Asian

Chicken Pad Thai Recipe

A balanced plate of tender chicken, springy noodles, and bright lime that feels restaurant worthy right at home.

The moment this Chicken Pad Thai hits the pan, you are greeted by a toasty tamarind aroma, smoky garlic, and the sweet tang of reduced sauce bubbling around supple noodles and juicy chicken.

I love making it on weeknights when I want something fast yet feel indulgent, or for casual dinner parties where the flavors do all the talking.

One pan, a handful of ingredients, and you have a dish that is crunchy, silky, and deeply satisfying, reminding you that takeout can taste even better at home.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time15 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineThai

🔢Calories~450 per serving

Ingredients

Pad Thai

14 oz rice noodles

1 lb boneless skinless chicken thighs, cut into 1/2 inch pieces

2 tablespoons vegetable oil

2 cloves garlic, thinly sliced

1 small shallot, thinly sliced

1 red chili, thinly sliced (optional)

1 cup firm tofu, pressed and cubed (optional)

1 cup bean sprouts

1/4 cup fresh cilantro leaves

1/4 cup roasted peanuts, roughly chopped

2 green onions, thinly sliced on the diagonal

1 large lime, quartered

1 teaspoon crushed dried chili flakes (optional)

Sauce

1/4 cup tamarind paste or concentrate

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

1 teaspoon rice vinegar

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (optional)

Substitutions & Variations

★Use shrimp, tofu, or firm tempeh instead of chicken.

★Swap tamarind paste with a mix of lime juice and a pinch of brown sugar if needed.

★Use low sodium soy sauce and reduce added salt.

★Make it vegetarian by using vegetable broth and omitting fish sauce, or use a vegan fish sauce alternative.

★Add a spoon of crunchy peanut butter to the sauce for extra creaminess if desired.

Step-by-Step Instructions

1

Prep the noodles and protein

Soak the rice noodles in warm water for 10 to 15 minutes until just pliable but still slightly firm. Drain and set aside. Pat the chicken pieces dry, season with a pinch of salt and pepper, and have your sauce measured and ready before you start cooking.

2

Whisk the sauce

In a small bowl, combine tamarind paste, fish sauce, soy sauce, brown sugar, rice vinegar, garlic powder, and crushed red pepper flakes. Whisk until the sugar dissolves completely. Taste and adjust for a sweet, tangy, salty balance.

3

Cook the chicken in two batches

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add half of the chicken in a single layer and cook until browned and just cooked through, about 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining chicken and another tablespoon of oil.

4

Aromatics and quick stir fry

Add the remaining tablespoon of oil to the pan, then stir in the sliced garlic, shallot, and red chili. Stir fry for about 30 seconds until fragrant, being careful not to burn the garlic.

5

Combine noodles and sauce

Add the drained noodles, cooked chicken, and tofu to the pan if using. Pour the prepared sauce over everything and toss gently but thoroughly, letting the noodles soak up the savory coating for 2 to 3 minutes.

6

Add bean sprouts and herbs

Turn off the heat and fold in the bean sprouts, cilantro, and green onions. The residual heat will wilt the sprouts slightly while keeping them crisp and fresh.

7

Taste and finish

Give the noodles a final toss, taste, and add a squeeze of lime juice, a pinch of crushed dried chili, or extra fish sauce if you want more brightness, salt, or heat.

8

Plate and serve

Divide the Chicken Pad Thai among plates, top with a sprinkle of peanuts, an extra cilantro leaf, and serve immediately with lime wedges for squeezing over the top.

Pro Baker Tips

✓Work quickly over medium high heat and avoid crowding the pan so the noodles brown slightly and develop flavor.

✓If the sauce thickens too much, add a tablespoon or two of water while tossing to loosen it.

✓For extra tang, add a little more lime right before serving.

✓Chill leftovers and enjoy them cold the next day, adding a splash of water or broth when reheating.

Storage & Serving Notes

◆Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days.

◆Reheat gently in a skillet over medium heat, adding a splash of water or broth to refresh the noodles.

◆Keep peanuts separate and add just before serving to maintain crunch.

Serving Suggestions

Serve this vibrant Chicken Pad Thai hot, with extra lime, peanuts, and cilantro on the side for freshness.

›Lime wedges for bright finishing squeezes

›Extra chopped peanuts for crunch

›Fresh cilantro leaves for herbal lift

›Optional chili flakes for heat

›Thai basil if you have it

Frequently Asked Questions

Can I make this nut-free?

Yes, simply omit the peanuts and use sunflower seeds for a similar crunch, or leave them off entirely.

What if I do not have tamarind paste?

Mix lime juice with a little brown sugar or rice vinegar until it tastes pleasantly tangy and sweet, then adjust to your liking.

How do I keep the noodles from sticking?

Soak the noodles until just pliable, drain well, and toss them gently in the hot pan with enough sauce to coat without pooling.

🍽️

Go Make It!

This Chicken Pad Thai is quick, vibrant, and totally doable on a weeknight, so give it a try and enjoy a restaurant classic right at your own table.