This easy spicy chicken Pad Thai is a quick, flavorful take on the classic Thai dish. Made with tender chicken, stir-fried rice noodles, a tangy-sweet sauce, and a spicy kick, this homemade version comes together in just 30 minutes. It’s the perfect balance of heat, sweetness, and umami—better than takeout and easy to customize!
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes.
- Bold, Spicy & Flavorful – The perfect balance of sweet, tangy, and spicy.
- Customizable – Adjust spice levels and add your favorite proteins or veggies.
- Better Than Takeout – Fresh, homemade, and more affordable!
- One-Pan Meal – Minimal cleanup required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sauce:
- Fish sauce
- Soy sauce
- Tamarind paste (or rice vinegar + lime juice as a substitute)
- Brown sugar
- Sriracha or chili garlic sauce
- Peanut butter (optional, for a nutty twist)
For the Pad Thai:
- Rice noodles (medium-width)
- Boneless, skinless chicken breast (sliced)
- Egg
- Garlic (minced)
- Red bell pepper (sliced)
- Green onions (chopped)
- Bean sprouts
- Crushed peanuts
- Lime wedges (for serving)
- Fresh cilantro (optional, for garnish)
For Extra Heat:
- Thai chilies or red pepper flakes
Directions
- Prepare the Noodles – Cook rice noodles according to package instructions. Drain and set aside.
- Make the Sauce – In a bowl, whisk together fish sauce, soy sauce, tamarind paste, brown sugar, and sriracha.
- Cook the Chicken – Heat oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until browned. Remove and set aside.
- Scramble the Egg – In the same pan, push ingredients to one side and crack an egg into the pan. Scramble until cooked.
- Stir-Fry Everything – Add garlic, red bell pepper, and green onions. Stir-fry for 1-2 minutes.
- Combine & Toss – Add noodles, cooked chicken, and sauce. Toss until everything is evenly coated.
- Add Crunch & Garnish – Stir in bean sprouts, then top with crushed peanuts, cilantro, and lime wedges. Adjust spice level with Thai chilies or red pepper flakes.
- Serve & Enjoy – Plate immediately and enjoy warm!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegetarian Pad Thai – Swap chicken for tofu or extra veggies.
- Shrimp Pad Thai – Replace chicken with shrimp, cooking it for 2-3 minutes per side.
- Extra Spicy – Add more sriracha or diced Thai chilies.
- Nut-Free Option – Skip the peanuts and use sunflower seeds for crunch.
- Lower-Carb Version – Use zucchini noodles or shirataki noodles instead of rice noodles.
Storage/Reheating
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – Warm in a skillet over medium heat with a splash of water to loosen the sauce.
- Freezing – Not recommended, as rice noodles can become mushy when thawed.
FAQs
Can I make this less spicy?
Yes! Reduce or omit the sriracha and Thai chilies for a milder version.
What if I can’t find tamarind paste?
Use a mix of rice vinegar and lime juice as a substitute.
Can I use a different protein?
Yes! Try shrimp, beef, or even a mix of meats.
How do I keep noodles from sticking together?
Rinse them in cold water after cooking and toss with a little oil.
Can I use regular pasta instead of rice noodles?
Rice noodles work best, but linguine or fettuccine can be a substitute.
What’s the best way to get authentic flavor?
Use fish sauce and tamarind paste, which are key to classic Pad Thai taste.
Can I make this in advance?
Yes! Prepare the sauce and chop ingredients ahead, but stir-fry fresh for the best texture.
How can I make it extra saucy?
Double the sauce ingredients for a more flavorful, saucy dish.
What sides go well with Pad Thai?
Try Thai cucumber salad, spring rolls, or steamed edamame.
Can I make this in a slow cooker?
No, this dish is best made quickly in a wok or skillet for the right texture.
Conclusion
Easy spicy chicken Pad Thai is a quick, homemade alternative to takeout with bold flavors and just the right amount of heat. It’s a satisfying meal that’s simple to customize and perfect for busy weeknights. Give it a try and enjoy the delicious taste of homemade Thai food in minutes!
PrintEasy Spicy Chicken Pad Thai
This Spicy Chicken Pad Thai is a quick and flavorful stir-fried noodle dish with tender chicken, a tangy-sweet-spicy sauce, and crunchy peanuts. Ready in just 30 minutes, it’s the perfect weeknight meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Ingredients
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce (or more soy sauce)
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 tablespoon sriracha (adjust for spice level)
- 1 tablespoon peanut butter (optional, for creaminess)
- 1 teaspoon chili flakes (optional, for extra heat)
For the Pad Thai:
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts, sliced thin
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 cup bean sprouts
- 2 eggs, lightly beaten
- 3 green onions, sliced
- ¼ cup crushed peanuts
- ¼ cup fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the noodles – Cook rice noodles according to package instructions. Drain and set aside.
- Make the sauce – In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, sriracha, peanut butter (if using), and chili flakes.
- Cook the chicken – Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through (about 5-6 minutes). Remove and set aside.
- Sauté aromatics – In the same pan, add remaining oil. Stir-fry garlic and onion for 1 minute until fragrant.
- Scramble the eggs – Push onions to one side of the pan. Pour in the eggs and scramble until just set.
- Combine everything – Add cooked noodles, chicken, and sauce to the pan. Toss well to coat. Stir in bean sprouts and green onions.
- Garnish & serve – Top with crushed peanuts, fresh cilantro, and lime wedges. Serve warm!
Notes
Protein Swap: Use shrimp, tofu, or beef instead of chicken.- More Veggies: Add bell peppers, carrots, or snap peas for extra crunch.
- Gluten-Free Option: Use tamari instead of soy sauce and a GF fish sauce.