Easy Chicken Pad Thai
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Chicken Pad Thai is faster to make at home than waiting for delivery – and it tastes so much better too. This is an easy recipe that uses a handful of simple ingredients and one pan. You get tender chicken, soft rice noodles, and a tasty homemade sauce in about 25 minutes, all in one pan.
The trick to this recipe is the sauce. It sounds fancy but it’s just a few pantry staples stirred together – tamarind paste, soy sauce, lime juice, a little sugar, and fish sauce. You mix it before you start cooking and then everything moves fast. Dinner is on the table before you know it
I’ve made a few versions of pad thai over the years, and it really comes dow to the sauce. If you get the sauce right, the rest is easy. I will walk you through this recipe step by step so you can adjust it exactly to your taste as you go. It’s one of those Asian inspired recipes that once you make it once, you’ve got it.
If you are looking for more easy weeknight dinner ideas, my Orange Chicken is another favorite that’s quick, flavorful, and so much better than takeout. Both are great options when you want something warm and satisfying on the table fast.
Why You’ll Love This Recipe
- Delicious – The homemade pad thai sauce is tangy, savory, and a little sweet all at once.
- Quick and Easy Recipe – This chicken pad thai comes together in about 25 to 30 minutes with simple ingredients.
- Festive – This is a fun dish to make for a dinner party, a casual Friday night at home, or anytime you want to bring something a little special to the table.
Ingredients for Chicken Pad Thai
Rice Noodles – You’ll need about 300 g (10-12 oz) of dried rice noodles. Soak them according to the package directions before you start cooking. Every brand is a little different, so check the package.
Chicken Thighs – Boneless, skinless chicken thighs work best here because they stay juicy and tender even over high heat. Slice them thin so they cook fast.
Tamarind Paste – This is the key ingredient that gives pad thai its signature tangy flavor. Look for it in the Asian foods aisle or at an Asian grocery store. It might be labeled tamarind concentrate or tamarind paste – both work.
Fish Sauce – A little goes a long way! Start with just 1 teaspoon and add more only if you want it.
Pad Thais Sauce – a great sauce to have on hand.
Palm Sugar/Sugar– If you can find palm sugar, use it. It has a slightly richer, more caramel-like sweetness than regular white sugar. But regular sugar or brown sugar work just fine as a substitute.
Substitutions & Variations
You can use boneless, skinless chicken breasts instead of thighs. Just watch the cook time – breasts can dry out a little faster.
Soy sauce can be swapped for tamari if you need a gluten-free option. Use a gluten-free rice noodle as well to keep the whole dish gluten-free.
If you can’t find tamarind paste, a mix of lime juice and a small splash of rice vinegar can get you close to that tangy flavor. It won’t be exactly the same, but it will still taste great.
Don’t have fish sauce? You can leave it out or use a small splash of Worcestershire sauce instead for a similar savory note.
For a vegetarian version, skip the chicken and add extra eggs and tofu. Use soy sauce in place of the fish sauce.
Add extra veggies if you like – thinly sliced bell pepper, shredded cabbage, or snap peas all work great tossed in with the bean sprouts.
How to Make Chicken Pad Thai
Step by Step Instructions Overview. Full details in recipe card.
Soak or cook rice noodles according to package directions.
Mix together the Pad Thai sauce.
Cook the chicken until browned.
Add garlic and cook briefly.
Push chicken aside and scramble the eggs.
Add noodles and sauce.
Toss until evenly coated.
Stir in bean sprouts and green onions.
Garnish with peanuts and lime wedges.
Step 1 – Prep
Soak your rice noodles according to the package directions, then drain them. While the noodles soak, stir together the tamarind paste, soy sauce, lime juice, sugar, and fish sauce in a small bowl. Taste the sauce and adjust – more tamarind makes it tangier, more lime makes it brighter, more sugar makes it sweeter. Set it aside.
Step 1 – Soak or cook rice noodles according to package directions. Once soaked, drain and set aside.
Step 2 – Heat oil in a wide skillet or wok over medium-high heat. Add garlic and chicken. Cook 3 to 4 minutes until chicken is nearly cooked through,
Step 3 – In a small bowl, whisk together the tamarind paste, soy sauce, lime juice, sugar, and fish sauce until the sugar dissolves. Taste and adjust as needed: Set aside.
Step 4 – To the chicken, add the eggs and scramble in the pan with the chicken until just set.
Step 5 – Add the bean sprouts and toss them in the hot pan for 30 to 60 seconds just to warm them up.
Step 6 – Add the drained noodles to the chicken pan.
Step 4 – Add Bean Sprouts and Noodles
Then add the drained noodles and pour the sauce over everything. Toss and stir for 1 to 2 minutes, then keep cooking until the noodles are tender and glossy and coated in that beautiful sauce. If the noodles start to feel tight or dry before they’re tender, add 1 to 3 tablespoons of water and keep tossing.
Step 7 – Stir the ingredients so that everything is mixed together.
Step 8 – Pour the sauce over everything. Toss and stir for 1 to 2 minutes, then keep cooking until the noodles are tender and glossy and coated in that beautiful sauce.
