This post may contain affiliate links, please see the privacy policy for details.
Are you a pad Thai lover like me? This easy chicken pad Thai is a really delicious dish that has Thai rice noodles, chicken, vegetables and a sauce that’s sweet, savory, spicy, and truly wonderful! Although pad Thai does boast complex flavors, you’re going to love how easy it is to prepare. This better-than-takeout chicken pad Thai, which is ready in just 35 minutes, always gets rave reviews. Treat yourself and your family to a tantalizing taste of Thailand for dinner tonight with this restaurant favorite.
Chicken pad Thai is a delicious dish and it’s so easy to make! Avoid the takeout and instead make your own authentic pad Thai recipe.
If you love Thai flavors, you might also enjoy Thai basil chicken skewers, a tofu Thai wrap, or red curry Thai coconut soup.
Why You’ll Love It
Easy to make: Once you’ve cooked the rice noodles, chicken and vegetables, you can scramble the eggs and then prepare the sauce. After that, simply toss everything together and add garnishes.
Authentic flavors: Thai rice noodles, fish sauce, lime juice, and sesame oil are traditional ingredients used in many Thai food recipes.
A quick family meal: You can make pad Thai from scratch and have it on the table in just 35 minutes, so if you want something speedy but you don’t want to sacrifice freshness or flavor, make this chicken in pad Thai sauce!
Chicken Pad Thai Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: I like to use boneless skinless chicken. You could use chicken thighs if you prefer.
Mung bean sprouts: If you can’t find mung bean sprouts, you can substitute shredded cabbage.
Thai rice noodles: These are wide, flat rice noodles. You should be able to find them in the Asian food aisle of most grocery stores. (This is my favorite brand!)
Sesame oil: Use regular or toasted sesame oil.
Fish sauce: Adds a great umami flavor.
Peanuts: Unsalted peanuts add crunch.
Brown sugar: For sweetness. You can use palm sugar instead.
Soy sauce: Adds salty richness.
Lime juice: For a citrusy tang. Use fresh lime juice.
Vegetables: Carrot, bell pepper, green onions, and bean sprouts add crunch and color.
Peanut butter: Adds a nutty flavor.
How to Make Easy Chicken Pad Thai
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the rice noodles: Cook them following the directions on the package.
Cook the chicken: Cook the chicken and set aside.
Cook the vegetables and eggs: Sauté the vegetables and then scramble the egg in the same pan.
Make the sauce: Combine the pad Thai sauce ingredients.
The finishing touches: Add the noodles and chicken back into the pan and add the sauce. Heat through and serve immediately with the garnishes.
Substitutions and Variations
Gluten-free option: Rice noodles are gluten free. Ensure you’re using gluten free soy sauce too.
Spicy version: Add extra red pepper flakes or a splash of hot sauce. You can also serve this on the side.
Vegetarian pad Thai: Use firm tofu in place of the chicken.
Can’t find rice noodles? Use fettuccine pasta instead.
Tamarind paste: Swap the rice vinegar and most of the brown sugar for tamarind paste if you like. This is more traditional if you can find it.
Serving Suggestions
Appetizers: Begin the meal with shrimp spring rolls or scallop skewers.
Side dishes: Pad Thai can be served with samosas in rice paper or a simple salad if you prefer.
Dessert: How about watermelon boba popsicles or dragon fruit ice cream for dessert?
How to Store Chicken Pad Thai
Store: Keep leftovers in a covered container in the refrigerator and eat within 4 days.
Freeze: Because of the delicate flavors and fresh vegetables, this isn’t a good dish to freeze.
Reheat: Warm it back up in the microwave or in a skillet on the stove.
Top Tips
Taste as you go: Pad Thai is a combination of sweet, savory, spicy flavors, so you might need to add more lime juice, fish sauce, sugar, or soy sauce to get that perfect balance just right.
Fresh veggies only: Don’t use anything canned or frozen. Fresh vegetables are the way to go!
Perfect al dente noodles: It’s best to cook the noodles to al dente, as they cook for another minute later in the pad Thai sauce when you’re warming them back up.
Easy Chicken Pad Thai FAQs
It’s quite difficult to find a truly authentic pad Thai outside of Thailand and there are some ingredients that can be hard to find. In Thailand, pad Thai typically has tamarind paste, dried shrimp, bean curd (pressed tofu), sweet preserved radish, and garlic chives. Your local grocery store might not have all those. Some restaurants serve a very Westernized version (think tomato ketchup in place of the sauce and way too much sweetness). This recipe is fairly authentic but definitely very tasty!
This adds protein and another layer of flavor. If you’re using a wok, push the vegetables up the wok sides so you can scramble the eggs without having to remove the vegetables first. You can omit the egg if you want.
You don’t have to, but I’d strongly recommend you do, as this is one of the main flavors in pad Thai. It adds an umami flavor and shouldn’t make the dish overly fishy tasting. Leave it out if you have an aversion to fish though.
Takeout-Style Chicken Pad Thai Recipe
Easy Chicken Pad Thai
Equipment
- Wok or Large Pot
Ingredients
- 10 Ounces Pad Thai rice noodles
- 2 Tablespoons sesame oil
- 1 Pound chicken breast, sliced into thin strips
- 2 Cups mung bean sprouts
- 1 red bell pepper, thinly sliced
- 1½ Cups carrots, matchstick cut
- 1 Tablespoon garlic, minced
- 2 eggs, beaten
- 2 green onions, sliced diagonally
- ½ Cup peanuts, roughly chopped
- ¼ Cup cilantro, chopped
- Lime wedges, for serving
For the Sauce:
- ¼ Cup brown sugar
- ¼ Cup soy sauce
- 2 Tablespoons fish sauce
- 2 Tablespoons lime juice
- 2 Tablespoons rice vinegar
- 2 Tablespoons peanut butter, smooth
- 1 Teaspoon ground ginger
- ½ Teaspoon ground coriander
- ¼ Teaspoon crushed red pepper flakes
- ¼ Teaspoon black pepper
Instructions
- Cook the noodles according to the package directions, minus 1 minute so they don’t overcook with the sauce.
- While the noodles are cooking, heat a tablespoon of sesame oil in a wok or large pot and cook the chicken quickly, about 2 to 3 minutes.
- Flip the chicken and cook another 3 minutes. Remove it from the pan and keep it warm.
- Add about three-quarters of the bean sprouts, the bell pepper, carrots, and garlic, and cook for 3 minutes.
- Push the vegetables to the outside edges of the pan and add the egg in the middle.
- Scramble the egg, then remove from the heat and add the chicken back into the pan.
- Add the noodles and toss to combine.
- Mix all the sauce ingredients together and pour over the noodles and allow to heat through.
- Serve immediately with the remaining bean sprouts, and the green onions, peanuts, cilantro, and a lime wedge.
Notes
Fresh veggies only: Don’t use anything canned or frozen. Fresh vegetables are the way to go!
Perfect al dente noodles: It’s best to cook the noodles to al dente, as they cook for another minute later in the pad Thai sauce when you’re warming them back up.
Nutrition
This easy chicken pad Thai recipe is so simple and it tastes really good! You don’t need to grab takeout when you can make an authentic pad Thai this easily. Juicy chicken pairs up with rice noodles, fresh vegetables, eggs, peanuts, and a gorgeous sauce that’s got elements of sweet, spicy and savory all at once. There’s nothing quite like pad Thai and you’re going to love it!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This chicken pad Thai is now a family favorite—flavorful and easy to whip up!
The chicken pad Thai was fantastic—quick to make and so much better than takeout!
This was so easy. Will for sure be making it again. Delicious!