This easy Chicken Pad Thai recipe from scratch is a flavorful 30-minute weeknight meal, full of classic Thai taste and crunchy roasted peanuts.
I learned this simple chicken Pad Thai while in college. I realized I was spending too much on takeout, so I started experimenting with recipes and combined the techniques and ingredients that worked best for me. The result is a straightforward chicken Pad Thai perfect for beginners.
It may not be strictly authentic, but it closely resembles the dish I used to order from my favorite Thai restaurant.
Over time I’ve experimented with different noodles—ramen, udon, daikon spirals—but I always return to rice noodles for the best flavor and texture. I once tried zucchini noodle Pad Thai and it was not enjoyable, so I don’t recommend it. A lighter version I tasted at a friend’s house was lower in calories but didn’t deliver the same flavor.
Tips for making homemade chicken Pad Thai:
- Follow the ingredient list closely—substitutions can alter the signature flavor.
- Rice noodles, fish sauce, oyster sauce, tamarind paste, and Thai red chili sauce (Sambal Oelek) are commonly available at Asian markets or in the Asian aisle of many grocery stores.
- Adjust the spice level to your taste. If you prefer a milder sauce, try adding ¼ cup of coconut milk to the sauce mixture to tame the heat.
- To make a meatless version, substitute chicken with firm tofu or soy chunks.
- Use rice noodles—spaghetti will not give the same authentic texture.
- Frozen vegetables work well when you are short on time.
- Dry-roast the peanuts before garnishing to deepen their flavor.
- If you like saucy noodles, double the sauce and add to taste.
Common questions about this easy weeknight Pad Thai:
How do you make Pad Thai? How do you cook Pad Thai noodles?
Prepare the rice noodles according to the package instructions and set aside. Whisk the Pad Thai sauce ingredients in a small bowl. In a wok or nonstick skillet, cook the chicken with a little oil, salt, and pepper until golden. Add shallots, ginger, and garlic, then the vegetables, and stir-fry briefly. Push ingredients to the side of the pan, scramble an egg in the open space, then combine. Add the noodles, pour the sauce, and toss until the sauce thickens and coats everything evenly. Finish with lime juice, roasted peanuts, and chopped cilantro.
What ingredients are in Pad Thai?
Pad Thai typically includes:
- Rice noodles
- Boneless chicken (or tofu for a vegetarian version)
- Tamarind concentrate
- Thai red chili sauce (Sambal Oelek)
- Fish sauce
- Oyster sauce
- Brown sugar
- Ginger, garlic, and shallot
- Egg
- Vegetables of your choice (bell peppers, carrots, broccoli, bean sprouts)
How do you cook tofu for Pad Thai?
Pan-fry or stir-fry tofu in a little sesame or neutral oil until golden and crisp, then add it to the noodles at the end so it keeps its texture.
What are substitutes for fish sauce or tamarind?
Fish sauce gives a distinct umami and salty depth; some people use a mix of soy sauce and Worcestershire sauce as a substitute, but fish sauce is recommended. Tamarind has a unique tang; while lime juice or rice vinegar can add acidity, they won’t replicate tamarind’s flavor exactly.
Is Pad Thai spicy?
Pad Thai can have a mild to medium spice level depending on the amount of chili sauce and crushed chilies used. Adjust to your preference.
What is Pad Thai sauce made of?
The classic sauce is sweet, tangy, and slightly spicy, made from tamarind concentrate, fish sauce, oyster sauce, Thai red chili sauce, and brown sugar.
Which vegetables work well in Pad Thai?
Good choices include:
- Red and green bell peppers
- Thinly sliced carrots
- Bean sprouts
- Broccoli florets
How does chicken Pad Thai taste?
Expect a balance of sweet, tangy, and spicy flavors with crunchy roasted peanuts for texture and bright lime for freshness.
Storage and reheating
Pad Thai is best fresh, but leftovers store in a sealed container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
Does Pad Thai use peanut sauce?
Traditional Pad Thai does not use peanut sauce or peanut butter in the cooking sauce. Instead, roasted peanuts are added as a garnish to provide crunch and flavor.
If you enjoyed this quick and easy Chicken Pad Thai, try other simple dinner ideas like slow-cooker sesame chicken, orange chicken, lemon chicken, beef and broccoli, jalapeño chicken, or a spicy beef stir-fry for more weeknight variety.
Recipe
Chicken Pad Thai
Ingredients
Pad Thai sauce:
- ¼ cup tamarind concentrate
- 5 tbsp fish sauce
- 3 tbsp oyster sauce
- 1 tbsp Thai red chili sauce (Sambal Oelek)
- 3 tbsp brown sugar
- Pinch of crushed red chilies
Pad Thai noodles:
- 6 oz rice noodles
- 2 tbsp oil (vegetable, corn, or canola)
- 1 boneless chicken breast, cut into small cubes
- Salt and pepper, to taste
- 1 shallot, finely chopped
- 1 tsp freshly grated ginger
- 2 garlic cloves, finely minced
- ⅓ cup red peppers, sliced
- ⅓ cup green peppers, sliced
- ⅓ cup broccoli florets
- ⅓ cup thinly sliced carrots
- 1 large egg
- Half a lime
- Additional fish sauce, to taste
Garnish:
- ⅓ cup roasted peanuts
- 1 tbsp finely chopped cilantro
- Lime wedges
Instructions
- Prepare the rice noodles according to package instructions and set aside.
- Whisk the tamarind concentrate, fish sauce, oyster sauce, red chili sauce, brown sugar, and crushed red chilies in a bowl; set aside.
- Heat oil in a wok or nonstick skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown.
- Add shallot, ginger, and garlic and cook until fragrant.
- Add bell peppers, broccoli, and carrots; stir-fry for a few minutes until vegetables are tender-crisp.
- Push ingredients to one side of the pan and scramble the egg in the cleared space. Mix the scrambled egg with the chicken and vegetables.
- Add the cooked noodles and pour the sauce over everything. Toss to combine and cook until the sauce thickens slightly. Avoid overcooking to prevent mushy noodles.
- Squeeze half a lime over the noodles and add extra fish sauce if desired. Mix well.
- Garnish with roasted peanuts, chopped cilantro, and lime wedges. Serve immediately.
Notes
Leftovers keep in a sealed container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of water.
Nutrition
Calories: 445 kcal | Carbohydrates: 64 g | Protein: 14 g | Fat: 15 g | Sodium: 2325 mg
Until next time, tata my lovelies!