Chicken and Tofu Pad Thai

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If you’ve been stopping by here, you probably already know I’m a glutton for noodles in every form. I’m talking soups, stir-fries, anything slurpy and carb-heavy, I’m always here for it. I feel like I’ve said that so many times already. Recently, I even shared a review of my last Pad Thai experience, and ever since then, I haven’t been able to stop thinking about it.

So I finally decided to try making it at home. Surprisingly, it turned out to be one of the easiest Thai dishes to recreate, which made me love it even more. Now I’m sharing this homemade Pad Thai recipe so you can enjoy it in your own kitchen too! :))

Why You’ll Love This Recipe

• Quick and easy to make. Once everything is prepped, it cooks in under 30 minutes.
• Uses accessible ingredients. No hard-to-find items. Most ingredients are easy to get or already in your kitchen.
• Balanced protein. Chicken makes it filling, while tofu adds texture and absorbs the sauce well.
• Customizable flavor. You can easily adjust the sweetness, saltiness, or spice to your taste.
• One-pan meal. Less mess, easier cleanup, and everything comes together in one pan.
• Great for repeat meals. It reheats well and is just as satisfying the next day.

What is Pad Thai?

Pad Thai is one of Thailand’s most well-known dishes today, but it’s actually a relatively modern creation. It became popular in the 1930s and 1940s during the leadership of Plaek Phibunsongkhram, who promoted it as part of a national campaign to build a stronger Thai identity.

At the time, the government encouraged people to eat rice noodles instead of plain rice to help manage rice shortages. As a result, street vendors began selling stir-fried noodles that combined local ingredients like tamarind, fish sauce, and palm sugar with influences from Chinese cooking techniques.

Over time, this dish evolved into what we now know as Pad Thai. It became widely loved for its balance of sweet, savory, and tangy flavors, and eventually gained international popularity as a symbol of Thai cuisine.

Key Ingredients for Chicken and Tofu Pad Thai

Rice noodles. Of course.

Chicken breast, tofu, and egg. The protein for this dish. You can use other proteins like shrimp, prawns, pork, or beef, or it can be a combination of whichever protein you like.

Tamarind paste. It gives the signature flavor of Pad Thai. I added some substitutions below.

Fish sauce and oyster sauce. Provide depth and umami.

Coconut sugar. It balances the tanginess with sweetness. Traditionally, palm sugar is used, but I used coconut sugar because I couldn’t find palm sugar. It is also a great substitute.

Garlic, red onion, and green onions. The aromatics that build flavor for this dish. For red onion, you can also use shallots or yellow onion.

Bean sprouts. Add freshness, crunch, and volume to the dish. But if you don’t have this, you can just skip it or make your own sprouts at home. You can check my post for making sprouts.

Crushed peanuts and lemon wedges. They add texture, brightness, and a little extra protein to the dish. Limes are traditionally used and give a slightly different flavor, but lemon works perfectly as a substitute.

Tamarind Paste Substitutes for Pad Thai

Lime or Lemon Juice + Brown Sugar. Mix 1 tbsp lime or lemon juice with 1 tsp brown sugar to mimic the sweet-tart balance. It works well if you want a quick, fresh alternative.

Vinegar + Sugar. Use rice vinegar or apple cider vinegar with a bit of sugar (about 1 tbsp vinegar + 1 tsp sugar). It adds acidity, but flavor is slightly sharper than tamarind.

Tamarind Concentrate or Tamarind Water. If you have tamarind concentrate or soaked tamarind pulp, dilute it with a little water. Closest to the authentic flavor.

Pomegranate Molasses (small amount). Can add sweetness and tang, but use sparingly to avoid overpowering the dish.

Choosing the Right Rice Noodles for Pad Thai

One of the most important steps to making authentic Pad Thai is picking the right rice noodles. The texture of the noodles makes a huge difference in the final dish, and choosing the right type ensures your Pad Thai is chewy, saucy, and perfectly balanced.

For this Chicken and Tofu Pad Thai, I used 3mm Fat & Thin brand rice noodles, which work well for a softer, more delicate stir-fry. These noodles come in three thickness options: 3mm, 5mm, and 10mm. The 3mm noodles are thinner and cook quickly, giving a lighter texture that absorbs the sauce easily. The 5mm noodles are a bit chewier and more traditional in some Pad Thai versions, while the 10mm noodles are thicker, closer to flat rice pasta. For this recipe, I prefer the 3mm noodles, but you can adjust depending on how chewy or light you want your Pad Thai to be.

Since these noodles are very long, it’s helpful to cut them once after soaking. This prevents tangling and makes stir-frying much easier.

You can use dried or fresh rice noodles, but dried noodles are easier to store and more widely available. If using dried noodles, soak them in warm water until soft but still slightly firm. Over-soaking can make them mushy when cooked.

If you can’t find the exact size, look for stir-fry rice noodles or Pad Thai rice noodles. You can also experiment with flat rice noodles or wide rice sticks.

Do You Need to Boil Rice Noodles for Pad Thai?

Traditional method: Dried rice noodles are soaked in warm water for 20-30 minutes. This softens them enough to stir-fry without breaking or clumping.

Why not boil: Boiling can make noodles too soft or mushy, which is a common problem when making Pad Thai at home.

Exceptions: Very thick noodles (like 10mm wide rice sticks) sometimes need a quick blanch in boiling water for 1-2 minutes before stir-frying, but most medium or thin noodles (like your 5mm Fat & Thin) don’t require boiling.

Tip for perfect noodles: Soak until they’re soft but still slightly firm. They’ll finish cooking in the wok with the sauce.

How To Make Chicken and Tofu Pad Thai

Soak the noodles in warm water for 20-30 minutes until they are soft but still slightly firm. This texture is important because the noodles will continue to cook in the pan later. Drain and set aside so they don’t over-soften.

Prepare the sauce by mixing tamarind paste, coconut sugar, fish sauce, and oyster sauce in a small bowl. Stir until the sugar fully dissolves. This creates the signature balance of sweet, salty, and tangy flavors that define Pad Thai.

Cook the tofu first by heating oil in a large pan or wok over medium heat. Add the tofu strips and let them sit undisturbed until golden on one side before turning. This helps them develop a crispy exterior. Once done, remove and set aside.

Cook the chicken in the same pan, adding a little more oil if needed. Stir-fry until fully cooked and lightly browned. Cooking it separately helps keep the texture clean and prevents overcrowding in the pan. Set aside with the tofu.

Sauté the aromatics by adding the remaining oil, then cooking the garlic, onion or shallots, and the white parts of the green onions. Cook until fragrant and lightly golden, as this builds the base flavor of the dish.

Scramble the eggs in the same pan by pushing the aromatics to one side and pouring in the beaten eggs. Let them set slightly before gently scrambling until just cooked through. This keeps them soft and fluffy instead of dry.

Combine noodles and protein by adding the drained noodles, cooked chicken, and tofu back into the pan. Pour in the sauce and toss everything together until the noodles are evenly coated and have absorbed the flavors. Work quickly here so the noodles don’t break.

Add vegetables by tossing in the bean sprouts and green onion tops. Stir-fry briefly so they stay fresh and slightly crisp, adding contrast to the soft noodles.

Serve immediately while hot, topped with crushed peanuts, chili flakes, and a squeeze of lemon or lime for brightness.

Here’s a handy printable recipe card so you can easily make Chicken and Tofu Pad Thai at home.

Tips for Perfect Pad Thai at Home

1. Soak noodles properly. Soak dried rice noodles in warm water until soft but still slightly firm. Over-soaking can make them mushy when stir-fried, while under-soaking makes them break easily. Cutting very long noodles in half also prevents tangling.
2. Control the heat. Cook over medium to medium-high heat. Too low and the noodles will steam rather than stir-fry; too high and the sauce may burn before everything cooks through.
3. Cook proteins separately. Cook the tofu until golden and crispy, then remove. Cook the chicken until fully done. Adding them back at the end ensures even cooking and preserves texture.
4. Build flavors with aromatics. Sauté garlic, onion, and the white parts of green onions first. Aromatics are the flavor base, so don’t rush this step.
5. Toss quickly and gently. When combining noodles, protein, and sauce, toss gently but thoroughly to coat everything evenly without breaking the noodles.
6. Balance your sauce. Taste before serving. Adjust sweetness, saltiness, or tang with a little more sugar, fish sauce, or lime juice as needed.
7. Don’t skip toppings. Crushed peanuts, bean sprouts, and a squeeze of lemon or lime brighten the dish and add texture. These finishing touches make your Pad Thai feel authentic.
8. Serve immediately. Pad Thai is best hot and fresh.

Storage and Meal Prep

1. Storing leftovers. Place leftover Pad Thai in an airtight container and store in the fridge for up to 3 days. Keep the crushed peanuts and lemon or lime wedges separate to preserve texture and flavor.
2. Reheating tips. Reheat in a pan over medium heat with a splash of water or a little oil to loosen the noodles. This prevents them from drying out or sticking together. Avoid microwaving for too long, as it can make the noodles mushy.
3. Freezing the sauce. Cooked noodles don’t freeze well because the texture changes, but you can freeze the Pad Thai sauce for up to 1 month. Freeze in an airtight container or freezer bag, then thaw and toss with freshly cooked noodles and protein for best results.
4. Meal prep ideas. Cook noodles, protein, and sauce separately, then assemble just before eating for a fresher texture. Prep vegetables and toppings in advance so dinner comes together in under 15 minutes.
5. Make-ahead tip. You can prepare the sauce and chop aromatics a day ahead. This saves time and makes weeknight cooking stress-free while keeping your Pad Thai flavorful.

Products I Used For This Recipe

These are the ingredients I personally use to make Chicken and Tofu Pad Thai. If you purchase through my links, it directly supports my blog and allows me to continue sharing recipes and cooking tips.

1. Rice Noodles
2. Tamarind Paste
3. Thai Fish Sauce
4. Oyster Sauce

Let’s connect!

If you loved this Chicken and Tofu Pad Thai, come join me on @barelysalted. You can also head over to my recipe page to browse my full collection of dishes, where I share step-by-step tips to help you elevate your homemade meals.

Also, feel free to leave a comment below. Thank you for the support! ❤️

Warmly,
Jezelle