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anyone else love this post as much as me

This restaurant-quality Pad Thai recipe is surprisingly easy to make at home and customize with whatever noodles, proteins, veggies, and spice level you prefer.  (Chicken, steak, pork, shrimp, tofu and veggie-only options included below.)

Pad Thai Recipe

In the latest edition of Things-We-Loved-Back-Home-But-Are-Missing-Majorly-Here-In-Barcelona, we turn today to some of the best noodles on earth.

Pad Thai, of course. 

I’m not sure why, but there are currently only a handful of Thai restaurants in all of Barcelona — none of which are anywhere near our place, and none of which come super-highly rated by our local friends.  Which has been a bit of a bummer, especially for a girl (hi!) who used to have a total Thai takeout obsession back home.  I miss my weekly Curry Monday, Pad Thai Tuesday, and Fried Rice Wednesday specials!

That said, after a year of lamenting our Thai takeout situation here, I finally decided to cut the complaining and just teach myself how to cook some of our faves en casa.  I wasn’t interested in those close-but-not-quite kind of copycat recipes, that so often happen with takeout classics.  I wanted recipes that tasted like the real deal.  Turns out, it’s surprisingly do-able!

My first triumph of the year was nailing our favorite Everyday Thai Curry recipe, aptly named because Barclay and I are obsessed and cook it all the time.  My second was a new Thai fried rice recipe, which will be hitting the blog sometime soon.  But perhaps best of all, I think I’ve now finally perfected a homemade Pad Thai recipe that legit tastes like the restaurant version.  Or arguably, even better.  This recipe is full of fresh and tangy flavors, it’s lightly sweetened with brown sugar (vs. the heaps of sugar that many American restaurants add nowadays), it can be made as pleasantly-mild or as knock-your-socks-off-spicy as you prefer, and it is ridiculously good.  Just as any Pad Thai should be.

I will note that there is one special ingredient that I’m going to strongly recommend you add to your grocery (or Amazon) list to make this dish happen.  But otherwise, the ingredients here are all pretty standard stir-fry fare.  And of course, when made at home, you have the flexibility to customize your Pad Thai recipe with whatever kinds of proteins, veggies, noodles and hot peppers that you prefer.

So if any of you also happen to live in a place where really good Pad Thai is hard to come by — or hey, if it’s one of your faves and you’re ready to finally learn how to make it from scratch too — grab a bag of noodles and let’s make a batch together!

“@context”: “”,
“@type”: “Recipe”,
“name”: “Pad Thai”,
“author”: {
“@type”: “Person”,
“name”: “Gimme Some Oven”
“image”: “”,
“description”:”This easy Pad Thai recipe tastes just as good (or better!) as anything I’ve had in a restaurant.  Plus it’s easy to make and customize with whatever ingredients and spice level you love!  Chicken, steak, pork, shrimp, tofu and veggie-only options included below.”,
“recipeYield”:”4-6 servings”,
“recipeIngredient”: [
“10 ounces thin rice noodles”,
“3 tablespoons oil, divided”,
“1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces”,
“1 cup bean sprouts”,
“1/2 cup shredded carrots”,
“4 cloves garlic, minced”,
“3 eggs, whisked”,
“3 green onions, sliced into 1-inch pieces”,
“toppings: lots of chopped peanuts, extra crushed red pepper flakes, lime wedges”,
“1/3 cup packed brown sugar”,
“1/4 cup fish sauce”,
“1/4 cup tamarind concentrate”,
“2 tablespoons soy sauce”,
“juice of 1 fresh lime”,
“” ],
“recipeInstructions”: [
“Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside.Cook the noodles. Meanwhile, cook your noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.  Toss with one tablespoon oil briefly, to prevent the noodles from sticking.Cook the chicken (or see other options below*). Heat one tablespoon oil in a large sauté pan or wok over high heat.  Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is lightly golden on the edges and cooked through.  Use a slotted spoon to transfer the chicken to a clean plate.Cook the veggies. Add the remaining one tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic.  Sauté for 2 minutes, stirring occasionally.Cook the eggs. Push the veggies to one side of the pan, and add the eggs on the other side.  Cook the eggs until scrambled, stirring often.Put it all together. Then add everything back in — the cooked noodles, chicken, sauce and green onions.  Give the mixture a good toss until everything is evenly coated in the sauce.  Remove pan from the heat.Serve. Then serve the Pad Thai while it’s nice and hot, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice.” ]

One Response

  1. Mark Alves January 27, 2019

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