Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced; 8 ounces rice noodles; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 2 large eggs, lightly beaten; 1 cup bean sprouts; 3 green onions, sliced; 1/4 cup roasted peanuts, chopped; 3 tablespoons fish sauce; 1 tablespoon soy sauce; 2 tablespoons brown sugar; 1 tablespoon tamarind paste; 1 lime, cut into wedges for serving

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Chicken Pad Thai is one of those classic dishes that always feels comforting, flavorful, and satisfying. I love the balance of savory chicken, chewy rice noodles, crunchy bean sprouts, and the subtle tang of the sauce. It’s a dish that comes together beautifully and is perfect for a weeknight dinner or even for sharing when I have friends over.

Chicken Pad Thai

Why You’ll Love This Recipe

I like this recipe because it’s quick to make yet tastes like something I would order from a restaurant. I get that perfect mix of textures with tender chicken, soft noodles, and crunchy vegetables. I also enjoy how easy it is to adjust the flavors, whether I want it a little tangier, spicier, or sweeter.

Ingredients

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

2 boneless, skinless chicken breasts, thinly sliced
8 ounces rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
2 large eggs, lightly beaten
1 cup bean sprouts
3 green onions, sliced
1/4 cup roasted peanuts, chopped
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
1 tablespoon tamarind paste
1 lime, cut into wedges

Directions

I start by soaking the rice noodles in warm water until they are just tender, then I drain them.
In a large pan or wok, I heat the oil and cook the chicken until it is no longer pink.
I add the garlic and cook for about 30 seconds, stirring so it doesn’t burn.
I push the chicken to the side of the pan, pour in the beaten eggs, and scramble them until just set.
I add the drained noodles, fish sauce, soy sauce, brown sugar, and tamarind paste. I toss everything together until well combined.
I stir in the bean sprouts and green onions, cooking just long enough for them to soften slightly.
I plate the dish, sprinkle chopped peanuts over the top, and serve with lime wedges.

Servings and timing

This recipe makes about 4 servings. I usually spend 15 minutes on prep and about 15 minutes cooking, so the whole dish is ready in around 30 minutes.

Variations

Sometimes I switch out the chicken for shrimp or tofu when I want something different. I also like to add vegetables such as carrots, bell peppers, or cabbage for extra crunch. If I’m craving more spice, I toss in a bit of chili paste or sliced red chili peppers.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I prefer using a skillet with a splash of water to loosen the noodles, which helps them taste fresh again. The microwave works too, but I find the noodles can get a bit sticky that way.

FAQs

Can I use another type of noodle instead of rice noodles?

I usually stick to flat rice noodles, but I have tried it with thin rice vermicelli and even spaghetti in a pinch. It changes the texture a little, but it still works.

Do I have to use tamarind paste?

I like the tang tamarind adds, but if I don’t have it, I use a mix of lime juice and a little rice vinegar for a similar flavor.

Can I make this dish vegetarian?

Yes, I replace the chicken with tofu and use soy sauce instead of fish sauce. It still comes out delicious.

How can I make it less spicy?

This version isn’t overly spicy, but if I’m worried about heat, I leave out any chili or spicy condiments and focus on the sweet and savory flavors.

Can I freeze Chicken Pad Thai?

I don’t usually recommend freezing it because the noodles lose their texture. Fresh or refrigerated leftovers are much better.

Conclusion

I love making Chicken Pad Thai because it’s simple, flavorful, and always a crowd-pleaser. It gives me that restaurant-quality taste right at home, with ingredients I usually already have in the kitchen. Whether I make it with chicken, shrimp, or tofu, it’s a recipe I keep coming back to.