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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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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Julie says
Happy birthday Jen! I never leave comments but I secretly stalk your site and have made all of your your Thai recipes and they are phenomenal. This Pad Thai is going on my list for this week!
Jen says
Thank you so so much for the birthday wishes and for taking the time to comment Julie! I SO appreciate hearing you have made all my Thai recipes and love them! That means so much to me!
Candice says
Happy birthday Jen! Like others have expressed, I am so grateful for you and all your recipes! You are such an inspiration to me!
Jen says
You are the the sweetest Candice! Thank you so much for the birthday wishes and for your kind words! xo
Jackie says
Hi Jen
HAPPY BIRTHDAY!!! Enjoy your thai food.
Jen says
Thank you so much Jackie!!!
Kristin says
Hi Jen, just in the process if preparing everything for Pad Thai tonight. Now, if the sauce is anything to go by, this is going to be an absolute winner!!!
Still hours until dinner, so tempted to make for lunch!!!
Jen says
LOL! I hear ya – the temptation can be too much sometimes! I hope you absolutely loved it!
Shelly says
I hope you had a wonderful birthday! I have been looking for a good Pad Thai recipe and I know yours will be spot on! So excited!
Jen says
Thank you so much Shelly! I can’t wait for you to make this recipe, I think it will be a hit!
Kate says
Happy birthday Jen! Your website is such a great blessing in my life! Thank you for all your time to bring us delicious recipes! I can’t wait to try this one!
Jen says
What an incredibly kind comment Kate! Thank you for making my birthday happier! I am excited for you to try this Pad Thai too – I think you’ll love it!
Linda says
Happy Birthday Jen….as the others have said, you’re such an inspiration to us ‘home cooks’, and I so enjoy your commentary with the recipes!
May 2018 be a blessed year for you and your family!
Jen says
You are so thoughtful Linda, thank you so much for the well wishes! I am honored you follow along and are enjoying my recipes and even my commentary! Thanks for making my day brighter!
Therese Lussier says
Happy Birthday from northern Maine! This Pad Thai is on my list for our next meal. Thanks!
Jen says
Thank you so much Therese! I can’t wait to hear what you think!
Jude says
This pad Thai was excellent!! I have to admit that I was a bit skeptical, but it’s a keeper! I have made three of your recipes in the last ten days and they have all received rave reviews! Thanks for your wonderful flavorful recipes!!
Jen says
Hi Jude, I am so happy you made this Pad Thai already and that it’s a keeper – wahoo! That is awesome you have made so many of my recipes recently and they have all been keepers! I hope you continue to have fun exploring my site and finding new family favorites!
deb says
Happy belated birthday!! Hope you had a fantastic time celebrating! As others have mentioned, thank you so much for this website and all the inspiration you offer! Cannot wait to make this.
Deb
Jen says
Thank you so much for the birthday wishes and kind words Deb! Your appreciation means so much to me! I hope you absolutely love this Chicken Pad Thai recipe!
Wendy says
Happy belated birthday Jen!!! Everything I have made from your site so far has been exceptional and are recipes I will continue to make on the regular. Blessings to you young lady!!! Keep up the delicious work!!
Jen says
Thank you so much Wendy for the birthday wishes and kind words! I am thrilled you are loving my recipes and they are becoming family regulars! Thank you!
Bek says
I have literally just finished the last mouthful of this incredible meal! YUM!
My boyfriend says it’s his favourite thing I’ve ever made him 😀
I have to say though, I couldn’t get my hands on everything so subbed a couple of wee things, but nothing major.
It was incredible!! Thank you so much 🙂
Jen says
YAY! That is awesome! I am thrilled and flattered your boyfriend thinks it’s the best thing you’ve ever made! Thank you so much for taking the time to comment and make my day!
Lora says
Another winner! Just made this tonight and my son, who normally doesn’t like anything that’s all “mixed together”, loved it. Thanks!
Jen says
Awesome Lora! I’m so glad even your son loved it! Thank you!
Debbie says
I made this for dinner last and it was delicious! Thanks for sharing your amazing recipes.
Jen says
You are so welcome! I’m so happy you are enjoying them!
Hilary says
I made this over the weekend and it was delicious! I’ve had leftovers for the last two days and it reheats nicely as well. I rarely have success with Asian sauces but yours is perfect! So many flavors and it really tasted like it was from a restaurant. This one will be on repeat!
