Print

Chicken Pad Thai

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/chicken-pad-thai/