If you have ever craved that perfect balance of sweet, salty, tangy, and a little spicy all in one bite, then this Chicken Pad Thai Recipe is about to become your new go-to dish. This iconic Thai street food brings vibrant flavors together with tender chicken, chewy rice noodles, and a luscious sauce that just sings with every forkful. It’s the kind of meal that feels special yet is surprisingly easy to whip up any night of the week, making weeknight dinners feel like a delicious escape to Thailand right at home.
Ingredients You’ll Need
Gathering the ingredients for this recipe is straightforward, but each component plays a crucial role in crafting the authentic flavors, textures, and colors that make Chicken Pad Thai so unforgettable. From the zing of tamarind paste to the crunch of fresh bean sprouts, every ingredient is a star in this symphony of taste.
- Palm sugar: Adds a deep, caramel-like sweetness that balances the savory and sour notes perfectly.
- Fish sauce: Brings a salty umami punch essential for classic Thai flavors.
- Tamarind paste: Provides the tangy, slightly fruity sourness that defines Pad Thai’s signature taste.
- Lime juice: Freshly squeezed for a bright and zesty lift.
- Low-sodium soy sauce: Adds depth without overpowering other flavors.
- Red pepper flakes: A gentle kick of heat to keep things exciting.
- Vermicelli rice noodles: Silky, thin noodles that soak up the sauce beautifully.
- Vegetable oil: For cooking everything evenly and preventing sticking.
- Chicken breast: Thinly sliced to ensure quick cooking and tender bites.
- Garlic: Minced to infuse the dish with rich aroma and flavor.
- Eggs: Beaten and cooked into soft ribbons that add creaminess and protein.
- Scallions: Green parts cut into one-inch pieces for a mild oniony crunch and color.
- Fresh bean sprouts: Adds a satisfying crunch and freshness.
- Fresh chopped parsley: For a bright herbal garnish.
- Finely chopped peanuts: Provides texture and nutty richness on top.
- Lime wedges: To squeeze over the finished dish, enhancing the vibrant flavors.
How to Make Chicken Pad Thai Recipe
Step 1: Make the sauce
Start by combining the palm sugar, fish sauce, tamarind paste, freshly squeezed lime juice, soy sauce, and red pepper flakes in a jar with a lid. Shake it vigorously until all the ingredients meld together into a harmonious sauce. Setting this aside will give the flavors time to deepen and makes the cooking flow much smoother.
Step 2: Cook the noodles
Prepare the rice noodles according to the package instructions — usually soaking or boiling them briefly until tender, then draining and rinsing with cold water to stop the cooking process. This step is important to prevent the noodles from sticking and keeps them chewy but perfectly al dente in the final dish.
Step 3: Cook the chicken
Heat one tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the thinly sliced chicken breast and cook it until it’s nearly done, about six to eight minutes. You want the chicken cooked through but still moist and tender. Once done, remove it from the pan and keep it warm for later.
Step 4: Sauté garlic and cook eggs
Wipe out the wok to remove any chicken residue, then add the remaining oil. Toss in the minced garlic and sauté it just until it releases its wonderful fragrance—around thirty seconds to a minute. Pour in the well-beaten eggs, stirring gently until they cook into soft ribbons that will lend creaminess to the final Pad Thai.
Step 5: Combine ingredients
Now, return the cooked chicken to the wok. Add the prepared noodles and start tossing them to separate and heat through. Pour your vibrant sauce over the mixture, stirring constantly to ensure every noodle and tender piece of chicken is coated in that luscious, flavorful glaze.
Step 6: Finish cooking and add fresh crunch
Cook while stirring occasionally for about ten minutes or until most of the sauce has been absorbed by the noodles. Just before serving, toss in the scallions and half of the bean sprouts to add that fresh snap and vibrant color. Give everything a quick mix and get ready for plating.
How to Serve Chicken Pad Thai Recipe
Garnishes
Presentation is everything with this dish, and the garnishes truly bring it to life. Add the remaining bean sprouts for extra crunch, sprinkle fresh chopped parsley to brighten the plate visually and aromatically, and don’t forget the finely chopped peanuts—they introduce an irresistible nutty texture. Finally, offer lime wedges so everyone can squeeze a little tangy zest to their own bite.
Side Dishes
While Chicken Pad Thai is a meal on its own, pairing it with simple sides can enhance the experience. Light cucumber salad or a crisp Asian slaw can cut through the richness with refreshing crunch and acidity. Alternatively, a bowl of clear broth soup would complement the dish without overwhelming those complex Pad Thai flavors.
Creative Ways to Present
If you want to turn your Chicken Pad Thai Recipe into a little feast, try serving it in colorful banana leaves or in individual noodle bowls for a fun, communal style. You could also sprinkle edible flowers or fresh herbs like cilantro or Thai basil for an eye-catching, aromatic twist that will impress your guests or loved ones.
