Chicken Pad Thai Recipe

Ben Carraoli

I have to admit, I didn’t realize how much I loved Pad Thai until I made this chicken 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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

Method

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

Notes

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.