Chicken Pad Thai Recipe
If you’re craving the vibrant flavors of Thailand from your own kitchen, Chicken Pad Thai is the answer! This iconic stir-fried noodle dish is rich in tangy, savory, and slightly sweet notes, all swirling together with tender chicken, fresh veggies, and a punchy tamarind sauce. Whether you’re a Thai food devotee or brand new to these flavors, there’s nothing like pulling a steaming pan off the stove and garnishing it with a flurry of peanuts and cilantro. It’s always a hit, ridiculously customizable, and ready in about half an hour—prepare yourself to fall for Chicken Pad Thai over and over again!
Ingredients You’ll Need
Chicken Pad Thai comes together with a handful of pantry-friendly staples and a couple of punchy specialty items. Each ingredient brings a special pop of flavor, texture, or color to the plate, so don’t skip the garnishes—they’re what set this dish apart!
- Rice noodles: These flat noodles are the backbone of Chicken Pad Thai, giving it that characteristic chewy and silky texture.
- Vegetable oil: Neutral in flavor, it allows all the vibrant Thai flavors to shine while keeping the stir-fry from sticking.
- Chicken breasts: Sliced thinly, they cook quickly and stay tender as they soak up the sauce.
- Garlic: Fresh minced garlic gives this dish an irreplaceable aromatic punch at the very start of cooking.
- Eggs: Scrambled right in the pan for added richness and a classic pad Thai texture.
- Bean sprouts: Added at the end for crunch and a gentle, fresh flavor contrast.
- Green onions: Sliced and stirred in for subtle oniony pep and a pop of color.
- Roasted peanuts: Chopped for a finishing crunch and a bit of earthiness.
- Fresh cilantro: Scattered over the top for a refreshing and aromatic herbal finish.
- Tamarind paste: Key to that signature tang—don’t skip it unless substituting as noted!
- Fish sauce: Packs umami saltiness that builds deep, crave-worthy flavor.
- Brown sugar: Adds sweetness to offset the tang and heat, for perfect balance.
- Lime juice: Brightens everything up with a pop of citrus and ties all the flavors together.
- Chili powder (optional): Add for extra spice, dial it up or down based on your heat preference.
- Lime wedges: For tableside squeezing, so each bite can be as zesty as you like.
How to Make Chicken Pad Thai
Step 1: Soak the Noodles
Begin by placing your rice noodles in a large bowl and covering them with warm water. Let them soak for 20 to 30 minutes, swirling them occasionally, until they’re pliable but not mushy. Drain and set aside—they’ll finish cooking in the pan later, soaking up all the savory-sweet sauce.
Step 2: Mix the Sauce
While the noodles soften, whisk together the tamarind paste, fish sauce, brown sugar, lime juice, and chili powder (if you want that extra kick). This magical combination is the heartbeat of Chicken Pad Thai—it’s what gives the dish its unforgettable zing. Set it aside and get ready to stir-fry!
Step 3: Sizzle the Chicken and Garlic
Heat the vegetable oil in your largest skillet or wok over medium-high heat. Once shimmering, add the minced garlic and cook for about 30 seconds (just until fragrant, not brown). Add the sliced chicken and stir-fry for 5 to 6 minutes, flipping pieces so every bite cooks through and absorbs that savory garlic flavor.
Step 4: Cook the Eggs
Push the chicken to one side of the pan, then pour in the lightly beaten eggs. Scramble them gently until just set and still creamy, then toss together with the chicken. This step adds the signature eggy richness you expect in a classic Chicken Pad Thai.
Step 5: Combine Noodles and Sauce
Add the drained noodles to the skillet and pour the sauce right over the top. Toss everything together with tongs until the noodles are well coated and begin to pick up color—this takes about 2 to 3 minutes. The sauce will soak in beautifully, blending every element together.
Step 6: Stir in Veggies
Next, add the bean sprouts and green onions, stirring for just a minute more. This keeps them crisp and fresh while warming them through. The vibrant green pops against the golden noodles and chicken, making each forkful a visual (and flavorful) delight!
Step 7: Finish and Garnish
Remove the skillet from the heat, and shower the finished Chicken Pad Thai with chopped roasted peanuts and a handful of fresh cilantro. Serve straight from the pan with lime wedges on the side so everyone can squeeze on as much zing as they like!
How to Serve Chicken Pad Thai
Garnishes
Never skip garnishes for your Chicken Pad Thai! A topping of chopped roasted peanuts gives each bite a glorious crunch, while a scatter of bright cilantro adds an herbal freshness that’s totally irresistible. Squeeze fresh lime wedges over the top to wake up all the flavors—you’ll be transported straight to your favorite Thai spot.
