Chicken Pad Thai Recipe

Introduction

Chicken Pad Thai is a flavorful and satisfying Thai noodle dish that’s perfect for a weeknight dinner. Combining tender chicken, fresh vegetables, and a tangy sauce, this recipe brings authentic taste right to your kitchen.

Ingredients

• 8 ounces flat rice noodles, cooked al dente according to package instructions
• 1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces
• Salt and pepper, to taste
• 2 eggs
• 1 cup fresh bean sprouts
• ⅓ cup sliced green onions
• ¼ cup sliced white onions
• ⅓ cup cilantro, roughly chopped
• Optional: peanuts for garnish

Sauce

• ¼ cup ketchup
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 teaspoon minced garlic
• 1 teaspoon peanut butter
• Juice of 1 lime
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon soy sauce

Instructions

1. Step 1: Season the chopped chicken with salt and pepper to taste.
2. Step 2: Cook the chicken in a large wok or pan over medium heat, stirring frequently, until fully cooked, about 6-8 minutes. Transfer the chicken to a bowl and set aside.
3. Step 3: Whisk together all the sauce ingredients in a bowl and set aside.
4. Step 4: Using the same pan where you cooked the chicken, crack the eggs directly into the preheated pan. Let them fry for about one minute, then break them up with a spoon.
5. Step 5: Add the sliced white onions and bean sprouts to the eggs and cook briefly until just tender.
6. Step 6: Return the chicken to the pan and pour in the prepared sauce.
7. Step 7: Add the cooked rice noodles and toss everything together to coat the noodles evenly in the sauce.
8. Step 8: Stir in the sliced green onions and chopped cilantro. Garnish with peanuts if desired before serving.

Tips & Variations

• For extra heat, add 1-2 teaspoons of sriracha sauce or a pinch more crushed red pepper flakes.
• You can easily swap chicken for shrimp, steak, or tofu for different protein options.
• Use fresh lime juice to brighten the dish just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water if the noodles have dried out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, flat rice noodles are traditional, but if unavailable, fettuccine or linguine can be used as a substitute in a pinch.

Is fish sauce necessary in the sauce?

Fish sauce provides authentic umami flavor, but you can substitute with soy sauce for a vegetarian version or adjust to taste if you prefer.

Chicken Pad Thai Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

A flavorful and easy-to-make Chicken Pad Thai recipe featuring tender chicken, fresh vegetables, and a tangy, savory sauce. This classic Thai dish is cooked in a wok with rice noodles, eggs, and fresh herbs, delivering a perfect balance of sweet, salty, and spicy flavors in every bite.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 ounces flat rice noodles, cooked al dente according to package instructions
• 1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces
• Salt & pepper, to taste
• 2 eggs
• 1 cup fresh bean sprouts
• ⅓ cup sliced green onions
• ¼ cup sliced white onions
• ⅓ cup cilantro, roughly chopped
• Optional: peanuts for garnish

Sauce Ingredients

• ¼ cup ketchup
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 teaspoon minced garlic
• 1 teaspoon peanut butter
• Juice of 1 lime
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon soy sauce

Instructions

1. Season and Cook Chicken: Season the chopped chicken breast with salt and pepper to taste. Heat a large wok or pan over medium heat and cook the chicken, stirring frequently, until cooked through about 6-8 minutes. Transfer the cooked chicken to a bowl and set aside.
2. Prepare the Sauce: In a separate bowl, whisk together the ketchup, fish sauce, sugar, minced garlic, peanut butter, lime juice, crushed red pepper flakes, and soy sauce until well combined. Set the sauce aside.
3. Cook Eggs and Veggies: Using the same pan where you cooked the chicken, crack the eggs directly into the preheated pan. Let them fry for about a minute, then break the eggs up with a spoon. Add the sliced white onions and bean sprouts, stirring to combine and cook briefly.
4. Add Chicken and Sauce: Return the cooked chicken to the pan, pour in the prepared sauce, and stir to coat the ingredients evenly.
5. Add Noodles and Toss: Add the cooked rice noodles to the pan and toss everything together carefully to ensure the noodles are evenly coated with the sauce and mixed well with the chicken and vegetables.
6. Finish with Herbs and Garnish: Stir in the sliced green onions and chopped cilantro. Remove from heat, garnish with peanuts if desired, and serve immediately.

Notes

• Make it spicy: Add 1-2 teaspoons sriracha sauce or an extra pinch of crushed red pepper flakes to give it a spicy kick.
• Alternate protein: You can easily swap out the chicken for shrimp, steak, or tofu to suit your preference.

Keywords: Chicken Pad Thai, Thai cuisine, rice noodles, stir-fry, easy dinner, Asian recipe