This Chicken Pad Thai Recipe rivals any restaurant but is made with pantry friendly ingredients, is less expensive and on your table in 30 minutes! It boasts the most irresistible savory, sweet, salty, sour Pad Thai Sauce that readers call, “AMAZING,” “phenomenal” and “⭐️⭐️⭐️⭐️⭐️.” You can customize the heat, veggies and protein of your your Pad Thai recipe – the possibilities are endless and so is the deliciousness!
WATCH: How to Make Pad Thai (Chicken)
Chicken Pad Thai
Since I’ve posted this recipe, the response has been phenomenal. Here are just a few of the hundreds of rave reviews:
“It tasted better than from a restaurant!”
“My husband says it’s one of the best meals I’ve made in ten years.“
“Sooo delish!! This is absolutely a new addition to our regular rotation.“
“More than delicious!!!”
“Best Ever” is right – absolutely scrumptious.“
“The best Pad Thai I’ve ever made (or eaten?).“
“This turned out AMAZING!!! Even my kids liked it and they are so picky!!“
“My boyfriend says it’s his favourite thing I’ve ever made him 😀
What is Pad Thai?
If you have ever dined at a Thai restaurant, then I guarantee Pad Thai has been on the menu. It is common street food dish in Thailand and arguable the most popular Thai food in America because its aHHH-MAZING! Pad Thai is a favorite stir fried rice noodle dish interpreted as “Thai-stir fry.”
It is characterized by the soaked rice noodles with their chewy texture, stir fried with eggs, either chicken, shrimp or tofu, tossed in a harmonious sauce that’s salty from the fish sauce, sour from the tamarind pulp (I use pantry friendly substitutes in my version) and sweet from the palm sugar (we substitute brown sugar in my version) with plenty of crushed peanuts, cilantro and bean sprouts.
Pad Thai became popular in World War II when Thailand was facing a rice shortage. Rice noodles, on the other hand were in abundance so the Thai government encouraged the substitution of rice with rice noodles. The citizens mixed rice noodles with various vegetables and proteins resulting in a new inexpensive, instant classic known as Pad Thai that the world has been enjoying ever since.
Homemade Pad Thai Ingredients
I am telling you upfront that this is an Americanized version of Pad Thai but it tastes like authentic Pad Thai. Authentic Pad Thai uses tamarind paste which can either be difficult to locate or just not as realistic because you will probably only ever use it for your Pad Thai recipe. Instead, I’ve used the classic substitute of lime juice and rice vinegar. I’ve also used brown sugar in the place of palm sugar. Our other cast of characters that we simply whisk with our lime juice, rice vinegar and brown sugar include soy sauce, fish sauce, peanut butter, chili sauce, dried basil, dried coriander and pepper. This dynamic sauce is simple but tastes authentic with its tangy, savory slightly spicy kick.
Aside from tasting yummy-licious, a great thing about making your own Pad Thai Sauce is you can completely customize the Pad Thai Sauce to your liking. Add more chili sauce if you like it spicier, add more lime juice if you like it tangier. I tend to like it tangier, so in this Chicken Pad Thai recipe, I have you cook the Pad Thai in the sauce and then have you taste it and add one additional tablespoon lime juice to give it more tang. If some of your eaters like it more tangy or spicier, individuals can customize their own servings with fresh limes and chili sauce.
Let’s take a closer look at what you’ll need to make this recipe (full measurements in the printable recipe card at the bottom of the post):
FOR THE STIR FRY NOODLES
- Rice Noodles: Look for ¼-inch wide rice noodles in the Asian section of your grocery store. I use Thai Kitchen Stir Fry Rice Noodles.
- Chicken: Use chicken breasts or thighs sliced into thin strips, then into 2-inch pieces.
- Oil: Use a neutral, high smoking point oil such as vegetable or peanut oil for stir frying. Do NOT use olive oil because it can burn at high heat and can overpower the noodles.
- Toasted sesame oil: A “secret ingredient” that adds an irresistible, subtle nutty flavor.
- Vegetables: Use your favs! I recommend thinly sliced red bell pepper, matchstick carrots and bean sprouts.
- Shallots: Shallots are small, mild-flavored onions with a subtle garlic undertone, ideal for stir fries to add a depth of flavor without overpowering the dish.
- Garlic: I use four cloves, use more or less depending on how much you love garlic.
