If you’re looking for a quick, delicious, and authentic Thai dish, this Chicken Pad Thai recipe will hit the spot. With its perfect balance of savoury, sweet, tangy, and spicy flavours, it’s no wonder that Chicken Pad Thai is a global favourite. Plus, it’s surprisingly easy to make at home. In just under 30 minutes, you can whip up this delicious noodle stir-fry that’s as good as any takeout.
If you enjoy this kind of fast, flavour-packed noodle dinner, my Kimchi Udon Noodle and Quick Garlic Prawn Noodles are regular weeknight favourites at my house.
Why You’ll Love This Chicken Pad Thai
- Quick & Easy: This recipe takes only 15 minutes to cook, making it a great choice for weeknight dinners.
- Authentic Thai Flavours: The combination of tamarind, fish sauce, soy sauce, and peanuts brings the authentic taste of Thailand right to your kitchen.
- Customizable: You can easily swap out the chicken for prawns, tofu, or even extra veggies for a vegetarian option.
- Healthy: Packed with lean protein, fresh veggies, and rice noodles, this dish is as nutritious as it is flavourful.
If takeaway-style dinners made at home are your thing, my BBQ Chicken Satay is another favourite worth trying.
What is Chicken Pad Thai?
Pad Thai is a popular Thai street food, consisting of stir-fried rice noodles tossed with vegetables, protein (like chicken, prawns, or tofu), and a tangy, slightly sweet sauce made with tamarind. Garnished with fresh bean sprouts, peanuts, and lime, this dish is a perfect combination of textures and flavours.
Ingredients for the Best Chicken Pad Thai
Here are the key ingredients you’ll need to recreate this Thai classic:
- Rice noodles: Look for flat, medium-width rice noodles. These are essential for that chewy, authentic texture.
- Chicken: Boneless, skinless chicken breast is often used but I prefer thighs as they have more flavour.
- Tamarind puree: The secret to the tangy, slightly sour flavour that makes Pad Thai so unique.
- Fish sauce: Adds umami depth and saltiness.
- Soy sauce: A bit of soy sauce enhances the flavour without overpowering it.
- Eggs: Scrambled into the dish for a rich, creamy texture.
- Vegetables: Bean sprouts, green onions, and garlic are traditional, but feel free to add capsicum, carrots, or other veggies.
- Peanuts: Chopped peanuts for a satisfying crunch.
- Lime: Squeeze fresh lime juice on top to enhance the tangy notes of the sauce.
- Coriander (Cilantro): for garnish.
Tips for the Perfect Chicken Pad Thai
- Control the heat: For a spicier Pad Thai, add crushed red chili flakes or fresh Thai chilies to the sauce.
- Cook noodles al dente: Over-soaking or overcooking the noodles will make them mushy. Soak them just until they’re pliable, but still a bit firm.
- Make it gluten-free: Use tamari instead of soy sauce for a gluten-free version.
Frequently Asked Questions
Can I make Chicken Pad Thai in advance?
While it’s best served fresh, you can prepare the sauce and slice the chicken ahead of time. Simply toss everything together when you’re ready to eat.
What can I substitute for tamarind puree?
If you can’t find tamarind puree, use a mixture of lime juice and a bit of brown sugar as a substitute.
Can I make it vegetarian?
Absolutely! Swap the chicken for tofu, and replace the fish sauce with soy sauce or a vegetarian-friendly alternative.
Conclusion
Making Chicken Pad Thai at home is easier than you think, and it brings the bold, zesty flavours of Thailand straight to your table. Whether you’re looking for a quick weeknight meal or something to impress dinner guests, this recipe is sure to become a favourite.
Happy Cooking!
For more delicious recipes like this one, check out our full recipe collection here.
Chicken Pad Thai
Equipment
- 1 Wok
Ingredients
- 220 grams rice noodles
- 2 tbsp peanut oil
- 3 chicken thighs
- 3 cloves garlic minced
- 1 small red onion thinly sliced
- 2 eggs lightly beaten
- 1 cup bean sprouts
- 2 green onions chopped
- 1/4 cup chopped peanuts for garnish
- Fresh coriander (cilantro) optional, for garnish
- Lime wedges for serving
For the Sauce:
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp tamarind puree
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp chili flakes optional, for heat
Instructions
Make the Pad Thai Sauce:
- Mix fish sauce, tamarind paste, soy sauce, and sugar in a small bowl and set aside.
Prepare the Rice Noodles:
- Soak the rice noodles in just boiled water for about 6 minutes until they're soft but not fully cooked. This ensures they stay chewy when stir-fried.
Cook the Chicken:
- Stir-fry thinly sliced chicken thigh in a hot pan with some oil for a couple of minutes, then add the garlic and red onion and continue to cook for until onion softens (2 mins).
Scramble the Eggs:
- Push the chicken, garlic and onions to the side of the pan and scramble eggs in the same pan.
Add the Noodles:
- Drain the soaked noodles and fresh under cold water (so they don't stick together) then add them to the pan.
Pour in the Sauce:
- Pour the sauce over the noodles. Toss to combine until the sauce coats everything really well.
Add Veggies and Serve:
- Stir in fresh bean sprouts and green onions. Serve with a sprinkle of chopped peanuts, fresh cilantro, and a squeeze of lime for the perfect finishing touch.
Video
Nutrition
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Hi, i don’t see the amounts of sauce ingredients. Help please
Hi Cote, sorry how silly of me! I have updated the recipe just now. Thank you for letting me know!
Hi. Where are the ingredient amounts to make the sauce please?🤔
I gosh, I am sorry! They are there now. Thanks for letting me know!