Chicken Pad Thai Recipe
Bursting with bold, tangy, and savory flavors, Chicken Pad Thai is a beloved Thai street food classic that’s surprisingly easy to make at home.
Featuring tender strips of chicken, chewy rice noodles, and crisp vegetables tossed in a rich, tamarind-based sauce, this dish delivers on every level.
Balanced with the sweetness of palm sugar, the acidity of lime, and a subtle kick of chili, it’s a vibrant, satisfying meal that’s ready in under 30 minutes.
Ingredients
For the sauce:
3 tablespoons fish sauce
2 tablespoons tamarind paste
1½ tablespoons brown sugar or palm sugar
1 tablespoon soy sauce
1–2 teaspoons Sriracha or chili garlic sauce (optional, for heat)
For the stir fry:
8 oz flat rice noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
2 eggs, lightly beaten
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 cup bean sprouts
½ cup shredded carrots
¼ cup green onions, chopped
¼ cup crushed roasted peanuts (for topping)
Lime wedges (for serving)
Fresh cilantro or Thai basil (optional, for garnish)
Instructions
1. Soak the noodles
Place rice noodles in a large bowl and cover with very hot water. Let them soak for about 20–25 minutes, or until soft but still slightly chewy. Drain and rinse with cold water to stop cooking. Set aside.
2. Prepare the sauce
In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and Sriracha (if using). Taste and adjust to balance sweetness, saltiness, and tang. Set aside.
3. Cook the chicken
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 4–6 minutes until browned and fully cooked through. Transfer to a plate and set aside.
4. Scramble the eggs
In the same pan, add a touch more oil if needed. Pour in the beaten eggs and scramble until just set. Push to one side of the pan.
5. Stir-fry everything
Add the garlic and cooked chicken back into the pan. Stir in the noodles and pour the sauce over everything. Toss continuously for 2–3 minutes until the noodles are fully coated and heated through.
6. Finish and serve
Add in the bean sprouts, shredded carrots, and most of the green onions. Toss once more just to warm the vegetables without overcooking. Serve immediately with crushed peanuts, a squeeze of lime, and any additional garnishes you prefer.
Cooking Tips
Don’t overcook the noodles: Soak just until pliable—they’ll continue cooking in the pan.
Tamarind paste is key: It adds the authentic tangy depth to the sauce. If unavailable, a mix of lime juice and rice vinegar can be a quick substitute.
Customize your protein: You can swap the chicken for shrimp, tofu, or even a combo of proteins.
Prep everything ahead: Pad Thai cooks quickly, so have all your ingredients prepped and within reach before you start stir-frying.
Serving Suggestions
Garnish with extra lime wedges, chopped peanuts, and fresh cilantro for a vibrant finish
Serve with a light cucumber salad or Thai spring rolls to complete the meal
Add a pinch of chili flakes or a drizzle of chili oil for those who love extra heat
For a more traditional presentation, offer a side plate with lime, chili powder, peanuts, and sugar for diners to customize their bowl
Leftovers reheat well in a skillet—just add a splash of water to loosen the sauce while reheating
Homemade Chicken Pad Thai brings the rich and vibrant flavors of Thai cuisine right to your kitchen. With just a bit of prep, you’ll be enjoying a takeout favorite that’s even better than the real thing.
