Craving Chicken Pad Thai? This Chicken Pad Thai recipe is ready in under 30 minutes and is better than take out!
Favorite Chicken Pad Thai
There is nothing better than a big hot plate of chicken pad Thai noodles made with delicious sauteed veggies and a perfect salty sauce. We can’t get enough!
I’m here to tell you that you can make delicious chicken pad Thai right in the comforts of your own home. And, it’s so easy to make! There are only a few simple steps you have to follow.
- Prepare the pad Thai noodles
- Combine the chicken pad Thai Sauce
- Cook chicken and vegetables
- Scramble eggs
- Toss everything together.
It sounds so easy because IT IS! Keep reading to learn what ingredients you need to make this easy at-home take out recipe.
Chicken Pad Thai Ingredients
There are certain chicken pad Thai ingredients that are more authentic than others. Our easy chicken pad Thai recipe is made with easy-to-find ingredients that everyone has access to.
Authentic chicken pad Thai usually does NOT use soy sauce and DOES use tamarind paste. We use soy sauce in this recipe as an easy substitute, and man is it good! Here are all the other ingredients we use in this Chicken Pad Thai recipe.
Rice Noodles- Classic pad Thai uses rice noodles! Rice noodles are widely accessible at all grocery stores in the Asian section! Otherwise, you can buy rice noodles online HERE.
We always cook the rice noodles before anything else. We generally follow the directions on the package, but a good rule of thumb is to add the noodles to boiling water and don’t forget to stir!
From there, remove them from the heat and let them soak until they have just a bit of bite to them! Nobody likes mushy rice noodles!
Oil- We used olive oil to sauce our chicken and vegetables. However, feel free to use coconut oil, sesame oil, or avocado oil.
Chicken Breast- The protein in this pad Thai is chicken. Many cuts of chicken will work, but we love chicken breasts for this recipe. Just be sure to cut the chicken breasts in long, thin strips.
Thin strips of chicken works best in pad Thai.
Carrots- Carrots add the perfect crunch to the pad Thai, just be sure to cut them into matchsticks. We prefer matchsticks over shredded carrots because they stay crunchy.
Red Peppers- The sweet red bell peppers offer another form of crunch, color, and sweetness to the pad Thai.
Green Onions- Green onions add flavor to the chicken pad Thai. We sauté the white part of the green onion with the vegetables and then use the green end of the green onion for garnish at the end.
Eggs- Gently scrambled eggs are a must in pad Thai. After everything has been salted, you make a nest with the vegetables and slowly scramble eggs in the middle of the veggies.
You want to be gentle because you want larger chunks of egg in the pad Thai, rather than grainy pieces of egg!
Lime- Fresh lime juice finishes off every pad Thai recipe!
Peanuts- Chicken Pad Thai needs a crunch of peanuts! We like to use lightly salted peanuts for a crunch and a salty kick!
Soy Sauce- Soy sauce is the base for the sauce for the chicken pad Thai. Feel free to use soy sauce or Tamari!
Maple Syrup- We used maple syrup to sweeten up the sauce. Feel free to use honey or even brown sugar if you don’t have maple syrup.
Rice Vinegar- Rice vinegar adds a nice bite and tartness to the pad Thai sauce. If you are out of rice vinegar, try white vinegar or white wine vinegar.
Garlic- Don’t skip the garlic in the pad Thai sauce! It offer a delicious savory balance to the sauce.
Fish Sauce- Traditional pad Thai has fish sauce! It offers a delicious umami flavor and the perfect amount of funkiness (which is essential in a pad Thai sauce).
Red Pepper Flakes – A little spice never hurt! Add extra red pepper flakes if you want an extra kick!
Chicken Pad Thai Quick Tips
- Don’t overcook the noodles. Whatever you do, don’t over cook them! No one likes mushy rice noodles, trust me!
- Slice chicken thinner than you think. When chicken sautés in the pan, it plumps up a bit. To get the classic-looking pad Thai chicken, slice your chicken thin.