Jen says
YAY! I’m so happy this is a new favorite, thanks Hilary! I love that it reheats nicely too because I am all about leftovers 🙂 I hope you have fun trying more of my Asian recipes and find some more favorites!
Nikk says
This recipe turned out great!! Thank you so much.
Jen says
You are so welcome, I’m so happy you liked it!
Nikki says
We make this recipe on Friday nights and eat it while we catch up on Top Chef. A highlight of our week. This week we used shrimp and a little extra sauce. It was amazing. Thanks again for a great recipe. We love your site!
Jen says
What a fun tradition, love that so much! Thank you for bringing a smile to my face today, I’m so happy you are loving my recipes!
Rebecca says
I made this with spaghetti squash instead of noddles and it turned out delicious!!! It took ~ 1 1/2 medium squash to soak up the sauce. Thanks for the recipe!
Jen says
You are so welcome! I’m so happy you were able to substitute squash and it turned out delicious!
Whitney says
Hey Jen! I’m making this tonight but cannot find fresh bean sprouts, I can find canned. Do you use canned or fresh? Thanks!
Jen says
Hi Whitney, I use fresh – much better texture. You should be able to find them at Sprouts, Whole Foods, etc. Enjoy!
Deborah says
Hi
Quick question. Is there something you can use instead of fish sauce?
Jen says
Hi Deborah, you can substitute it with soy sauce. Enjoy!
Laci says
I just made this recipe last night and both my husband and I agree it tasted better than from a restaurant! I doubled the recipe to have plenty of leftovers for lunch the next day, and it tasted amazing then too! The only modifications we made were chose to omit the meat, and I didn’t have chili paste so I used a squirt or two of siracha instead. Thanks for the delicious recipe! It’s definitely going to be a permanent staple in our dinner rotations
Jen says
Wahoo! That is awesome you love it more than restaurant versions and that leftovers are equally delicious! I especially love rice noodles for that reason :). Thanks so much for taking the time to comment Laci!
kelly says
I’ve always wanted to make pad thai at home but never pulled the trigger. I feared I would be disappointed. Finally gave it a go last night using your recipe and OMG. Just as good as my favorite take out! My husband licked his plate.
Jen says
Thank you for your awesome comment Kelly! I had the same apprehension about creating this recipe – nervous it wouldn’t be as good as my favorite but stoked when it was! I’m thrilled you had the same lick-the-plate reaction, thank you! I hope you continue to enjoy more of my Thai recipes!
Pamela Sue Emberland says
I have made this in the past, but now have an exchange student living with us with severe allergies to all nuts and peanuts. I suppose leaving out the peanut butter will ruin the dish?
Jen says
Hi Pamela, I definitely consider the peanut butter an important factor to what makes this taste like Pad Thai so leaving it out won’t ruin it, but it will change the flavor profile.
Christine Fowler says
You rock, Jen! I made the Chicken Pad Thai tonight and now I don’t ever have a reason to go out for Pad Thai again! I have made several of your recipes and they are all amazing. Thank you for sharing with all of us. When I make your recipes, I know it is going to be an outstanding dinner!
Jen says
Thanks so much for your kind words Christine, I’m honored my recipes are trusted and loved in your home and this Chicken Pad Thai was another winner!
Debbie Grantham says
I made this pad thai tonight. It was great. I used shrimp and port instead of chicken. Next time I will use chicken and shrimp. I used more veggies so I doubled the sauce. We don’t like super spicy so I just used 1 tablespoon of chili sauce. It was very good. Saving into my keeper file.
Jen says
I’m so pleased this Pad Thai is a keeper, thanks so much Debbie!
Leah says
do you use fresh bean sprouts or canned? I was assuming fresh but I’m shopping around online to place my instacart order and only canned are coming up 🙁
Jen says
Yes, you will want to use fresh for the best texture.
Shannon Jakoby says
I’ve made it a few times now. Pad Thai is a fav for us and I love the flavor in this one so much! And can play around with the heat as well. We like spicy but my son isn’t so tolerant. It’s now in my regular recipe lineup! Thanks for sharing it with us!
Jen says
You are so welcome Shannon, I’m so happy to hear it’s a favorite!
