Chicken Pad Thai

Why You’ll Love This Recipe

• Classic Thai-inspired flavors with sweet, tangy, and savory balance
• Quick stir-fry meal ready in under 30 minutes
• Packed with tender chicken, noodles, and fresh toppings
• Easily customizable with different proteins or vegetables
• Great for weeknight dinners
• Restaurant-style dish made easily at home
• Delicious combination of textures and flavors

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rice noodles
chicken breast, thinly sliced
vegetable oil
garlic, minced
eggs
bean sprouts
green onions, sliced
carrots, shredded
roasted peanuts, chopped

tamarind paste
fish sauce
brown sugar
soy sauce
lime juice

lime wedges, for serving
fresh cilantro, optional

Directions

1. Soak the rice noodles in warm water according to package instructions until softened. Drain and set aside.
2. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, and lime juice to make the pad thai sauce.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add the sliced chicken and cook for about 4–5 minutes until fully cooked.
5. Stir in the minced garlic and cook for about 30 seconds until fragrant.
6. Push the chicken to one side of the pan and crack the eggs into the empty space.
7. Scramble the eggs until cooked, then mix them with the chicken.
8. Add the softened rice noodles and pour the prepared sauce over them.
9. Toss everything together until the noodles are evenly coated and heated through.
10. Stir in the bean sprouts, shredded carrots, and green onions.
11. Cook for another 1–2 minutes until the vegetables are slightly tender but still crisp.
12. Remove from heat and garnish with chopped peanuts and fresh cilantro if desired.
13. Serve with lime wedges on the side.

Servings and timing

Servings: 4

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

You can substitute chicken with shrimp, tofu, or thinly sliced beef for different protein options.

For a vegetarian version, replace fish sauce with soy sauce or a vegetarian fish sauce alternative.

Add vegetables such as bell peppers, cabbage, or snap peas for more color and nutrition.

If you prefer a spicier dish, add chili flakes or a spoonful of chili paste.

Rice noodles can also be replaced with zucchini noodles for a lower-carb version.

Storage/Reheating

Store leftover pad thai in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over medium heat or microwave in short intervals, adding a splash of water to loosen the noodles if needed.

Pad thai is best enjoyed fresh, as the noodles can soften during storage.

FAQs

What are rice noodles?

Rice noodles are thin noodles made from rice flour and water, commonly used in Asian cuisine.

Can I make pad thai without tamarind paste?

Yes, you can substitute with a mixture of lime juice and a small amount of brown sugar, though tamarind provides the traditional flavor.

Can I use pre-cooked chicken?

Yes, leftover cooked chicken can be added when tossing the noodles with the sauce.

What vegetables are commonly used in pad thai?

Bean sprouts, carrots, green onions, and sometimes cabbage or bell peppers.

How do I keep the noodles from sticking together?

Soak them properly and toss them quickly with the sauce while stir-frying.

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce or tamari and ensure the fish sauce is gluten-free.

What type of pan works best?

A wok or large skillet works best for stir-frying.

Can I add spice to pad thai?

Yes, chili flakes or chili paste can be added to increase the heat.

What toppings are traditional?

Chopped peanuts, lime wedges, and sometimes fresh herbs.

Can I prepare pad thai ahead of time?

It’s best served fresh, but the sauce and ingredients can be prepped in advance.

Conclusion

Chicken Pad Thai is a vibrant and satisfying dish that combines tender chicken, chewy rice noodles, and bold Thai flavors in a quick stir-fry. With its balance of sweet, savory, and tangy notes, it’s a delicious homemade version of a classic street food favorite that’s perfect for busy weeknights or casual dinners.

Chicken Pad Thai

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Chicken Pad Thai is a classic Thai stir-fry made with tender chicken, rice noodles, eggs, and crunchy vegetables tossed in a savory, sweet, and tangy sauce. Finished with peanuts and lime, it delivers bold street-food flavor in a quick homemade dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Thai
• Diet: Halal

Ingredients

• Rice noodles
• Chicken breast, thinly sliced
• Vegetable oil
• Garlic, minced
• Eggs
• Bean sprouts
• Green onions, sliced
• Carrots, shredded
• Roasted peanuts, chopped
• Tamarind paste
• Fish sauce
• Brown sugar
• Soy sauce
• Lime juice
• Lime wedges, for serving
• Fresh cilantro (optional)

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Instructions

1. Soak the rice noodles in warm water according to package instructions until softened, then drain and set aside.
2. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, and lime juice to make the sauce.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add the sliced chicken and cook for about 4–5 minutes until fully cooked.
5. Stir in the minced garlic and cook for about 30 seconds until fragrant.
6. Push the chicken to one side of the pan and crack the eggs into the empty space.
7. Scramble the eggs until cooked, then mix them with the chicken.
8. Add the softened rice noodles and pour the prepared sauce over them.
9. Toss everything together until the noodles are evenly coated and heated through.
10. Stir in bean sprouts, shredded carrots, and green onions.
11. Cook for another 1–2 minutes until vegetables are slightly tender but still crisp.
12. Remove from heat and garnish with chopped peanuts and cilantro if desired.
13. Serve with lime wedges on the side.

Notes

• Substitute chicken with shrimp, tofu, or thinly sliced beef.
• For a vegetarian version, replace fish sauce with soy sauce or vegetarian fish sauce.
• Add vegetables such as bell peppers, cabbage, or snap peas for extra color and texture.
• Increase spice by adding chili flakes or chili paste.
• Zucchini noodles can replace rice noodles for a lower-carb variation.
• Store leftovers in the refrigerator for up to 3 days and reheat with a splash of water to loosen noodles.

Nutrition

• Serving Size: 1 portion
• Calories: 480 kcal
• Sugar: 10 g
• Sodium: 820 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 135 mg