Craving takeout but want something even better? This Chicken Pad Thai is absolutely mouthwatering-sweet, tangy, savory, and loaded with just the right amount of spice.
Every bite features tender chicken, chewy rice noodles, and a garlicky sauce that's perfectly balanced. Crunchy peanuts and fresh lime bring the whole dish together for those signature Thai flavors.
It's surprisingly quick and easy to whip up at home, and so much tastier (and fresher!) than what you'll get at most restaurants. Perfect for impressing friends, feeding the family, or simply treating yourself on a busy weeknight.
Pad Thai was the star of my college takeout nights, but making it at home? Game changer. Once you see how simple homemade Pad Thai is, you'll want to make it on repeat!
Why You'll Love This Recipe
- Delivers authentic Thai flavor in under an hour
- Easy enough for weeknights, impressive enough for guests
- Customizable with your favorite veggies and proteins
- Healthier and fresher than takeout
- Family-friendly and full of satisfying textures
Key Ingredients for Chicken Pad Thai
See recipe card below for full list of measurements, ingredients, and instructions.Rice Noodles
Rice noodles are the backbone of Pad Thai, providing a chewy, springy texture that soaks up all the delicious sauce. Be sure to use flat, medium-width rice noodles-these usually cook best when soaked in warm water, not boiled, so they don't break apart. If you can't find them, linguine rice noodles or even fettuccine rice noodles are a decent substitute.
Chicken Breast
Chicken breast adds lean, tender protein that pairs beautifully with the sauce and noodles. Slice the chicken thinly for even cooking and maximum flavor. You can use boneless, skinless chicken thighs instead for a juicier bite, or swap in tofu or shrimp for variation.
Tamarind Paste
This gives Pad Thai its signature tangy, slightly fruity taste. Look for tamarind concentrate or paste in the international aisle or Asian grocery stores. If you don't have it, substitute with a mix of lime juice and rice vinegar for acidity, though the classic tang will be softer.
Fish Sauce
Fish sauce provides the deep umami and savory punch Pad Thai is known for. Use a good-quality fish sauce for best results. If you need it vegetarian or want to reduce the fish taste, soy sauce is an option, but it will change the flavor profile a bit.
Peanuts
Roasted peanuts are the classic crunchy garnish, giving this dish its irresistible texture contrast. Chop them just before serving to keep them fresh. For nut allergies, try roasted sunflower seeds or omit altogether.
Instructions for Chicken Pad Thai
See recipe card below for full list of measurements, ingredients, and instructions.Soak the Rice Noodles
Soak the rice noodles in a large bowl of warm water for about 20 minutes, or until they're just tender but still a bit firm. Drain and set aside. Don't over-soak-the noodles should finish cooking in the pan.
Make the Pad Thai Sauce
In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and sriracha until the sugar is dissolved. Set the sauce aside.
Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until just cooked through and lightly browned, about 4-5 minutes. Transfer chicken to a plate.
Cook the Eggs
Add another tablespoon of oil to the same pan. Pour in the beaten eggs and scramble gently, breaking them into small curds. Push the eggs to one side of the pan.
Stir-Fry Everything Together
Add the last tablespoon of oil to the skillet, then toss in the minced garlic. Cook for about 30 seconds, just until fragrant. Add the drained noodles, cooked chicken, and prepared sauce. Stir-fry everything together for 2-3 minutes until the noodles absorb the sauce and everything is evenly mixed.
Add the Veggies and Finish
Toss in the bean sprouts and green onions. Stir-fry for 1 minute more, just to wilt the sprouts and combine. Taste and adjust seasoning if needed.
Garnish and Serve
Plate the Pad Thai and top generously with chopped peanuts. Serve with lime wedges for squeezing over the top. Add extra sriracha if you like it spicy!
Recipe Variations
Shrimp or Tofu Pad Thai
Feel free to swap the chicken for shrimp or tofu. For shrimp, use peeled and deveined shrimp and cook just until pink and opaque, about 2-3 minutes. For tofu, use firm tofu, pat dry, and dice. Pan-fry until golden before adding to the noodles.
Gluten-Free Version
Most rice noodles and tamarind paste are naturally gluten-free, but double check your soy sauce and fish sauce labels. Use gluten-free tamari or coconut aminos as a swap for soy sauce to keep this dish completely gluten-free.
Vegetarian Pad Thai
For a vegetarian twist, skip the chicken and replace fish sauce with a vegetarian-friendly soy sauce or mushroom sauce. Add extra bean sprouts, bell peppers, and snap peas for a boost of veggie power.
Up the Veggies
Throw in shredded carrots, bell peppers, baby corn, or snow peas to add even more crunch, flavor, and color to your Pad Thai. This is a great way to clear out extra veggies in your fridge!
Make It Extra Spicy
Love a kick? Add more sriracha or toss in thinly sliced fresh chilies with the garlic for Pad Thai with a bold, spicy punch.
Serving Suggestions
Turn your Chicken Pad Thai into a complete meal by serving it alongside Thai cucumber salad, steamed edamame, or a simple miso soup. Garnish generously with lime wedges, fresh cilantro, extra sliced green onion, and even more chopped peanuts for the perfect finishing touch.
Storage and Reheating
Store leftover Chicken Pad Thai in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a nonstick skillet over medium heat, adding a splash of water to loosen the noodles. Microwave reheating works too, but the texture is better from the stove. Pad Thai is not freezer-friendly, as the noodles can become mushy after thawing.
Frequently Asked Questions About Chicken Pad Thai (FAQ)
Q: Can I make Chicken Pad Thai ahead of time?A: Yes, you can prep the sauce, protein, and chop the veggies in advance. Cook the noodles and stir-fry just before serving for the best taste and texture.
Q: What noodles should I use for Chicken Pad Thai?A: Flat rice noodles are traditional, usually ¼-inch wide. You can also use fettuccine-style rice noodles if that's what's available-just avoid wheat-based noodles for authentic texture.
Q: Is Chicken Pad Thai spicy?A: Chicken Pad Thai is typically mild with just a hint of heat. You can adjust the spice level by controlling the amount of sriracha or chili sauce you add.
Q: I can’t find tamarind paste. What should I use instead?A: You can substitute with a mix of lime juice and a splash of rice vinegar for acidity, but the flavor will be slightly different from traditional Pad Thai.
This Chicken Pad Thai is guaranteed to hit your sweet, tangy, and savory cravings-better than takeout and ready right from your kitchen! Go ahead, give it a try. Don't forget to leave a comment below and let me know how yours turned out!
Ingredients
- 8 oz flat rice noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 3 tablespoon vegetable oil, divided
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, sliced
- ½ cup roasted unsalted peanuts, chopped
- 1 lime, cut into wedges
- 3 tablespoon fish sauce
- 2 tablespoon tamarind paste
- 1 ½ tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon sriracha or Thai chili sauce (optional, to taste)
Instructions
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1Soak rice noodles in warm water for 20 minutes until al dente. Drain and set aside.
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2In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and sriracha.
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3Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add chicken and stir-fry until just cooked, 4-5 minutes; remove and set aside.
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4Add another tablespoon oil to the pan. Scramble eggs until just set, then push to one side.
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5Add remaining oil; sauté garlic until fragrant, about 30 seconds.
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6Add drained noodles, cooked chicken, and sauce. Stir-fry 2-3 minutes so noodles absorb sauce.
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7Add bean sprouts and green onions; toss for 1 minute until just wilted.
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8Serve immediately, topped with chopped peanuts and fresh lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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