If you’re craving something vibrant, filling, and a little bit show-stopping for dinner, Chicken Pad Thai should be at the very top of your menu. This classic Thai stir-fried noodle dish features tender chicken, bouncy rice noodles, crisp fresh veggies, and a deeply savory-sweet sauce that brings it all together in under 30 minutes. Each colorful bowl has irresistible crunch from peanuts and sprouts, bright herbal notes from cilantro, and a squeeze of lime to wake everything up. My love for Chicken Pad Thai runs deep — it’s the kind of comfort food that manages to feel both familiar and exciting, perfect for sharing at the table or savoring solo. Once you’ve tried making it at home, you’ll skip the takeout every time!
Ingredients You’ll Need
Chicken Pad Thai comes together with simple, accessible ingredients that each play a unique part in the magic of this dish. Each component builds flavor, texture, or color — so gathering everything before starting makes the process a breeze and guarantees the best results!
- Flat Rice Noodles (8 oz): These wide, chewy noodles are the heart of Pad Thai, soaking up sauce and adding signature texture. Soak or boil them until just tender for the perfect bite.
- Chicken Breast (1 lb, thinly sliced): Lean and quick-cooking, chicken breast stays juicy when sliced thin and seared until golden brown.
- Vegetable Oil (2 tbsp): The neutral oil ensures nothing sticks and lets all the other flavors shine during stir-frying.
- Eggs (2, lightly beaten): Scrambled eggs lend silkiness and extra richness, absorbing the sauce beautifully.
- Garlic (3 cloves, minced): Just a hint of garlic perfumes the entire dish with warmth and depth.
- Bean Sprouts (1 cup): Tossed in at the end, they give a refreshing crunch and brighten every forkful.
- Shredded Carrots (1/2 cup): Sweet and colorful, carrots add healthy crunch and pop beneath the saucy noodles.
- Green Onions (3, sliced): Their mild oniony bite cuts through the rich sauce and complements the dish’s freshness.
- Chopped Peanuts (1/4 cup): For classic Pad Thai crunch and a nutty finish, there’s nothing like a big shower of toasted peanuts.
- Chopped Cilantro (1/4 cup): This is your herbal spark, scattered on top just before serving for vivid green and aroma.
- Lime Wedges: A squeeze of lime is essential to brighten all the flavors and add that signature tang.
- Fish Sauce (3 tbsp): Salty, umami-rich fish sauce is absolute key in authentic Pad Thai sauce. Don’t skip it!
- Tamarind Paste (2 tbsp): Classic for the dish’s sweet-sour pop; if you don’t have it, lime juice plus brown sugar does the trick.
- Soy Sauce (1 tbsp): A hint of soy deepens the color and layers in a cozy savoriness.
- Brown Sugar (1 tbsp): Sweetness balances the salty-funky and heat in Pad Thai sauce.
- Rice Vinegar (1 tsp): Delivering subtle brightness and just a whiff of tang in the sauce.
- Chili Flakes (1/2 tsp, optional): Add a gentle kick or crank it up if you love spice!
How to Make Chicken Pad Thai
Step 1: Prepare the Noodles
Soak or cook your flat rice noodles according to the package instructions, just until tender but still pleasantly chewy. Drain them well and rinse with cold water—this is the secret to ensuring they never get sticky or mushy later. Set aside and let them hang out while everything else comes together.
Step 2: Mix Up the Signature Sauce
In a small bowl, whisk together the fish sauce, tamarind paste, soy sauce, brown sugar, rice vinegar, and if you like a little heat, chili flakes. This blend is your flavor powerhouse: sticky, tangy, sweet, and deeply savory. Set it within arm’s reach—you’ll use it all at once soon!
Step 3: Stir-Fry the Chicken
Heat up half your oil in a large skillet or wok over medium-high heat. Add the thin-sliced chicken, spreading it out so it gets contact with the heat for the best color and flavor. Let it cook undisturbed for a minute, then stir until nicely browned and cooked through, about 5–6 minutes. Transfer the chicken to a plate and keep it handy.
Step 4: Cook the Aromatics and Eggs
Drizzle the remaining oil into your now-empty skillet and add the minced garlic. It only needs around 30 seconds to become fragrant—don’t let it brown! Push the garlic to one side, pour in the beaten eggs, and gently scramble just until set. These little curds will soak up silky sauce later.
Step 5: Toss Noodles, Chicken, and Sauce Together
Tumble in the cooked noodles and chicken, then pour in every drop of your prepared sauce. Using tongs or two spatulas, quickly toss and stir-fry everything for 2–3 minutes. You want the noodles to soak up the sauce, turning glossy and picking up every bit of flavor.
