Name: Easy Pad Thai with Chicken or Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 10 oz Thai rice noodles; 1 lb boneless skinless chicken breasts, or 1 lb extra large shrimp (peeled and deveined); 2 Tbsp vegetable oil; 1/4 cup packed dark-brown sugar; 1/4 cup soy sauce; 2 Tbsp rice vinegar; 1 Tbsp lime juice; 1 Tbsp fish sauce (or soy sauce substitute); 1 red bell pepper, sliced into thin strips; 1 1/2 cups matchstick carrots; 2 cloves garlic, minced; 5 green onions (whites minced, greens sliced into 1-inch pieces); 2 cups bean sprouts; 3 large eggs; 1/2 cup unsalted peanuts, chopped; 1/3 cup cilantro, chopped; Red pepper flakes and sesame seeds (optional)

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Pad Thai is one of my favorite go-to dishes when I want something quick, flavorful, and satisfying. This easy Pad Thai recipe uses simple, everyday grocery store ingredients but still delivers that classic sweet, savory, and tangy balance. Whether I’m in the mood for juicy chicken or tender shrimp, this meal always hits the spot. With fresh vegetables, chewy rice noodles, and a rich, flavorful sauce, it’s a complete dinner that’s ready in under 40 minutes.

Easy Pad Thai with Chicken or Shrimp

Why You’ll Love This Recipe

I can make it in just 35 minutes, perfect for busy nights.
It works great with either chicken or shrimp, depending on what I have on hand.
The sauce hits all the right notes—sweet, salty, tangy, and umami.
I don’t need to hunt down hard-to-find ingredients; it’s all at my local grocery store.
It’s versatile enough to customize with whatever veggies or protein I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 oz Thai rice noodles
1 lb boneless skinless chicken breasts, or 1 lb extra large shrimp (peeled and deveined)
2 Tbsp vegetable oil
1/4 cup packed dark-brown sugar
1/4 cup soy sauce
2 Tbsp rice vinegar
1 Tbsp lime juice
1 Tbsp fish sauce (or soy sauce as a substitute)
1 red bell pepper, sliced into thin halved strips
1 1/2 cups matchstick carrots
2 cloves garlic, minced
5 green onions (whites minced, greens sliced into 1-inch pieces)
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts, chopped
1/3 cup cilantro, chopped
Red pepper flakes and sesame seeds (optional)

Directions

Step 1: Prepare the Noodles and Sauce
I start by cooking the rice noodles according to the package instructions until they’re tender, then I drain and set them aside. In a bowl, I whisk together the brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce to make a flavorful, well-balanced sauce.

Step 2: Cook the Protein
I heat the vegetable oil in a wok or large sauté pan over medium-high heat. When it’s hot, I add the chicken and cook until fully cooked through, about 6 minutes. If I’m using shrimp, I sauté them for about 1 1/2 minutes per side until they turn opaque. Once cooked, I transfer the protein to a plate.

Step 3: Sauté the Vegetables
Using the same pan (with all that tasty oil left behind), I toss in the red bell pepper and carrots and sauté for 1 to 2 minutes. Then I add the garlic, green onions, and bean sprouts and cook for another minute until they’re just tender.

Step 4: Cook the Eggs and Combine Everything
I push the veggies to one side of the pan, crack in the eggs, and scramble them until fully set. Then I add the cooked chicken or shrimp, the rice noodles, and the sauce. I toss everything together to make sure it’s evenly coated and let it cook for another 1 to 2 minutes.

Step 5: Garnish and Serve
Once everything’s cooked and flavorful, I plate it up and top with chopped cilantro, peanuts, and—if I’m in the mood for a kick—some red pepper flakes and sesame seeds.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

I sometimes swap the chicken or shrimp with crispy tofu for a vegetarian version.
For a spicier kick, I stir in a spoonful of sriracha or chili garlic sauce.
If I want to pack in more veggies, I’ll throw in zucchini noodles or shredded cabbage.
I like using tamarind paste in place of vinegar and lime for a more authentic Pad Thai flavor.
When I need a gluten-free version, I just make sure to use gluten-free soy sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a pan over medium heat with just a splash of water or oil to revive the noodles and keep everything from drying out. The microwave works too, but I stir halfway through to heat it evenly.

FAQs

Can I use tofu instead of chicken or shrimp?

Yes, I like using firm tofu when I want a meatless option. I make sure to press it well and brown it nicely in the pan for the best texture.

Is there a substitute for fish sauce?

If I don’t have fish sauce on hand, I usually use soy sauce. Sometimes I mix in a bit of Worcestershire for extra depth.

How do I keep the noodles from sticking?

I always rinse the cooked noodles under cold water and toss them with a tiny bit of oil before combining them with the other ingredients. That keeps them from clumping up.

Can I make this ahead of time?

I find it’s best fresh, but I’ve made the sauce and prepped the veggies in advance to cut down on cooking time later. Just store each part separately until I’m ready to cook.

What if I don’t have a wok?

No worries—I often use a large nonstick skillet or sauté pan, and it works just as well for stir-frying everything.

Conclusion

This easy Pad Thai with chicken or shrimp is one of those dishes I can always count on. It’s fast, flexible, and packed with flavor, making it a perfect weeknight dinner or a quick weekend treat. Once I made it a couple of times, it quickly became a regular in my meal rotation.