Why You’ll Love This Recipe

Chicken Pad Thai is a perfect combination of fresh, zesty, and rich flavors. The soft rice noodles soak up the delicious sauce, while the chicken adds protein and a savory bite. The crunchy peanuts and fresh herbs bring texture and freshness to the dish, and the tangy lime juice adds a bright finish. This dish is easily customizable—whether you prefer more vegetables, less spice, or different proteins, Pad Thai can be tailored to suit your taste. It’s also quick to prepare, making it a great choice for busy nights.

Ingredients

For the Pad Thai:

  • 2 boneless, skinless chicken breasts (or thighs), thinly sliced

  • 8 oz rice noodles (preferably flat or pad Thai noodles)

  • 2 tablespoons vegetable oil

  • 2 eggs, lightly beaten

  • 1/2 cup bean sprouts (optional)

  • 1/4 cup chopped green onions (scallions)

  • 1/4 cup roasted peanuts, crushed

  • Fresh cilantro and lime wedges for garnish

For the Pad Thai Sauce:

  • 3 tablespoons fish sauce (or soy sauce for a non-fish option)

  • 1 tablespoon tamarind paste (or substitute with lime juice)

  • 2 tablespoons brown sugar

  • 1 tablespoon rice vinegar (or white vinegar)

  • 1 tablespoon lime juice

  • 1 teaspoon chili paste or sriracha (optional, for heat)

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

Directions

1. Prepare the Rice Noodles:

  • Cook the rice noodles according to the package instructions. Once cooked, drain them and rinse them under cold water to prevent sticking. Set aside.

2. Make the Pad Thai Sauce:

  • In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, rice vinegar, lime juice, and chili paste or sriracha (if using). Adjust the sauce to your liking by adding more sugar for sweetness or more chili paste for heat.

3. Cook the Chicken:

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.

4. Scramble the Eggs:

  • In the same skillet, add the remaining tablespoon of vegetable oil. Pour in the beaten eggs and scramble them, cooking for 1-2 minutes until just set. Push the eggs to one side of the skillet.

5. Combine the Ingredients:

  • Add the cooked rice noodles to the skillet and pour the Pad Thai sauce over them. Toss everything together, making sure the noodles are well coated in the sauce.

  • Add the cooked chicken back into the skillet along with the bean sprouts (if using) and green onions. Toss everything together for another 2-3 minutes, ensuring everything is heated through.

6. Serve:

  • Serve the Chicken Pad Thai hot, garnished with crushed peanuts, cilantro, and lime wedges. You can also sprinkle extra chili flakes for more heat if desired.

Servings and Timing

  • Servings: 4 servings

  • Prep time: 15 minutes

  • Cook time: 15-20 minutes

  • Total time: 30 minutes

Variations

  • Vegetarian Version: For a vegetarian Pad Thai, substitute the chicken with tofu. Press the tofu to remove excess moisture, then cube and pan-fry until crispy before adding it to the noodles.

  • Extra Vegetables: Add extra veggies such as bell peppers, carrots, zucchini, or snap peas for more texture and flavor. Sauté them with the chicken or add them with the noodles.

  • More Spice: If you love heat, increase the amount of chili paste, sriracha, or fresh chilies in the sauce. You can also serve with extra chili flakes on top.

  • Shrimp Pad Thai: Swap the chicken for shrimp for a seafood version of this classic dish. Shrimp cooks quickly, so make sure not to overcook them.

Storage/Reheating

  • Storage: Leftover Chicken Pad Thai can be stored in an airtight container in the refrigerator for up to 2-3 days.

  • Freezing: Pad Thai is best enjoyed fresh, but you can freeze the leftovers for up to 1 month. To freeze, allow the dish to cool completely, then store in a freezer-safe container. Reheat in the microwave or in a skillet over low heat.

  • Reheating: To reheat, warm the Pad Thai in a skillet over low heat, adding a little extra fish sauce or lime juice to revive the flavors. You can also microwave it in 30-second intervals, stirring between.

FAQs

Can I use regular pasta instead of rice noodles?

While rice noodles give Pad Thai its signature texture and flavor, you can substitute with regular spaghetti or thin pasta if rice noodles are not available. The taste and texture will be slightly different, but it will still be delicious.

Can I make the Pad Thai sauce ahead of time?