Janis says
My daughter loves Pad Thai so I’ve been looking for a recipe. I’ve made this twice now. My family loved it. The second time we tripled the sauce except the chili paste ( my hubby added more to his bowl). I know new recipes I have to get the kinks out but it took me an hour to make from start to finish, cleaning and cutting chicken, veggies, making sauce noodles, cooking etc. It’s definitely worth it!! Just not a quick dish. Thanks for the recipe.
Jen says
Hi Janis, I’m so happy you finally found a Pad Thai recipe you love – hopefully it will get faster!
April says
We loved the flavor of this dish–finally a good, REAL pad thai recipe! We had it with broccoli, bean sprouts, and mushrooms. This is easily the best sauce recipe I’ve come across! I didn’t have fish sauce so I used oyster sauce instead–I don’t know if that’s a legit substitution, but it still came out wonderfully. I also used 1/2 a tablespoon of Dynasty Chili Garlic Paste (I got it from Amazon) which made it perfectly spicy and not too much for me. This recipe is definitely a keeper!
Jen says
YAY! Thanks so much April, I’m thrilled it’s the easiest/best pad Thai sauce you’ve made and it sounds delicious with added broccoli and mushrooms – yum!
Prudence says
I had never made Pad Thai let alone had it. This was phenomenal. I literally cleaned my bowl of all but a few stray carrots & peppers. When I asked my husband what he thought, he raved about how much he liked it, and said we needed to add it to our routine of Asian. I made gluten free (GF) with amino acids. I also left out the scallions, bean sprouts, & eggs simply because of being a picky eater. Will DEFINITELY be making this again.
Jen says
Thank you so much for taking the time to comment Prudence and make my day! I’m thrilled this Chicken Pad Thai recipe was such a hit AND you were able to make it gluten free!
Lynzi says
I have been making your recipes for about two years now, and always forget to leave reviews. Tried the pad Thai last night and it was AMAZING… so amazing that hubs asked me to make it again tonight! Thanks for the awesome recipe.
Jen says
Thank you for making my recipes Lynzi, I am so happy you’re loving them! I’m thrilled this Pad Thai is a new repeat winner!
Paola Wilkinson says
tried the pad thai recipe tonight and it was a hit just like all the other recipes I have tried from your site. thanks again for such a great website with such great tasting recipes. 🙂
Jen says
I love hearing you loved this Pad Thai and that you’re enjoying my recipes, thank you so much Paola!
Mary Ann says
My life has changed since I found your website. Your recipes are amazing and this Pad Thai was absolutely insanely
delicious. At first I didn’t think there was enough sauce but I stuck to the recipe word for word and you did not
disappoint. Tomorrow is Taco Salad from here. Thank you for such incredible recipes.
Jen says
Thank you so much for taking the time to comment and make my day Mary Ann! I am honored and thrilled you are enjoying my recipes and that this Pad Thai did not disappoint. Thank you! xoxo
Claire says
Thank you for this recipe. My boyfriend and I made this tonight, doubled the sauce but otherwise followed directions and it was perfect! This will definitely be in our repertoire of weekly recipes.
Jen says
Thanks so much Claire, I’m so happy it’s a new repeat favorite!
Sarah says
I made this last night – it was delicious! I added sliced mushrooms (because I needed to use them up) and used fresh squeezed lemon (since I didn’t have limes).. It was great! I might cut back on the chili next time because it was too spicy for my husband.
Jen says
Thanks so much Sarah, I’m so pleased it was a winner!
Danielle says
Husband returned from the grocery store with alfalfa sprouts instead of bean sprouts lol- but aside from the omission of those everything else tasted amazing. I did double the sauce recipe as others had suggested. So good! I love pad Thai and I’ve struggled to replicate a good restaurant-quality dish at home for years, but my husband and I agree that our struggles are over. Thank you for sharing!
