I can never resist a big plate of Chicken Pad Thai loaded with tender chicken, crisp veggies, chewy noodles, and that sweet savory peanut crunch. It’s fast, flavorful, and every bit as crave-worthy as takeout.
I’m obsessed with Chicken Pad Thai because it hits every craving at once: tangy, salty, sweet, crunchy, saucy, and totally slurpable. I love the way the rice noodles soak up that bold sauce without turning heavy, and the roasted peanuts bring the kind of crunch I keep chasing with every bite.
But the best part? It tastes like takeout, only fresher and louder.
And honestly, I’m here for anything that gives me juicy chicken, slick noodles, and that punchy Thai flavor in one skillet. Fast dinner, big flavor, no boring bites.
Just the kind of meal I crave on repeat.
Ingredients
- Rice noodles bring that chewy, slippery base you’ll want in every bite.
- Chicken adds lean protein, so it actually feels like a real dinner.
- Garlic and shallot make the pan smell amazing almost instantly.
- Eggs add soft, cozy bits that make Pad Thai feel complete.
- Bean sprouts keep things crunchy, fresh, and not too heavy.
- Scallions add a sharp little bite without taking over.
- Carrot brings color, crunch, and a tiny sweet edge.
- Peanuts give salty crunch, Basically, don’t skip them.
- Tamarind, fish sauce, and sugar hit tangy, salty, sweet perfection.
- Lime juice wakes everything up, Plus wedges make it extra bright.
- Chili flakes add heat, so you can keep it chill or fiery.
- Cilantro adds freshness if you’re into that herby finish.
Ingredient Quantities
- 8 ounces (225 g) flat rice noodles
- 1 pound (450 g) boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 2 large eggs
- 2 cups bean sprouts, rinsed
- 4 scallions, sliced into 1 inch pieces
- 1 small carrot, julienned or thinly sliced
- 1 small shallot, thinly sliced
- 1/2 cup roasted peanuts, coarsely chopped
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar or light brown sugar
- 1 tablespoon lime juice plus lime wedges for serving
- 1 tablespoon soy sauce
- 2 teaspoons chili flakes or 1 to 2 Thai chilies, minced, to taste
- 2 to 4 tablespoons warm water, to loosen the sauce as needed
- Fresh cilantro for garnish, optional
How to Make this
1. Soak or cook the 8 ounces flat rice noodles according to package directions until just tender, drain, toss with 1 to 2 teaspoons oil to prevent sticking and set aside.
2. Whisk together 2 tablespoons tamarind paste, 3 tablespoons fish sauce, 2 tablespoons palm or light brown sugar, 1 tablespoon lime juice, 1 tablespoon soy sauce, 2 teaspoons chili flakes or minced Thai chilies to taste, and 2 to 4 tablespoons warm water to loosen into a smooth sauce; taste and adjust sweet, sour, salty, and spicy balance.
3. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium high heat until hot; add thinly sliced 1 pound chicken breast and stir fry until cooked through and lightly browned, about 4 to 5 minutes; remove chicken and set aside.
4. In the same pan add the minced 3 garlic cloves and thinly sliced small shallot; stir fry briefly until fragrant, about 30 seconds.
5. Push aromatics to one side, crack in 2 large eggs and scramble quickly until just set, then mix with the garlic and shallot.
6. Add the cooked rice noodles and the prepared sauce to the pan, tossing or stir frying to coat the noodles evenly and warm through, about 1 to 2 minutes; add extra warm water if the mixture seems dry.
7. Return the cooked chicken to the pan and add the julienned small carrot, 4 sliced scallions, and 2 cups rinsed bean sprouts; toss gently to combine and heat through for another minute.
8. Stir in about half of the 1/2 cup coarsely chopped roasted peanuts, reserving the rest for garnish, and adjust seasoning with extra fish sauce, sugar, or lime juice if needed.
9. Plate the Pad Thai, sprinkle with remaining chopped peanuts and optional fresh cilantro, and serve immediately with lime wedges on the side.
Equipment Needed
1. Large pot for boiling or soaking rice noodles
2. Colander or fine mesh strainer to drain noodles
3. Large wok or heavy skillet for stir frying
4. Heatproof spatula or wooden spoon for tossing
5. Chef knife and cutting board for slicing and julienning
6. Mixing bowl and whisk or fork to combine the sauce
7. Measuring spoons and cups for the seasonings and liquids
8. Small bowls or plates to hold prepped ingredients and cooked chicken
FAQ
Chicken Pad Thai Recipe Substitutions and Variations
- Flat rice noodles (8 ounces)
- Fresh rice noodles or dried pad thai noodles, soaked per package instructions
- Wide rice stick noodles from Asian markets, cooked until just tender
- Flat wheat noodles or linguine for a non-gluten-free alternative
- Chicken breast (1 pound)
- Thinly sliced boneless skinless chicken thighs for more flavor and juiciness
- Shrimp, peeled and deveined, added later in cooking until opaque
- Firm tofu, pressed and pan-fried, for a vegetarian option
- Tamarind paste (2 tablespoons)
- Tamarind concentrate diluted with a little warm water, adjust to taste
- 2 parts lime juice plus 1 part brown sugar for a quick sour-sweet stand-in
- Rice vinegar plus a touch of brown sugar, use sparingly and taste as you go
- Fish sauce (3 tablespoons)
- Light soy sauce for a non-fish savory substitute, add a squeeze of lime for brightness
- Oyster sauce for a richer, slightly sweeter umami note
- For vegetarian use, liquid aminos or soy sauce plus a pinch of seaweed flakes for ocean flavor
Pro Tips
– Cook the rice noodles until just tender and rinse them briefly with cool water to stop carryover cooking. They should still have a little bite because they will finish cooking in the pan. Tossing them with a teaspoon of oil prevents clumping and makes tossing easier.
