If you’re ready to bring the magic of your favorite Thai takeout into your own kitchen, Chicken Pad Thai checks all the boxes for flavor, texture, and sheer delight. This classic noodle dish tosses tender chicken, silky rice noodles, and a salty-tangy-sweet sauce together with fresh veggies and a crunch of peanuts, giving you a meal that’s as lively in color as it is on your taste buds. Whether you’re new to Thai cooking or a seasoned fan, this Chicken Pad Thai makes it easy to transform basic ingredients into a dish that feels like a celebration every time you serve it up.
Ingredients You’ll Need
The beauty of Chicken Pad Thai is how it transforms simple, everyday ingredients into something irresistibly satisfying. Each component plays a key role—some bring brightness, others add crunch, and all combine for that unforgettable taste you’ll crave again and again.
- Flat rice noodles: The signature chewy texture soaks up every drop of sauce—don’t substitute!
- Vegetable oil: Essential for stir-frying everything quickly while keeping the flavors vibrant.
- Boneless skinless chicken breast: Thin slices cook fast and stay deliciously tender throughout the dish.
- Eggs: Silky egg ribbons weave through the noodles for protein and extra richness.
- Garlic: Just the right amount for deep, savory flavor that forms the base of your pad Thai.
- Bean sprouts: Add crunch, freshness, and a light, sprouty snap at the end.
- Green onions: Their fresh bite balances the deep flavors of sauce and noodles.
- Chopped peanuts: The classic pad Thai topper, bringing salty crunch and a nutty aroma.
- Fresh cilantro: A sprinkle of herbal freshness that brightens every bite.
- Lime wedges: Squeeze over at the end for that essential citrus zing.
- Fish sauce: Delivers the unique depth and saltiness typical of authentic pad Thai sauce.
- Brown sugar: Sweetens the sauce and adds a subtle caramel note.
- Soy sauce: Rounds out the sauce with extra umami.
- Rice vinegar: Adds tang to balance out sweet and salty.
- Lime juice: Gives a punch of citrus to keep things lively.
- Red pepper flakes (optional): Adjust to taste depending on your spice preference.
How to Make Chicken Pad Thai
Step 1: Prepare the Rice Noodles
Start by soaking the flat rice noodles in hot water according to the package directions. You’re aiming for just-tender noodles—they’ll finish cooking in the pan later, so don’t let them get mushy! Once they’re perfect, drain them and set aside so they’re ready to join the party.
Step 2: Whisk Together the Pad Thai Sauce
In a small bowl, stir together the fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, and, if you love a little heat, red pepper flakes. Whisk until the sugar dissolves. This sauce is the heart of Chicken Pad Thai—salty, tangy, sweet, and absolutely crave-worthy.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your thinly sliced chicken breast and stir-fry for 4–5 minutes, just until it’s golden and cooked through. Transfer it onto a plate for now, but keep it nearby—you’ll need it soon.
Step 4: Scramble Eggs and Sauté Garlic
In the same sizzling pan, add the rest of the oil and the minced garlic. Let the garlic cook for about 30 seconds, just until it’s fragrant. Push it to the side and pour in your beaten eggs, letting them set before scrambling them gently. Mix the garlic and eggs together—this combo brings incredible aroma and flavor.
Step 5: Add Noodles and Sauce
Now the fun really starts! Add the drained rice noodles and all of that wonderfully balanced sauce. Use tongs or a large fork to toss everything together, making sure the noodles are evenly coated and glistening.
Step 6: Bring It All Together
Return your cooked chicken to the skillet and mix everything so the flavors mingle and get heated through. Finally, add the crisp bean sprouts and green onions, tossing for just one more minute to keep them fresh and snappy.
Step 7: Serve and Top With Garnishes
Move quickly while everything is hot! Plate out your Chicken Pad Thai and shower it with chopped peanuts, fresh cilantro, and those irresistible lime wedges. The finishing touches make all the difference.
How to Serve Chicken Pad Thai
Garnishes
Don’t skip the garnishes—they’re what take Chicken Pad Thai from great to unforgettable! Sprinkle plenty of roasted peanuts for crunch, shower with chopped cilantro for a fresh pop, and always serve extra lime wedges so everyone can amp up the citrusy flavor to their liking. For a little drama, scatter some extra green onion slices or a teensy pinch of red pepper flakes on top.
Side Dishes
This noodle dish is actually a full meal on its own, but if you’re inviting friends or planning a feast, serve it alongside cool cucumber salad, Thai spring rolls, or a simple bowl of steaming jasmine rice. The lightness of the sides balances out the richly flavored Chicken Pad Thai beautifully.
Creative Ways to Present
Try serving your Chicken Pad Thai in individual bowls for a casual vibe, or arrange it elegantly on a large platter for family-style dining. Want to make it party-friendly? Create a DIY pad Thai bar, setting out all the garnishes and letting everyone customize their own plate—the perfect way to bring a touch of playfulness and interaction to your meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which rarely happens in my house!), store them in an airtight container in the refrigerator for up to three days. The noodles soak up even more of the delicious sauce, so the flavor stays strong, though the texture is always best when freshly cooked.
Freezing
While Chicken Pad Thai is tastiest fresh, you can freeze individual servings in freezer-safe containers for up to one month. For best results, hold off on adding garnishes until reheating—this keeps the nuts, cilantro, and lime at their freshest.
Reheating
For that just-cooked taste, reheat Chicken Pad Thai in a skillet on the stove over medium heat. Add a splash of water or an extra drizzle of soy sauce to loosen up the noodles. If you’re in a rush, microwave short bursts, stirring in between, to heat evenly. Top with fresh garnishes after warming.
FAQs
Can I make Chicken Pad Thai vegetarian?
Absolutely! Just swap the chicken for tofu cubes and use a plant-based soy or tamari in place of fish sauce. You’ll still get all the delicious flavors without the meat.
Why do my noodles get too soft or mushy?
The trick is to under-cook the noodles during soaking—stop as soon as they’re just pliable. They’ll finish cooking in the skillet and soak up the sauce without turning into mush.
Is Chicken Pad Thai spicy?
By default, Chicken Pad Thai has a mild kick from the optional red pepper flakes, but you control the spice level! Leave them out for a milder dish, or double up if you love the heat.
Can I use chicken thighs instead of breasts?
You sure can! Chicken thighs stay juicy and bring extra flavor. Just be sure they’re boneless and sliced thin so they cook quickly and evenly.
What’s the best way to prepare ahead for a party?
Soak the noodles and mix the sauce in advance. Slice all your veggies and chicken beforehand, then do the stir-frying just before serving so everything is hot, fresh, and at its best.
Final Thoughts
This is the kind of recipe that turns even the simplest night at home into something wonderful. Give Chicken Pad Thai a try and watch it disappear faster than you ever imagined—there’s something magical about those sweet, tangy noodles and burst of fresh toppings that keeps everyone coming back for seconds!
Print
Chicken Pad Thai Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Pad Thai recipe is a delicious and easy-to-make Thai noodle dish that is perfect for a quick weeknight dinner. Tender rice noodles are stir-fried with juicy chicken, eggs, and a flavorful sauce made with fish sauce, soy sauce, and brown sugar. Topped with crunchy peanuts, fresh cilantro, and a squeeze of lime, this dish is a burst of flavors in every bite.
Ingredients
Main Ingredients:
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast (thinly sliced)
- 2 eggs (lightly beaten)
- 3 cloves garlic (minced)
- 1 cup bean sprouts
- 3 green onions (sliced)
- 1/4 cup chopped peanuts
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
For the sauce:
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare Noodles: Soak the rice noodles in hot water until tender, then drain and set aside.
- Make Sauce: Whisk together fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, and red pepper flakes.
- Cook Chicken: Brown chicken in oil, then set aside.
- Cook Eggs and Noodles: Cook garlic, add eggs, noodles, and sauce, then return chicken to the pan.
- Finish Dish: Add bean sprouts and green onions, toss, and serve topped with peanuts, cilantro, and lime wedges.
Notes
- For a vegetarian version, omit the chicken and fish sauce and use tofu and a plant-based soy sauce alternative.
- Adjust spice level by increasing or reducing red pepper flakes.
- Best served fresh, but leftovers can be reheated in a skillet with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 9g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg
