If there’s one dish that brings the vibrant energy of a bustling Thai street market straight to your home kitchen, it’s Chicken Pad Thai. With its perfect harmony of savory, sweet, tangy, and just the right hint of heat, this classic noodle stir-fry is something I crave any night of the week! Whether you’re seeking a quick dinner or looking to impress friends, you’ll fall in love with every colorful, flavor-packed bite of Chicken Pad Thai.
Ingredients You’ll Need
This Chicken Pad Thai recipe keeps things simple, using ingredients you’ll actually recognize and love. Each item on the list is chosen purposefully, delivering signature tastes and textures that make this dish truly unforgettable.
- Flat rice noodles: These hearty noodles soak up all the bold flavors and create that iconic chewy bite.
- Vegetable oil: A neutral oil is perfect for stir-frying at high heat without overpowering the dish.
- Chicken breasts: Sliced thin, they cook quickly and stay tender for perfect bites in every forkful.
- Garlic: Adds an irresistible aromatic kick that melds into the savory base of the dish.
- Eggs: Lightly scrambled, eggs bring beautiful texture and a delicious richness.
- Bean sprouts: Introduce fresh crunch and classic Pad Thai authenticity.
- Shredded carrots: Offer vibrant color and a gently sweet crunch with every mouthful.
- Green onions: Provide a burst of fresh, oniony flavor that brightens the whole pan.
- Crushed roasted peanuts: Sprinkle on for nutty crunch and an irresistible finishing touch.
- Lime wedges: Essential for a tangy, citrusy squeeze just before eating!
- Chopped cilantro (optional): Toss on top for a pop of herby freshness.
- Fish sauce: Lends deep umami and iconic Thai character to the sauce.
- Soy sauce: Adds savory depth and gorgeous color.
- Rice vinegar: Lifts the flavors with subtle acidity that balances the sweetness.
- Brown sugar: Sweetens and counterbalances the salty, tangy notes perfectly.
- Tamarind paste: The not-so-secret ingredient, bringing the classic tangy Pad Thai zing.
- Red pepper flakes (optional): Sprinkle as little or as much as you’d like—customize the heat!
How to Make Chicken Pad Thai
Step 1: Prepare the Noodles
Start by cooking your flat rice noodles according to the package directions. Don’t skip the rinse under cold water—this simple step stops the cooking and keeps the noodles from sticking together, so your Chicken Pad Thai comes out perfectly springy every time.
Step 2: Mix the Signature Pad Thai Sauce
In a small bowl, whisk together the fish sauce, soy sauce, rice vinegar, brown sugar, tamarind paste, and red pepper flakes if you want some heat. This sauce is the soul of Chicken Pad Thai, so be sure to combine until the sugar dissolves for even deliciousness throughout your dish.
Step 3: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until it’s golden-brown and cooked through—about 5 to 7 minutes. This not only flavors the oil but ensures juicy chicken in every bite.
Step 4: Build the Foundation with Garlic and Eggs
Push the seared chicken to one side of the pan, then toss in the minced garlic. Sauté briefly to release its mouthwatering aroma, then pour in your beaten eggs right next to it. Gently scramble until just set—the eggs soak up all those amazing flavors.
Step 5: Combine Noodles and Sauce
Add your drained noodles to the pan, pouring the prepared sauce right over the top. Toss everything together, making sure every strand gets coated in that irresistible Pad Thai flavor. This step is magic, transforming simple noodles into something extraordinary.
Step 6: Add Veggies and Finish
Stir in the bean sprouts, shredded carrots, and green onions. Just a couple minutes is enough to warm everything through while keeping the vegetables crisp and colorful. Take the pan off the heat, then scatter on roasted peanuts and cilantro if you love a burst of freshness!
How to Serve Chicken Pad Thai
Garnishes
The finishing touches are what really elevate Chicken Pad Thai. Offer generous lime wedges for squeezing over the hot noodles—the tangy juice brightens every bite. A sprinkle of extra peanuts adds crunch, and a handful of chopped cilantro creates irresistible fragrance and color.
Side Dishes
Pair your Chicken Pad Thai with sides like Thai cucumber salad, fresh veggie spring rolls, or a bowl of classic tom yum soup. These simple accompaniments round out the meal and let you enjoy a true Thai-inspired feast any night of the week.
Creative Ways to Present
Take your Chicken Pad Thai to the next level by serving it in shallow bowls or on a large platter garnished with rows of colorful veggies, herbs, and lime. Use chopsticks or twirled forks for fun, and let guests add garnishes tableside for that hands-on, festive feel.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pad Thai stores beautifully! Transfer cooled noodles to an airtight container and keep them in the fridge for up to three days. The flavors deepen overnight, so your quick lunch the next day might taste even better than dinner.
Freezing
While freshly made is best, Chicken Pad Thai can be frozen in individual portions for up to 2 months. Thaw in the fridge before reheating, and note that the texture of the noodles may soften a bit after freezing, but the flavors stay delicious.
Reheating
Reheat leftover Chicken Pad Thai in a skillet over medium heat with a splash of water to help loosen the noodles. Alternatively, microwave in 30-second bursts, stirring in between, until piping hot. Just be careful not to overcook, so your chicken stays tender.
FAQs
Can I make Chicken Pad Thai without tamarind paste?
Absolutely! While tamarind gives classic Pad Thai its signature tang, you can substitute an extra tablespoon of rice vinegar and a squeeze of fresh lime for a similar bright flavor if tamarind paste isn’t available.
What vegetables can I add?
Chicken Pad Thai is super flexible. Feel free to toss in snap peas, bell peppers, or even baby spinach—anything that adds crunch or vibrant color will be delicious in this noodle stir-fry.
Is it possible to make this dish gluten-free?
Yes! Just make sure your soy sauce is gluten-free (or choose tamari instead), and verify that all your condiments are safe for your diet. The noodles are naturally gluten-free, making Chicken Pad Thai an easy, crowd-pleasing option.
Can I swap out the chicken?
Definitely. Thinly sliced beef, shrimp, tofu, or even a medley of vegetables can take center stage—use the same method and enjoy endless riffing on your Chicken Pad Thai base.
How do I keep the noodles from sticking?
After cooking, rinse the rice noodles under cold water and toss them with just a touch of oil. This keeps them loose and ready to soak up that delightful Pad Thai sauce without turning gummy.
Final Thoughts
I hope you’ll dive in and make Chicken Pad Thai at home! With simple steps and a burst of fresh, lively flavors, this dish makes every dinner feel like a celebration. Trust me—once you try it, you’ll return to these noodles again and again. Enjoy and happy cooking!
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Chicken Pad Thai Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and easy recipe for Chicken Pad Thai, a classic Thai noodle dish with tender chicken, vegetables, and a flavorful sauce, topped with crunchy peanuts and fresh cilantro.
Ingredients
Main Ingredients:
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts (thinly sliced)
- 3 cloves garlic (minced)
- 2 eggs (lightly beaten)
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup crushed roasted peanuts
- 1 lime (cut into wedges)
- Chopped cilantro for garnish (optional)
For the sauce:
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions, then rinse under cold water.
- Prepare the Sauce: In a small bowl, mix fish sauce, soy sauce, rice vinegar, brown sugar, tamarind paste, and red pepper flakes.
- Cook Chicken: Brown and cook the sliced chicken in a skillet or wok with oil.
- Add Ingredients: Sauté garlic, scramble eggs, then add noodles and sauce. Toss to coat.
- Final Steps: Stir in bean sprouts, carrots, and green onions. Cook briefly, then top with peanuts and cilantro. Serve with lime wedges.
Notes
- Tamarind paste is crucial for authentic flavor but can be substituted with extra rice vinegar and lime.
- Adjust red pepper flakes to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 9g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