– Build and taste the sauce before you add it to the wok. Adjust the holy trinity of flavors sweet, sour, salty in small increments so you end up with a bright, balanced Pad Thai rather than one dominant note.
– Keep the heat high and work quickly. Use a roomy wok or large skillet, cook the aromatics and eggs fast so they stay tender, and add the noodles and sauce immediately to finish in one or two passes. That avoids a gluey texture and overcooked chicken.
– Toast the peanuts briefly if they are not already roasted, and reserve most for garnish. Adding some at the end keeps crunch and fresh peanut aroma, while a small amount stirred in gives background texture.
Chicken Pad Thai Recipe
I can never resist a big plate of Chicken Pad Thai loaded with tender chicken, crisp veggies, chewy noodles, and that sweet savory peanut crunch. It’s fast, flavorful, and every bit as crave-worthy as takeout.
4
servings
647
kcal
Equipment: 1. Large pot for boiling or soaking rice noodles
2. Colander or fine mesh strainer to drain noodles
3. Large wok or heavy skillet for stir frying
4. Heatproof spatula or wooden spoon for tossing
5. Chef knife and cutting board for slicing and julienning
6. Mixing bowl and whisk or fork to combine the sauce
7. Measuring spoons and cups for the seasonings and liquids
8. Small bowls or plates to hold prepped ingredients and cooked chicken
Ingredients
-
8 ounces (225 g) flat rice noodles
-
1 pound (450 g) boneless skinless chicken breast, thinly sliced
-
2 tablespoons vegetable oil
-
3 garlic cloves, minced
-
2 large eggs
-
2 cups bean sprouts, rinsed
-
4 scallions, sliced into 1 inch pieces
-
1 small carrot, julienned or thinly sliced
-
1 small shallot, thinly sliced
-
1/2 cup roasted peanuts, coarsely chopped
-
2 tablespoons tamarind paste
-
3 tablespoons fish sauce
-
2 tablespoons palm sugar or light brown sugar
-
1 tablespoon lime juice plus lime wedges for serving
-
1 tablespoon soy sauce
-
2 teaspoons chili flakes or 1 to 2 Thai chilies, minced, to taste
-
2 to 4 tablespoons warm water, to loosen the sauce as needed
-
Fresh cilantro for garnish, optional
Directions
- Soak or cook the 8 ounces flat rice noodles according to package directions until just tender, drain, toss with 1 to 2 teaspoons oil to prevent sticking and set aside.
- Whisk together 2 tablespoons tamarind paste, 3 tablespoons fish sauce, 2 tablespoons palm or light brown sugar, 1 tablespoon lime juice, 1 tablespoon soy sauce, 2 teaspoons chili flakes or minced Thai chilies to taste, and 2 to 4 tablespoons warm water to loosen into a smooth sauce; taste and adjust sweet, sour, salty, and spicy balance.
- Heat 2 tablespoons vegetable oil in a large wok or skillet over medium high heat until hot; add thinly sliced 1 pound chicken breast and stir fry until cooked through and lightly browned, about 4 to 5 minutes; remove chicken and set aside.
- In the same pan add the minced 3 garlic cloves and thinly sliced small shallot; stir fry briefly until fragrant, about 30 seconds.
- Push aromatics to one side, crack in 2 large eggs and scramble quickly until just set, then mix with the garlic and shallot.
- Add the cooked rice noodles and the prepared sauce to the pan, tossing or stir frying to coat the noodles evenly and warm through, about 1 to 2 minutes; add extra warm water if the mixture seems dry.
- Return the cooked chicken to the pan and add the julienned small carrot, 4 sliced scallions, and 2 cups rinsed bean sprouts; toss gently to combine and heat through for another minute.
- Stir in about half of the 1/2 cup coarsely chopped roasted peanuts, reserving the rest for garnish, and adjust seasoning with extra fish sauce, sugar, or lime juice if needed.
- Plate the Pad Thai, sprinkle with remaining chopped peanuts and optional fresh cilantro, and serve immediately with lime wedges on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 321g
- Total number of serves: 4
- Calories: 647kcal
- Fat: 22.8g
- Saturated Fat: 3.6g
- Trans Fat: 0.1g
- Polyunsaturated: 5g
- Monounsaturated: 8.8g
- Cholesterol: 189mg
- Sodium: 1318mg
- Potassium: 763mg
- Carbohydrates: 64.5g
- Fiber: 3.3g
- Sugar: 11.5g
- Protein: 45.5g
- Vitamin A: 2000IU
- Vitamin C: 5mg
- Calcium: 38mg
- Iron: 2.9mg