Side Dishes
Although Chicken Pad Thai is a complete meal on its own, it pairs beautifully with simple sides. Think crisp Thai cucumber salad, a plate of vibrant stir-fried veggies, or even crunchy spring rolls. A bowl of chili-garlic dipping sauce on the table adds an extra burst of customizable heat.
Creative Ways to Present
For a show-stopping presentation, serve Chicken Pad Thai in wide, shallow bowls sprinkled generously with peanuts and extra bean sprouts. For parties, try mini portions in lettuce cups for a fun, hands-on appetizer. Or turn it into a noodle bar, where everyone customizes their bowl with extra toppings, chili flakes, or a drizzle of sriracha!
Make Ahead and Storage
Storing Leftovers
Let your Chicken Pad Thai cool completely, then pack it into airtight containers. It keeps well in the fridge for up to three days, making lunchtime leftovers something to look forward to. Keeping garnishes separate preserves their crunch and freshness.
Freezing
While best enjoyed fresh, Chicken Pad Thai can be frozen if needed—just skip the bean sprouts and cilantro until serving. Freeze leftovers in a single layer and thaw in the fridge overnight before reheating for best taste and texture.
Reheating
For leftovers that taste almost as vibrant as when first made, reheat Chicken Pad Thai gently in a skillet over medium heat, adding a splash of water or extra sauce to loosen the noodles. Microwaving works too, but toss halfway through to keep the texture even.
FAQs
Can I make Chicken Pad Thai ahead of time for meal prep?
Absolutely! Prepare and store the noodles and sauce separately, then quickly stir-fry everything together when ready to eat. You can also portion out individual servings and top with fresh garnishes just before serving.
What can I use if I can’t find tamarind paste?
If you’re in a pinch, a mix of extra lime juice and brown sugar works as a substitute. It won’t have the same tang as classic Chicken Pad Thai, but it gets you deliciously close. Look for tamarind paste at Asian grocery stores for next time!
How can I make this dish vegetarian?
Swap in firm tofu for the chicken and use soy sauce in place of fish sauce. The result is a fabulous vegetarian Pad Thai with the same crave-able flavors and textures, so everyone gets to join the party.
Is Chicken Pad Thai gluten-free?
Rice noodles are naturally gluten-free, and as long as you use tamari or a gluten-free fish sauce, this recipe fits the bill. Always double check ingredient labels to be sure.
How do I control the spice level?
The chili powder in the sauce is totally optional—add a little, a lot, or none at all depending on your heat preference. For families with different tastes, let everyone sprinkle on extra chili flakes or hot sauce at the table.
Final Thoughts
There’s something truly special about making Chicken Pad Thai at home—the aroma, the colors, the delicious tangle of saucy noodles piled high on your plate. Give this easy recipe a try and let the flavors transport you to the bustling streets of Bangkok without ever leaving your kitchen. Happy cooking!
Print
Chicken Pad Thai Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Enjoy the vibrant flavors of Thailand with this delicious Chicken Pad Thai recipe. Tender rice noodles, juicy chicken, and a perfect balance of sweet, savory, and tangy flavors make this dish a favorite for any occasion.
Ingredients
Rice Noodles:
8 ounces;
Vegetable Oil:
2 tablespoons;
Chicken:
1 pound boneless, skinless breasts;
Garlic:
3 cloves, minced;
Eggs:
2 large, lightly beaten;
Bean Sprouts:
1 cup;
Green Onions:
3, sliced;
Peanuts:
¼ cup chopped roasted;
Cilantro:
¼ cup chopped fresh;
Tamarind Paste:
2 tablespoons;
Fish Sauce:
3 tablespoons;
Brown Sugar:
2 tablespoons;
Lime Juice:
1 tablespoon;
Chili Powder:
1 teaspoon (optional);
Lime Wedges:
for serving
Instructions
- Soak the Rice Noodles: In warm water for 20-30 minutes until softened, then drain.
- Prepare the Sauce: Whisk together tamarind paste, fish sauce, brown sugar, lime juice, and chili powder in a small bowl; set aside.
- Stir-Fry: Heat oil in a skillet, cook garlic, add chicken and cook until done. Push chicken to the side, scramble eggs, then add drained noodles and sauce. Toss to combine and cook until heated through.
- Finish and Serve: Stir in bean sprouts and green onions, cook briefly, then garnish with peanuts and cilantro. Serve with lime wedges.
Notes
- For a vegetarian version, substitute tofu for chicken and use soy sauce instead of fish sauce.
- Adjust chili powder to suit your spice preference.
- If tamarind paste is unavailable, a mix of lime juice and brown sugar can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1¼ cups
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg
