Takeout is great, but here’s how to make chicken pad thai at home

If you have a craving for takeout and don’t mind cooking yourself, here’s another recipe to add to your stash.

This chicken pad thai is from Caroline Hwang s Stir-Fry: Over 70 Delicious One-Wok Meals (Hardie Grant Books, $19.99). Contributed by Martin Poole

RELATED: Recipe of the Week: Tired of takeout? Try DIY chicken teriyaki

Skip Friday night takeout with these 30-minute recipes

Pad thai has become a dish as universal as sesame chicken in many parts of the United States, but it’s not a dish that many people make from scratch at home.

This recipe is from Caroline Hwang’s “Stir-Fry: Over 70 Delicious One-Wok Meals” (Hardie Grant Books, $19.99), which shows you how to make the base sauces for more than 70 stir-fry dishes, including Chinese, Korean, Vietnamese and Thai favorites that may or may not already be on your radar.

This recipe from Hwang includes making your own nuoc cham base sauce, the salty-sweet dipping sauce that is often served with spring rolls or vermicelli. This pad thai recipe only uses some of the sauce, so you’ll have extra for other uses. If you don’t want to make it from scratch, you can buy it at grocery stores and international markets.

Chicken Pad Thai

You can find tamarind paste in many large grocery stores or some smaller international markets. The recipe makes about 1 1/2 cups of the nuoc cham sauce.

— Addie Broyles

For the nuoc cham base sauce:
1/2 cup fish sauce
1/2 cup rice vinegar
1/2 cup lime juice
1/4 cup sugar
4 garlic cloves, finely chopped
For pad thai:
2 tablespoons tamarind paste
4 tablespoons sugar
3 tablespoons nuoc cham base sauce
4 tablespoons vegetable oil
8 ounces boneless, skinless chicken breast, cut into slices
1/2 small onion, sliced
6 ounces broccoli, cut into small florets
2 eggs, beaten
12 ounces cooked, skinny rice noodles (from 5 ounces uncooked)

To make the nuoc cham sauce: Combine all the ingredients together and store in a jar or container. Keep in the refrigerator for up to 2 weeks.

To make the pad thai: Combine the tamarind, sugar, nuoc cham and 1/4 cup of water and set aside.

Heat half the oil in a wok over high heat, add the chicken and cook, turning occasionally, for 3 to 4 minutes. Add the onion and broccoli and cook for 5 minutes until the broccoli is tender. Set aside. Add the remaining oil and eggs and swirl in the wok. When the eggs are no longer wet, add the noodles and sauce. Stir to combine. Add the chicken and vegetables and stir-fry until well combined. Serves 2.

— From “Stir-Fry: Over 70 Delicious One-Wok Meals” by Caroline Hwang (Hardie Grant Books, $19.99)