Chicken Pad Thai
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This easy Chicken Pad Thai is just like the restaurant version, and it’s ready in 20 minutes! The ingredients in this easy Pad Thai recipe include tender noodles, bean sprouts and a delicious homemade sauce served with peanuts and lime! Who needs take out when you can make your own at home in just minutes?
How to Make Chicken Pad Thai
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One of my favorite things to order for take out is either shrimp or chicken pad Thai; I just love all the flavors and textures! Since I haven’t found a great Pad Thai near me, I set out to learn to make Chicken Pad Thai at home!
What is Pad Thai?
This Chicken Pad Thai is actually a popular street food in Thailand! It’s a delicious combination of diced cooked chicken, eggs, rice noodles, veggies and herbs, all tossed in a sweet and savory sauce. Rice noodles are usually available in the ethnic section of my grocery store, and they were actually labeled as pad thai noodles (you can also get rice noodles for Pad Thai online).
The term Pad Thai actually means Thai Stir Fry which is exactly what the flavors in this dish represent! Cilantro, lime and peanuts are often found in Thai food along with fish sauce and soy sauce. If you’ve never had fish sauce, it adds an unmistakable flavor to this dish, salty and savory (I’m not a huge fish person but I really do love fish sauce in many dishes).
The ingredients in Pad Thai are simple (but the flavors are anything BUT simple):
- Noodles – we use rice noodles
- Protein – Chicken (or shrimp)
- Sauce – Simple ingredients packed with flavor
- Veggies – Again, simple is best, we use bean sprouts
This Chicken Pad Thai is pretty basic so feel free to add in your favorites like broccoli, mushrooms or peppers. Either diced boneless skinless chicken breasts or chicken thighs work perfectly in this recipe and you could also substitute shrimp if you like Shrimp Pad Thai instead!
What is Pad Thai Sauce Made Out Of?
The sauce is mostly comprised of ingredients that you probably already have in your pantry, with the exception of the fish sauce. Fish sauce is located in the ethnic foods aisle of most grocery stores and is really crucial to making this Pad Thai recipe taste authentic, so don’t skip it! It adds a salty umami you really need to make this chicken Pad Thai taste authentic!
The other ingredients in the sauce include fresh lime juice and soy sauce both of which are packed with flavor! The sauce for this isn’t really “saucy” but it packs so much flavor you don’t need a ton!
How to Make Pad Thai
Much like my favorite Chicken Stir Fry recipe, Pad Thai is crazy easy to make with just a few simple steps!
- Start by mixing your sauce ingredients.
- Next you’ll cook your chicken for a few minutes… and then your eggs (all in the same pan).
- Finally you’ll add in your noodles and some veggies.
- Cook a couple of minutes, add your sauce and voila… it’s that easy!
We add a sprinkling of peanuts and fresh cilantro and course fresh lime wedges. The peanuts add the perfect amount of savory crunch while the cilantro and lime really add freshness to the dish!
This chicken pad thai is the perfect way to get your Thai food fix without even having to leave the house.
Better than takeout and read in about 20 minutes
- 1 lb boneless skinless chicken breasts cut into 1/2 inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon garlic minced
- salt and pepper to taste
- 2 eggs
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1/4 cup green onions cut into 1 inch pieces
- 1/4 cup cilantro leaves
- 1/4 cup roasted salted peanuts chopped
- 4 lime wedges
- 1 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 1/2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1 lime juiced
- 2 tablespoons ketchup
- 1 tablespoon water
In a medium bowl, whisk together sauce ingredients. Set aside. Prepare rice noodles according to package directions.
Heat the oil in a large pan over medium high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through. Add the garlic to the pan and cook for 30 seconds.
Move the chicken mixture to one side of the pan and add the eggs to the empty side of the pan. Stir the eggs until scrambled and cooked through, approximately 3 minutes.
Add the rice noodles and sauce to the pan, toss to coat evenly. Stir in the green onions and bean sprouts.
Sprinkle the peanuts and cilantro over the noodle mixture. Serve, garnished with lime wedges.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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