If you ever crave a dish that perfectly balances tangy, sweet, savory, and spicy flavors with a delightfully chewy texture, this Chicken Pad Thai Recipe is exactly what you need. It’s a vibrant, classic Thai street food that’s surprisingly simple to make at home, bursting with fresh ingredients like crunchy bean sprouts, zesty lime, and roasted peanuts for that unforgettable crunch. Whether you’re cooking for a weeknight dinner or impressing friends with your culinary skills, this recipe offers a perfect blend of flavors and textures that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Chicken Pad Thai Recipe lives not only in the technique but also in its straightforward and fresh ingredients. Each element plays a special role, from the tender chicken providing protein to the bright lime wedges that add a refreshing finish. Here’s the lineup of essentials you’ll want on hand to create this flavorful dish with ease.
- Flat rice noodles (8 oz / 225 g): Soft and flexible, these noodles soak up the delicious sauce beautifully without getting mushy.
- Vegetable oil (2 tablespoons): Perfect for stir-frying without overpowering the other flavors.
- Boneless, skinless chicken breast (1 lb / 450 g), thinly sliced: Provides tender, lean protein that cooks evenly and quickly.
- Garlic (3 cloves, minced): Adds a fragrant base that wakes up the dish immediately.
- Large eggs (2, beaten): Bring richness and a silkiness that ties the noodles and chicken together.
- Bean sprouts (1 cup): Offer a refreshing crunch and lightness that contrasts superbly with the noodles.
- Green onions (4, chopped): Infuse a mild onion flavor and fresh color to brighten every bite.
- Roasted peanuts (1/4 cup, chopped): Give a satisfying crunch and a toasty nutty flavor that’s signature to Pad Thai.
- Lime (1, cut into wedges): Used as a zesty condiment to finish the dish with a pop of citrus.
- Fish sauce (3 tablespoons): Brings depth and authentic umami to the sauce, essential for that classic Pad Thai taste.
- Tamarind paste (2 tablespoons): Provides the iconic tang that balances the sweetness perfectly.
- Soy sauce (1 tablespoon): Adds mellow saltiness and color.
- Brown sugar (3 tablespoons): Sweetens the sauce and caramelizes slightly during cooking for complexity.
- Rice vinegar (1 tablespoon): Offers acidity to brighten the whole flavor profile.
- Red pepper flakes (1/2 teaspoon, optional): For those who love a gentle kick of heat to wake up the palate.
How to Make Chicken Pad Thai Recipe
Step 1: Prepare the Noodles
Start by cooking your flat rice noodles according to the package instructions. This step is crucial because the noodles need to be perfectly tender but still hold their shape and chewy texture. Once cooked, drain them well and set aside so they’re ready to soak up the fantastic sauce later.
Step 2: Mix the Pad Thai Sauce
While the noodles cook, mix together the fish sauce, tamarind paste, soy sauce, brown sugar, rice vinegar, and optional red pepper flakes in a small bowl. This blend is where the magic begins—each ingredient adds its own distinct note to build the authentic, rich flavor that makes this Chicken Pad Thai Recipe stand out.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until it’s no longer pink in the center, around 5 to 7 minutes. Cooking the chicken first allows it to develop a slight golden crust, locking in moisture and flavor. Once done, remove and set aside.
Step 4: Sauté Garlic and Eggs
Add the remaining oil to the skillet, then toss in the minced garlic. Stir quickly and cook just until fragrant—about 30 seconds—so it doesn’t burn. Then, pour in the beaten eggs and gently scramble them until they are just set, adding a soft, custardy element to the dish.
Step 5: Combine Ingredients and Sauce
Now it’s time to bring everything together. Add the cooked noodles and chicken back into the skillet with the eggs and garlic. Pour the prepared sauce over the noodles, and toss everything thoroughly to coat every strand with the rich, tangy-sweet sauce.
Step 6: Add Fresh Veggies
Toss in the bean sprouts and half of the green onions, continuing to stir-fry for 2 to 3 more minutes. This last step warms the sprouts just enough to keep their crunch while mixing in the fresh, mild bite of green onions—essential for the flavor balance and texture in this Chicken Pad Thai Recipe.
Step 7: Plate and Garnish
Transfer your heavenly Chicken Pad Thai to a serving platter. Top with the remaining green onions, chopped roasted peanuts, and lime wedges. These finishing touches add brightness, crunch, and an invitation to squeeze a little extra citrus over the dish just before digging in.
How to Serve Chicken Pad Thai Recipe
Garnishes
Garnishment is where you can play to your liking! The classic trio of chopped roasted peanuts, fresh green onions, and lime wedges is non-negotiable—they add that final texture and explosion of freshness. Some folks also love a sprinkle of extra red pepper flakes or a handful of cilantro for an herbal note.
Side Dishes
This Chicken Pad Thai Recipe is a fantastic main dish on its own, but if you want to turn it into a feast, consider pairing it with a light cucumber salad or a simple fresh spring roll. The crisp, cooling sides contrast beautifully with the warm, rich noodles, keeping the meal well-rounded and exciting.
Creative Ways to Present
If you want to get fancy, serve your Pad Thai in individual banana leaf bowls or scatter some edible flowers on top for a festive touch. For a casual vibe, try arranging it family-style in a big colorful bowl with all the garnishes on the side so everyone can customize their plates just the way they like.
