Chicken pad thai is a classic stir-fried noodle dish from Thailand known for its balance of sweet, sour, and savory flavors. With chewy rice noodles, tender pieces of chicken, crisp vegetables, and a flavorful sauce, it’s a dish that hits all the right notes.
This recipe comes together in one pan in about 35 minutes, making it a great option for a busy weeknight. Preparing your ingredients before you start cooking is the key to a smooth and fast stir-frying process.
Why is Chicken Pad Thai a Must-Try?
Have all your ingredients prepped and ready by the stove. A stir-fry cooks very quickly, so you won’t have time to chop vegetables once you start.
Avoid overcooking the noodles. Rinsing them with cool water after boiling stops the cooking process and removes excess starch, which helps prevent sticking.
Use high heat for the stir-fry. A hot pan sears the ingredients quickly, developing flavor and keeping vegetables crisp without making them steam.
Ingredients for Chicken Pad Thai
• Rice Noodles: Look for wide, flat rice noodles, sometimes labeled ‘pad thai noodles’ or ‘stir-fry noodles’. You can find them in the international aisle of most grocery stores.
• Fish Sauce: This is a key ingredient for the signature savory flavor of pad thai. Brands can vary in saltiness, so you may want to start with a little less and add more to taste.
• Chicken: Both boneless, skinless chicken breast and thighs work well. Slicing the chicken thinly ensures it cooks quickly and evenly.
• Brown Sugar: This recipe uses light brown sugar for sweetness, which is a common and accessible ingredient. You can also use palm sugar or coconut sugar if you have it.
Exact quantities are in the recipe card below.
How to Make Chicken Pad Thai
Step 1: Prepare Noodles and Sauce
First, cook the rice noodles until they are flexible but still have a firm bite. Drain and rinse them under cool water to prevent sticking. While the noodles cook, whisk together all the sauce ingredients in a small bowl and set it near your cooking area.
Step 2: Cook Chicken and Vegetables
Heat oil in a large skillet and cook the chicken until it is done. Remove it from the pan and set it aside. In the same pan, stir-fry the garlic, peppers, carrots, and the white parts of the green onions until they are just tender.
Step 3: Scramble Eggs and Combine
Push the cooked vegetables to one side of the skillet and scramble the eggs on the other. Once the eggs are set, mix them with the vegetables. Add the cooked chicken, noodles, bean sprouts, and sauce to the pan.
Step 4: Finish and Serve
Toss everything together with tongs until the noodles are coated in sauce and all the ingredients are heated through. Stir in the green parts of the onions and serve immediately, garnished with chopped peanuts, cilantro, and lime wedges.
What to Serve with Chicken Pad Thai
This dish is a complete meal on its own. For a simple side, you could serve it with some steamed edamame or a crisp cucumber salad.
Expert Tips for Chicken Pad Thai
Food Safety: Ensure chicken is fully cooked by checking that it reaches an internal temperature of 165°F (74°C) on a digital thermometer.
Prep Ahead: To save time, you can chop all the vegetables and mix the sauce ingredients up to a day in advance. Store them in separate airtight containers in the refrigerator.
Noodle Tip: Be careful not to overcook the rice noodles in the first step. They will cook more in the skillet, so pulling them when they are al dente prevents them from becoming mushy.
Adjusting Spice: You can easily control the heat by adjusting the amount of sriracha. Start with a smaller amount and add more at the end if you prefer.
How to Store and Freeze Chicken Pad Thai
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the noodles can become mushy. Reheat gently in a skillet over medium-low heat with a splash of water, or in the microwave.
Chicken Pad Thai Recipe FAQs
Can I make this gluten-free?
Yes. Use a gluten-free tamari or soy sauce and check that your fish sauce is certified gluten-free. Rice noodles are naturally gluten-free, but always check package labels to be certain.
What if I don’t have a wok?
A large, heavy-bottomed skillet or frying pan will work well. The goal is to use a pan large enough to avoid overcrowding, which allows the ingredients to stir-fry properly instead of steaming.
Can I use shrimp or tofu instead of chicken?
Yes. For shrimp, add them during the last few minutes of cooking and cook just until they are pink and opaque. For tofu, use firm or extra-firm tofu that has been pressed and cubed. Pan-fry the tofu until golden before you cook the vegetables, then set it aside and add it back at the end.
Chicken Pad Thai
Ingredients
- 12 oz wide flat rice noodles 340 g
- 1 lb boneless skinless chicken breast or thighs, sliced thin, 450 g
- 2 tbsp neutral oil such as canola or avocado, 30 ml
- 3 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 large carrot julienned or thinly sliced
- 4 green onions sliced, whites and greens separated
- 2 large eggs lightly beaten
- 2 cups fresh bean sprouts about 200 g
- 1/4 cup low-sodium soy sauce or tamari 60 ml
- 2 tbsp fish sauce 30 ml
- 2 tbsp fresh lime juice 30 ml
- 2 tbsp packed light brown sugar 25 g
- 1 tbsp rice vinegar 15 ml
- 1-2 tsp sriracha or to taste, 5-10 ml
- For Garnish: 1/4 cup chopped roasted peanuts 1/2 cup chopped fresh cilantro, lime wedges, 35 g
Instructions
- Cook the rice noodles according to package directions until they are pliable but still firm. Drain the noodles, rinse with cool water to stop the cooking, and set aside.
- In a small bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, rice vinegar, and sriracha. Set the sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook, stirring occasionally, until browned and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the garlic, red bell pepper, carrot, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just set, about 30 seconds. Then, mix the eggs in with the vegetables.
- Return the cooked chicken to the skillet. Add the cooked noodles, the sauce, the bean sprouts, and the green parts of the green onions. Toss everything together with tongs for 1-2 minutes, until the sauce coats the noodles and everything is heated through.
- Divide the pad thai among serving plates. Top with chopped peanuts and fresh cilantro. Serve immediately with lime wedges on the side.
Notes
