This easy Chicken Pad Thai is ready in 20 minutes!
The ingredients in this dish include rice noodles, chicken, egg, and bean sprouts tossed in a sweet tangy sauce. I’ve included a couple of options for the sauce (one quick and easy, one from scratch from a favorite chef of mine)!
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!
What is Pad Thai?
Chicken Pad Thai is a popular dish in Thailand (both a streetfood and in restaurants)! This stir fry is has cooked chicken and eggs tossed with rice noodles and vegetables. Pad Thai can contain tofu, shrimp, other meats (and often dried shrimp in the sauce).
Rice noodles are usually available in the ethnic section of our grocery store, and they were actually labeled as pad thai noodles (you can also get rice noodles for Pad Thai online).
Cilantro, lime and peanuts are often found in Thai food along with fish sauce which all add incredible flavor. If you’ve never had fish sauce, it adds an unmistakable flavor to this dish, salty and savory (and while I’m not a huge fish person but I really do love fish sauce in many dishes).
Pad Thai Sauce
The sauce is truly what makes this dish (along with the toppings).
I have opted to use a store-bought sauce for this recipe although if you like Pad Thai, I very highly recommend making it from scratch (and Jet Tila’s sauce is my favorite. I use a bit less fish sauce but his recipe is so good).
Why Premade Sauce? The reason I use a premade sauce in this recipe is that some of the ingredients are not common in all kitchens.
Pad Thai sauce includes both tamarind paste and fish sauce which some people don’t keep on hand (and may not have other uses for). By purchasing a premade sauce, you can use it in this dish or for other stir fry recipes or even for dipping things like egg rolls or chicken strips.
From Scratch Sauce That being said, if you like Pad Thai and plan to keep it in rotation, I VERY HIGHLY recommend this homemade sauce from Chef Jet Tila and purchasing the couple of ingredients you may not have on hand.
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!
- Cook the chicken for a few minutes… and then the eggs (all in the same pan).
- Finally you’ll add in the noodles and some veggies.
- Cook a couple of minutes, add your sauce and voila… it’s that easy!
Garnish with a sprinkle 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!
More Stir-Fries You’ll Love
- Easy Pepper Chicken Stir Fry – Delish!!
- Chicken and Broccoli Stir Fry
- Cashew Chicken Stir Fry
- Stir Fry Veggies – Serve as a side dish or a main dish!
- Easy Mongolian Beef – Favorite recipe!
Chicken Pad Thai
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon garlic minced
- salt and black pepper to taste
- 2 eggs
- 8 ounces rice noodles
- 1 cup bean sprouts
- 3 green onions cut into 1 inch pieces
- ¼ cup chopped fresh cilantro
- ¼ cup chopped peanuts or roasted peanuts
- 4 lime wedges
- ⅔ cup Pad Thai Sauce or as needed, see note for homemade
Instructions
- Prepare rice noodles according to package directions.
- Meanwhile, 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 and cook 1 minute. Stir in the green onions and rest 1 minute. Add bean sprouts.
- Garnish with peanuts and cilantro. Serve with lime wedges.
Notes
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 4 tablespoons sugar
- 1 tablespoon sriracha (optional)
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I thoroughly enjoyed the pad thai. I used cabbage in place of bean sprouts though
Excellent, added tofu and shrimp at the end. Will be enjoying the leftovers today.
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Followed the recipe to a T except for the green onions because someone mistakenly threw them out! It was tasty but I found it to be very dry. I would double the sauce!
I love your recipes
Love the recipes. They’re simple to make yet tasty
Made this this last night. Both my daughter and I were very disappointed. Definitely lacks, not horrible but not at all authentic. Double checked recipe after I made it as thought I may have missed something, but no. Won’t be making again
Sorry to hear that you didn’t enjoy this recipe as much as we do. Thank you for trying it Debbie!
Amazing!! Made just as written and it was excellent!! Thanks! I wish I could post a picture of my dish.
I’m so happy to hear that you love this Chicken Pad Thai Joanne! You could post a picture of it on Pinterest if you’d like :) Love to see it!
I love this recipe! Simple meal with complex flavors- I make this at least once or twice a month. Only thing- prep time 5 mins? What!? It takes me around an hour to make this fantastic dish but I’m happy to do it!
So glad you love it Scott!
Hi, love this dish! But did you change the sauce recipe recently? It’s different from what I remember last time I made this.
Since the first time I ate pad that in my trip to Bangkok 2 years ago, I haven’t tried it again but I really love it, it was so tasty and distinctive! Thanks for sharing, maybe I will give a try soonn!
– Natalie Ellis
Enjoy Natalie!
Gotta try this recipe soon. I have never tried Pad Thai and would love to make it at home.
Made it and replaced the noodles with zucchini & yellow squash zoodles. Did miss the pasta.
Did not like this recipe. Ketchup gave it a weird flavor.
I’m sorry you didn’t enjoy it.
I made this last night – fantastic! I don’t love ketchup and so don’t have any in the house but a bit of vinegar and soy substituted nicely. Even my depressingly picky husband liked it. Couldn’t believe how fast and easy it was. Thank you for the recipe.
I’m so glad your family loved it Julie!
Horrible. Does not taste like Pad Thai. Ketchup should not be in this recipe.
Thank you for this. Thoroughly enjoyed by the whole family. I’m thinking it will now become a favorite in my house ⭐️⭐️⭐️⭐️
I am so glad that your family enjoyed this recipe Rebecca!
Very good you don’t need a zester just peel cucumbers and run a fork down the shaft all the way around
What a great tip Pam!!
i like this recipe and made it.
Thank you.