Chicken Pad Thai

Hey y’all! If you crave a plate of glossy, tangy-sweet noodles loaded with juicy chicken, crunchy peanuts, and bright lime, this Chicken Pad Thai is going to be your new go-to. It hits all the notes—sweet, sour, salty, and a little spicy—while staying weeknight-easy and totally company-worthy. Let’s get cooking!

Why You'll Love This Chicken Pad Thai

• Balanced tangy-sweet-savory flavor with restaurant-quality texture in under 40 minutes.
• Made with accessible ingredients but tastes authentically Thai.
• Flexible heat level and easy gluten-free swap with tamari.
• One-pan stir-fry for quick cleanup and minimal dishes.
• Make-ahead friendly sauce so dinner practically cooks itself.

Ingredients

• 8 oz (225 g) dried flat rice noodles, 1/4-inch (3–5 mm) wide
• 1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced
• 2 tbsp vegetable or peanut oil, divided (plus 1 tsp if needed)
• 2 large eggs
• 3 cloves garlic, minced
• 1 small shallot, thinly sliced
• 2 cups bean sprouts, rinsed and drained
• 3 scallions, cut into 1-inch pieces
• 1/2 cup roasted peanuts, roughly chopped, plus more for serving
• 1/4 cup cilantro, chopped (optional)
• Lime wedges, for serving

Pad Thai Sauce:

• 3 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 3 tbsp packed palm sugar or light brown sugar
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1–2 tsp Thai chili flakes or sriracha (to taste)
• 2 tbsp warm water

Step-by-Step Directions for Chicken Pad Thai

1) Soak the noodles (20–30 minutes)

Fill a large bowl with warm water about 120°F/49°C (very warm tap water). Add rice noodles and soak 20–30 minutes until pliable but still slightly firm in the center. Drain well just before cooking.

2) Mix the sauce (2 minutes)

In a small bowl, whisk tamarind, fish sauce, sugar, soy sauce, chili, and warm water until the sugar dissolves. Taste and balance: you want bold sweet-sour-salty with a gentle heat.

3) Prep the aromatics and chicken

Pat chicken dry with paper towels. Have garlic, shallot, scallions, sprouts, peanuts, cilantro, and lime ready by the stove—stir-frying moves fast.

4) Stir-fry the chicken (3–4 minutes)

Heat a wok or large 12-inch skillet over high heat for 1–2 minutes until hot. Add 1 tbsp oil. Add chicken in a single layer and cook undisturbed 1 minute, then stir-fry 2–3 minutes until just cooked through and lightly browned. The chicken should reach 165°F/74°C internally. Transfer to a plate.

5) Aromatics and eggs (2 minutes)

Reduce heat to medium-high. Add 1 tbsp oil. Stir-fry shallot and garlic 30–45 seconds until fragrant. Push to one side. Crack in eggs and scramble 45–60 seconds until just set; chop with your spatula.

6) Bring it together with noodles (3–4 minutes)

Add drained noodles and the sauce. Toss constantly 2–3 minutes until the noodles turn glossy and evenly coated. If pan seems dry, splash in 1–2 tbsp water. Return chicken, add scallions and half the peanuts; toss 30–60 seconds to combine. Fold in bean sprouts for the final 30 seconds to keep them crisp-tender.

7) Finish and serve (immediately)

Plate hot. Top with remaining peanuts and cilantro. Serve with lime wedges to squeeze over the noodles for that signature zing.

Notes & Resources

• For an in-depth technique breakdown on balancing Pad Thai flavors and noodle texture, see Serious Eats' guide: How to Make Pad Thai.
• Cook chicken safely to 165°F/74°C; reference the official chart at FoodSafety.gov.
• No tamarind on hand? Learn about substitutes and the flavor profile here: What is Tamarind?

Tasty Variations on Pad Thai with Chicken

• Shrimp Pad Thai: Swap chicken for 12 oz (340 g) peeled shrimp; stir-fry 1–2 minutes until pink.
• Tofu Pad Thai: Use 12 oz (340 g) extra-firm tofu, pressed and cubed; pan-sear until golden for a vegetarian twist.
• Spicy Peanut Pad Thai: Add 2 tbsp smooth peanut butter to the sauce and increase chili to taste for a creamy, fiery finish.

What You'll Need

• Wok or 12-inch heavy skillet
• Large bowl for soaking noodles + colander
• Spatula or wok spatula; tongs
• Measuring cups/spoons
• Instant-read thermometer
• Cutting board and sharp knife

Storage & Reheating

• Refrigerator: Store Chicken Pad Thai in an airtight container up to 3–4 days.
• Freezer: Not ideal—noodles can turn mushy. If needed, freeze up to 1 month; reheat gently with a splash of water.
• Reheat: Skillet over medium heat 2–3 minutes with 1–2 tbsp water until loosened and steaming; or microwave 60–90 seconds, stirring halfway.

Serving & Pairings for Chicken Pad Thai

• Fresh sides: Cucumber salad, Thai herb salad, or steamed broccoli for crunch and contrast.
• Drinks: Crisp lager, off-dry Riesling, or iced Thai tea to balance heat and acidity.
• Toppings: Extra lime wedges, chili flakes, and more roasted peanuts at the table.

Pro Tips for Better Chicken Pad Thai

• Stir-fry in smaller batches if your pan is crowded; overcrowding steams the noodles instead of searing.
• Keep noodles slightly under-soaked; they finish cooking in the sauce for that chewy, bouncy bite.
• Preheat the wok thoroughly—hot pan, hot oil, quick toss equals glossy noodles and great texture. For stir-fry fundamentals, see this technique primer from Serious Eats.

FAQ: Your Questions Answered

Can I make Chicken Pad Thai without tamarind?
Yes—use 2 tbsp lime juice plus 1 tbsp rice vinegar and adjust sugar to taste. It won’t be identical, but it keeps the bright, tangy balance.

Why are my noodles clumping?
They were likely over-soaked or the pan was too cool. Soak until pliable, not soft; and cook over high heat, tossing with a splash of water as needed.

Can I prep this ahead?
Yes—mix the sauce up to 1 week ahead and slice chicken/veg the day before. Stir-fry just before serving for best texture.