Chicken Pad Thai

Why You’ll Love This Recipe

• Packed with authentic Thai-inspired flavors.
• Quick enough for a weeknight dinner.
• Loaded with protein and fresh ingredients.
• Easily customizable with your favorite vegetables.
• A perfect balance of sweet, savory, and tangy flavors.
• Better than takeout and budget-friendly.
• Great for meal prep and leftovers.

Ingredients

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

• Rice noodles
• Boneless, skinless chicken breast or thighs
• Eggs
• Bean sprouts
• Green onions
• Garlic, minced
• Vegetable oil
• Crushed peanuts
• Fresh lime wedges
• Fresh cilantro (optional)

For the Sauce

• Tamarind paste
• Fish sauce
• Brown sugar or palm sugar
• Soy sauce
• Rice vinegar

Directions

1. Soak the rice noodles according to the package directions until softened, then drain and set aside.
2. In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, and rice vinegar. Set aside.
3. Slice the chicken into thin strips.
4. Heat vegetable oil in a large wok or skillet over medium-high heat.
5. Add the chicken and cook until browned and fully cooked through.
6. Add the garlic and cook for about 30 seconds until fragrant.
7. Push the chicken to one side of the pan and crack in the eggs.
8. Scramble the eggs until just set, then combine with the chicken.
9. Add the softened rice noodles and pour the sauce over the top.
10. Toss everything together until the noodles are evenly coated and heated through.
11. Stir in the bean sprouts and most of the green onions.
12. Cook for another minute, allowing the vegetables to remain slightly crisp.
13. Remove from heat and garnish with crushed peanuts, remaining green onions, cilantro, and lime wedges.
14. Serve immediately.

Servings and timing

• Servings: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Variations

• Substitute shrimp, pork, beef, or tofu for the chicken.
• Add carrots, bell peppers, or snow peas for extra vegetables.
• Use palm sugar for a more traditional flavor.
• Increase the heat with chili flakes or Thai chili peppers.
• Make it vegetarian by using tofu and replacing fish sauce with a vegetarian alternative.
• Add extra peanuts for additional crunch.
• Top with fresh Thai basil for a unique flavor twist.

Storage/Reheating

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Keep lime wedges separate until serving.
• The noodles may absorb more sauce as they sit, but they will remain flavorful.

Reheating

• Reheat in a skillet over medium heat with a splash of water to loosen the noodles.
• Microwave individual portions in short intervals, stirring occasionally.
• Avoid overcooking during reheating to maintain the texture of the noodles and chicken.

FAQs

What type of noodles are used in Pad Thai?

Rice noodles are traditionally used and provide the signature texture of Pad Thai.

Can I make Pad Thai without tamarind paste?

Yes, although tamarind provides the classic flavor. A combination of lime juice and a little brown sugar can be used as a substitute.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are flavorful and remain tender during cooking.

Is Pad Thai spicy?

Traditional Pad Thai is generally mild, but you can easily add chili flakes or fresh chilies to increase the heat.

Can I prepare the sauce ahead of time?

Yes, the sauce can be mixed and refrigerated for several days before use.

Why are my noodles sticking together?

Overcooked noodles can become sticky. Be sure to soak or cook them according to package instructions and toss them promptly with the sauce.

What vegetables can I add?

Carrots, bell peppers, cabbage, snow peas, and broccoli all work well in Pad Thai.

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and verify that all other ingredients are gluten-free.

What can I serve with Chicken Pad Thai?

Fresh spring rolls, cucumber salad, or a light vegetable side dish pair beautifully with this meal.

Can I use pre-cooked chicken?

Yes, simply add it during the final cooking stages to warm it through without overcooking.

Conclusion

Chicken Pad Thai is a flavorful and satisfying noodle dish that brings the vibrant tastes of Thai-inspired cuisine to your kitchen. With tender chicken, chewy rice noodles, crunchy toppings, and a perfectly balanced sauce, it’s a meal that’s both comforting and exciting. Whether you’re cooking for family, friends, or yourself, this easy homemade Pad Thai is sure to become a favorite in your recipe collection.

Chicken Pad Thai

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Chicken Pad Thai is a Thai-inspired noodle dish featuring tender chicken, rice noodles, eggs, crisp vegetables, and a savory-sweet tamarind sauce. Finished with peanuts, lime, and fresh herbs, it delivers a delicious balance of sweet, salty, and tangy flavors.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Thai
• Diet: Halal

Ingredients

• 8 oz rice noodles
• 1 lb boneless, skinless chicken breast or thighs, sliced into thin strips
• 2 eggs
• 2 cups bean sprouts
• 4 green onions, sliced
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 1/4 cup crushed peanuts
• Lime wedges for serving
• Fresh cilantro for garnish (optional)
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp brown sugar or palm sugar
• 1 tbsp soy sauce
• 1 tbsp rice vinegar

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Instructions

1. Soak the rice noodles according to package directions until softened. Drain and set aside.
2. In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, and rice vinegar to make the sauce.
3. Heat the vegetable oil in a large wok or skillet over medium-high heat.
4. Add the chicken and cook until browned and fully cooked through.
5. Add the garlic and cook for about 30 seconds until fragrant.
6. Push the chicken to one side of the pan and add the eggs. Scramble until just set.
7. Mix the eggs into the chicken.
8. Add the softened rice noodles and pour the sauce over the top.
9. Toss everything together until the noodles are evenly coated and heated through.
10. Stir in the bean sprouts and most of the green onions.
11. Cook for 1 minute, keeping the vegetables slightly crisp.
12. Remove from heat and garnish with crushed peanuts, remaining green onions, cilantro, and lime wedges.
13. Serve immediately.

Notes

• Use chicken thighs for extra tenderness and flavor.
• Add carrots, bell peppers, or snow peas for more vegetables.
• For additional heat, include chili flakes or sliced Thai chilies.
• Store leftovers in the refrigerator for up to 3 days.
• Reheat with a splash of water to loosen the noodles.

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 10 g
• Sodium: 980 mg
• Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 120 mg