Yes, the Pad Thai sauce can be made ahead of time and stored in the refrigerator for up to 1 week. Just be sure to whisk it again before using, as some ingredients may settle.

Can I use other proteins besides chicken?

Yes, you can use beef, shrimp, or tofu as alternatives to chicken. Just adjust the cooking time based on the protein used.

How can I make Pad Thai spicier?

For more heat, you can increase the chili paste or sriracha in the sauce. You can also top the finished dish with fresh chopped chili peppers or chili flakes.

Can I skip the tamarind paste?

Tamarind paste gives Pad Thai its distinctive tang, but if you don’t have it, you can substitute with lime juice or rice vinegar for acidity. You can also add a little brown sugar to balance the flavors.

Can I add peanuts to the dish during cooking?

Traditionally, peanuts are sprinkled on top of the Pad Thai when serving, but you can add them during the cooking process if you prefer. Just be sure to reserve some for garnish.

Conclusion

Chicken Pad Thai is a delightful and vibrant dish packed with flavor, making it the perfect addition to your recipe repertoire. The combination of savory chicken, tangy sauce, fresh vegetables, and a sprinkling of peanuts creates a well-balanced and satisfying meal. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. It’s a quick, easy, and customizable dish that can be enjoyed anytime you crave the bright, bold flavors of Thai cuisine.

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Chicken Pad Thai

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stir-Fry
  • Cuisine: Thai
  • Diet: Gluten Free
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Description

Chicken Pad Thai is a vibrant and flavorful Thai stir-fry made with tender chicken, rice noodles, and a tangy, slightly sweet sauce. Topped with peanuts, fresh herbs, and lime, this quick and easy dish delivers bold, aromatic flavors that are perfect for weeknight dinners or impressing guests with a homemade Thai meal.

Ingredients

For the Pad Thai:

  • 2 boneless, skinless chicken breasts (or thighs), thinly sliced

  • 8 oz rice noodles (preferably flat or Pad Thai noodles)

  • 2 tablespoons vegetable oil

  • 2 eggs, lightly beaten

  • 1/2 cup bean sprouts (optional)

  • 1/4 cup chopped green onions (scallions)

  • 1/4 cup roasted peanuts, crushed

  • Fresh cilantro and lime wedges for garnish

For the Pad Thai Sauce:

  • 3 tablespoons fish sauce (or soy sauce for a non-fish option)

  • 1 tablespoon tamarind paste (or substitute with lime juice)

  • 2 tablespoons brown sugar

  • 1 tablespoon rice vinegar (or white vinegar)

  • 1 tablespoon lime juice

  • 1 teaspoon chili paste or sriracha (optional, for heat)

Instructions

  • Prepare the Rice Noodles:

    • Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent sticking. Set aside.

  • Make the Pad Thai Sauce:

    • In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, rice vinegar, lime juice, and chili paste or sriracha (if using). Adjust the sauce to your liking by adding more sugar for sweetness or more chili paste for heat.

  • Cook the Chicken:

    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.

  • Scramble the Eggs:

    • In the same skillet, add the remaining tablespoon of vegetable oil. Pour in the beaten eggs and scramble them, cooking for 1-2 minutes until just set. Push the eggs to one side of the skillet.

  • Combine the Ingredients:

    • Add the cooked rice noodles to the skillet and pour the Pad Thai sauce over them. Toss everything together, making sure the noodles are well-coated in the sauce.

    • Add the cooked chicken back into the skillet along with the bean sprouts (if using) and green onions. Toss everything together for another 2-3 minutes, ensuring everything is heated through.

  • Serve:

    • Serve the Chicken Pad Thai hot, garnished with crushed peanuts, cilantro, and lime wedges. You can also sprinkle extra chili flakes for more heat if desired.

Notes

Vegetarian Version: Substitute the chicken with tofu. Press the tofu to remove excess moisture, then cube and pan-fry until crispy before adding it to the noodles.Extra Vegetables: Add extra veggies such as bell peppers, carrots, zucchini, or snap peas for more texture and flavor. Sauté them with the chicken or add them with the noodles.More Spice: For more heat, increase the amount of chili paste, sriracha, or fresh chilies in the sauce. You can also serve with extra chili flakes on top.Shrimp Pad Thai: Swap the chicken for shrimp for a seafood version. Shrimp cooks quickly, so don’t overcook them.

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