If you’re looking for a weeknight dinner winner that’s bursting with sweet, tangy, and savory flavors, Chicken Pad Thai is about to become your new obsession. This iconic noodle stir-fry recipe makes magic out of pantry staples like rice noodles, chicken, eggs, and peanuts, all tossed in an irresistible tamarind sauce. It’s a colorful winner that brings the spirit of Thailand right into your kitchen – and you’ll be amazed at how easy it is to whip up restaurant-quality Chicken Pad Thai at home.
Ingredients You’ll Need
Chicken Pad Thai is surprisingly simple to make, and each ingredient plays an essential part in building up its classic taste and vibrant textures. Every item adds a unique color, flavor, or crunch that brings this beloved Thai dish to life!
- Flat rice noodles (8 oz): Choose medium-width rice noodles for that perfect chewy texture you find in traditional pad thai.
- Vegetable oil (2 tablespoons): Neutral oil is best, so the aromatics and sauce stay center stage instead of the oil.
- Boneless skinless chicken breasts or thighs (1 pound, thinly sliced): Chicken thighs add extra moisture, but breasts keep it lean and light.
- Eggs (2, lightly beaten): Eggs scramble directly in the pan, weaving richness into every noodle.
- Garlic (3 cloves, minced): Fresh garlic wakes up the dish and deepens the overall aroma.
- Bean sprouts (1 cup): Bean sprouts get stirred in last, lending a crisp, refreshing crunch.
- Shredded carrots (1/2 cup): These not only add a pop of color, but also natural sweetness.
- Green onions (3, sliced): Their subtle oniony bite makes the final dish irresistibly fragrant.
- Roasted peanuts (1/4 cup, chopped): Chopped peanuts are non-negotiable for that signature crunch.
- Fresh cilantro (1/4 cup, chopped): Cilantro brings an herbaceous finish that brightens everything up.
- Lime wedges (for serving): A generous squeeze of lime makes all the flavors pop!
- Fish sauce (3 tablespoons): This is your salty, umami-packed base for an authentic taste.
- Tamarind paste (1 1/2 tablespoons): Tamarind delivers that signature tang you crave in Chicken Pad Thai.
- Soy sauce (1 tablespoon): A splash of soy sauce adds depth and a hint of savoriness.
- Brown sugar (1 tablespoon): A spoonful of brown sugar gives the sauce its classic sweet note.
- Chili flakes (1/2 teaspoon, optional): For a subtle kick of heat, add chili flakes to taste.
How to Make Chicken Pad Thai
Step 1: Soak the Noodles
Begin by soaking your flat rice noodles in hot water for 20 to 25 minutes until they’re bendy and just tender. Don’t boil them – a good soak is all you need, and it keeps the noodles from turning mushy. Drain and set them aside while you prep everything else.
Step 2: Whisk the Sauce
In a small bowl, whisk together the fish sauce, tamarind paste, soy sauce, brown sugar, and chili flakes (if using). This is where all the rich, sweet, tangy magic happens. Taste and tweak it to suit your personal preference – a touch more sugar for added sweetness, or extra tamarind if you love it tangy.
Step 3: Sauté the Chicken
Heat the vegetable oil in a large skillet or classic wok set over medium-high heat. Throw in the sliced chicken and cook for about 5 to 6 minutes, stirring occasionally, until the pieces are browned and no longer pink in the center.
Step 4: Scramble the Eggs
Push the cooked chicken to one side of the pan. Pour in the beaten eggs, scrambling them gently until just set – they’ll finish cooking alongside the noodles. Once they’re almost done, stir them together with the chicken.
Step 5: Add Garlic
Add the minced garlic and cook, stirring, for another 30 seconds until fragrant. This quick boost of garlic flavor sets the stage for the rest of the ingredients.
Step 6: Noodles and Sauce Time
Tip in the drained, softened noodles, then pour the bowl of sauce over everything. Use tongs to toss the noodles and make sure every strand soaks up that rich, glossy goodness. Let it all cook together for 2 to 3 minutes so the flavors can mingle and the noodles heat through.
Step 7: Add Veggies
Stir in the bean sprouts, shredded carrots, and sliced green onions. Toss just until everything’s well mixed and the vegetables are just beginning to soften, keeping some crispness for that perfect textural contrast.
Step 8: Garnish and Serve
Take the pan off the heat and sprinkle on the chopped peanuts, a handful of fresh cilantro, and plenty of lime wedges on the side. Serve right away, and prepare for rave reviews!
