homemade thai

An authentic Pad Thai sauce (with gluten-free, paleo, vegetarian/vegan variations in the notes) for making Pad Thai noodles. Recipes makes 1.5 cups (enough for 6 servings of Pad Thai) and stores in the refrigerator for 3-4 weeks.

Pad Thai Sauce

Tamarind paste

Water

Fish sauce

Tbsp Low-Sodium Soy Sauce

Brown sugar

Combine all ingredients in a small saucepan over medium heat. Simmer until the brown sugar is dissolved, 2 to 3 minutes. (Do not let it reduce any further once the sugar is dissolved or it won't be the right consistency for making pad thai.)

IMPORTANT: At this point, you need to taste the sauce and adjust it to fit your taste. Some people like their sauce a bit more sweet, so if that's you, add a bit more sugar and simmer for another minute. If you prefer a bit more salty/umami flavor, add a bit more soy or fish sauce. You can also add a bit of lime zest if you like a more pronounced citrus flavor. With all the flavorful elements of this sauce, you'll love it the most if you adjust it suit your own unique taste preferences.

Store in an airtight container in the refrigerator for 3 weeks.

Click here to get the recipe for Authentic Pad Thai using this sauce!

This well-loved sweet, sour, savory noodle dish is one of Thailand&#39;s favorite exports for good reason. After picking up a few key ingredients, you can make a batch of Pad Thai for dinner in about 30 minutes. And once you get the hang of making this iconic dish, you&#39;ll prefer making at home much more than ordering it out!

Authentic Pad Thai Recipe

Pad Thai rice noodles ((sometimes labeled rice stick noodles))

eggs

tofu

garlic

Chinese chives

roasted, unsalted peanuts

lime

mung bean sprouts

Pad Thai Sauce ((plus up

vegetable oil, divided ((or any cooking oil))

white sugar

fish sauce

red pepper flakes

Cook noodles according to package directions. (Note: Be very careful not to overcook the noodles; they will continue to cook a bit when added to the stir-fry.) If you aren&#39;t quite ready to use them, you can soak them in a bowl of cool water until you&#39;re ready and drain again before using.

Prep all other ingredients as follows and set them beside the stove:Egg - Whisk the egg.Pressed Tofu - slice into thin, 1-inch long strips.Pickled Radish / Turnip - Rinse the pickled radish or turnip under cool water to remove any sugar or salt coating. Finely chop.Garlic - Mince.Chinese chives - Chop the top half (green parts) of each stalk into 1-inch lengths. Reserve the bottom halves for garnish.Peanuts - Finely chop and divide in half. Set half aside to serve as a garnish.Lime - Slice into wedges.Set the bean sprouts, Pad Thai sauce (measure out 1/3 cup and keep the extra nearby in case you want it), and vegetable oil beside the stovetop.

Place a wok or large nonstick pan over medium-high heat.

Add 1 Tablespoon of oil and when it begins to shimmer, add the protein. Cook the protein on both sides until it is browned on the outside but not cooked all the way through, about 1 minute per side for shrimp, 2 minutes per side for chicken, 3 minutes per side for tofu. Add 2 Tablespoons of Pad Thai Sauce and cook until it coats the protein. Move the protein to the side of the pan.

In the open half of the pan, add another Tablespoon of oil and then the egg. Scramble the egg gently until nearly cooked through, about 2 minutes.

Add the noodles, pressed tofu, pickled radish / turnip, garlic, and remaining Pad Thai Sauce to the pan and gently fold everything together until the noodles are heated through and everything is coated in sauce.

Turn off the heat and stir in the Chinese chives, peanuts, and bean sprouts. Squeeze juice from one of the lime wedges over the top of the noodles.

Transfer to serving plates and top with more peanuts and the reserved Chinese chive stems. Serve immediately with all of the garnishes listed above, so that everyone can adjust to their taste at the table.

Serve white sugar, fish sauce, and red pepper flakes on the side so that everyone can customizer their dish if they&#39;d like.

Thai Basil Chicken (Pad Krapow Gai) is a super fast minced chicken stir-fry in rich, spicy brown sauce with Thai holy basil. This dish is great served over rice with a wok-fried egg on top.

Thai Basil Chicken Recipe

Tablespoon Sweet Thai Soy Sauce

Thai Soy Sauce

Oyster Sauce

Garlic

Boneless, Skinless Chicken Breast, finely chopped ((sub ground chicken, see note))

Thai Holy Basil ((see note))

Rice ((cooked Thai Jasmine Rice is great here))

Wok Fried Eggs ((check out the recipe here))

Fish Sauce

In a mortar and pestle, grind the chilis and garlic until they are in rough pieces, but haven’t quite formed a paste. (Note: If you don’t have a mortar and pestle or prefer not to use them, you can finely chop the chilis and garlic. Be careful when handling Bird’s Eye Chilis - they can sting your fingers and anything you touch; these are best handled while wearing gloves.) Set aside.

Combine sweet Thai soy sauce, light Thai soy sauce, and oyster sauce. Set sauce aside.

Heat cooking oil in a wok over high heat.

When oil is hot, add chilis and garlic and saute until fragrant, ~1 minute.

Add chicken, stirring until chicken is nearly cooked through, 3 to 4 minutes.

Pour sauce into wok and cook, stirring constantly, until sauce reduces and has coated the chicken.

Stir in basil until it is wilted, about 1 minute more.

Serve over rice with fried egg on top and extra fish sauce on the side.

Hi! I've been making thai basil chicken for 20 years or so. I grow my own peppers and holy basil. Your recipe looks great and not too far from the one i've been using. I want to try your sauce. There are so many variations! 
Here we go with a question. I have spent a number of years trying to find the exact basil to grow. I think, from reading, that I want either the RAMA or Krishna...Can you shed any light on this subject please?
Thanks!
Marc

I made this last night for a small dinner party and it was a shining star!! Everyone said it was the first Thai food they'd had since moving here. (We live in a resort town and its one Thai restaurant is becoming sad. (LAst they made me Pad Krapow without the Thai chilis and without the Basil ... ! So thank you, Jess, and I appreciate your care with the recipes and explanations.
What a tasty dish on a low budget too!

Super good. I used regular Thai Basil as my Asian market didn't have holy. I also made the sauce subs because I already had those ingredients. And I made poached eggs because I trust myself more on making those lol. Anyhow this was great and I look forward to making it again (soon! I have a bunch more basil and chilis!).

easy and so delicious! big hit with my three year old means this is going into the rotation!

Top 3 homemade thai recipes from across the web

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Pad Thai Sauce

Authentic Pad Thai Recipe

Thai Basil Chicken Recipe

Top 3 homemade thai recipes from across the web

The most viewed homemade thai recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pad Thai Sauce

Authentic Pad Thai Recipe

Thai Basil Chicken Recipe

The most viewed homemade thai recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine