If you have ever dreamed of capturing the vibrant flavors of Thailand at home, this Chicken Pad Thai Recipe is your golden ticket. It’s a perfectly balanced blend of tangy tamarind, savory fish sauce, and sweet brown sugar, rounded out with tender chicken, crisp beansprouts, and the irresistible crunch of peanuts. Every bite bursts with texture and layers of flavor that make this dish a true crowd-pleaser. Whether you’re cooking for two or sharing with friends, this recipe promises an authentic and mouthwatering meal that feels both comforting and exciting.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this dish, but don’t worry—it’s simpler than you might think. Each component brings something special that transforms simple noodles into a harmonious symphony of flavors, colors, and textures.
- Chang’s Pad Thai dried rice sticks: The star noodle that soaks up the sauce beautifully while staying delightfully chewy.
- Tamarind puree: Adds that signature tangy twist essential for authentic Pad Thai flavor—make sure it’s not concentrate for the best balance.
- Brown sugar: Sweetens and balances the tang and saltiness, creating that classic harmony.
- Fish sauce: Brings umami depth—don’t skip it, as it’s indispensable for that savory kick.
- Oyster sauce: Adds a rich, slightly sweet complexity enhancing the overall taste.
- Vegetable or canola oil: Perfect for stir-frying without overpowering the delicate flavors.
- Onion (brown or yellow): Offers mild sweetness and a bit of crunch when cooked.
- Garlic cloves: Infuses its aromatic warmth into every bite.
- Chicken breast or thigh: Thinly sliced for quick cooking and tender texture.
- Eggs: Lightly whisked to create fluffy, savory pockets within the noodles.
- Beansprouts: Provide fresh crunch and lighten the dish with brightness.
- Firm tofu: Adds a different kind of texture and absorbs the sauce beautifully.
- Garlic chives: Offer a mild oniony note that complements the other ingredients perfectly.
- Finely chopped peanuts: Essential for crunchy contrast and nutty richness.
- Lime wedges: Brighten it all up with fresh acidity.
- Ground chili or cayenne pepper (optional): For those who love a little heat to awaken the palate.
How to Make Chicken Pad Thai Recipe
Step 1: Prepare the noodles
Start by soaking the rice noodles in warm water for about 20 minutes. They should soften but remain firm to the bite—this texture is crucial because they will continue cooking quickly once stir-fried.
Step 2: Make the sauce
While the noodles are soaking, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce in a small bowl. This mixture is the flavor backbone of the Chicken Pad Thai Recipe, blending sweet, sour, and savory notes perfectly.
Step 3: Stir-fry onion and garlic
Heat oil in your wok or skillet over medium-high heat. Add sliced onion and garlic, stir-frying until fragrant—this only takes about a minute but sets the foundation of aromatic flavor for the whole dish.
Step 4: Cook the chicken
Add the thinly sliced chicken to the pan. Stir-fry until it’s mostly cooked through, around 3 to 4 minutes. The chicken should stay tender and juicy to complement the noodles.
Step 5: Scramble the eggs
Push the chicken and onion mixture to one side of the pan. Pour in the whisked eggs on the other side and scramble them lightly until just set, mixing them gently into the chicken afterwards for that classic Pad Thai texture.
Step 6: Combine noodles, tofu, and sauce
Add the tofu batons and drained noodles to the pan, then pour the prepared sauce over everything. Toss and stir-fry vigorously to ensure the noodles absorb every bit of that delicious sauce.
Step 7: Add the crunch
Stir in fresh beansprouts and garlic chives, cooking for another minute or two. This step keeps the veggies crisp and bright, offering contrast to the silky noodles and tender chicken.
Step 8: Finish with peanuts
Remove your wok from the heat and sprinkle chopped peanuts generously on top. These nuts give an irresistible crunch and nutty flavor that define this dish.
Step 9: Serve immediately
Plate your Chicken Pad Thai Recipe and serve right away with lime wedges and extra beansprouts on the side. Add chili powder or cayenne if you love a spicy kick. The freshness from the lime juice really wakes the whole dish up!
How to Serve Chicken Pad Thai Recipe
Garnishes
Beyond the chopped peanuts and lime wedges, adding extra fresh beansprouts and chopped garlic chives on top gives a lively crunch and bright herbal notes. If you like heat, a sprinkle of chili powder or fresh sliced chilies can elevate it beautifully.
Side Dishes
Chicken Pad Thai stands wonderfully on its own but pairs well with light side dishes like a crisp cucumber salad or aromatic jasmine rice if you want to round out the meal. A simple Thai iced tea or crisp white wine can also complement the flavor profile.
Creative Ways to Present
For entertaining, serve Chicken Pad Thai in individual bowls with garnishes neatly arranged on the side, so everyone can customize their plates. Or try wrapping it in lettuce leaves for a fresh handheld twist. Bright edible flowers can add an unexpected pop of color for a dinner party!
