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Chicken Pad Thai

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Chicken Pad Thai is a classic Thai stir-fry dish featuring tender chicken, rice noodles, scrambled eggs, and a flavorful sweet, tangy, and slightly spicy sauce. Topped with crunchy peanuts and fresh lime, this easy homemade version brings restaurant-quality flavors to your kitchen in just 30 minutes!

Why You’ll Love This Recipe

  • Authentic Thai flavors – A perfect balance of sweet, salty, tangy, and umami.
  • Quick and easy – Ready in just 30 minutes for a fast weeknight dinner.
  • Customizable – Add extra veggies, adjust spice levels, or swap proteins.
  • Healthier than takeout – Made with fresh ingredients and no MSG.
  • Great for meal prep – Stores and reheats well for a delicious next-day meal.

Ingredients

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

For the Chicken:

  • Boneless, skinless chicken breast (thinly sliced)
  • Soy sauce
  • Cornstarch

For the Pad Thai Sauce:

  • Fish sauce
  • Tamarind paste (or rice vinegar + lime juice)
  • Brown sugar or palm sugar
  • Soy sauce
  • Sriracha or red pepper flakes (for spice, optional)

For the Stir-Fry:

  • Rice noodles (soaked and drained)
  • Eggs
  • Garlic (minced)
  • Green onions (chopped)
  • Bean sprouts
  • Crushed peanuts
  • Lime wedges
  • Cilantro (for garnish)
  • Sesame oil or vegetable oil

Directions

  1. Prepare the noodles – Soak rice noodles in warm water until soft, then drain and set aside.
  2. Marinate the chicken – Toss sliced chicken with soy sauce and cornstarch. Let sit for 10 minutes.
  3. Make the sauce – In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and sriracha.
  4. Cook the chicken – Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden. Remove from the pan.
  5. Scramble the eggs – Push chicken to one side or remove it, then add eggs to the pan and scramble.
  6. Stir-fry everything – Add garlic, soaked noodles, and sauce to the pan. Toss everything together.
  7. Finish and serve – Stir in bean sprouts and green onions, then top with crushed peanuts, lime wedges, and cilantro. Enjoy!

Servings and Timing

  • Servings: 4
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Variations

  • Spicy version – Add extra sriracha or Thai chilies.
  • Extra protein – Use shrimp or tofu instead of chicken.
  • Low-carb option – Swap rice noodles for zucchini noodles or shirataki noodles.
  • Vegetarian alternative – Replace chicken with tofu and use soy sauce instead of fish sauce.
  • Nut-free version – Skip the peanuts or use toasted sesame seeds.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended, as rice noodles may become mushy.
  • Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce to refresh the noodles.

FAQs

Can I use regular pasta instead of rice noodles?

Yes, but rice noodles give the best texture. Use linguine or spaghetti if substituting.

What can I use instead of tamarind paste?

Mix 1 tablespoon rice vinegar + 1 tablespoon lime juice as a substitute.

How do I prevent the noodles from sticking?

Toss them with a little oil after soaking and avoid overcooking.

Can I make Pad Thai without fish sauce?

Yes! Use extra soy sauce or coconut aminos for a milder flavor.

What vegetables go well in Pad Thai?

Bell peppers, carrots, snap peas, or shredded cabbage work great.

Can I double the sauce?

Yes! If you like extra sauce, double the ingredients and adjust to taste.

How do I make it extra tangy?

Squeeze additional fresh lime juice before serving.

Can I use pre-cooked chicken?

Yes! Just toss it in at the end to heat through.

How do I make it gluten-free?

Use gluten-free soy sauce (tamari) and ensure other ingredients are gluten-free.

What’s the best way to get restaurant-style flavor?

Use a hot wok, don’t overcrowd the pan, and cook ingredients quickly over high heat.

Conclusion

Homemade chicken Pad Thai is a delicious, easy-to-make dish that brings the best Thai flavors to your kitchen. Whether you like it spicy, mild, or extra saucy, this customizable recipe is sure to be a hit. Try it tonight for a quick and satisfying meal!

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Chicken Pad Thai

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This Chicken Pad Thai is a quick and flavorful stir-fried noodle dish featuring tender chicken, rice noodles, a sweet-savory peanut sauce, and crunchy peanuts. It’s the perfect homemade version of the Thai takeout favorite, ready in just 30 minutes!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Thai

Ingredients

Scale

For the Sauce:

  • ¼ cup fish sauce (or soy sauce for a milder option)
  • 3 tbsp brown sugar (or honey)
  • 2 tbsp rice vinegar (or lime juice)
  • 1 tbsp tamarind paste (or extra lime juice)
  • 1 tbsp peanut butter (optional, for a richer taste)
  • 1 tsp chili sauce (Sriracha or red pepper flakes, optional)

For the Pad Thai:

  • 8 oz rice noodles
  • 2 tbsp vegetable oil
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 3 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts
  • ½ cup shredded carrots
  • 3 green onions, sliced
  • ¼ cup chopped peanuts
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

Step 1: Prepare the Noodles

  1. Cook rice noodles according to package instructions. Drain and set aside.

Step 2: Make the Sauce

  1. In a small bowl, whisk together fish sauce, brown sugar, rice vinegar, tamarind paste, peanut butter, and chili sauce. Set aside.

Step 3: Cook the Chicken

  1. Heat 1 tbsp oil in a large pan or wok over medium-high heat.
  2. Add sliced chicken and cook for 4-5 minutes until browned. Remove and set aside.

Step 4: Scramble the Eggs

  1. In the same pan, add 1 tbsp oil and sauté garlic for 30 seconds.
  2. Push garlic to the side and pour in beaten eggs, scrambling until just cooked.

Step 5: Combine Everything

  1. Add cooked noodles, chicken, and sauce to the pan, tossing to coat.
  2. Stir in bean sprouts, carrots, and green onions. Cook for 2 minutes.

Step 6: Serve & Enjoy

  1. Remove from heat and garnish with chopped peanuts, cilantro, and lime wedges.
  2. Serve hot and enjoy!

Notes

  • Gluten-Free Option: Use gluten-free soy sauce instead of fish sauce.
  • Make It Spicier: Add extra Sriracha or red pepper flakes.
  • Vegetarian Version: Swap chicken for tofu or extra veggies.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in a skillet with a splash of water.

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