Jen says
Yessss! I’m so pleased your search for restaurant quality Pad Thai stops here! It will taste even better with the bean sprouts 😉 Thanks for taking the time to comment! xo
Elena says
So, right now you are my hero. We are in week six of the pandemic, and because I’m home with the kids, but my husband is an essential worker who works long hours and grocery stores close early here now, we are getting low in the fresh ingredients department. Tonight, I brought up a can of Costco’s canned chicken breast and started looking for inspiration. Decided I wanted to try making it into pad thai. Looked at a few recipes, decided your sauce list looked the best, and set to work. In the end, I had to make swaps for over ten ingredients, BUT IT STILL CAME OUT AMAZING. Like, it reminds me of a Vietnamese woman’s pad thai I used to buy at a local farmer’s market. Here are my swaps: canned chicken for fresh, frozen pepper strips for fresh, 1/3 bag coleslaw to bulk it up, 1 large carrot, cut in thirds then peeled strips with a peeler for matchstick, can of water chestnuts (because, too tired to chop peanuts), sriracha for sambal, lemon juice for lime, gf spaghetti noodles for thai rice, fresh ginger for ground, and found a soon-to-be-petrified dish of leftover stir fried veggies in the fridge that got thrown in as well. Plus, I had no cilantro. I’m sitting here, after inhaling my second large serving, trying to determine of theres enough other leftovers in the fridge for my husband to take to work tomorrow, so I could have the last of the pad thai right now. Thank you, thank you, thank you. You made this tired, stressed out, and hangry mom’s night.
Jen says
Thank you so much for your awesome comment Elena! I’m thrilled you loved the Chicken Pad Thai and that it still came out amazing with your substitutions! Kudos to you and your creativity with the substitutions – thank you for including them as a I think others will find them helpful. Sending you prayers of health and safety for you and your family!
Daisy says
This was AMAZING! ⭐️⭐️⭐️⭐️⭐️ So flavourful. It will definitely be in regular rotation.
Jen says
Thank you Daisy! I’m thrilled it’s a new repeat favorite!
Renee says
I would just like to say, your recipes are absolutely delicious! I’ve tried several of them and they never disappoint. I made this one tonight and my family loved it. Thank you!
Jen says
Thank you for taking the time to comment Renee and for making my day! I love hearing your family is loving my recipes!
Jess P says
I made this over the weekend and it was delicious. Leftovers came out great too. My husband has already asked me to make it again ASAP. Thank you for the amazing recipe!
Jen says
You’re so welcome Jess! I’m happy to hear it’s already on repeat! Thank you!
Yummmy says
What a great recipe! I was really carving pad Thai and this did not disappoint. Followed all instructions
Added extra hot sauce in my own plate. I love it spicy
Will try with shrimp and chicken next time
Thanks a ton!
Jen says
You’re so welcome, I’m so happy it satisfied your Pad Thai cravings!
Jennifer Strickley says
I love your recipes! They inspire me in the kitchen. I used ground turkey thigh meat, doubled the sauce, and added a tablespoon of tamarind paste. But the recipe is all yours-thank you!
Jen says
Thanks Jennifer, I ‘m honored to have inspired you in the kitchen! I’m so happy your loved the chicken pad Thai!
marvina Rose johnson says
Your recipes are some of the most intense recipes I have ever read. They are fabulous. Thanks
Jen says
Thank you so much Marvina Rose, I’m so happy you’re enjoying them!
Rhonda says
What is the calorie count for this recipe? I made it once and loved it. I want to make it again soon!!!
Jen says
I’m so pleased you loved it! You can calculate info at: https://www.myfitnesspal.com/recipe/calculator
Lucy says
Hi
Looks soooo good. Is there a sub for fish sauce ?
Jen says
Hi Lucy, you can use soy sauce, not quite the same but still delish.
J.M. says
This has become a favourite and my go to recipe for pad thai…delicious!!!
Jen says
I love hearing that, thank you!
Jodi says
Hello! What do you think about turning this into a slow cooker meal? Would I just cook the chicken with the sauce and then add the eggs at the end? Thinking of making this while camping. And I would probably serve over rice. Just wanted your thoughts. Thank you in advance. P.S. I have made this twice on the stove top and it is delicious!!
Jen says
Yes, you could absolutely do it that way – so creative! I would add the vegetables halfway through cooking so they are still crisp-tender.
Emily says
Damn this is delicious! Major flavor; it was a huge hit!
Jen says
Thanks so much Emily!
Christine says
Hey I’m so excited to try this! It looks delicious and so simple 🙂 but I have a question, I’m taking this to my boyfriends and have all the ingredients to my house. Do you see any issue with prepping the sauce the night ahead or would that affect the flavor? Thanks so much!
Jen says
Hi Christine, you can absolutely prep the sauce ahead without any issues! Enjoy!
