Chicken Pad Thai
by Sommer Collier — last updated on Mar 11, 2025 
Easy Chicken Pad Thai Recipe – This homemade Thai pasta dish has all the flavor and appeal of authentic Pad Thai from your favorite takeout restaurant, but is easy to make in under 30 minutes with simple ingredients!
Why We Love This Homemade Chicken Pad Thai Recipe
Hang up the phone! You don’t have to order expensive take-out to get great Thai food.
With just a few ingredients and simple steps, you can be dining on fresh, hot, Chicken Pad Thai in your own home in less than 30 minutes… And save a bundle of dough on delivery.
Our easy pad Thai recipe is such a quick and delicious dish you won’t believe you haven’t been making it at home all along! And if you love Asian food, you probably have most if not all of the ingredients for it in your kitchen. (If not, no worry. Everything can be found in a regular grocery store!)
This basic homemade version has all of the key elements of an authentic pad Thai recipe: chicken, eggs, green onions, garlic, mung bean sprouts, pad Thai noodles, and a great sauce. Then it’s topped with cilantro and peanuts. So perfectly simple, fresh and flavorful!
It’s a one-pot wonder that only takes a few minutes of prep time plus a few more minutes of cooking time, but tastes restaurant-quality!
Ingredients You Need
For the Stir-Fry –
- Boneless Skinless Chicken Breasts – cut into bite-size pieces
- Pad Thai Noodles – AKA gluten free rice noodles you can find in the international section of your grocery store
- Peanut Oil or Coconut Oil – your choice, to keep the noodles from sticking together
- Large Eggs – at room temperature
- Green Onions – chopped
- Mung Bean Sprouts – for crunch and a subtle nutty flavor
- Garlic Cloves – minced
For the Pad Thai Sauce –
- Brown Sugar – packed
- Soy Sauce – or you can use coconut aminos, which is a soy-free and gluten-free option
- Lime Juice – fresh is best
- Fish Sauce – don’t try to swap out this essential ingredient for the best umami flavor
- Creamy Peanut Butter – optional, but gives the Pad Thai a richer flavor
- Chile Garlic Sauce – more or less to taste for heat
Optional Toppings –
- Fresh Cilantro Leaves
- Lightly Chopped Peanuts
How To Make Authentic Pad Thai
- First, soak the noodles in cold water for 25 to 35 minutes, until they become more pliable.
- In a separate bowl, mix the ingredients for the sauce and set it aside.
- Season the chicken pieces and saute in a wok or large deep skillet on medium to medium-high heat until the chicken is mostly cooked and tender. This will only take about 3 to 5 minutes.
- Next, stir in and cook the garlic, green onions, and bean sprouts for a minute or two. Then scramble the eggs in the middle of the pan until they become firm. Now mix it all together.
- Drain the noodles, then add them and the sauce to the pan and lightly stir to incorporate it all. Cook for another 3 to 5 minutes – be careful not to overcook the noodles! If the sauce becomes too thick you can thin it out a bit by stirring in a few tablespoons of water.
Pro Tip: Pad Thai rice noodles are rice noodle that tend to fall apart if overcooked or stirred too vigorously, so treat them gently.
Serve homemade pad Thai with traditional garnishes like chopped peanuts and fresh cilantro leaves!
Get the Full (Printable) Chicken Pad Thai Recipe Below. Enjoy!
Recipe Variations
- Pad Thai Noodles – I have seen many recipes that say you can substitute fettuccine for pad Thai noodles. Although they may look similar, the texture, consistency, and flavor are quite different. However, if you can’t find rice noodles, cook wheat fettuccine pasta noodles according to the package instructions before adding to this dish.
- Protein – Mix things up by adding fresh peeled shrimp or extra-firm tofu cubes to (or in place of) the chicken.
- Veggies – Feel free to stir fry some veggies in there as well! Try adding sliced red bell pepper, julienned carrots, broccoli florets, or other hearty vegetables
- Without Peanuts – While most authentic chicken pad Thai recipes include some form of peanuts, they are not absolutely necessary. Simply leave out the peanut butter and chopped peanuts if you have a peanut allergy or just aren’t a fan.