Step 6: Add Veggies and Finish
Finally, pile in the bean sprouts, shredded carrots, and sliced green onions. Cook just another minute so the veggies keep their snap and freshness. Remove the pan from the heat and get ready to serve!
How to Serve Chicken Pad Thai
Garnishes
The finishing touches truly elevate a bowl of Chicken Pad Thai. Sprinkle over chopped peanuts for crunch, a big handful of chopped cilantro for fresh herbal brightness, and a few lime wedges on the side so everyone can squeeze their own perfect pop of acidity.
Side Dishes
Pair your Chicken Pad Thai with a simple cucumber salad or a chilled Thai iced tea for a full Thai-inspired meal. Steamed veggies like broccoli, snow peas, or even a light soup provide a fresh counterpoint, letting the star flavors of the noodles shine.
Creative Ways to Present
For a fun twist, serve Chicken Pad Thai family-style in a big platter, or arrange in individual noodle bowls with all the garnishes in little dishes so everyone can top their own. Hosting? Try bamboo takeout boxes and chopsticks for a playful, hands-on dinner experience.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Chicken Pad Thai to cool completely, then transfer to an airtight container. It will keep happily in the refrigerator for up to three days—though good luck keeping it around that long!
Freezing
While you can technically freeze Chicken Pad Thai, the texture of the noodles may soften a bit upon thawing. If you do freeze, portion into airtight freezer bags, removing as much air as possible, and consume within one month for best flavor.
Reheating
For best results, gently reheat Chicken Pad Thai in a skillet over medium heat with a little splash of water or extra sauce to revive the noodles. The microwave works in a pinch—just cover with a damp paper towel to keep things moist and reheat in short bursts.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs bring extra juiciness and rich flavor to Chicken Pad Thai. Just trim them and slice thinly before stir-frying as directed.
Is there a substitute for fish sauce?
If you need to avoid fish sauce, try using a mix of soy sauce and a bit of lime juice, or a vegetarian fish sauce alternative. The flavor won’t be identical, but your Chicken Pad Thai will still taste fantastic!
How do I make it vegetarian?
Swap the chicken for cubed tofu or extra veggies, and use vegetarian “fish” sauce or more soy sauce in the pad thai sauce. Scrambled eggs still add richness, but you can also leave them out for a fully plant-based version.
Can I prepare Chicken Pad Thai ahead of time?
The noodles are best freshly tossed, but you can prep the chicken, sauce, and chopped veggies ahead of time. Stir-fry everything when you’re ready to eat for speedy assembly and maximum freshness.
How do I adjust the spice level?
To turn up the heat, simply add more chili flakes or serve with Thai chili sauce on the side. If you’re serving a crowd, keep it mild and let everyone add their own spice.
Final Thoughts
Don’t be surprised if Chicken Pad Thai becomes your new weeknight staple—it’s quick, full of bold Thai flavors, and endlessly customizable for any palate. Gather your ingredients, crank up your stove, and dive in. There’s nothing quite like a homemade bowl topped just the way you like it. Give it a try and let Chicken Pad Thai win your heart!
Print
Chicken Pad Thai Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
Learn how to make a delicious Chicken Pad Thai at home with this easy recipe. This classic Thai noodle dish is packed with flavor and perfect for a quick weeknight dinner.
Ingredients
Rice Noodles:
8 oz flat rice noodles
Chicken:
1 lb boneless skinless chicken breast, thinly sliced
Sauce:
3 tbsp fish sauce, 2 tbsp tamarind paste, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp rice vinegar, 1/2 tsp chili flakes (optional)
Vegetables:
2 tbsp vegetable oil, 2 eggs (lightly beaten), 3 cloves garlic (minced), 1 cup bean sprouts, 1/2 cup shredded carrots, 3 green onions (sliced)
Garnish:
1/4 cup chopped peanuts, 1/4 cup chopped cilantro, lime wedges for serving
Instructions
- Cook Rice Noodles: Prepare rice noodles according to package instructions. Drain and rinse with cold water.
- Make Sauce: Whisk together fish sauce, tamarind paste, soy sauce, brown sugar, rice vinegar, and chili flakes in a bowl.
- Cook Chicken: Brown chicken slices in oil in a skillet. Set aside when cooked.
- Scramble Eggs: Cook garlic, then add beaten eggs and scramble.
- Combine Ingredients: Add noodles, chicken, and sauce to the skillet. Stir-fry until heated through.
- Add Vegetables: Toss in bean sprouts, carrots, and green onions. Cook briefly.
- Serve: Top with peanuts, cilantro, and lime wedges before serving.
Notes
- Adjust spiciness with chili flakes.
- Substitute tamarind paste with lime juice and sugar if needed.
- Best served fresh but can be gently reheated.
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