Toss in the green onions and cook for about 1 minute. Remove the pan from heat. Sprinkle the chopped peanuts on top and serve with lime wedges on the side. Squeeze a little extra lime over everything right before you eat – it makes such a difference!
Time Saving Tips
- Keep the heat at medium-high the whole time you’re cooking. This is what keeps the noodles from getting soggy and mushy. A hot pan is your best friend here.
- Mix your sauce before you even turn on the stove. Once things start cooking, it moves fast and you don’t want to be measuring out ingredients on the fly.
- Prep all of your ingredients before you start – slice the chicken, mince the garlic, chop the green onions and peanuts. Pad thai comes together really quickly and having everything ready to go makes it so much easier.
- Use pre-cut chicken strips.
- Purchase fresh minced garlic.
- If you’re a fan of bold Asian-inspired flavors, my Black Pepper Chicken uses the same kind of quick, high-heat cooking method and is just as simple and delicious.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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How to Serve Chicken Pad Thai
A side of Sheet Pan Vegetables is a wonderful pairing if you want to add a little more color and nutrition to your meal.
For a fun dinner party, serve this alongside a simple cucumber salad or spring rolls
How to Store Leftover Chicken Pad Thai
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the sauce as they sit, so they may feel a little drier the next day.
To reheat, add a small splash of water to the pan and warm it over medium heat, tossing gently until heated through. You can also reheat in the microwave in 1-minute intervals, stirring in between.
FAQs
Can I use chicken breasts instead of chicken thighs? Yes! Chicken breasts work fine. Just slice them thin and be careful not to overcook them since they can dry out faster than thighs.
What if I can’t find tamarind paste? You can mix lime juice with a small splash of rice vinegar to get a similar tangy flavor. It won’t be exactly the same as traditional pad thai, but it will still be delicious.
My noodles got clumped together – what happened? This usually happens if the noodles sit too long after soaking without any oil or sauce. If your noodles start clumping, toss them with a tiny bit of oil while you wait to use them. Also make sure your heat is high enough when you add them to the pan.
Can I make the sauce ahead of time? Absolutely! Mix the sauce up to 3 days ahead and store it in a jar in the refrigerator. It actually tastes great when the flavors have a little time to come together.
Is this dish very spicy? This recipe is not spicy. If you love heat, add sliced fresh chili or a drizzle of sriracha or chili garlic sauce when you serve it.
Can I use pre-cooked rotisserie chicken? Yes, you can! Just shred or slice the rotisserie chicken and add it in at Step 4 with the noodles instead of cooking it raw. My Chicken Soup with Rotisserie Noodles is another great recipe that uses that same shortcut.
More Easy Dinner Ideas You’ll Love
Chicken Pad Thai
Equipment
- Large wok or skillet
- sharp knife
Ingredients
- 10 –12 ounces dried rice noodles
- 14 ounces boneless skinless chicken thighs, thinly sliced
- 2 cloves garlic minced
- 2 large eggs
- 3 tablespoons vegetable oil divided
- 1 cup bean sprouts
- 4 green onions cut into 2-inch pieces
- ¼ cup roasted peanuts coarsely chopped
- Lime wedges for serving
- Pad Thai Sauce
Pad Thai Sauce
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce add up to 4 tablespoons if desired
- 3 tablespoons fresh lime juice up to 4 tablespoons for a brighter flavor
- 1 tablespoon sugar or palm sugar
- 1 teaspoon fish sauce add up to 2 teaspoons to taste
Instructions
- Step 1: Prepare the Noodles
- Cook or soak the rice noodles according to the package directions until just tender. Drain well and set aside.
- In a small bowl, whisk together the tamarind paste, soy sauce, lime juice, sugar, and fish sauce until the sugar dissolves. Taste and adjust as needed:
- Add more tamarind for a tangier sauce.
- Add more lime juice for brightness.
- Add more sugar for sweetness.
- Add additional fish sauce for a deeper savory flavor.
- Step 3: Cook the Chicken
- Heat 1 to 1½ tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the garlic and cook for about 30 seconds until fragrant.
- Add the sliced chicken and cook for 3–4 minutes, stirring frequently, until the chicken is nearly cooked through.
- Step 4: Cook the Eggs
- Push the chicken to one side of the pan. If needed, add a little more oil.
- Crack the eggs into the skillet and scramble until just set, then stir them together with the chicken.
- Step 5: Add the Vegetables and Noodles
- Stir in the bean sprouts and cook for 30–60 seconds until they begin to soften.
- Add the drained noodles and pour the prepared sauce over everything.
- Using tongs, gently toss the noodles with the chicken and vegetables for 2–3 minutes until the noodles are evenly coated and tender.
- If the noodles begin to dry out before they’re fully cooked, add 1–3 tablespoons of water, one tablespoon at a time, while tossing.
- Finish and Serve
- Add the green onions and cook for about 1 minute until slightly softened.
- Remove from the heat and divide among serving plates.
- Top with chopped roasted peanuts and serve immediately with fresh lime wedges.
Notes
- Prep every ingredient before starting.
- Don’t overcook the noodles.
- Cook over medium-high heat so the noodles cook quickly without becoming mushy..
- Taste the sauce before adding all of it and adjust sweetness or acidity if needed.
- Finish with fresh lime juice just before serving.
Nutrition
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