Pad Thai is a beloved Thai street food that perfectly balances sweet, salty, tangy, and umami flavors. This Chicken Pad Thai Recipe brings that magic to your kitchen, featuring tender chicken, chewy rice noodles, crunchy peanuts, and fresh lime in a rich, flavorful sauce.
This dish is quick, easy, and perfect for a weeknight meal or a special dinner. With just a few pantry staples and fresh ingredients, you can create a restaurant-quality dish that’s sure to impress. Whether you’re new to Thai cooking or a seasoned pro, this Chicken Pad Thai will hit the spot every time.
Kitchen Equipment Needed
- Large skillet or wok
- Mixing bowls
- Tongs or spatula
- Saucepan (for boiling noodles)
- Measuring cups and spoons
Ingredients Overview
- Rice noodles: The base of the dish, these absorb the flavorful sauce beautifully.
- Chicken: Thinly sliced chicken breast or thighs provide tender, protein-packed bites.
- Pad Thai sauce: A blend of fish sauce, tamarind, and sugar delivers the dish’s signature flavor.
- Toppings: Crushed peanuts, bean sprouts, and lime juice add crunch and freshness.
Ingredients
Main Dish
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, sliced
- 1/4 cup chopped peanuts
Pad Thai Sauce
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste (or substitute lime juice)
- 3 tablespoons brown sugar or palm sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional, for heat)
Garnishes
- Lime wedges
- Fresh cilantro, chopped
Directions
- Cook the noodles
Bring a saucepan of water to a boil, then remove it from heat. Soak the rice noodles in the hot water for 5–7 minutes, or until tender but firm. Drain and rinse with cold water to stop the cooking process. Set aside. - Prepare the sauce
In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar, and red pepper flakes. Set aside. - Cook the chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 3–4 minutes, or until fully cooked. Remove the chicken from the pan and set aside. - Sauté garlic and eggs
Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic for 30 seconds until fragrant. Push the garlic to the side of the pan and pour in the beaten eggs. Let the eggs cook undisturbed for 1–2 minutes, then scramble them gently. - Combine the ingredients
Return the chicken to the pan. Add the cooked noodles and pour the Pad Thai sauce over everything. Toss well to combine, ensuring the noodles are evenly coated. Add the bean sprouts and green onions, and cook for 2–3 minutes until heated through. - Garnish and serve
Remove the pan from heat and sprinkle the dish with chopped peanuts. Serve immediately with lime wedges and fresh cilantro.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~450
- Fat: ~18g
- Carbohydrates: ~45g
- Protein: ~30g
Expert Tips
- Don’t overcook the noodles: Soak the noodles until just tender, as they’ll continue to cook in the skillet.
- Prep in advance: Have all your ingredients ready to go, as Pad Thai cooks quickly.
- Tamarind paste substitute: If you can’t find tamarind paste, lime juice with a pinch of brown sugar makes a good alternative.
FAQs
Can I use tofu instead of chicken?
Yes! Use firm tofu, cut into cubes, and fry until golden before proceeding with the recipe.
What vegetables can I add?
Carrots, bell peppers, or snap peas are great additions for extra color and crunch.
Can I make this dish gluten-free?
Yes, use gluten-free soy sauce or tamari and ensure your other ingredients are gluten-free.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat, adding a splash of water or extra sauce to refresh the noodles.
Substitutions & Variations
- Shrimp Pad Thai: Swap the chicken for shrimp and cook for 2–3 minutes until pink.
- Spicy version: Add extra red pepper flakes or a drizzle of sriracha to the sauce.
- Nut-free: Omit the peanuts and use sunflower seeds or sesame seeds instead.
Chicken Pad Thai Recipe
Pad Thai is a beloved Thai street food that perfectly balances sweet, salty, tangy, and umami flavors. This Chicken Pad Thai Recipe brings that magic to your kitchen, featuring tender chicken, chewy rice noodles, crunchy peanuts, and fresh lime in a rich, flavorful sauce.
Equipment
- Large skillet or wok
- Mixing bowls
- - Tongs or spatula
- - Saucepan (for boiling noodles)
- Measuring cups and spoons
Ingredients
- #### Main Dish
- - 8 ounces rice noodles
- - 2 tablespoons vegetable oil
- - 1 pound boneless skinless chicken breast or thighs, thinly sliced
- - 3 cloves garlic minced
- - 2 large eggs lightly beaten
- - 1 cup bean sprouts
- - 3 green onions sliced
- - 1/4 cup chopped peanuts
- #### Pad Thai Sauce
- - 3 tablespoons fish sauce
- - 2 tablespoons tamarind paste or substitute lime juice
- - 3 tablespoons brown sugar or palm sugar
- - 2 tablespoons soy sauce
- - 1 tablespoon rice vinegar
- - 1/4 teaspoon red pepper flakes optional, for heat
- #### Garnishes
- - Lime wedges
- - Fresh cilantro chopped
Instructions
- **Cook the noodles**
- Bring a saucepan of water to a boil, then remove it from heat. Soak the rice noodles in the hot water for 5–7 minutes, or until tender but firm. Drain and rinse with cold water to stop the cooking process. Set aside.
- **Prepare the sauce**
- In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar, and red pepper flakes. Set aside.
- **Cook the chicken**
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 3–4 minutes, or until fully cooked. Remove the chicken from the pan and set aside.
- **Sauté garlic and eggs**
- Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic for 30 seconds until fragrant. Push the garlic to the side of the pan and pour in the beaten eggs. Let the eggs cook undisturbed for 1–2 minutes, then scramble them gently.
- **Combine the ingredients**
- Return the chicken to the pan. Add the cooked noodles and pour the Pad Thai sauce over everything. Toss well to combine, ensuring the noodles are evenly coated. Add the bean sprouts and green onions, and cook for 2–3 minutes until heated through.
- **Garnish and serve**
- Remove the pan from heat and sprinkle the dish with chopped peanuts. Serve immediately with lime wedges and fresh cilantro.
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