Make Ahead and Storage
Storing Leftovers
Chicken Pad Thai keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to preserve those layers of flavor and the noodles’ texture. It’s best to add fresh garnishes like peanuts and lime wedges only when you’re ready to serve the next day.
Freezing
While this dish is terrific fresh, freezing is possible if you want to prepare it ahead of time. Store it in a heavy-duty freezer-safe container for up to 1 month. Be aware that the texture of the noodles can soften after freezing and thawing, but once reheated, it still tastes delicious and comforting.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to help loosen the noodles. Avoid microwaving if possible to keep the noodles from becoming mushy. Toss the Pad Thai in the pan until it’s warmed through, then freshen it up with new lime wedges and peanuts before serving.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great choice if you prefer a juicier, more flavorful meat. Just be sure to cut them into thin slices to match the cooking time of the chicken breasts for even cooking in your Chicken Pad Thai Recipe.
What can I substitute for tamarind paste?
If tamarind paste is tricky to find, a mix of equal parts lime juice and brown sugar or a tamarind concentrate can work as substitutes. The goal is to achieve that tangy-sweet taste that balances the sauce perfectly.
Is this recipe spicy?
The recipe has a gentle touch of heat thanks to optional red pepper flakes, but you can adjust the spice level to your taste. Adding fresh chili or chili paste is a simple way to turn up the heat if you love your dishes fiery.
Can I make this recipe vegetarian?
You can easily make a vegetarian version by swapping chicken for tofu or extra vegetables like mushrooms and bell peppers. Replace the fish sauce with soy sauce or tamari to keep it completely vegetarian and still flavorful.
How do I prevent noodles from sticking together?
Cooking the noodles perfectly and rinsing them in cold water right after boiling helps prevent sticking. Also, tossing them lightly with a little oil before stir-frying keeps them from clumping as you cook your Chicken Pad Thai Recipe.
Final Thoughts
There’s something truly special about making this Chicken Pad Thai Recipe at home—it’s a wonderful blend of fresh, bold flavors and textures that dance beautifully on your palate. It’s a dish to savor, share, and enjoy any time you want a taste of Thailand right from your kitchen. Trust me, once you’ve tried it, you’ll be hooked and eager to make it again and again!
Print
Chicken Pad Thai Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Chicken Pad Thai recipe offers a vibrant, flavorful take on the classic Thai street food favorite. Featuring tender slices of chicken breast stir-fried with flat rice noodles and tossed in a tangy, slightly sweet tamarind-based sauce, this dish balances savory and zesty flavors perfectly. Garnished with crunchy peanuts, fresh bean sprouts, and zesty lime wedges, it provides a delightful blend of textures and tastes perfect for a quick and satisfying weeknight dinner.
Ingredients
Main Ingredients
- 8 oz (225 g) flat rice noodles
- 2 tablespoons vegetable oil
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 1 cup bean sprouts
- 4 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges
Pad Thai Sauce
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook Noodles: Prepare the rice noodles according to the package instructions, usually by soaking or boiling until tender. Drain thoroughly and set aside to prevent sticking.
- Make the Sauce: In a small bowl, whisk together the fish sauce, tamarind paste, soy sauce, brown sugar, rice vinegar, and red pepper flakes until the sugar dissolves. Set aside this flavorful Pad Thai sauce.
- Heat Oil: Place a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil, letting it heat up for about a minute.
- Cook Chicken: Add the thinly sliced chicken breast to the hot skillet. Stir-fry until the chicken pieces turn opaque and are cooked through, about 5-7 minutes. Remove from skillet and keep warm.
- Sauté Garlic: Add the remaining tablespoon of vegetable oil to the skillet and immediately add the minced garlic. Stir for about 30 seconds until fragrant but not browned.
- Scramble Eggs: Pour the beaten eggs into the skillet with the garlic. Let them cook briefly, then gently scramble until just set but still moist.
- Add Noodles and Chicken: Return the cooked noodles and chicken to the skillet with the eggs. Pour the prepared Pad Thai sauce over the mixture and toss everything together to evenly coat and heat through.
- Add Vegetables: Toss in the bean sprouts and half of the chopped green onions. Continue stir-frying for 2-3 minutes to let the sprouts soften slightly while keeping their crunch.
- Garnish and Serve: Transfer the Pad Thai to a serving dish. Sprinkle with remaining green onions and chopped roasted peanuts. Offer lime wedges on the side to squeeze over the dish for added brightness.
- Enjoy: Serve your delicious Chicken Pad Thai hot and enjoy a perfect balance of sweet, tangy, and savory flavors in every bite.
Notes
- Adjust the red pepper flakes to your preferred spice level or omit if you like it mild.
- If tamarind paste is unavailable, you can substitute with equal parts lime juice plus a touch of brown sugar, but the flavor won’t be identical.
- Roasted peanuts add a great crunch—toast raw peanuts if you only have them on hand.
- For gluten-free, ensure soy sauce is replaced with tamari or gluten-free soy sauce.
- Make sure not to overcook the eggs; keep them soft and slightly creamy for the best texture.
- Use a wok or large skillet with high sides for easy tossing and even cooking.
