Chicken Pad Thai Recipe

If you’re craving something savory, tangy, a little spicy, and satisfyingly noodle-y, Chicken Pad Thai will quickly become your go-to meal. This iconic stir-fried noodle dish bursts with color and flavor thanks to crisp vegetables, juicy chicken, peanuts, and those perfectly chewy rice noodles, all tossed in a sweet, sour, and salty sauce you’ll want to drizzle over everything. Whether you’re new to Thai cooking or a seasoned home chef, you’ll love how easy and rewarding it is to recreate your favorite takeout Chicken Pad Thai right in your own kitchen.

Ingredients You’ll Need

Ingredients You’ll Need

Every single ingredient in Chicken Pad Thai plays a key role in delivering the layers of flavor, texture, and eye-popping color that make this dish so beloved. Let’s break down what makes each element special and how a little planning can make prep a breeze.

• Brown Sugar: Adds subtle sweetness and helps balance the salty and tangy notes in the sauce.
• Soy Sauce: Offers that characteristic savory, umami-rich flavor base essential for depth.
• Rice Vinegar: Delivers bright acidity, ensuring the sauce zings instead of cloys.
• Chili Garlic Sauce or Sriracha: Gives the Chicken Pad Thai its gentle heat and garlicky undertones; adjust to your spice tolerance!
• Fresh Lime Juice: Squeezed right in, it brings out the tang and livens up the entire dish.
• Thai Rice Noodles: Their chewy, springy bite is a Pad Thai staple—look for them in the Asian aisle.
• Chicken Breasts (thinly sliced): They cook quickly and soak up the sauce beautifully.
• Oil (divided): Needed for sautéing every flavorful component, from the chicken and eggs to the veggies.
• Eggs (beaten): Add silkiness and protein, capturing the sauce and mingling deliciously with the noodles.
• Red Bell Pepper (thinly sliced): Offers crunch and a pop of color—try orange or yellow for variety.
• Bean Sprouts: These keep everything fresh, crisp, and just a bit earthy at the finish.
• Matchstick Carrots: Their sweet flavor and quick cook time make them perfect for Pad Thai.
• Green Onions (chopped): Lively, aromatic, and a favorite finishing touch in Thai cuisine.
• Peanuts (chopped): For that unmistakable salty, crunchy contrast on top.
• Cilantro: A handful of freshly chopped leaves ties it all together with a burst of herbal freshness.

How to Make Chicken Pad Thai

Step 1: Whisk Together the Sauce

Start by mixing the sauce ingredients: brown sugar, soy sauce, rice vinegar, chili garlic sauce (or sriracha), and fresh lime juice in a bowl. Give it a quick stir until the brown sugar dissolves. The balance of flavors here—sweet, tangy, salty, and spicy—is what will pull your Chicken Pad Thai together at the end. Set the sauce aside so that everything’s ready to go when you need it.

Step 2: Prepare the Rice Noodles

Boil water and cook the Thai rice noodles according to the package instructions. Be careful not to overcook them; soggy noodles will weigh down your Chicken Pad Thai. Usually, a quick soak or gentle boil and then a rinse in cold water does the trick. Set your drained noodles aside.

Step 3: Cook the Chicken

Heat one tablespoon of oil in a large non-stick skillet or wok over medium-high heat. Once shimmering, add your thinly sliced chicken breasts in a single layer. Cook them for about 4 to 6 minutes, stirring occasionally, until they’re cooked through and lightly golden. Remove the chicken to a plate and keep it handy for tossing everything together later.

Step 4: Scramble the Eggs

Add another teaspoon of oil to the skillet, then pour in your beaten eggs. Scramble them softly, just until they’re set. This step takes barely a minute and gives your Chicken Pad Thai that classic, tender scramble you find in restaurant versions. Remove them from the pan and keep them with the cooked chicken.

Step 5: Sauté the Veggies

Pour in the last two teaspoons of oil and turn the heat up slightly. Add the sliced red bell pepper first so it can soften slightly, tossing for just a minute or two. Follow immediately with bean sprouts and matchstick carrots. Sauté everything together for 1 to 2 minutes, just until the vegetables are vibrant and still crisp.

Step 6: Toss It All Together

Now comes the most satisfying part: bringing it all together. Add your drained rice noodles, cooked chicken, scrambled eggs, and the sweet-sour-spicy sauce right into the pan. Use tongs or two wooden spoons to toss and mix for about one minute, so every noodle is slicked with flavor and the ingredients are well combined. Your Chicken Pad Thai should look glossy and irresistible.

Step 7: Garnish and Serve

Turn off the heat and immediately plate your Chicken Pad Thai. Top generously with chopped peanuts, vibrant cilantro, and a handful of chopped green onions. For that restaurant-style finish, serve with lime wedges on the side so everyone can add a bit more zing to taste.

How to Serve Chicken Pad Thai

Garnishes

The right garnishes take Chicken Pad Thai from tasty to unforgettable. Always sprinkle on plenty of chopped peanuts and cilantro for crunch and freshness. A wedge of lime on the side is more than just decoration—it’s essential for adding that citrus brightness just before eating. If you want to go the extra mile, a few extra bean sprouts and a little more green onion scattered over the top add color and snap.

Side Dishes

While Chicken Pad Thai is a satisfying one-pan meal, a simple side can round out the experience beautifully. Try serving it with a crisp Thai cucumber salad, steamed edamame, or even just a bowl of fresh pineapple. These light, refreshing sides balance out the richness of the noodles and leave everyone feeling perfectly satisfied.

Creative Ways to Present

For a fun, casual dinner party, pile the Chicken Pad Thai high on a big platter and let everyone help themselves, customizing with extra garnishes at the table. For a special touch, serve individual portions in shallow bowls with chopsticks tucked in. Or, make little lettuce wrap cups with the Pad Thai nestled inside crisp butter lettuce leaves for a lighter, playful presentation that’s a hit with kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Place any leftover Chicken Pad Thai in an airtight container and store it in the refrigerator for up to three days. The noodles may soften a bit but the flavors actually get even better as they sit together. Remember to keep any garnishes, like peanuts and extra cilantro, separate and add them only when serving for best texture.

Freezing

While Chicken Pad Thai is best enjoyed fresh, you can freeze portions if needed. Transfer completely cooled Pad Thai (without garnishes) into freezer-safe containers. Freeze for up to two months. When you’re ready to thaw, let it defrost overnight in the fridge for best results. The noodles will soften somewhat but the dish remains comforting and delicious.

Reheating

To reheat, add a splash of water to the noodles and warm gently in a non-stick pan over medium heat, tossing until everything is heated through. You can also microwave individual portions for 1-2 minutes, stirring halfway. Freshen up each serving with new garnishes and a squeeze of lime so your reheated Chicken Pad Thai tastes vibrant and just-made.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are just as delicious in Chicken Pad Thai and might even be juicier and more flavorful. Simply slice them thin like the breasts, and cook in the same way. Thighs are more forgiving if slightly overcooked, too.

What if I can’t find Thai rice noodles?

No worries—look for any wide, flat rice noodles in your grocery store’s Asian section. If all else fails, even linguine or fettuccine can stand in, though the texture will be a little different. Just be sure not to overcook whatever noodles you use.

Is Chicken Pad Thai gluten-free?

Traditional Pad Thai can be gluten-free, but you’ll need to check your soy sauce. Most regular soy sauces contain wheat, so substitute with tamari or a certified gluten-free soy sauce to make your Chicken Pad Thai safe for gluten-sensitive eaters.

How can I make it vegetarian?

Simply skip the chicken and double up on veggies—for protein, add cubed tofu (pressed and sautéed until golden). Everything else, including the eggs and sauce, can remain the same for a crowd-pleasing vegetarian pad Thai.

What’s the best way to adjust the spice level?

Begin with less chili garlic sauce or sriracha if you’re sensitive to heat; you can always add more later. Serve additional hot sauce on the side so spice-lovers can dial up their individual servings of Chicken Pad Thai without overwhelming the whole batch.

Final Thoughts

There’s truly nothing like the joy of sharing a generous bowl of Chicken Pad Thai, homemade and piping hot, with friends and family around your table. Once you master this simple, flavorful recipe, you’ll find yourself coming back to it any time cravings strike. Give it a try—you might just find your new weeknight favorite!

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