medium-width)
  • 1 lb (450 g) chicken breast or firm tofu, cubed
  • 1 cup fresh bean sprouts, rinsed
  • 3 green onions, sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 large eggs, lightly beaten
  • ½ cup roasted, unsalted peanuts, chopped
  • A handful of fresh cilantro leaves, chopped
  • 3 tbsp tamarind paste (or substitute with lime juice and brown sugar)
  • 3 tbsp fish sauce (or soy sauce for vegetarian)
  • 2 tbsp palm sugar or brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 2 tbsp vegetable or peanut oil

Instructions

  1. Bring a large pot of water to a boil. Add dried rice noodles and cook according to package instructions (5-7 minutes) until just tender but still chewy. Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, soy sauce, and lime juice until sugar dissolves. Taste and adjust for balance.
  3. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add cubed chicken or tofu and stir-fry until cooked through and golden, about 5-6 minutes. Remove from pan and set aside.
  4. Add remaining oil to the pan, then add minced garlic and chopped shallots. Stir constantly for about 30 seconds until fragrant but not burnt.
  5. Push aromatics to one side of the pan and pour beaten eggs into the cleared space. Let eggs set slightly, then scramble gently until cooked.
  6. Add cooked noodles, protein, bell pepper slices, and green onions to the pan. Pour sauce over everything and toss or stir-fry vigorously for 2-3 minutes to coat noodles evenly and heat through.
  7. Turn off heat and stir in bean sprouts and chopped peanuts. Garnish with fresh cilantro before serving.

Notes

Do not over-soak noodles to avoid mushiness. Keep pan hot for slight caramelization on protein and veggies. If noodles stick, add a splash of water or oil. Add fresh bean sprouts and herbs last to maintain crunch and brightness. For vegan option, omit eggs or use scrambled tofu and substitute fish sauce with soy sauce or tamari.

Nutrition

Keywords: Thai recipe, pad thai, homemade Thai, stir-fry noodles, easy Thai dinner, chicken pad thai, tofu pad thai, gluten-free Thai, vegetarian Thai

Find it online: https://sparklespoon.com/easy-flavor-packed-thai-takeout-recipe-for-homemade-dinner-delight/