Make Ahead and Storage
Storing Leftovers
This Chicken Pad Thai Recipe tastes great the next day. Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep any lime wedges or fresh herbs separate to maintain their brightness.
Freezing
Though best enjoyed fresh, you can freeze leftover Chicken Pad Thai for up to 1 month. Portion it into freezer-safe containers, but note that the texture of the beansprouts and tofu might soften upon thawing.
Reheating
When reheating, gently warm the Pad Thai in a skillet over medium heat with a splash of water or oil to prevent drying out. Avoid microwaving if possible to retain the best texture and flavor. Add fresh garnishes after warming for that just-cooked feeling.
FAQs
Can I use a different type of protein?
Absolutely! While chicken is classic, shrimp, tofu, or even thin slices of beef can work beautifully in this Pad Thai recipe. Just adjust the cooking times accordingly to keep your protein tender and flavorful.
What if I can’t find tamarind puree?
If tamarind puree is hard to find, tamarind paste diluted with a bit of warm water works as a good substitute. Avoid tamarind concentrate as it is much stronger and can overpower the dish.
How spicy is this Chicken Pad Thai Recipe?
This recipe is mildly spiced, but you can easily adjust the heat by adding more or less ground chili or cayenne pepper to taste. Fresh chopped chilies are also a great way to control spice levels at the table.
Is Pad Thai gluten-free?
Using rice noodles keeps the dish naturally gluten-free. Just be sure that the fish sauce and oyster sauce brands you choose don’t contain gluten ingredients, as formulations can vary.
Can I make this recipe vegetarian?
Yes! Swap the chicken for extra firm tofu and replace fish sauce with soy sauce or tamari to keep it vegetarian. The flavors will still be rich, vibrant, and very satisfying.
Final Thoughts
I genuinely hope you give this Chicken Pad Thai Recipe a try because it’s a fantastic way to bring a touch of Thai street food magic into your own kitchen. It’s approachable, packed with flavor, and deeply satisfying. Once you master these steps, you’ll have a go-to recipe that impresses every time and leaves everyone asking for seconds.
Print
Chicken Pad Thai Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
A vibrant and authentic Chicken Pad Thai recipe featuring tender stir-fried chicken, rice noodles, and a tangy tamarind sauce. This quick and flavorful Thai classic is garnished with crunchy peanuts, fresh garlic chives, and lime wedges for a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Noodles and Sauce
- 125 g (4 oz) Chang’s Pad Thai dried rice sticks
- 1 1/2 tbsp tamarind puree (not concentrate)
- 3 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
Main Ingredients
- 2–3 tbsp vegetable or canola oil
- 1/2 onion, sliced (brown or yellow)
- 2 garlic cloves, finely chopped
- 150 g (5 oz) chicken breast or thigh, thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups beansprouts
- 1/2 cup firm tofu, cut into 3 cm (1 1/4 inch) batons
- 1/4 cup garlic chives, cut into 3 cm (1 1/4 inch) pieces
- 1/4 cup finely chopped peanuts
Garnish and Optional
- Lime wedges (essential)
- Ground chili or cayenne pepper (optional)
- More beansprouts (for serving)
Instructions
- Soak Noodles: Soak rice noodles in warm water for about 20 minutes or until soft but still firm. Drain and set aside to maintain the perfect texture for stir-frying.
- Prepare Sauce: In a small bowl, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar dissolves completely. This creates the signature tangy and sweet Pad Thai sauce.
- Stir-Fry Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add sliced onion and chopped garlic, stir-frying until fragrant, approximately 1 minute, building the flavorful base.
- Cook Chicken: Add the thinly sliced chicken to the pan and stir-fry until nearly cooked through, about 3 to 4 minutes, ensuring it’s tender and juicy.
- Scramble Eggs: Push chicken and onions to one side of the pan and pour whisked eggs into the other side. Scramble gently until the eggs are just set, integrating protein and texture.
- Add Tofu and Noodles: Incorporate the firm tofu, soaked noodles, and the prepared stir-fry sauce into the pan. Toss everything together thoroughly to coat evenly and combine flavors.
- Include Vegetables: Stir in beansprouts and garlic chives. Continue cooking for 1 to 2 minutes until heated through but still crisp, preserving freshness and crunch.
- Finish and Garnish: Remove from heat and sprinkle chopped peanuts over the top, adding a delightful crunch and nutty flavor.
- Serve: Serve immediately with lime wedges and extra beansprouts on the side. Optionally, add ground chili or cayenne pepper for extra heat as desired.
Notes
- Soaking the rice noodles correctly is crucial to get the perfect texture – they should be soft but still firm to hold up in the stir-fry.
- Use tamarind puree, not concentrate, to achieve the authentic tang in the sauce.
- Firm tofu works best to keep its shape without crumbling during stir-frying.
- Adjust the amount of chili powder or cayenne pepper based on your heat preference.
- Serve immediately for the best taste and texture, as the noodles can get soggy if left sitting too long.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