- Peanuts: Make sure they are unsalted or your Pad Thai will be too salty!
- Eggs: Two eggs will be beaten before adding to the stir fry.
- Finishing touches: Cilantro and green onions add the extra herbaceous nuances at the end of cooking.
FOR THE STIR FRY SAUCE
- Soy sauce: This grounds the sauce and adds the salty, savory undertone. Please use low sodium soy sauce so your sauce isn’t too salty.
- Fish sauce: This will not make your recipe taste fishy! Fish sauce is used in all Thai cooking for fabulous umami flavor. It’s like the umami of soy on steroids.
- Lime: You may use fresh or bottled lime juice but fresh is always best. I will freeze lime juice in cubes so I always have some on hand.
- Rice vinegar**: **This balances the sweet and savory. Make sure to use unseasoned rice vinegar. If you don’t keep it stocked, you may substitute with white vinegar.
- Brown sugar: This adds sweetness to balance the soy, fish sauce and lime juice.
- Peanut Butter: Use your fav! However, I find spoonable, conventional peanut butter (peanut butter you can spoon right out of the jar without having to mix the oil back in) to work the best. Brand name peanut butter such as Skippy or Jif are perfect for this recipe.
- Asian chili sauce**: **Use your favorite Asian chili sauce or paste like Sambal Oelek. Use more or less to taste.
- Seasonings: Ground coriander, ground ginger, dried basil and pepper add a depth of complex flavor and elevate this Pad Thai recipe to the BEST!
What Noodles to Use for the Best Pad Thai
Every restaurant Pad Thai recipe begins with rice noodles. Rice noodles are made from rice flour and maintain their perfectly al dente texture if not overcooked initially, giving Pad Thai its wonderfully slightly chewy characteristic texture.
Rice noodles can be found in the Asian section of your grocery store. You are going to want rice noodles that are 1/4″ wide, resembling the width of fettuccine. The noodles I use are easily accessible Thai Kitchen Stir Fry Rice Noodles. If you can’t find rice noodles, you may substitute fettuccine. Your Pad Thai Noodles won’t be as “authentic” but to be honest, I have tried both rice noodles and fettuccine and the fettuccine is still tasty if you can’t get your hands on rice noodles.
How to Cook Rice Noodles for Chicken Pad Thai
The key to every perfect Pad Thai Recipe is to not over cook the noodles. This is not something to stress about, it’s super easy to do, you just need to be aware of it. In my Chicken Pad Thai recipe, I instruct to “Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce.”
Different rice noodle brands have slightly different soaking times, but the method is generally same. Bring approximately 4 cups of water to boil in a medium saucepan then remove the pan from heat. Add your noodles and let stand approximately 8 minutes OR until your noodles are limp but they’re still slightly firm. You will want to take care to test the noodles on the early side of soaking time so they don’t overcook – we do NOT want mushy noodles!
We want our noodles to be slightly crunchy and under cooked just a bit at then end of soaking because they are going to finish cooking when we stir fry them in the sauce. Once the noodles are al-dente, drain them and rinse them under cold water to stop them from cooking. Next, toss them with some olive oil to keep them from sticking together while we get our stir fry on.
How to Make Chicken Pad Thai
Let’s take a closer look at how to make Pad Thai with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Prepare Rice Noodles. Soak according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon sesame oil.
- Make Stir Fry Sauce. Add all the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
- Stir Fry Chicken. Add chicken to sizzling hot oil in a large wok or deep saucepan. Let it cook undisturbed for 1 minute, then continue to stir fry just until cooked. Transfer to a plate.
- Stir Fry Vegetables. Add bell peppers and shallots to sizzling oil in the now empty pan. Stir fry for 1 minute, then add carrots and garlic and stir fry 1 additional minute.
- Add Eggs. Pour in the beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
- Add Sauce and Noodles. Add then toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes.
- Add Chicken Back. Stir in chicken, bean sprouts, green onions and peanuts and heat through.
- Garnish. Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve.
Best Pad Thai Recipe Tips
Chicken Pad Thai Recipe Variations
I love that by making Pad Thai at home you can customize to your own tastes by adding different vegetables or proteins and making it tangier, sweeter or spicier.
- Veggies: As far as veggies go, I’ve included red bell peppers, matchstick carrots and bean sprouts because this combo is my fav out of everything I’ve tried but you can omit the red bell peppers and carrot or substitute them for whatever veggies you want. Having tried different combinations, however, I DONT suggest skipping the bean sprouts. They add a fresh crunch that will be missed.
