Easy Chicken Pad Thai Recipe

4.88 stars (8 reviews)

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian, Thai

Servings:

Calories: 405kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

*Adding a little peanut butter to the sauce gives the Pad Thai a deeper richer flavor. It is not necessary, but delicious!

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!

To Freeze: 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 gently. Be aware that the noodles will be a bit softer, but still flavorful!

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