Name: Chicken Pad Thai Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Thai
Ingredients: 3 tablespoons fish sauce; 2 tablespoons tamarind paste; 1½ tablespoons brown sugar or palm sugar; 1 tablespoon soy sauce; 1–2 teaspoons Sriracha or chili garlic sauce (optional, for heat); 8 oz flat rice noodles; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 2 eggs, lightly beaten; 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 1 cup bean sprouts; ½ cup shredded carrots; ¼ cup green onions, chopped; ¼ cup crushed roasted peanuts (for topping); Lime wedges (for serving); Fresh cilantro or Thai basil (optional, for garnish)

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Introduction

Homemade Chicken Pad Thai brings the rich and vibrant flavors of Thai cuisine right to your kitchen. This dish combines tender chicken, chewy rice noodles, and a tangy, sweet sauce for a perfect balance of taste. With simple ingredients and straightforward steps, you can enjoy a takeout favorite better than the real thing.

A white plate filled with stir-fried flat rice noodles in a golden-brown color mixed with pieces of cooked chicken meat, small chopped bright orange carrot strips, and green chopped scallions scattered on top. On the left side of the noodles, there is a small bunch of white bean sprouts and a wedge of bright green lime placed next to them. The noodles have a slightly shiny texture, indicating a light sauce coating, and there are tiny red chili flakes sprinkled throughout. The plate is set on a white marbled surface with a soft focus bowl filled with more bean sprouts visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the sauce:

3 tablespoons fish sauce
2 tablespoons tamarind paste
1½ tablespoons brown sugar or palm sugar
1 tablespoon soy sauce
1–2 teaspoons Sriracha or chili garlic sauce (optional, for heat)

For the stir fry:

8 oz flat rice noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
2 eggs, lightly beaten
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 cup bean sprouts
½ cup shredded carrots
¼ cup green onions, chopped
¼ cup crushed roasted peanuts (for topping)
Lime wedges (for serving)
Fresh cilantro or Thai basil (optional, for garnish)

Instructions

Step 1: Place rice noodles in a large bowl and cover with very hot water. Let them soak for about 20–25 minutes, or until soft but still slightly chewy. Drain and rinse with cold water to stop cooking. Set aside.
Step 2: In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and Sriracha (if using). Taste and adjust to balance sweetness, saltiness, and tang. Set aside.
Step 3: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 4–6 minutes until browned and fully cooked through. Transfer to a plate and set aside.
Step 4: In the same pan, add a touch more oil if needed. Pour in the beaten eggs and scramble until just set. Push to one side of the pan.
Step 5: Add the garlic and cooked chicken back into the pan. Stir in the noodles and pour the sauce over everything. Toss continuously for 2–3 minutes until the noodles are fully coated and heated through.
Step 6: Add in the bean sprouts, shredded carrots, and most of the green onions. Toss once more just to warm the vegetables without overcooking. Serve immediately with crushed peanuts, a squeeze of lime, and any additional garnishes you prefer.

Tips & Variations

Don’t overcook the noodles: soak just until pliable—they’ll continue cooking in the pan.
Tamarind paste is key: it adds the authentic tangy depth to the sauce. If unavailable, a mix of lime juice and rice vinegar can be a quick substitute.
Customize your protein: you can swap the chicken for shrimp, tofu, or even a combo of proteins.
Prep everything ahead: Pad Thai cooks quickly, so have all your ingredients prepped and within reach before you start stir-frying.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of water to loosen the sauce and prevent sticking. Avoid microwaving to keep noodles from becoming mushy.

How to Serve

A pile of stir-fried flat rice noodles in light golden color fills the white round plate, mixed with scattered small pieces of browned chicken and thin carrot strips that add a touch of orange. The noodles are topped with bright green chopped spring onions and small red chili flakes. On one side, there is a small bunch of fresh white bean sprouts alongside a bright green lime wedge casting a fresh contrast. The plate sits on a wooden table, but the background should be imagined as white marble texture for the prompt. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pad Thai gluten-free?

Yes, use gluten-free soy sauce or tamari instead of regular soy sauce, and check that the fish sauce and other condiments are gluten-free. Rice noodles are naturally gluten-free.

How spicy is this recipe?

The heat level is adjustable by the amount of Sriracha or chili garlic sauce you add. You can omit it completely for a mild version or add more if you prefer it spicy.