Easy Chicken Pad Thai Recipe

If you’ve ever craved that sweet, tangy, and slightly spicy noodle dish you get at your favorite Thai restaurant, you’re going to love this Easy Chicken Pad Thai Recipe. I’m talking about a homemade version that’s bursting with flavor but won’t keep you in the kitchen all day. When I first tried making Pad Thai at home, I struggled to get it just right—too bland, too oily, or noodles turning mushy. But after some trial and error, I nailed this recipe that’s quick, reliable, and totally delicious. Stick with me, and I’ll walk you through every step to make your dinner a hit!

this …

Ingredients You’ll Need

These ingredients come together like a dream—each adds a layer of flavor or texture that makes your Easy Chicken Pad Thai Recipe sing. I always recommend using fresh garlic chives and good-quality tamarind puree to keep that authentic vibe. And a quick tip: buy firm tofu if you want it to hold its shape when tossed in the pan.

• Chang’s Pad Thai dried rice sticks: These are my go-to for that perfect chewy texture; soak them just right, and they don’t get mushy.
• Tamarind puree: This gives your Pad Thai its signature tang—make sure it’s puree, not concentrate, for the best flavor balance.
• Brown sugar: Adds just the right sweetness to balance the tang and saltiness.
• Fish sauce: The salty, umami punch that makes Pad Thai feel authentic—you can adjust amount depending on your taste.
• Oyster sauce: Adds a deeper savory note and slight sweetness.
• Vegetable or canola oil: Neutral oils work best for high-heat cooking here.
• Onion: I use brown or yellow for a mild sweetness and extra texture.
• Garlic cloves: Freshly minced, they give that wonderful aromatic base.
• Chicken breast or thigh: Thinly sliced for quick cooking and tender bites.
• Eggs: Gives a lovely richness and texture contrast.
• Beansprouts: Adds crunch and freshness; toss in at the last minute.
• Firm tofu: Cut into batons for some plant-based protein and extra texture.
• Garlic chives: I love their mild onion-garlic flavor that perks up the dish.
• Finely chopped peanuts: For crunch and that nutty goodness on top.
• Lime wedges: Essential for that final burst of tart brightness.
• Ground chili or cayenne pepper (optional): Add if you like a bit of heat.

Variations

I’ve played around with this Easy Chicken Pad Thai Recipe a bunch, and the great thing is it’s super versatile. You can easily swap out ingredients based on what you love or what you need for dietary reasons.

• Protein swaps: I’ve used shrimp and even tofu alone when my family wanted vegetarian nights, and it still turned out fantastic.
• Vegetable additions: Sometimes I toss in shredded carrots or snap peas for extra crunch and color.
• Low-sodium version: Using low-sodium fish sauce helps if you’re watching your salt intake, and balancing with extra lime juice keeps it fresh.
• Spice level: Feel free to kick up the heat by adding more ground chili or fresh Thai chilies; I love this kick on cooler days!

How to Make Easy Chicken Pad Thai Recipe

Step 1: Prep the Noodles Like a Pro

Start by soaking your rice sticks in plenty of boiling water for 5 minutes. Don’t skip this step because it softens the noodles without turning them mushy. Once softened, drain and rinse with cold water immediately to stop cooking. A quick heads up: don’t leave them soaking longer than 10 minutes or they’ll get limp and sticky. That happened to me the first time, and it was a noodle disaster!

Step 2: Mix Up That Flavorful Sauce

While the noodles soak, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce in a small bowl. This balance of sweet, sour, and savory is what makes Pad Thai sing. I discovered that using tamarind puree (not concentrate) really helps keep the flavor authentic and not overpowering.

Step 3: Cook the Chicken and Aromatics

Heat 2 tablespoons of oil in a large skillet or wok over high heat. Toss in your finely chopped garlic and sliced onion, cooking just 30 seconds until fragrant. Add the thinly sliced chicken and cook for about 1½ minutes until it’s mostly done. You want the chicken tender but not overcooked because it’ll cook a bit more with the noodles later.

Step 4: Scramble the Eggs

Push the chicken and veggies to one side of the pan, then pour in your lightly whisked eggs. Scramble them gently and mix into the chicken. A quick tip: if your pan looks too dry, add a touch more oil so the eggs don’t stick or burn—this keeps the texture tender and silky.

Step 5: Toss it All Together

Next, add your bean sprouts, tofu batons, drained noodles, and the sauce mixture. Toss everything together gently for about 1½ minutes to let the noodles soak up all that flavor. Then stir in the garlic chives and half the chopped peanuts, toss quickly, and remove from heat.

Step 6: Serve with Love

Serve immediately, topped with the remaining peanuts, fresh lime wedges, and extra bean sprouts on the side. Squeezing fresh lime juice over each portion just before eating takes this dish to another level—you’ll see why it’s an essential final touch!

How to Serve Easy Chicken Pad Thai Recipe

Garnishes

I always top my Pad Thai with extra chopped peanuts for crunch, a generous squeeze of lime for brightness, and a sprinkle of ground chili if we’re feeling spicy. Fresh bean sprouts on the side add that perfect refreshing crispness that contrasts the warm noodles beautifully.

Side Dishes

I like to keep it simple with this dish—usually just a crisp cucumber salad or steamed greens like bok choy or Chinese broccoli. These sides help balance the richness of the Pad Thai and add a fresh vibe to the meal.

Creative Ways to Present

For a fun twist when having friends over, I’ve served this Pad Thai in colorful banana leaves or on a big platter garnished with wedges of lime, fresh herbs, and piles of peanuts and chilies so everyone can customize their own bowl. It turns dinner into a lively, interactive experience!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store them in an airtight container in the fridge. I’ve found the noodles thicken as they cool, so give them a quick stir or splash of water when reheating to loosen things back up.

Freezing

Freezing Pad Thai isn’t my favorite because the texture of noodles can change, but if you need to, freeze portions in airtight containers. Thaw overnight in the fridge before reheating gently on the stove with a little water or oil.

Reheating

I reheat leftovers in a hot skillet over medium heat, tossing frequently to prevent sticking and adding a splash of water or oil as needed. This brings back the texture and flavor close to freshly made.

FAQs

Final Thoughts

I absolutely love how this Easy Chicken Pad Thai Recipe comes together—quick, flavorful, and so satisfying. It’s one of those dishes that feels like a treat but is easy enough to make any weeknight. My family always asks for seconds, and I bet yours will too once you try it! So grab those ingredients, follow these steps, and get ready to impress yourself with some seriously delicious homemade Pad Thai.

Print