- Shrimp Pad Thai: If you don’t want to make Chicken Pad Thai, you can leave the chicken out or substitute it for shrimp or tofu. If substituting shrimp, use 8 oz. peeled, deveined medium shrimp. Cook them as you would the chicken just until opaque, about 3 minutes. Remove to a plate per the chicken instructions.
- Tofu Pad Thai: For Pad Thai with tofu, use 4 ounces of extra-firm tofu, cut into ½ inch cubes and add them to the skillet with the noodles at the end of cooking.
Now that you know more than you ever wanted to about Chicken Pad Thai, it’s time to go make your own world famous worthy Pad Thai in the comfort of your own home. In 30 minutes.
How to Serve Pad Thai Chicken
Pad Thai is a meal-in-one complete with protein, veggies and starch, so call dinner done or serve it with:
- Appetizers: Spring Rolls, Cream Cheese Wontons, Crab Rangoons, Chicken Satay, or Egg Rolls.
- Soup: Tom Yum Soup, Tom Kha Gai, Curried Butternut Squash Soup or Thai Noodle Soup.
- Salad: Crunchy Asian Salad, or Asian Pineapple Salad.
Best Pad Thai Storage
-Storage: Pad Thai is best eaten fresh because the noodles will continue to soak up the sauce until there’s no sauce left! The leftovers will be very flavorful and the noodles will still be chewy but they aren’t as appetizing because they taste much drier. Still, leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
-To reheat in the microwave: Transfer servings to a microwave-safe plate and splash with some water to add some moisture back to the dish. Cook for one minute, stir, then continue to heat at 30 second intervals until warmed through.
-To reheat on the stove: For larger portions, reheat noodles gently over medium-low heat in a large skillet until warmed through, adding a splash of water as needed.
Pad Thai Chicken FAQs
Pad Thai is a harmonious blend of sweet, savory, and tangy notes. It’s salty from the fish sauce, sour from the tamarind pulp (I use pantry friendly substitutes in my version) and sweet from the palm sugar (we substitute brown sugar in my version) with plenty of crushed peanuts, cilantro and bean sprouts.
Pad Thai is meant to be a balanced combination of sweet, savory, tangy, and slightly spicy flavors. While it has a touch of sweetness from ingredients like sugar, it is not overly sweet. The spice level can be adjusted according to personal preference by adding more or less Asian chili sauce, but traditional Pad Thai has a mild to moderate spiciness.
More Recipes like this Chicken Pad Thai:
- Sesame Noodles
- Vietnamese Noodles
- Korean Spicy Noodles
- Spicy Ramen
- Singapore Noodles
- Dan Dan Noodles
- Pad Woon Sen
- Drunken Noodles
- Pad See Ew
Looking for more Thai Recipes?
Panang Curry
Red Curry
Yellow Curry
Green Curry
Coconut Curry Chicken
Tom Kha Gai
Tom Yum Soup
Thai Basil Beef
Chicken Satay
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Best Pad Thai Recipe
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Ingredients
Stir Fry
- 8 oz. ¼” wide rice noodle may sub fettuccine*
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable or peanut oil
- 1 lb. chicken breast, sliced into thin strips then 2” pieces
- 1 red bell pepper thinly sliced then halved
- 1/3 cup minced shallots
- 1 1/2 cups Matchstick carrots
- 4 garlic cloves, minced
- 2 eggs, beaten
- 3 cups (6 oz.) Bean Sprouts
- 2 green onions, chopped
- 1/2 cup unsalted peanuts, roughly chopped
- 1/4 cup cilantro leaves, chopped
- 1 tablespoon lime juice (optional)
Sauce
- 1/3 cup packed brown sugar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoon rice vinegar
- 3 tablespoons smooth peanut butter
- 1-1 1/2 tablespoons chili paste like Sambal Oelek
- 3/4 tsp EACH dried basil, ground coriander, ground ginger
- 1/4-1/2 teaspoon pepper
Instructions
- Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon sesame oil. Set aside.
- Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
- While rice noodles are soaking, heat 1 tablespoon vegetable/peanut oil in a deep large nonstick skillet over medium high heat. Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.
- Heat one tablespoon oil in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
- Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat through.
- Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve.