Make Ahead and Storage
Storing Leftovers
Chicken Pad Thai keeps very well in an airtight container in the refrigerator for up to three days. The noodles may absorb more sauce overnight, so give the leftovers a light toss before reheating to refresh their texture and flavor.
Freezing
Freezing is not ideal for this dish because the texture of the rice noodles and fresh ingredients like bean sprouts don’t hold up well after thawing. For the best taste and consistency, it’s better to enjoy this Chicken Pad Thai Recipe fresh or refrigerated within a few days.
Reheating
To reheat, gently warm a portion in a skillet over medium heat until heated through, adding a splash of water or extra sauce if it feels dry. This method helps to revive the noodles’ silkiness and keeps the chicken juicy, giving you almost that freshly cooked vibe.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shrimp, tofu, or even pork are popular alternatives and work wonderfully in this Chicken Pad Thai Recipe. Just adjust the cooking times accordingly, especially for seafood which cooks faster.
What can I substitute for tamarind paste?
If tamarind paste is hard to find, you can mix equal parts lime juice and a mild brown sugar or substitute with rice vinegar for the sour punch, though the flavor will be slightly different from authentic Pad Thai sauce.
Are the peanuts necessary?
While peanuts add a delightful crunch and nutty flavor, you can skip them or substitute with toasted cashews or almonds if there are allergy concerns or simply a preference for something different.
How spicy is this Chicken Pad Thai Recipe?
It has a gentle warmth from red pepper flakes, but you can easily adjust the heat up or down by increasing or reducing the amount according to your taste. For kids or mild palates, consider leaving it out altogether.
Can I make this vegan?
Yes! Replace the chicken with tofu or tempeh, ditch the eggs, and use soy sauce or tamari instead of fish sauce. There are also vegan fish sauce alternatives on the market that retain that umami depth without animal products.
Final Thoughts
There’s something truly special about mastering a Chicken Pad Thai Recipe that brings the authentic street food vibe right into your kitchen. From the vibrant sauce to the tender chicken and fresh crunch of garnishes, each bite is an adventure of texture and flavor you’ll want to revisit again and again. So go ahead, gather your ingredients, and treat yourself to this warm, comforting, and utterly delicious dish. I promise it will become a favorite that you’ll be excited to share with friends and family at the dinner table.
Print
Chicken Pad Thai Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This authentic Chicken Pad Thai recipe combines tender sliced chicken breast with vermicelli rice noodles, a tangy tamarind and fish sauce-based dressing, and fresh vegetables. Cooked in a wok for a perfect balance of savory, sweet, and mildly spicy flavors, it’s garnished with crunchy peanuts, fresh parsley, and lime wedges for a traditional Thai street food experience made easy at home.
Ingredients
Sauce
- 1 cup palm sugar
- 1/3 cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon red pepper flakes
Main Ingredients
- 14 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil, divided
- 1 pound chicken breast, thinly sliced
- 4 cloves garlic, minced
- 4 large eggs, well beaten
- 4 scallions, green part only, cut into 1-inch pieces
- 2 cups fresh bean sprouts, divided
For Garnish
- Fresh chopped parsley
- Finely chopped peanuts
- Lime wedges
Instructions
- Make the sauce: Combine palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes in a jar with a lid. Shake vigorously until completely blended. Set the sauce aside to develop flavors.
- Cook noodles: Prepare the rice noodles according to the package instructions, usually soaking or boiling until tender. Drain the noodles and rinse them under cold water to stop cooking and prevent sticking. Set aside.
- Cook chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the thinly sliced chicken breast and stir-fry until it is cooked through and almost done, about 6 to 8 minutes. Remove the cooked chicken from the wok and set it aside.
- Sauté garlic and eggs: Wipe out the wok and add the remaining tablespoon of oil. Add minced garlic and cook until fragrant, about 30 seconds. Pour in the beaten eggs and stir gently until just cooked through, forming soft curds.
- Combine ingredients: Return the cooked chicken to the wok along with the drained rice noodles. Toss everything together to separate the noodles. Pour in the prepared sauce and stir thoroughly to coat all ingredients evenly.
- Cook and serve: Continue to cook while stirring occasionally, allowing the sauce to be mostly absorbed by the noodles and chicken, about 10 minutes. Mix in the scallions and 1 cup of the bean sprouts, tossing gently to combine. Serve immediately. Garnish with the remaining bean sprouts, fresh parsley, chopped peanuts, and lime wedges for an authentic touch.
Notes
- You can substitute palm sugar with brown sugar if unavailable, but palm sugar offers a more authentic flavor.
- Adjust red pepper flakes according to your spice preference.
- Make sure to soak or cook the rice noodles properly to avoid clumping.
- If tamarind paste is too thick, dilute slightly with water before mixing into the sauce.
- Use fresh ingredients like bean sprouts and lime wedges just before serving for best texture and flavor.
