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Chicken Pad Thai Recipe

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★★★★★

4.9 from 51 reviews

Homemade Chicken Pad Thai captures the vibrant, tangy, and savory flavors of traditional Thai street food with a simple stir-fry method. Featuring tender chicken, chewy flat rice noodles, and a balanced sauce made from fish sauce, tamarind paste, and brown sugar, this recipe is completed with fresh vegetables, crushed peanuts, and lime wedges for an authentic and delicious meal ready in under an hour.

Ingredients

Scale

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

  1. Soak the noodles: 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.
  2. Prepare the sauce: 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.
  3. Cook the chicken: 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.
  4. Scramble the eggs: 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.
  5. Stir-fry everything: 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.
  6. Finish and serve: 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.

Notes

  • 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.
  • Serve with extra lime wedges, chopped peanuts, and fresh cilantro for a vibrant finish.
  • Leftovers reheat well in a skillet—just add a splash of water to loosen the sauce while reheating.

Keywords: Chicken Pad Thai, Thai recipe, stir-fry noodles, tamarind sauce, authentic Thai food, easy chicken dinner, Asian stir fry

Find it online: https://liamjayne.com/chicken-pad-thai-recipe/