Do Share Recipe

Chicken Pad Thai Recipe | Classic Sweet and Savory Noodles

I have to admit, I didn’t realize how much I loved Chicken Pad Thai Recipe until I made this recipe version at home. The first bite was an explosion of flavors — sweet, tangy, and savory all at once. It’s incredibly satisfying and surprisingly easy to make in just 30 minutes.

Every time I serve this dish, my family can’t get enough. Now, this recipe has become a go-to for weeknight dinners or when I want a quick Asian-inspired meal, much like this flavorful French Onion Short Ribs Recipe.

Ingredients

Here’s what you need to make this delicious Chicken Pad Thai:

8 oz flat rice noodles – I prefer fresh or dried rice noodles; cook them until just al dente to prevent clumping.
1 lb chicken breast, diced – small pieces cook evenly and absorb more sauce flavor.
2 tablespoons vegetable oil – helps sauté chicken and vegetables without sticking.
2 eggs, lightly beaten – adds richness and texture to the dish.
1 cup bean sprouts – fresh is best for crunch; avoid frozen.
1/2 cup white onion, thinly sliced – adds a subtle sweetness and aroma.
3 green onions, chopped – sprinkle at the end for a fresh, mild onion flavor.
1/4 cup cilantro, chopped – optional garnish, but adds a fresh note.
1/4 cup peanuts, chopped – optional, but adds crunch and flavor depth.

For the sauce:

3 tablespoons fish sauce – essential for authentic umami flavor.
2 tablespoons of ketchup – balances sweetness and tang.
2 tablespoons brown sugar – gives the dish its signature caramelized taste.
2 tablespoons peanut butter – optional but makes the sauce creamy.
1 clove garlic, minced – fresh garlic gives more aroma than pre-minced.
Juice of 1 lime – adds bright acidity to the dish.

Note: This recipe serves 4 people generously, but it’s easy to double for larger groups.

Variations

There are a few ways to customize this Chicken Pad Thai:

Substitute tofu for chicken to make it vegetarian.
Use coconut sugar instead of brown sugar for a healthier alternative.
Swap peanuts for cashews or almonds if you prefer.
Add shredded cabbage or broccoli if you don’t have bean sprouts.

Or you can also enjoy similar rich and comforting dishes like the Saucy French Chicken Recipe.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large wok or skillet – for even cooking and tossing all ingredients together.
Mixing bowls – for whisking sauce and prepping chicken.
Tongs or wooden spoon – to stir noodles and chicken without breaking noodles.
Knife and cutting board – for chopping vegetables and chicken.

How to Make Chicken Pad Thai Recipe

Step 1: Cook the Chicken

Season your diced chicken with salt and pepper. Heat oil in a wok or skillet and cook the chicken until golden and fully cooked, about 6-8 minutes. Transfer to a bowl and set aside.

Step 2: Prepare the Sauce

Whisk together fish sauce, ketchup, brown sugar, peanut butter, garlic, and lime juice in a small bowl. Set aside; this sauce is the heart of your Pad Thai.

Step 3: Cook the Eggs and Veggies

In the same wok, pour in the beaten eggs and let them cook for a minute, then stir to scramble. Add sliced onions and bean sprouts, cooking for another 1-2 minutes until slightly softened.

Step 4: Combine Ingredients

Return the chicken to the pan, pour in the sauce, and stir to coat everything evenly. Add the cooked noodles and toss until noodles are fully coated with the sauce.

Step 5: Finish and Garnish

Stir in chopped green onions and cilantro. Sprinkle with chopped peanuts for crunch. Serve immediately while warm.

Additional Tips for Making this Recipe Better

From my experience, these small tweaks make a huge difference:

I always cut the chicken into uniform pieces to ensure even cooking.
Using a wok really helps with tossing everything together without spilling.
I cook noodles al dente; overcooked noodles can become mushy.
I never skip fresh garlic; it adds so much flavor.

How to Serve Chicken Pad Thai Recipe

Serve your Chicken Pad Thai hot on a wide plate for a visually appealing dish. Garnish with extra lime wedges, cilantro, and crushed peanuts. I like adding a small drizzle of sriracha on the side for those who love heat. This dish pairs wonderfully with a light cucumber salad or steamed vegetables.

Nutritional Information

Here’s a rough idea of what you’re getting per serving:

Calories: 420 kcal – light enough for a weeknight dinner.
Protein: 30 g – thanks to the chicken and eggs.
Carbohydrates: 45 g – mainly from noodles.
Fat: 15 g – from oil, peanut butter, and peanuts.

Make Ahead and Storage

Storing: Leftover Pad Thai can be stored in an airtight container in the fridge for up to 3 days.
Freezing: I don’t recommend freezing the dish as noodles can get mushy.
Reheating: Reheat in a skillet with a splash of water or chicken broth to restore moisture.

Why You’ll Love This Recipe?

Here’s why this Chicken Pad Thai is a must-try:

Quick and Easy: Ready in just 30 minutes, perfect for busy nights.
Versatile: Easily swap ingredients based on what’s in your pantry.
Flavorful: Balanced sweet, salty, and tangy flavors that everyone loves.
Family-Friendly: Both adults and kids rave about this dish.
Customizable: Add more veggies, switch proteins, or spice it up to taste.

This Chicken Pad Thai recipe has become my go-to for a fast, flavorful, and satisfying meal. It’s easier than takeout, fresher, and packed with layers of flavor that will keep you coming back for more.

Ben Carraoli