If you’ve ever craved the vibrant, tangy, and satisfyingly textured flavors of Thailand, this Chicken Pad Thai Recipe is your golden ticket right into the heart of authentic street food magic. It’s a delightful harmony of tender chicken, perfectly soaked rice noodles, crunchy peanuts, and a luscious, slightly sweet and tangy sauce that dances on your palate. This recipe brings together all those crave-worthy elements with simple ingredients and straightforward steps, making it an irresistible dish you’ll want to whip up again and again.
Ingredients You’ll Need
Each component in this Chicken Pad Thai Recipe is thoughtfully selected to build layers of flavor, texture, and color. With pantry-friendly staples and fresh produce, these ingredients create a dish that is as beautiful as it is delicious.
- 8 oz rice noodles: The soft, slippery backbone of the dish that soaks up all the rich sauce.
- 2 tablespoons vegetable oil: Essential for stir-frying and developing that slightly smoky wok flavor.
- 2 cloves garlic, minced: Adds a fragrant punch that wakes up the entire dish.
- 1 chicken breast, thinly sliced: Tender protein that cooks quickly and balances the noodles.
- 2 eggs, lightly beaten: Brings a silky texture and subtle richness when scrambled in.
- 1 cup bean sprouts: Offers a fresh, crunchy contrast to the soft noodles.
- 3 green onions, chopped: Adds sharpness and vibrant green color.
- 1/4 cup roasted peanuts, crushed: The perfect nutty crunch for textural excitement.
- 1/4 cup fresh cilantro, chopped: Infuses brightness and herbaceous freshness.
- 1 lime, cut into wedges: Provides a tangy burst that lifts all the flavors.
- 3 tablespoons fish sauce: Brings that signature umami salty depth.
- 1 tablespoon soy sauce: Adds color and enhances savory notes.
- 2 tablespoons brown sugar: Balances acidity with subtle sweetness.
- 1 tablespoon rice vinegar: Gives a gentle acidic bite without overpowering.
- 1 teaspoon tamarind paste: The star ingredient for authentic tanginess.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle heat if you like a little fire in your bite.
How to Make Chicken Pad Thai Recipe
Step 1: Prepare the Noodles
Start by cooking the rice noodles following the package instructions, then drain and set them aside. This step is crucial because properly softened noodles are the canvas that will soak up all those tasty flavors later on.
Step 2: Mix the Sauce
Whisk together the fish sauce, soy sauce, brown sugar, rice vinegar, tamarind paste, and red pepper flakes if you’re using them. This sauce is the soul of the Chicken Pad Thai Recipe, blending salty, sweet, tangy, and spicy notes that make each bite memorable.
Step 3: Cook the Garlic and Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Toss in the minced garlic and sliced chicken, stirring until the chicken is browned and cooked through. This step builds the fragrant base and locks in the juiciness of the chicken.
Step 4: Add and Scramble the Eggs
Push the chicken to one side of your pan, pour in the beaten eggs, and scramble them gently until fully cooked. Mixing the eggs in with the chicken ensures every mouthful has a creamy, savory texture that complements the noodles perfectly.
Step 5: Combine with Noodles and Sauce
Add your cooked noodles to the pan and pour in that lovely prepared sauce. Toss everything together until the noodles are thoroughly coated and glistening. At this stage, the flavors meld beautifully, giving that classic Chicken Pad Thai magic.
Step 6: Stir in Fresh Veggies
Finally, stir in the crunchy bean sprouts and chopped green onions. Cook for another minute to keep the sprouts crisp, adding that refreshing bite and vibrant color to the dish.
Step 7: Garnish and Serve
Remove from heat and sprinkle with crushed roasted peanuts and fresh cilantro, then serve with lime wedges on the side. This finishing touch adds layers of texture and brightness that make your Chicken Pad Thai Recipe truly shine.
How to Serve Chicken Pad Thai Recipe
Garnishes
Garnishing with crushed peanuts and fresh cilantro is not just for looks—they add exciting texture and an herbal lift that balances the rich noodles. Don’t skip the lime wedge, as a quick squeeze just before eating elevates the entire dish with its zesty tang.
Side Dishes
This Chicken Pad Thai Recipe pairs wonderfully with light, crispy spring rolls or a simple cucumber salad. Both help balance the richness of the noodles and introduce cool, refreshing elements that complement the warm flavors.
Creative Ways to Present
For a fun twist, serve your Pad Thai in individual banana leaf cups or on a bed of crisp lettuce leaves to create a hand-held delight. You can also sprinkle extra toasted sesame seeds or finely chopped chili for that personalized spicy kick and visual flair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of your Chicken Pad Thai Recipe, store them in an airtight container in the refrigerator for up to 2 days. Just be mindful that the noodles might absorb more sauce and soften slightly more overnight.
Freezing
Freezing Pad Thai isn’t usually recommended because the rice noodles can become mushy when thawed. However, if you must freeze it, place it in a well-sealed container and consume within one month. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm your Chicken Pad Thai gently in a skillet over medium heat to maintain texture and avoid sogginess. Adding a splash of water or a bit more oil while reheating helps refresh the noodles and keeps them from sticking.
FAQs
Can I use shrimp instead of chicken in this Chicken Pad Thai Recipe?
Absolutely! Shrimp is a classic protein option for Pad Thai. Just swap the chicken for peeled and deveined shrimp and cook them quickly until pink before adding the eggs.
What if I can’t find tamarind paste?
If tamarind paste is hard to come by, you can substitute with a mix of lime juice and a little brown sugar to mimic the tangy-sweet flavor, though tamarind does add a unique depth.
Is this recipe spicy?
The base recipe is mildly spiced, but the optional red pepper flakes allow you to control the heat. Feel free to adjust the spice level according to your taste.
How do I make this dish vegetarian?
Simply leave out the chicken and replace fish sauce with soy sauce or tamari for a vegetarian-friendly sauce. You can add tofu or extra vegetables to keep it hearty.
Can I prepare the sauce in advance?
Yes! The sauce can be made ahead of time and stored in the fridge for up to 3 days, making your cooking process even faster when you’re ready to make the actual dish.
Final Thoughts
This Chicken Pad Thai Recipe is one of those dishes that feels special yet is incredibly accessible to make at home. Its layers of flavor and textures come together effortlessly, inviting you to enjoy a true taste of Thailand whenever you want. Trust me, once you try this, it will quickly become a beloved go-to meal that impresses both family and friends.
Print
Chicken Pad Thai Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Chicken Pad Thai is a quick and flavorful Thai stir-fry dish featuring tender chicken, rice noodles, and a tangy, sweet-savory sauce. Ready in just 25 minutes, it’s a perfect weeknight meal packed with fresh ingredients, crunchy peanuts, and zesty lime wedges for an authentic taste of Thailand.
Ingredients
Main Ingredients
- 8 oz rice noodles
- 1 chicken breast, thinly sliced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon tamarind paste
- 1/2 teaspoon red pepper flakes (optional)
Other
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
Instructions
- Cook noodles: Cook the rice noodles according to the package instructions, then drain and set them aside to keep.
- Prepare sauce: In a small bowl, whisk together fish sauce, soy sauce, brown sugar, rice vinegar, tamarind paste, and red pepper flakes (if using) until well combined.
- Cook chicken and garlic: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chicken breast, cooking until the chicken is browned and cooked through.
- Scramble eggs: Push the cooked chicken to one side of the skillet. Pour in the beaten eggs on the empty side and scramble until fully cooked, then combine with the chicken.
- Add noodles and sauce: Add the drained noodles into the skillet and pour over the prepared sauce. Toss everything together until the noodles are well-coated with the sauce.
- Incorporate veggies: Stir in the bean sprouts and chopped green onions, cooking for an additional minute to soften slightly.
- Garnish: Remove from heat and garnish with crushed roasted peanuts, fresh cilantro, and lime wedges for squeezing.
- Serve: Serve immediately while hot for the best flavor and texture.
Notes
- Use tamarind paste or concentrate for authentic Pad Thai flavor; if unavailable, a mix of lime juice and brown sugar can be a substitute but will alter taste slightly.
- You can substitute chicken breast with shrimp or tofu for variation.
- If you prefer less spicy, omit the red pepper flakes or reduce the amount.
- Rice noodles should be softened but not overcooked to prevent mushiness in the final dish.
- Serve with extra lime wedges to add fresh acidity to taste.