Frequently Asked Questions
Adding a little peanut butter to the Asian pasta sauce gives the Pad Thai recipe a deeper richer flavor. It is not necessary, but delicious! Especially if you tend to find most Pad Thai dishes bland.
This fabulous food is the best combination of textures and flavors! The thick noodles are perfectly toothsome, and are great for holding onto the savory, sweet, and slightly sour pad Thai sauce sauce. Including both creamy peanut butter in the sauce and chopped peanuts on top of the dish adds a delicious nutty flavor and crunch.
These leftovers will last in an airtight container in the fridge for about 2 to 3 days before the noodles start to get soggy.
Reheat leftover pad Thai in the microwave, or just eat it cold from the fridge. It’s delicious!
Yes, you can freeze it! Store the chicken and noodles in a suitable freezer container and keep it in the freezer for 3 to 6 months. Let it thaw in the fridge overnight before rewarming gently. Be aware that the noodles will be a bit softer, but still flavorful!
Looking for More Easy Thai Recipes? Be Sure to Also Try:
- Thai Red Curry Grilled Chicken Salad Recipe
- Thai Quinoa Salad Recipe
- Nam Sod Lettuce Wraps (or Salad)
- Thai Pumpkin Curry (Vegan!)
- Spicy Thai Chicken Soup Recipe
- Classic Thai Fried Rice Recipe
- Thai Coconut Curry Hummus Recipe
- Keto Thai Larb Rolls Recipe
- Thai Baked Turkey Meatballs Recipe
- Thai Mango Sticky Rice Recipe
Easy Chicken Pad Thai Recipe
Video
Ingredients
For the Pasta:
- 1 pound boneless skinless chicken, cut into bite size pieces.
- 8 ounces pad Thai noodles (rice noodles)
- 2 tablespoons peanut oil or coconut oil
- 3 large eggs
- 6 green onions, chopped
- 2 cups mung bean sprouts
- 2 cloves garlic, minced
For the Sauce:
- 1/4 cup brown sugar, packed
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoons creamy peanut butter* (optional)
- 3-5 teaspoons chile garlic sauce
Toppings:
- 1/3 cup fresh cilantro leaves
- 1/3 cup peanuts, lightly chopped
Instructions
- Place the noodles in a large bowl. Completely cover them with cold water and soak for 25-35 minutes, until slightly pliable.
- In a separate bowl, mix the sauce ingredients together. Set aside. (If adding the peanut butter, it won't completing mix in until heated.)
- Generously salt and pepper the chicken pieces. Set a wok or large deep pan over medium heat and add the oil. Sauté the chicken until mostly cooked, 3-5 minutes.
- Stir in the garlic, green onions, and bean sprouts. Cook for 1-2 minutes. Push the ingredients to the sides, and scramble the eggs in the middle of pan until firm. Mix together.
- Drain the noodles well, then add the noodles and sauce. Stir gently to incorporate, cooking another 3-5 minutes, careful not to overcook the noodles Add 2-4 tablespoons water if needed. Serve warm topped with peanuts and cilantro.
So good! Light and refreshing. I left the spicy out because I have my 6 year old granddaughter and added the peanutbutter. She loved it!
The kids liked it. That’s the important part. I am saving this one. I think I added too much peanut butter but the sauce was still yummy and clung to the noodles.
Absolutely delicious! Never thought this Pad Thai recipe would be so good yet so easy to make. I added a bit of Mee Ploy Sweet Chili sauce that I bought from Karman Foods for a more perfect finish.
It was quick and easy like you said, but a little flavorless so I added 2 tablespoons of sweet chili sauce and that gave it the perfect finish Thank you
Made this last night, and it was amazing! I took the liberty to add some red bell pepper and peas in addition, and the recipe accommodates it well. Thank you for sharing!
The recipe is great, very nice taste. I just add a little more heat to it and some ginger, and it’s spectacular.
Deeeeeelicious and awesomely easy. I always add extra garlic salt and pepper.
I live up in the far north of Canada and our grocery stores are way behind the times, but I know from living in Calgary that they have have restaurants on every corner and i miss the flavour of the east. I can do the spicy stuff, my tummy just won’t take it but this one sounds so great. Miss the spring rolls and the flavourful chicken broths.