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A Plate of Chicken Pad Thai

Chicken Pad Thai

Pad Thai can seem intimidating at first, but once you learn how simple and customizable it is, it quickly becomes a weeknight favorite. This recipe delivers a quick, flavorful Chicken Pad Thai packed with vibrant ingredients and balanced flavors—sweet, salty, tangy, and a little spicy.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

For the sauce
  • 3 tbsp tamarind paste
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1/4 tsp chili flakes (optional)
For the stir-fry
  • 8 oz rice noodles (flat, about 1/4 inch wide)
  • 2 tbsp vegetable oil
  • 2 large chicken breasts (or thighs), thinly sliced (about 1 lb)
  • 3 cloves garlic, minced
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 1/2 cup grated carrots
  • 3 green onions, sliced
  • 1/4 cup chopped roasted peanuts
  • Fresh cilantro and lime wedges for garnish

Equipment

  • Large wok or skillet
  • Mixing bowls
  • Whisk or spoon (for sauce)
  • Cutting board and knife
  • Tongs or spatula
  • Measuring cups and spoons

Method
 

  1. Step 1: Prepare the Noodles
    Soak the rice noodles in warm water for 20–30 minutes until they’re pliable but not mushy. Drain and set aside.
    (Shortcut: You can boil them for 3–5 minutes, but watch them closely!)
    A Stainless Steel Bowl Filled with Water and Soaking Rice Noodles on A Wooden Surface
  2. Step 2: Make the Sauce
    In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, rice vinegar, and chili flakes.
    Taste and adjust for balance—it should be tangy, salty, and slightly sweet.
  3. Step 3: Cook the Chicken
    Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
    Add the sliced chicken, season lightly with salt and pepper, and stir-fry for 3–4 minutes until cooked through.
    Remove from the pan and set aside.
    Sliced Chicken Being Stir-Fried in A Black Wok on A Stovetop
  4. Step 4: Stir-fry the Aromatics
    In the same pan, add another tbsp of oil and the minced garlic. Stir-fry for about 30 seconds until fragrant.
    Push the garlic to the side and pour in the beaten eggs. Scramble gently, then mix them into the garlic.
  5. Step 5: Combine Everything and Add the Veggies
    Add the soaked noodles, cooked chicken, and prepared sauce to the pan.
    Toss everything quickly to coat the noodles evenly with the sauce.
    Stir in bean sprouts, grated carrots, and green onions. Stir-fry for another 1–2 minutes.
    The veggies should stay slightly crisp
    A Close-Up of A Wok Filled with Chicken Pad Thai
  6. Step 7: Garnish and Serve
    Transfer to plates and top with chopped peanuts, fresh cilantro, and a squeeze of lime.
    Serve hot with extra lime wedges on the side.

Video

Notes

Cooking Tips

  • Tamarind Substitute: No tamarind? Mix 1 tbsp lime juice with 1 tbsp ketchup.
  • Customizable Protein: Swap chicken for shrimp, tofu, or a combination of both.
  • Extra Crunch: Toast the peanuts before adding them for more flavor.
  • Spice It Up: Add more chili flakes or drizzle Sriracha on top.
  • Make Ahead: The sauce can be stored in the fridge for up to a week.