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Chicken Pad Thai

Chicken Pad Thai

Chicken Pad Thai is a vibrant and satisfying Thai stir-fried noodle dish that combines tender chicken, chewy rice noodles, crunchy peanuts, and a flavorful sweet-savory-tangy sauce. Perfect for a quick weeknight dinner, this recipe delivers authentic Thai flavors with balanced notes of sweetness, acidity, and umami in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x

Ingredients

Scale

Noodles

  • 6 ounces dried flat rice noodles (1/8 inch wide)

Protein

  • 1/2 pound chicken breast or thighs, thinly sliced

Sauce

  • 2 tablespoons tamarind paste
  • 3 tablespoons fish sauce (or tamari for gluten-free)
  • 1–2 tablespoons brown sugar or palm sugar

Vegetables & Aromatics

  • 2 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1/2 cup bean sprouts
  • 3 green onions, sliced

Additional Ingredients

  • 2 large eggs
  • 1/4 cup crushed peanuts
  • 2 tablespoons vegetable oil or peanut oil
  • Lime wedges, for serving

Instructions

  1. Prepare the Noodles: Soak the rice noodles in warm water for 20-30 minutes until flexible but still slightly firm. Drain well to prevent sogginess.
  2. Make the Sauce: In a small bowl, combine tamarind paste, fish sauce, and brown sugar. Stir until the sugar dissolves completely, creating a balanced Pad Thai sauce.
  3. Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until no longer pink and just starting to brown.
  4. Scramble the Eggs: Push the chicken to one side of the pan. Crack eggs into the empty space and scramble gently until just set.
  5. Stir-Fry Everything Together: Add the drained noodles and sauce to the pan. Toss well to coat the noodles evenly and heat through to absorb the flavors.
  6. Add Fresh Ingredients: Fold in bean sprouts, green onions, and crushed peanuts. Stir and cook for another minute to combine freshness and crunch.
  7. Serve with Lime Wedges: Plate the Chicken Pad Thai immediately and serve with lime wedges to add bright acidity that balances the dish.

Notes

  • Don’t over-soak noodles; keep slightly firm to avoid mushy texture.
  • Cook using high heat to develop authentic wok hei flavor.
  • Prep all ingredients ahead as cooking is quick once started.
  • Taste and adjust sauce sweetness and tang before adding to noodles.
  • Add crushed peanuts at the end or on top to keep them crunchy.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 800 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 180 mg

Keywords: Chicken Pad Thai, Thai noodles, stir-fry, quick dinner, gluten free, Thai cuisine