- Pack in veggies! this recipe calls for extra veggies because it makes it a more well-rounded meal.
- Feel free to double the recipe. Just make sure you use a big enough pan or wok to do so!
- Option to sub out the protein. Do you prefer shrimp, beef, or tofu over chicken? Feel free to swap it out for one you like better.
Everything Else You Need to Know
Can I use a different noodle in chicken Pad Thai?
Yes, you can use any noodle you would like in Pad Thai. We recommend rice noodles, but feel free to use an egg noodle instead.
Are there bean sprouts in chicken pad Thai?
There are traditionally bean sprouts in pad Thai. Feel free to add them in!
Can I use chicken thighs in Chicken Pad Thai?
Yes, you can use chicken thighs in this chicken pad Thai recipe. Just be sure to cut them into small, thin chunks as well!
How long does Chicken Pad Thai last in the refrigerator?
Pad Thai can last up to 5 days in the refrigerator if stored in an airtight container.
Let chicken pad Thai cool completely. Then, transfer it into an airtight container. Store in the fridge for up to 3-5 days.
How to Reheat Chicken Pad Thai
Got leftover chicken pad Thai? It’s one of my all-time favorite leftovers to heat up!
The best way to reheat chicken pad Thai is in the same skillet you cooked it in. Add a little moisture (both oil or water will work) and reheat on low/medium until hot.
Chicken Pad Thai
- 8-oz. rice noodles
- 2 tablespoons olive oil, separated (any high-heat oil works)
- 1.5 lbs. boneless, skinless chicken breast
- 2 large carrots, peeled and sliced matchsticks
- 2 medium red peppers, thinly sliced
- 10 green onions, (4-inches of the white part, minced)
- 4 large eggs, whisked together
- 1 large lime, cut in half
- 1/4 cup chopped, salted peanuts
- 3 tablespoons soy sauce
- 1/4 cup maple syrup
- 1.5 teaspoons rice vinegar
- 1 tablespoon minced garlic
- 4 tablespoons fish sauce
- 1.5 tablespoons lime juice
- red pepper flakes, to taste
- First prepare the rice noodles by bringing a large pot of water to a boil.
- Add the rice noodles to the pot and remove the pot from the heat. Let the noodles sit in the hot water for 8-10 minutes, stirring every 1-2 minutes.
- When the noodles are cooked al dente, pour them in a colander. Rinse them with cold water and set them aside.
- Prepare the pad Thai sauce first by adding all the sauce ingredients to a small bowl. Whisk everything together and set aside.
- Next, slice the chicken breast. Cut the chicken breast in half and then cut them into thin strips that are about 1/2 inch wide and 2.5 inches long.
- Then, heat a large skillet pan over medium/high heat. Add one tablespoon of olive oil to the pan.
- When olive oil is fragrant, add the chicken breast to the pan and cook the chicken until it is fully cooked. Remove chicken from the pan.
- Next, pour out any access liquid from the pan and then add another tablespoon of olive oil to the pan.
- Add carrots, red pepper, and green onions to the pan and sauté the vegetables for 3-4 minutes. Make sure the vegetables do not get mushy!
- When the vegetables are cooked make a nest or hole in the middle of the vegetables and pour the whisked eggs into the hole in the middle of the vegetables.
- Scramble the eggs in the middle of the vegetables with a spatula and cook them into large chunks of scrambled egg. Once all the eggs are cooked, fold the the eggs into the vegetables.
- Finally, add the cooked chicken pieces, the pad Thai sauce, and the noodles to the pan.
- Gently mix all the ingredients together and cook everything together over medium heat until the noodles absorb the sauce and all of the ingredients are hot (about 3-4 minutes)
- Finally, add fresh lime juice and chopped peanuts to the top of the Pad Thai.
- Serve and enjoy!
Tips & Notes
- This recipe was updated on June 10, 2020.
Serving Size: 1/6 Calories: 552 Sugar: 31 Fat: 12 Carbohydrates: 69 Fiber: 10 Protein: 50
Keywords: chicken pad thai
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