Description
Chicken Pad Thai is a vibrant, stir-fried noodle dish with the bold flavors of Thai cuisine. This homemade version combines tender chicken, chewy rice noodles, and crunchy veggies all tossed in a tangy tamarind sauce. Balanced perfectly with savory, sweet, sour, and spicy notes, it’s a quick and easy meal that’s just as good, if not better, than takeout. Customizable to your tastes, Chicken Pad Thai is a delightful dish that’s sure to impress.
Ingredients
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1 lb boneless, skinless chicken breast
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8 oz rice noodles
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2 large eggs
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4 green onions, chopped
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1 medium carrot, julienned
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2 cups bean sprouts
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3 cloves garlic, minced
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2 tbsp tamarind paste
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2 tbsp fish sauce
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2 tbsp soy sauce
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1 tbsp brown sugar
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1 tbsp lime juice
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1 tbsp peanut butter (optional, for extra richness)
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1–2 tsp red chili flakes or fresh chili (to taste)
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2 tbsp crushed peanuts (for garnish)
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2 tbsp cilantro (for garnish)
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2 tbsp vegetable or sesame oil
Instructions
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Prepare the Noodles:
Cook rice noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside. -
Make the Pad Thai Sauce:
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, lime juice, and peanut butter (if using). Stir until the sugar dissolves and the sauce is smooth. Adjust sweetness or sourness by adding more sugar or lime juice to taste. -
Cook the Chicken:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Cut the chicken into thin strips and cook for 5-7 minutes until browned and fully cooked. Remove from the pan and set aside. -
Scramble the Eggs:
In the same pan, add a bit more oil if needed and crack the eggs into the pan. Scramble them until fully set, then push to one side of the pan. -
Sauté the Vegetables:
Add garlic, carrots, and green onions to the pan. Stir-fry for 1-2 minutes until fragrant and the vegetables are tender-crisp. -
Combine the Noodles and Chicken:
Add cooked noodles, chicken, and Pad Thai sauce to the pan. Toss everything to coat the noodles and evenly distribute the chicken and vegetables. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
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Garnish and Serve:
Serve Pad Thai in bowls, topped with bean sprouts, crushed peanuts, cilantro, and lime wedges. Add more chili flakes for extra heat, if desired.
Notes
Noodle Prep: Don’t overcook the rice noodles—they should be tender but still slightly chewy.
Balance the Flavors: Taste and adjust the sauce to get the perfect balance of sweet, salty, and sour.
Use a Wok: A wok ensures even cooking, but a large skillet works as well.
Prep Ahead: Chop veggies, slice the chicken, and mix the sauce ahead of time for faster cooking.
Customize with Extras: Feel free to add bell peppers, zucchini, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Keywords: Chicken Pad Thai, Pad Thai recipe, Thai noodles, stir-fried noodles, homemade Pad Thai, quick dinner, customizable Pad Thai