If you’re craving authentic Thai street food flavors, this chicken pad thai recipe is a must-try. It’s the perfect balance of sweet, savory, tangy, and slightly spicy — all tossed together with tender chicken, rice noodles, eggs, and crunchy peanuts.
This classic Thai noodle dish is surprisingly easy to make at home and takes less than 30 minutes. Whether you’re a pad thai beginner or a seasoned cook, this recipe delivers that irresistible restaurant-style taste right from your own kitchen.
Ingredients
For the Pad Thai Sauce
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes (adjust to taste)
For the Chicken Pad Thai
- 8 oz (225 g) flat rice noodles
- 1 lb (450 g) boneless chicken breast or thighs, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1 red bell pepper, sliced
- 3 green onions, chopped
- ¼ cup roasted peanuts, crushed
- Lime wedges, for serving
- Fresh cilantro, for garnish
Step-by-Step Instructions
- Prepare the Noodles:
Soak rice noodles in warm water for 10–15 minutes until soft, then drain and set aside. - Make the Sauce:
In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and chili flakes. Set aside. - Cook the Chicken:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry until golden and cooked through. Remove and set aside. - Cook the Eggs:
In the same pan, add another tablespoon of oil. Pour in the beaten eggs and scramble until just set. - Add Garlic & Vegetables:
Add minced garlic, bell pepper, and green onions to the pan. Stir-fry for 1–2 minutes until fragrant. - Combine Everything:
Add the softened noodles, cooked chicken, and sauce to the wok. Toss well until noodles are evenly coated and heated through. - Finish with Bean Sprouts & Peanuts:
Stir in bean sprouts, then remove from heat. Sprinkle with crushed peanuts and fresh cilantro. - Serve & Enjoy:
Serve hot with lime wedges on the side for that extra zesty kick!
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 380 kcal |
| Protein | 28 g |
| Carbohydrates | 45 g |
| Fat | 10 g |
| Fiber | 3 g |
Tips & Variations
- Make it vegetarian: Replace chicken with tofu or extra veggies.
- Add more heat: Stir in extra chili flakes or a splash of sriracha.
- Use shrimp: Swap chicken for shrimp for a seafood twist.
- Low-sodium option: Use low-sodium soy sauce and skip added salt.
- Extra crunch: Add shredded carrots or chopped cabbage for texture.
Serving Suggestions
Serve your chicken pad thai with:
- Extra lime wedges and chopped peanuts for garnish.
- A side of Thai cucumber salad for a refreshing contrast.
- Iced Thai tea or jasmine tea for a complete meal.
- Sprinkle fresh cilantro or Thai basil for extra aroma.
FAQs
1. What type of noodles should I use for chicken pad thai?
Use flat rice noodles, typically labeled as “pad thai noodles.” They have the perfect chewy texture once cooked.
2. Can I make the sauce ahead of time?
Yes! You can make the pad thai sauce up to 3 days ahead and refrigerate it in an airtight container.
3. Why are my noodles sticky?
If your noodles stick together, you may have over-soaked them. Try rinsing them with cold water before cooking.
4. Can I freeze chicken pad thai?
Pad thai tastes best fresh, but you can freeze it for up to 2 months. Reheat gently in a skillet with a splash of water.
Conclusion
This chicken pad thai recipe brings the vibrant flavors of Thailand straight to your table. With tender chicken, chewy noodles, and a tangy-sweet sauce, it’s the perfect weeknight dinner that feels like a restaurant treat. Once you master this recipe, you’ll never need takeout again — just authentic Thai goodness made at home.
