This authentic Chicken Pad Thai recipe brings the vibrant flavors of Thailand right to your kitchen. With tender chicken, perfectly chewy rice noodles, and a sweet-savory sauce that hits all the right notes, this dish delivers restaurant-quality results in just 30 minutes. Whether you’re craving takeout or want to impress dinner guests, this homemade Chicken Pad Thai is your ticket to Thai food heaven.
Why You’ll Love This Recipe
This Chicken Pad Thai recipe strikes the perfect balance between authentic flavors and home-cooking convenience. The tamarind-based sauce creates that signature tangy-sweet taste that makes Pad Thai irresistible, while the combination of textures from crispy bean sprouts, tender chicken, and silky noodles keeps every bite interesting. What sets this recipe apart is its flexibility – you can easily adjust the spice level, swap ingredients based on what you have on hand, and still achieve that beloved street food taste.
The best part? This entire dish comes together in one pan, making cleanup a breeze. Plus, it’s naturally gluten-free when made with rice noodles and tamari instead of soy sauce, making it accessible for various dietary needs. With simple ingredients that are increasingly available in most grocery stores, you can satisfy your Thai food cravings without ordering takeout.
Ingredients You’ll Need
For the Sauce:
- 1/4 cup fish sauce (or soy sauce for a milder option)
- 3 tbsp brown sugar (or honey)
- 2 tbsp rice vinegar (or lime juice)
- 1 tbsp tamarind paste (or extra lime juice)
- 1 tbsp peanut butter (optional, for a richer taste)
- 1 tsp chili sauce (Sriracha or red pepper flakes, optional)
For the Pad Thai:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 3 green onions, sliced
- 1/4 cup chopped peanuts
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
How to Make Chicken Pad Thai Recipe
Step-by-Step Instructions:
Step 1: Prepare the Noodles Start by soaking your rice noodles in warm water according to package directions, typically 8-10 minutes until they’re pliable but still firm. Drain and set aside. The noodles will finish cooking in the pan, so don’t over-soak them.
Step 2: Make the Sauce In a small bowl, whisk together fish sauce, brown sugar, rice vinegar, tamarind paste, peanut butter (if using), and chili sauce. Stir until the sugar dissolves completely. This sauce is the heart of your Chicken Pad Thai, so taste and adjust the balance of sweet, sour, and salty to your preference.
Step 3: Cook the Chicken Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, stirring frequently, until golden brown and cooked through. Remove chicken from the pan and set aside.
Step 4: Scramble the Eggs Add the remaining tablespoon of oil to the same pan. Pour in the beaten eggs and scramble them, breaking them into small pieces as they cook. This should take about 1-2 minutes.
Step 5: Combine Everything Add the minced garlic to the pan and cook for 30 seconds until fragrant. Add the drained noodles and pour the sauce over them. Toss everything together, then add the cooked chicken back to the pan. Add bean sprouts and shredded carrots, tossing everything together for 2-3 minutes until the noodles are heated through and coated with sauce.
Step 6: Final Touches Remove from heat and add half of the green onions, peanuts, and cilantro. Toss gently to combine. Serve immediately, garnished with the remaining green onions, peanuts, cilantro, and lime wedges on the side.
Helpful Tips
Noodle Preparation: Don’t over-soak your rice noodles. They should be pliable but still have some bite when you drain them, as they’ll continue cooking in the pan.
High Heat Cooking: Use high heat for authentic wok-style cooking. This creates the slight char and smokiness that makes restaurant Pad Thai so addictive.
Sauce Balance: Taste your sauce before adding it to the noodles. The perfect Pad Thai sauce should be sweet, sour, and salty in equal measure. Adjust with more sugar, lime juice, or fish sauce as needed.
Protein Prep: Slice your chicken thinly and against the grain for tender, quick-cooking pieces. You can also substitute with shrimp, tofu, or beef using the same technique.
Fresh Garnishes: Don’t skip the fresh garnishes – they add crucial texture and bright flavors that elevate the dish from good to restaurant-quality.
Details
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4 Difficulty: Easy to Medium
This Chicken Pad Thai recipe serves four people as a main dish or six as part of a larger Thai meal. The recipe scales easily if you’re cooking for a crowd – just make sure to use a large enough pan or cook in batches to avoid overcrowding.
Notes
Tamarind Paste Substitute: If you can’t find tamarind paste, substitute with additional lime juice and a pinch of brown sugar. While it won’t be exactly the same, it will still provide the necessary tartness.
Spice Level: This recipe is mild to medium in heat. Increase the chili sauce or add fresh chilies if you prefer more spice.
Vegetable Variations: Feel free to add other vegetables like bell peppers, snap peas, or broccoli. Just make sure to add them at the appropriate time so they don’t overcook.
Peanut Allergy: The peanut butter in the sauce and peanut garnish can be omitted for those with allergies. Consider using sunflower seed butter or simply omitting it entirely.
Frequently Asked Questions
Can I make this dish vegetarian? Absolutely! Simply omit the chicken and use soy sauce instead of fish sauce. You can add extra vegetables or tofu for protein.
What if I can’t find rice noodles? While rice noodles are traditional, you can substitute with other Asian noodles like lo mein or even linguine in a pinch, though the texture and flavor will be different.
How spicy is this recipe? This version is mild to medium spicy. The heat comes from the optional chili sauce, so you can adjust or omit it entirely for a milder dish.
Can I prep this ahead of time? While Pad Thai is best served immediately, you can prep all ingredients in advance. Cook the dish just before serving for the best texture.
What’s the best way to reheat leftovers? Reheat in a large skillet over medium heat with a splash of water or broth to prevent sticking. Microwave reheating can make the noodles gummy.
Storage Instructions
Store leftover Chicken Pad Thai in the refrigerator for up to 3 days in an airtight container. The noodles may absorb more sauce and become softer over time, which is normal. When reheating, add a splash of water or chicken broth to the pan to help loosen the noodles and prevent sticking.
For best results, store the fresh garnishes (peanuts, cilantro, lime wedges) separately and add them fresh when reheating. This maintains their texture and bright flavors.
While you can freeze Pad Thai, the texture of the noodles changes significantly, so it’s not recommended for optimal quality.
Conclusion
This Chicken Pad Thai recipe proves that you don’t need to order takeout to enjoy authentic Thai flavors at home. With its perfect balance of sweet, sour, and savory elements, plus the satisfying combination of textures, this dish delivers everything you love about Pad Thai in a home-cooked meal.
The beauty of this recipe lies in its versatility and the fact that once you master the basic technique, you can customize it endlessly. Whether you’re cooking for a weeknight dinner or entertaining guests, this Chicken Pad Thai recipe is sure to become a regular in your meal rotation.
Remember, the key to great Pad Thai is balancing the sauce and not overcooking the noodles. With these tips and a little practice, you’ll be making restaurant-quality Chicken Pad Thai that rivals your favorite Thai restaurant. Grab your chopsticks and enjoy this delicious journey to Thailand from your own kitchen!