Silene says
I’ve made this twice now, and it’s amazing! My hubs says it’s better than take out from our local Asian restaurant
Jen says
Thank you so much for the awesome review Silene, I’m thrilled its a repeat favorite!
Donna says
Hi I too am a fan of Thai food, love all the stir fried variations, my question is I see that you mention tamarind sauce but it’s not in your recipe, when would I add to this recipe? Thank you
Jen says
Hi Donna, I mention as an ingredient in traditional Pad Thai but this recipe uses easy shortcuts instead 😉
Robyn says
I made this last week and my family loved it!!! Thanks so much!
Jen says
I love hearing that, thanks so much Robyn!
Karen Bradbury says
Help, I love rice noodles but whenever I make them they are too soft or too hard. I follow the package directions. What brand do you recommend for Thai dishes. Thanks!
Jen says
Hi Karen, I use easy-to-find Thai Kitchen. I usually soak them less time than the package says so they are still slightly al dente and then finish cooking them in the sauce.
Sarah says
Sooo delish!! This is absolutely a new addition to our regular rotation. Next time, I’d probably 1.5 the sauce- the noodles soaked it all right up. Thanks!!
Jen says
YAY! I’m so pleased it’s a new favorite! I have had several readers say they would increase the sauce so I went ahead and updated the recipe to 1.5x the sauce. Thanks for your input!
Patricia Swanson says
I needed a simple, straightforward recipe for Pad Thai. This fit the bill. I mostly followed the recipe, but added a few ingredients. One was seeded and deveined jalapeño peppers, chopped in half rings. I used fresh ginger, chopped finely. For the meat, I used shrimp, calamari, and very thinly sliced pork loin. I used a jar version of a pad Thai sauce. Fresh cilantro, fresh Thai basil, peanuts and freshly squeezed line juice topped it off nicely. Thanks for this recipe.
Jen says
Hi Patricia, I love how you took this recipe and made it your own, your additions sound fantastic!
Allison Wolf says
I’ve made this recipe numerous times and it’s always delicious! Glad you updated the sauce though because I like it much better than way. This took me more like an hour to cook, but it’s worth the extra time!
Jen says
Thanks Allison, I love hearing it’s a repeat favorite and that you like the updated version!
Susan says
Hi Jen and Happy New Year! I made this last night and it was more than delicious!!! I couldn’t find fresh bean sprouts so I used a 14 oz. can of LaChoy bean sprouts, drained, and didn’t use the unsalted peanuts or cilantro. The sauce is AMAZING!! I made it ahead of time and good thing I started earlier chopping, slicing, mincing veggies so I could have them ready when I started cooking.
I’m glad there were only 2 of us as we love leftovers!
Many thanks for another delicious recipe! Can’t wait to make your chicken satay and other Thai recipes!!
Susan
Jen says
Happy New Year Susan! I’m thrilled this recipe was a huge hit! It sounds like we are foodie kindred spirits with your love of Thai food. I hope you love the rest as much as us!
Kristyna says
Made this recipe for dinner with my 14 year old daughter it was amazing
Jen says
I love hearing that Kristyna, thank you!
Lynn says
This is delicious! I’ve made it many times and actually enjoy it better the next day cold right out of the fridge!
Jen says
Thanks so much Lynn! That says a lot if you even like it cold!
Madison Dooley says
This was seriously so delicious!! Better than some takeout I’ve had. The only thing that I’d say is that it is pretty spicy, if making for kids, I’d probably do only 1/2 tablespoon of chili paste or omit it completely and add your own after it’s cooked. With all the chopping and prep, it definitely took me longer than 30 mins, but it was worth it!
Jen says
Thanks for the review and the tips Madison! I’ll make a note about the chili sauce in the recipe.
Aime Keith says
My first attempt to make Pad Thai. This was SO delicious and tasted authentic.
Jen says
Thanks Aime, I’m so pleased it was a hit!
Caroline says
What a great recipe! My son and husband both said it was the best Pad Thai they’ve had! Thank you for sharing!
Jen says
Thank you for the ultimate complement Caroline!
Scott Henderson says
“Best Ever” is right – absolutely scrumptious. The best Pad Thai I’ve ever made (or eaten?), Halved the chicken and added shrimp when cooking the veg.
Jen says
Thanks Scott, I’m thrilled you agree!!!
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!