Chicken Pad Thai
Easy Chicken Pad Thai Recipe – This simplified Thai pasta dish has all the flavor and appeal of authentic Pad Thai, without unnecessary steps or ingredients.
Homemade Pad Thai
Hang up the phone! You don’t have to order expensive take-out to get great Chicken Pad Thai.
With just a few ingredients and simple steps, you can be dining on fresh, hot, Easy Chicken Pad Thai in your own home… And save a bundle of dough on delivery.
Our Easy Chicken Pad Thai is such a quick and delicious dish you won’t believe you haven’t been making it at home all along. If you love Asian food you probably already have the makings for it in your kitchen.
If not, no worry, everything can be found in a regular grocery store.
This Easy Chicken Pad Thai recipe is a basic Thai dish that will satisfy your take-out cravings. It has all of the key elements of Chicken Pad Thai: chicken, eggs, green onions, garlic, mung bean sprouts, pad Thai noodles, and a great sauce.
Then it’s topped with cilantro and peanuts.
Pad Thai Noodles
Pad Thai noodles are rice noodles typically ¼ inch wide. They are light and delicate in order to take on the flavors of the dish.
They tend to fall apart if overcooked or stirred too vigorously, so treat them gently.
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 pasta according to the package instructions before adding to this dish.
Chicken Pad Thai Ingredients
For the Stir-Fry:
- Boneless Skinless Chicken Breasts – Cut into bite-size pieces for easy cooking and eating
- Pad Thai Noodles – AKA gluten free rice noodles you can find in the international section of your grocery store
- Peanut Oil or Coconut Oil – Keeps the noodles from sticking together
- Large Eggs – Scrambled in the wok
- Green Onions – Chopped neatly for added color
- Mung Bean Sprouts – These offer a crunch and a subtle nutty flavor
- Minced Garlic Cloves – Add a little or a lot: You can always add more if you like extra garlicky flavor.
For the Pad Thai Sauce:
- Brown Sugar – When adding this in, make sure it is packed in the measuring cup
- Soy Sauce – Or you can use coconut aminos, which is a soy-free and gluten-free option
- Fresh Lime Juice – For tangy balance
- Fish Sauce – A pungent salty ingredient that adds a lot of flavor
- Creamy Peanut Butter – This ingredient is completely optional, but gives the Pad Thai a richer flavor
- Chile Garlic Sauce – Brings some heat into the recipe
Toppings:
- Fresh Cilantro Leaves
- Lightly Chopped Peanuts
Pro Tip: Mixed things up by adding fresh peeled shrimp or extra-firm tofu cubes to (or in place of) the chicken.
How To Make Pad Thai
I love that this is a one pot dish, don’t you?
Less clean-up is always a good thing. It is super simple to put together. There is no need to remove one ingredient, in order to cook another in the same pan.
It only takes a few minutes of prep time and a few more minutes of cooking time until this savory creation is ready to be enjoyed!
- Place the noodles in a bowl with cold water that covers them completely and let them soak 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 and saute the chicken in a wok or large deep skillet on medium to medium-high heat until the chicken is mostly cooked, which will take 3 to 5 minutes.
- Then stir in the garlic, green onions, and bean sprouts and cook it all together for 1 to 2 minutes. Then scramble the eggs in the middle of the pan until they become firm, then mix it all together.
- Drain the noodles and then add the noodles 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, and add in a few tablespoons of water if your sauce becomes too thick.
- Serve warm with peanuts and cilantro.
Get the Full (Printable) Chicken Pad Thai Recipe Below. Enjoy!
Frequently Asked Questions
How long does this recipe last in the fridge?
These leftovers can last in an airtight container in the fridge for about 2 to 3 days before the noodles can start to get soggy.
Can I freeze this recipe?
Yes, this Asian pasta recipe is able to be placed in the freezer! Make sure that you store this recipe in a suitable freezer container and keep it in the freezer for 3 to 6 months. Let it thaw out in the fridge overnight before rewarming.
Why should I add in the peanut butter?
Adding a little peanut butter to the sauce gives the Pad Thai a deeper richer flavor. It is not necessary, but delicious! Especially if you tend to find most Pad Thai dishes bland.
Other Great Thai Recipes
- Thai Red Curry Grilled Chicken Salad Recipe
- Thai Quinoa Salad Recipe
- 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
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.
“Unnecessary” steps and ingredients isn’t the greatest wording to describe your simplified version. Calling the ingredients for a dish from another culture “unnecessary” is cultural erasure. Hopefully you meant differently.
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!
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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.
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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.
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