Chicken Pad Thai Recipe

Introduction

Chicken Pad Thai is a vibrant and flavorful Thai street food favorite. This dish combines tender chicken, chewy rice noodles, and a tangy, slightly sweet sauce for a satisfying meal that’s perfect for any night of the week.

Ingredients

• 8 ounces flat rice noodles
• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breast (thinly sliced)
• 2 eggs (lightly beaten)
• 3 cloves garlic (minced)
• 1 cup bean sprouts
• 3 green onions (sliced)
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Step 1: Soak the rice noodles in hot water until they become tender, then drain and set aside.
2. Step 2: Whisk together the fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, and red pepper flakes to create the sauce.
3. Step 3: Heat the vegetable oil in a large pan over medium-high heat. Add the sliced chicken and cook until browned and cooked through, then remove from the pan and set aside.
4. Step 4: In the same pan, sauté the minced garlic briefly until fragrant. Push the garlic to the side, then add the beaten eggs, scrambling them gently.
5. Step 5: Add the drained noodles and the prepared sauce into the pan, mixing everything thoroughly to coat the noodles evenly.
6. Step 6: Return the cooked chicken to the pan and stir to combine all ingredients well.
7. Step 7: Toss in the bean sprouts and sliced green onions, cooking for another minute until they are just slightly softened.
8. Step 8: Serve the Pad Thai topped with chopped peanuts, fresh cilantro, and lime wedges on the side for squeezing over the dish.

Tips & Variations

• For extra heat, add more red pepper flakes or a splash of chili garlic sauce.
• Substitute chicken with shrimp or tofu for a different protein option.
• If you prefer softer noodles, soak them a little longer or briefly stir-fry with a splash of water.
• Roast the peanuts yourself for a deeper flavor before chopping.

Storage

Store leftover Pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water if needed to loosen the noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh rice noodles?

Yes, dried rice noodles work well as long as you soak them until tender before cooking. Avoid boiling them in the pan to prevent them from becoming mushy.

Is fish sauce essential for authentic flavor?

Fish sauce provides the characteristic savory and umami flavor in Pad Thai, but if you need a substitute, soy sauce can be used with a bit of extra lime juice to balance the taste.

Chicken Pad Thai Recipe

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★★★★★

4.6 from 56 reviews

A vibrant and flavorful Chicken Pad Thai recipe featuring tender rice noodles, juicy chicken breast, and a tangy-sweet sauce, garnished with fresh bean sprouts, peanuts, cilantro, and lime wedges. This classic Thai stir-fry is perfect for a quick and satisfying weeknight meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Noodles

• 8 ounces flat rice noodles

Protein and Vegetables

• 1 pound boneless skinless chicken breast, thinly sliced
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 1 cup bean sprouts
• 3 green onions, sliced

Sauce

• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon red pepper flakes (optional)

Other

• 2 tablespoons vegetable oil
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Prepare Noodles: Soak the flat rice noodles in hot water until they become tender. Drain them well and set aside, ensuring they don’t over-soak and become mushy.
2. Make Sauce: In a bowl, whisk together fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, and optional red pepper flakes until the sugar is dissolved and the sauce is well combined.
3. Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
4. Cook Eggs and Noodles: In the same pan, add the minced garlic and sauté briefly until fragrant. Push the garlic to one side, then add the lightly beaten eggs. Scramble the eggs gently until just cooked. Add the drained rice noodles and pour the prepared sauce over them. Toss everything together to coat the noodles evenly.
5. Return Chicken to Pan: Add the cooked chicken back to the skillet. Stir to combine all ingredients thoroughly and heat through.
6. Finish Dish: Toss in the bean sprouts and sliced green onions. Stir briefly just to combine and keep the bean sprouts crisp. Serve the Pad Thai hot, topped with chopped peanuts, fresh cilantro, and lime wedges on the side for squeezing over the dish.

Notes

• Soak noodles just until tender to avoid sogginess.
• Adjust red pepper flakes to your spice preference or omit for mild flavor.
• Use fish sauce cautiously if cooking for those with dietary restrictions.
• Fresh lime juice added at the end brightens the dish; don’t skip it.
• Chopped peanuts add a delightful crunch and can be substituted with cashews.

Keywords: Chicken Pad Thai, Thai Noodles, Stir-Fry Noodles, Asian Chicken Recipe, Easy Pad Thai