Chicken Pad Thai

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Savory, sweet, tangy, and just the right amount of heat—Chicken Pad Thai is a flavor-packed noodle dish that delivers takeout-style satisfaction straight from your kitchen. With chewy rice noodles, tender chicken, crunchy peanuts, and a bright burst of lime, this Thai classic has a way of winning everyone over at the dinner table.

Whether you’re cooking for a busy weeknight or prepping a flavorful weekend dish, this Chicken Pad Thai strikes the perfect balance of quick preparation and bold taste. And the best part? You can customize it endlessly with your favorite proteins or veggies, making it a go-to meal that never gets boring.

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What Kind of Noodles Should I Use for Chicken Pad Thai?

Rice noodles are the traditional choice, particularly medium-width flat rice noodles. They offer the ideal chewy texture that holds up well when stir-fried with sauce and protein. Make sure to soak them according to the package instructions before cooking, as overcooked noodles can become mushy.

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Ingredients for the Chicken Pad Thai

Rice Noodles
Flat rice noodles are the foundation of this dish, absorbing all the saucy goodness and providing that signature chewy bite.

Chicken Breast
Lean, protein-packed chicken is ideal for soaking up the bold flavors of the Pad Thai sauce.

Eggs
Scrambled into the noodles, eggs add richness and a silky texture that ties everything together.

Bean Sprouts
These bring a fresh, crisp contrast to the savory noodles and balance the textures.

Garlic & Green Onions
These aromatics build the base flavor, adding depth and a touch of sweetness.

Peanuts
Crushed peanuts provide crunch and that signature Pad Thai nutty element.

Lime Wedges
A squeeze of lime brightens up the dish with acidity, enhancing all the other flavors.

Soy Sauce, Tamarind Paste, Fish Sauce, Brown Sugar
Together, these form the essential Pad Thai sauce—savory, sour, sweet, and umami in perfect harmony.

Oil
For stir-frying all your ingredients to golden, fragrant perfection.

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How To Make the Chicken Pad Thai

Step 1: Prep the Noodles

Soak the rice noodles in warm water for 30 minutes or according to the package instructions. Drain and set aside. You want them pliable but not fully cooked since they’ll finish cooking in the pan.

Step 2: Mix the Sauce

In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon tamarind paste, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Adjust the balance to your liking—more sugar for sweetness, more tamarind for tang.

Step 3: Cook the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken breast and cook until golden and just cooked through. Remove and set aside.

Step 4: Scramble the Eggs

In the same pan, push the chicken to one side (or remove it if needed) and add a bit more oil. Crack in two eggs and scramble them quickly until just set.

Step 5: Stir-Fry the Noodles

Add the soaked noodles to the pan along with the sauce. Toss everything together using tongs or chopsticks to coat evenly. Cook for 2-3 minutes until the noodles are soft and the sauce has thickened.

Step 6: Add the Crunch and Freshness

Return the chicken to the pan, then toss in bean sprouts, chopped green onions, and crushed peanuts. Stir-fry for another minute, just until everything is heated through and coated in sauce.

Step 7: Serve with Lime

Transfer to plates or bowls, and serve with extra crushed peanuts and lime wedges for a zesty finish.

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Serving and Storing Chicken Pad Thai

Chicken Pad Thai is best enjoyed hot off the stove, when the noodles are perfectly coated and the peanuts still crisp. Serve it straight in shallow bowls with an extra wedge of lime and a sprinkle of green onions or chili flakes for heat.

If you have leftovers, let them cool completely before transferring to an airtight container. Refrigerated, it keeps well for up to 3 days. When reheating, add a splash of water and toss it in a skillet or microwave just until warmed through to prevent drying out the noodles.

Frequently Asked Questions

How can I make this vegetarian?

Simply swap the chicken for tofu and use soy sauce instead of fish sauce. You can also boost the umami with a dash of mushroom sauce.

Can I use pre-cooked chicken?

Absolutely! Just add it during the final toss with the noodles so it doesn’t overcook.

Is tamarind paste necessary?

Tamarind paste adds the signature tangy flavor, but if you can’t find it, a mix of lime juice and a splash of rice vinegar makes a good substitute.

What vegetables can I add?

Bell peppers, shredded carrots, or snap peas all work beautifully for added color and crunch.

Can I make it spicy?

Yes! Add red chili flakes, sriracha, or Thai chili paste to the sauce for extra heat.

How do I avoid mushy noodles?

Make sure to soak the noodles just until pliable and avoid overcooking them in the pan. Stir-fry on high heat and serve immediately for best texture.

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Want More Dinner Ideas with a Thai-Inspired Twist?

If you love this Chicken Pad Thai, you’ll probably enjoy these other flavorful dinners:

• Easy Thai Red Curry Dumpling Soup for cozy comfort with a kick.
• Crockpot Thai Coconut Chicken Soup if you’re craving something creamy and slow-simmered.
• Garlic Chicken Lo Mein for an easy noodle fix with lots of garlic.
• Bang Bang Chicken Bowl when you’re in the mood for bold and creamy heat.
• Garlic Butter Chicken with Rigatoni and Parmesan for a fusion of Thai flavor and Italian richness.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime.

And I’d love to hear how your Chicken Pad Thai turned out! Did you add shrimp or tofu instead of chicken? Maybe extra chili flakes for that fiery finish?

Let’s chat in the comments—every take on this classic is welcome, and your tips might just help someone else nail their next batch.

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