Video
Notes
original SAUCE quanity
I have updated this recipe to include 1.5X the amount of sauce on 10-26-21 per reader requests. If you made it previous to this date and prefer the original, here it is:- 1/4cup packed brown sugar
- 2tablespoons low sodium soy sauce
- 2tablespoons fish sauce
- 2tablespoons lime juice
- 2tablespoon rice vinegar
- 2tablespoons smooth peanut butter
- 1tablespoon chili paste like Sambal Oelek
- 1/2tsp EACH dried basil, ground coriander, ground ginger
- 1/4teaspoon pepper
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Kate says
Great recipe. My husband says it’s one of the best meals I’ve made in ten years. I didn’t have the dried coriander, so I imagine it would be even better that way. Keep making such yumminess. 🙂
Jen says
Yay Kate! I am so happy you and your husband enjoyed it! Thanks for taking the time to leave such a sweet comment!
Anna says
This turned out AMAZING!!! Even my kids liked it and they are so picky!! Definitely making this A LOT ❤️❤️!!
Jen says
Thank you for taking the time to comment, Anna! I am so happy this was such a hit, yay! I hope you have fun exploring my site and hopefully find some more family favorites!
Tracey says
This was ridiculously yummy, I make allot of your recipes and they never disappoint! You’re quite a chef! Thank you
Jen says
You are so welcome Tracey, thank you so much for making my recipes!
Mar says
I don’t ever leave reviews – but this recipe is sooo good. I tweaked a little (skipped the carrots, used pea shoot because WF was out of sprouts, and included a red chili pepper sliced up which I highly recommend if you like a little heat – I’ll probably add 2 next time. Also skipped the egg because of personal preference). I’m obsessed!
Jen says
Thank you, Mar! I am so happy you enjoyed this recipe and that your adjustments worked well! Thanks for taking the time to leave a review!
Megan says
Bless you for this recipe!! I have been craving good Pad Thai since moving to a new country and now that I’m pregnant I’ve literally cried wanting to go back and get it. We had our favorite Thai restaurant we’d go to all the time and since moving to a new place have not found what I was looking for. THIS!! Best Pad Thai!!
Jen says
Yay! I am so happy to hear this Pad Thai was a winner! Thank you so much, Megan!
Peter Brosch says
This is one of the best pad, Thai recipes I have cooked. I made this many times now and even for a happy hour and it was completely gone. However, I feel I am a pretty good cook and there’s no way you can do everything in 30 minutes there is just too many steps from cutting all the chicken and all the vegetables and making the sauce then the noodles it just takes way longer. That is the only negative for this recipe.
Jen says
Thanks for your review Peter! I am so glad that it has been a repeat meal!
Ruann says
I wish you told us how many servings this recipe makes. I don’t know how much to make for a crowd!
Jen says
Hi Ruann, the servings are listed in the recipe card. It makes 4 servings. Enjoy!
Robert Orzechowski says
Great tasting recipe.
Jen says
I’m glad you enjoyed it!
Jasmine says
If we have tamarind paste, what is the suggested amount to use in the sauce instead of the lime juice and rice vinegar?
Jen says
Someone commented that they used 1/2 Tablespoons of tamarind paste and it was perfect! Hope this helps!
Michael Norman says
LOVE the flavor – crazy delicious! Thanks for all you do to make me look like a superstar chef at home! My only issue is with the “30 minutes to table” – maybe if I had all of the prep work done ahead of time, but it took almost that long just to cut the matchstick carrots – ha! But I am happy I stuck with it and had the pleasure of eating it. So good!
Jen says
Thank you! I’m so glad that it was worth the time!
Tanya says
Absolutely delicious, quick and easy recipe. So full of flavour. Thanks for sharing:-)
Jen says
Thanks! I am so happy to hear it!
Jacqueline says
I doubled the sauce. The leftovers were delicious reheated. Easy to follow and delicious!
Jen says
I’m so happy to hear that this made for a great meal and leftovers!
Erin says
Delicious!! This is better than I’ve had in restaurants. I used fresh refrigerated linguine and used tofu instead of chicken. The sauce is SO GOOD!
Jen says
Thank you! I’m so glad that the sauce was a success!
Dj Moats-Herron says
We just had this for lunch. My hubby said is this from our girl (referring to you). I said yes and he said to make sure I remember your blog. Seriously, this was great. Thanks!
Jen says
Yay Dj! Thank you! I’m so glad to hear that you and your husband loved this recipe!