Name: Chicken Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 oz flat rice noodles (about 1/4 inch wide); 1 lb boneless, skinless chicken breasts or thighs, thinly sliced; 2 eggs; 3 cloves garlic, minced; 2 green onions, sliced; 1 cup bean sprouts; 1/2 cup carrots, julienned (optional); 1/4 cup crushed peanuts; Fresh cilantro (optional, for garnish); Lime wedges (for serving); 2 tbsp vegetable or peanut oil; 2 tbsp tamarind paste or concentrate; 2 tbsp fish sauce; 2 tbsp brown sugar or palm sugar; 1 tbsp soy sauce (optional); 1 tsp rice vinegar (optional); 1/2 tsp chili flakes or sriracha (optional, to taste)

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Why You’ll Love This Recipe

This Chicken Pad Thai recipe is bursting with vibrant flavors and textures. It’s a well-balanced dish that’s easy to make at home with pantry staples and fresh ingredients. Whether you’re a fan of Thai food or trying it for the first time, this dish is comforting, customizable, and perfect for weeknight dinners or entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice noodles (flat, about ¼ inch wide)
Boneless, skinless chicken breasts or thighs, thinly sliced
Eggs
Garlic, minced
Green onions, sliced
Bean sprouts
Carrots, julienned (optional)
Crushed peanuts
Fresh cilantro (optional)
Lime wedges (for serving)
Oil (vegetable or peanut oil recommended)

Pad Thai Sauce:

Tamarind paste or concentrate
Fish sauce
Brown sugar or palm sugar
Soy sauce (optional)
Rice vinegar (optional)
Chili flakes or sriracha (optional for heat)

Directions

Soak rice noodles in warm water according to package instructions until just tender. Drain and set aside.
In a small bowl, mix tamarind paste, fish sauce, sugar, and any optional sauce ingredients. Stir well and set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and cooked through. Remove and set aside.
In the same pan, add more oil if needed. Sauté garlic until fragrant, then crack in the eggs and scramble quickly.
Add the drained noodles, cooked chicken, and Pad Thai sauce to the pan. Toss everything together until well combined and the sauce coats the noodles.
Stir in bean sprouts, green onions, and carrots (if using). Cook for 1–2 minutes more.
Serve hot, topped with crushed peanuts, fresh cilantro, and lime wedges.

Servings and timing

This recipe makes approximately 4 servings.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Vegetarian Pad Thai: Replace chicken with tofu and use soy sauce instead of fish sauce.
Spicy Version: Add chili flakes, fresh chilies, or sriracha to taste.
Low-Carb Option: Use spiralized zucchini or shirataki noodles instead of rice noodles.
Seafood Pad Thai: Substitute shrimp for chicken or use a mix of shrimp and chicken.
No Tamarind: Use a combination of lime juice and rice vinegar as a substitute.

Storage/Reheating

Store leftover Chicken Pad Thai in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or oil until heated through. It can also be microwaved in short intervals, stirring in between. Freezing is not recommended, as the noodles can become mushy.

FAQs

What kind of noodles are used in Pad Thai?

Flat rice noodles are traditional for Pad Thai, usually about ¼ inch wide. They soften when soaked or briefly cooked.

Can I use pre-cooked chicken?

Yes, add it toward the end of cooking just to warm through without overcooking it.

What does tamarind paste taste like?

Tamarind adds a tangy, slightly sweet and sour flavor that’s essential to authentic Pad Thai.

Is Pad Thai supposed to be sweet?

Pad Thai has a balanced flavor profile—sweet, salty, tangy, and slightly spicy. You can adjust the sugar to your taste.

Can I make this gluten-free?

Yes. Use gluten-free tamari or fish sauce and ensure your rice noodles are certified gluten-free.

What if I can’t find tamarind paste?

Use lime juice mixed with a bit of brown sugar and rice vinegar as a substitute.

Can I meal prep Chicken Pad Thai?

Yes, you can make it ahead and store it in the fridge. Reheat gently and add a squeeze of lime before serving.

What vegetables can I add?

Carrots, bell peppers, snap peas, and cabbage are great options to add color and crunch.

How do I prevent the noodles from sticking?

Don’t over-soak them and toss them immediately with sauce during stir-frying to coat and separate.

What toppings go best with Pad Thai?

Crushed peanuts, fresh lime, bean sprouts, green onions, and cilantro are classic toppings that add texture and brightness.

Conclusion

Chicken Pad Thai is a flavorful and satisfying dish that brings the vibrant tastes of Thai street food to your kitchen. With its balance of sweet, salty, sour, and spicy elements, it’s a crowd-pleaser that’s quick to make and easy to customize. Whether you’re cooking for yourself or sharing with friends, this homemade version is sure to impress.