If you love ordering Chicken Pad Thai at your favorite Thai restaurant, you’ll be excited to know that you can recreate this classic dish right at home in just 30 minutes. This recipe brings together tender rice noodles, juicy chicken, fresh vegetables, and a flavorful sauce that balances savory, tangy, and slightly sweet notes. Whether you’re cooking for your family, meal-prepping for the week, or hosting friends for dinner, this homemade Chicken Pad Thai will leave everyone impressed.
Why We Love This Chicken Pad Thai Recipe
There are countless reasons why this Chicken Pad Thai recipe stands out. First, it’s incredibly quick. From start to finish, you’ll have dinner on the table in under half an hour. That makes it perfect for weeknights when you’re craving something tasty but don’t want to spend hours in the kitchen.
Another reason to love this recipe is its versatility. While chicken is the protein of choice here, you can easily swap it with shrimp, beef, or tofu. The noodles soak up the sauce beautifully, and the combination of fresh vegetables, herbs, and a sprinkle of peanuts gives the dish both texture and brightness.
This recipe is also beginner-friendly. Even if you’ve never cooked Thai food before, the instructions are simple and clear. You’ll learn how to build layers of flavor using a few pantry staples and fresh additions. Plus, you can easily adjust the spice level to suit your preference, making it a meal that the whole family will enjoy.
Finally, making Chicken Pad Thai at home is budget-friendly. Instead of paying restaurant prices, you can prepare a large batch for a fraction of the cost. It’s a dish that proves homemade food can be both delicious and affordable.
Ingredients About Chicken Pad Thai
To make this Chicken Pad Thai, you’ll need a mix of pantry staples, fresh vegetables, and protein. The ingredients combine to create a sauce that’s tangy, savory, slightly sweet, and just the right amount of spicy.
- 8 ounces flat rice noodles (or fettuccine noodles as a substitute), cooked al dente
- 1 large boneless, skinless chicken breast, pounded to ½ inch thickness and cut into bite-sized pieces
- Salt and pepper, to taste
- 2 large eggs
- 1 cup fresh bean sprouts
- ⅓ cup sliced green onions
- ¼ cup sliced white onions
- ⅓ cup roughly chopped cilantro
- Optional: chopped peanuts for garnish
For the sauce:
- ¼ cup ketchup
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 teaspoon peanut butter
- Juice of 1 lime
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon soy sauce
How to Make Chicken Pad Thai Directions
Making Chicken Pad Thai at home is easier than you think. You’ll start by preparing the noodles, cooking the chicken, whisking the sauce, and finally bringing everything together in the wok or pan. The key to success is to have everything ready before you start cooking, since the process moves quickly once you begin.
Start by preparing your rice noodles. Cook them according to the package instructions until they’re al dente. Drain and set aside. These noodles will be added later and absorb the sauce beautifully. If you’re using fettuccine noodles as a backup, make sure not to overcook them—they should stay slightly firm so they don’t break apart.
Next, season the chicken breast with a light sprinkle of salt and pepper. Heat a large wok or a wide skillet over medium heat and drizzle in a bit of oil. Add the chicken pieces and stir-fry until they are golden brown and cooked through, which should take about six to eight minutes. Transfer the cooked chicken to a bowl and keep it warm.
Now it’s time to prepare the sauce. In a mixing bowl, whisk together the ketchup, fish sauce, sugar, garlic, peanut butter, lime juice, crushed red pepper flakes, and soy sauce until smooth. This sauce is what gives Chicken Pad Thai its signature balance of flavors. Adjust the seasoning if needed—add more lime juice for tanginess, a bit more soy sauce for saltiness, or a pinch of red pepper flakes for heat.
Return to your wok or skillet. In the same pan where the chicken was cooked, crack in the eggs. Let them cook undisturbed for about a minute, then gently break them apart with a spoon or spatula. Toss in the sliced white onions and fresh bean sprouts, stirring for a minute to soften slightly while keeping a bit of crunch.
Add the cooked chicken back into the pan along with the prepared sauce. Stir everything together, making sure the chicken and vegetables are well coated. Then add the drained noodles, tossing to combine and evenly coat them with the sauce. The noodles should soak up the flavors while staying tender but not mushy.
Finish the dish by folding in the green onions and chopped cilantro. Toss once more to distribute the herbs evenly. If desired, sprinkle with chopped peanuts for added crunch. Serve immediately while warm, with lime wedges on the side for an extra burst of flavor.
How to Serve Chicken Pad Thai
Chicken Pad Thai is best served hot, straight from the wok. Transfer it to individual bowls or plates, and garnish with fresh cilantro, chopped peanuts, and a wedge of lime. The lime juice adds a refreshing brightness that ties the whole dish together.
For an authentic touch, serve your Pad Thai with extra toppings on the side. Offer small bowls of crushed red pepper, extra lime wedges, and additional chopped peanuts so everyone can adjust their serving to their taste. If you like spice, add a drizzle of sriracha or sprinkle on more chili flakes.