How to Serve Chicken Pad Thai
Garnishes
The finishing touches are what truly take homemade Chicken Pad Thai over the top. Scatter a generous handful of crunchy peanuts and fresh cilantro on top, followed by extra green onions if you want more color. Offer plenty of lime wedges at the table – a final squeeze of lime right at serving brings a fresh pop that brightens every bite.
Side Dishes
Chicken Pad Thai is a complete meal, but it pairs beautifully with light Asian-inspired sides. Think crisp cucumber salad, Thai spring rolls, or a side of steamed edamame. These simple additions turn weeknight pad thai into a real dinner spread.
Creative Ways to Present
If you want to impress, try piling Chicken Pad Thai into lettuce cups for a party-ready appetizer, or serve it family-style on a big platter with all the toppings in little bowls. It’s also stunning layered in individual bowls, garnished with extra herbs and peanuts so everyone can customize their bowl just right.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pad Thai keeps well in an airtight container in the fridge for up to three days. Wait to add fresh cilantro and peanuts until just before you serve again, so they keep their crunch and flavor.
Freezing
While Chicken Pad Thai is best enjoyed soon after it’s made, you can freeze cooled leftovers for up to two months. Use a freezer-safe container and know that the noodles might soften a bit upon reheating, but the taste stays fantastic.
Reheating
For best results, reheat Chicken Pad Thai gently in a nonstick skillet over medium heat. If the noodles seem a little dry, add a splash of water or chicken broth to revive their sauciness. The microwave works in a pinch, just be sure to cover your bowl and heat in short increments.
FAQs
Can I make Chicken Pad Thai vegetarian?
Absolutely! Just swap out the chicken for tofu or add extra vegetables like bell pepper and snap peas. Use soy sauce or tamari instead of fish sauce, and you’ve got a fantastic vegetarian version.
How do I keep the noodles from getting mushy?
Soak your noodles in hot water until they’re just pliable but still a bit firm, and don’t overcook them in the pan. The sauce brings everything together, so undercooked is better than overcooked here!
What can I use if I can’t find tamarind paste?
If tamarind paste isn’t available, mix two tablespoons of fresh lime juice with a bit of extra brown sugar. It gives you a similar sweet-tangy flavor that works perfectly in Chicken Pad Thai.
Is Chicken Pad Thai gluten-free?
Yes, just make sure to use gluten-free soy sauce or tamari. Rice noodles themselves are naturally gluten-free, making this dish a smart choice for gluten-sensitive friends.
Can I make this dish ahead for a party?
You can prep the sauce, slice your chicken, and chop all your veggies ahead of time. Cook the noodles and finish the stir-fry when you’re ready to serve for the best flavor and texture.
Final Thoughts
It’s honestly so much fun (and so satisfying!) to make your own Chicken Pad Thai right at home. Once you try it, you’ll see just how easy and rewarding it is to create that perfect balance of flavors from scratch. Gather your ingredients, invite someone you love to join you, and enjoy every slurpy, savory bite!
Print
Chicken Pad Thai Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the vibrant flavors of this homemade Chicken Pad Thai, a classic Thai noodle dish. Tender rice noodles are stir-fried with succulent chicken, eggs, and an array of fresh vegetables, all tossed in a delectable savory-sweet sauce. Topped with crunchy peanuts, fragrant cilantro, and a squeeze of lime, this gluten-free Pad Thai is a delightful balance of textures and tastes.
Ingredients
Main Ingredients:
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- lime wedges for serving
For the Sauce:
- 3 tablespoons fish sauce
- 1 1/2 tablespoons tamarind paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes (optional)
Instructions
- Soak Rice Noodles: Soak rice noodles in hot water for 20–25 minutes until softened, then drain and set aside.
- Prepare Sauce: In a small bowl, whisk together fish sauce, tamarind paste, soy sauce, brown sugar, and chili flakes.
- Cook Chicken and Eggs: Heat vegetable oil in a large skillet or wok. Cook chicken until browned, then push to one side. Pour in beaten eggs, scramble, and mix with chicken.
- Add Vegetables and Noodles: Add garlic, soaked noodles, and sauce to the pan. Toss well to combine and cook until heated through.
- Finish and Serve: Stir in bean sprouts, carrots, and green onions. Remove from heat and top with peanuts, cilantro, and lime wedges before serving.
Notes
- Adjust sweetness or spice in the sauce to your preference.
- You can substitute tamarind paste with a mixture of lime juice and a little extra brown sugar if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 135 mg