This dish pairs well with light sides such as cucumber salad, steamed vegetables, or a simple miso soup. If you’re serving guests, consider presenting the Pad Thai on banana leaves or colorful platters to make the meal look extra special.
Expert Tips: Chicken Pad Thai
- Prepare ingredients ahead of time. Since the cooking process is quick, have everything chopped, measured, and ready before you start.
- Don’t overcook the noodles. Keep them slightly firm so they can soak up the sauce without turning mushy.
- Use a wok if possible. The high sides and even heat distribution of a wok make tossing and mixing easier.
- Adjust flavors to taste. Thai cooking is about balance. Taste your sauce before adding it to the noodles and adjust with lime, soy sauce, or sugar as needed.
- Add crunch. Peanuts and bean sprouts give texture. If you don’t like peanuts, toasted cashews or sesame seeds work well too.
- Make it spicier. Add sriracha, Thai chili, or more red pepper flakes if you want extra heat.
How to Store Chicken Pad Thai
If you have leftovers, let the Chicken Pad Thai cool to room temperature before storing. Place it in an airtight container and refrigerate for up to three days. When reheating, warm it in a skillet over medium heat, adding a splash of water or soy sauce to keep the noodles from drying out.
Avoid microwaving if possible, as it can make the noodles rubbery. If you do use the microwave, cover the dish with a damp paper towel to help maintain moisture. This dish doesn’t freeze well because rice noodles lose their texture after thawing, so it’s best enjoyed fresh or within a few days.
Variation of Chicken Pad Thai
One of the best things about Chicken Pad Thai is how customizable it is. Here are a few variations to try:
- Shrimp Pad Thai: Replace chicken with peeled and deveined shrimp. Cook them quickly until pink before adding them to the sauce.
- Vegetarian Pad Thai: Skip the chicken and add extra vegetables such as bell peppers, carrots, or snap peas. Use tofu as the protein for a filling plant-based version.
- Beef Pad Thai: Swap chicken with thinly sliced beef for a richer flavor. Cook it quickly over high heat to keep it tender.
- Low-carb Pad Thai: Use zucchini noodles or spaghetti squash instead of rice noodles for a lighter version.
- Nut-free Pad Thai: Leave out the peanuts and use sesame seeds for crunch instead.
FAQ About Chicken Pad Thai
What is Chicken Pad Thai?
Chicken Pad Thai is a classic Thai stir-fry dish made with rice noodles, chicken, vegetables, and a flavorful sauce. It balances savory, tangy, sweet, and slightly spicy flavors.
Can I make Chicken Pad Thai without fish sauce?
Yes. If you don’t have fish sauce, you can substitute soy sauce or tamari. The flavor will be slightly different, but it will still be delicious.
What kind of noodles should I use for Chicken Pad Thai?
Traditional Pad Thai uses flat rice noodles, but you can substitute linguine or fettuccine noodles if that’s what you have on hand.
Is Chicken Pad Thai spicy?
The base recipe has a mild spice level, but you can make it spicier by adding more red pepper flakes, Thai chili, or hot sauce.
Can I meal-prep Chicken Pad Thai?
Yes, Chicken Pad Thai is great for meal prep. Store it in the fridge for up to three days and reheat in a skillet before serving.
Chicken Pad Thai
Equipment
- Wok or Large Skillet
- Mixing Bowls:
Ingredients
- 8 oz flat rice noodles (or fettuccine noodles as a substitute, cooked al dente)
- 1 large boneless, skinless chicken breast (pounded to ½ inch thickness and cut into bite-sized pieces)
- Salt and pepper (to taste)
- 2 large eggs
- 1 cup fresh bean sprouts
- ⅓ cup sliced green onions
- ¼ cup sliced white onions
- ⅓ cup roughly chopped cilantro
- Optional: chopped peanuts for garnish
- ¼ cup ketchup for the sauce
- 2 Tbsp. fish sauce for the sauce
- 2 Tbsp. sugar for the sauce
- 1 tsp. minced garlic for the sauce
- 1 tsp. peanut butter for the sauce
- Juice of 1 lime for the sauce
- ½ tsp. crushed red pepper flakes for the sauce
- 1 tsp. soy sauce for the sauce
Instructions
- Cook the rice noodles according to package instructions until al dente. Drain and set aside.
- Season the chicken with salt and pepper. Heat a large wok or skillet over medium heat and add oil.
- Add the chicken and stir-fry for 6-8 minutes until golden brown and cooked through. Transfer to a bowl and keep warm.
- In a mixing bowl, whisk together ketchup, fish sauce, sugar, garlic, peanut butter, lime juice, red pepper flakes, and soy sauce until smooth.
- In the same pan, crack in the eggs and cook undisturbed for 1 minute, then scramble and add sliced onions and bean sprouts.
- Add the cooked chicken back to the pan along with the sauce. Stir to combine and coat everything in the sauce.
- Add the drained noodles and toss to combine, ensuring the noodles soak up the sauce.
- Fold in the green onions and cilantro. Serve immediately, garnished with chopped peanuts and lime wedges if desired.
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