Authentic Chicken Pad Thai Recipe

Craving Chicken Pad Thai? This flavorful Chicken Pad Thai recipe comes together in under 30 minutes and rivals takeout—using simple, easy-to-find ingredients you can get at most grocery stores.

Favorite Chicken Pad Thai

A steaming plate of Chicken Pad Thai combines tender strips of chicken, chewy rice noodles, crisp vegetables and a balanced savory-sour-sweet sauce. This homemade version is quick, healthier than many restaurant options, and easy to adapt—swap the protein, add more vegetables, or increase the heat to taste.

The basic process is simple:

1. Prepare the rice noodles
2. Whisk together the pad Thai sauce
3. Sauté chicken and vegetables
4. Gently scramble the eggs
5. Toss everything together and finish with lime and peanuts

Chicken Pad Thai Ingredients

This recipe uses accessible ingredients that approximate classic pad Thai flavors. Authentic pad Thai often uses tamarind paste and omits soy sauce; here we use soy sauce as an easy substitute to achieve a delicious balance of savory and tangy notes.

Main ingredients

• Rice noodles: The classic choice for pad Thai. Cook the noodles according to package directions—briefly boil, stir, then remove and allow to soak until just al dente. Avoid overcooking to prevent mushy noodles.
• Oil: Use a neutral, high-heat oil such as olive oil, avocado oil, or light sesame oil for sautéing.
• Chicken breast: Boneless, skinless chicken breast cut into long, thin strips works best; thin slices cook quickly and resemble restaurant-style pad Thai.
• Carrots: Cut into matchsticks for crunch. Matchsticks keep their texture better than shredded carrots.
• Red bell peppers: Adds sweetness, color and crunch.
• Green onions: Sauté the white parts with the vegetables and reserve the green ends for garnish.
• Eggs: Whisked and gently scrambled into large curds—this preserves a nice texture.
• Lime: Fresh lime juice brightens and finishes the dish.
• Peanuts: Chopped, lightly salted peanuts add essential crunch.

Sauce ingredients

• Soy sauce (or tamari)
• Maple syrup, honey or brown sugar for sweetness
• Rice vinegar to add acidity
• Minced garlic for savory depth
• Fish sauce for authentic umami (optional if you prefer to omit)
• Red pepper flakes to taste

Chicken Pad Thai Quick Tips

1. Do not overcook the rice noodles. Slightly firm (al dente) is ideal.
2. Slice the chicken thinner than you think; thin strips plump slightly while cooking.
3. Load up on vegetables for color, texture and nutrition.
4. Double the recipe when feeding a crowd, but use a large enough pan or wok so ingredients cook evenly.
5. Substitute the protein if you prefer shrimp, thinly sliced beef, or firm tofu—adjust cooking time accordingly.

Everything Else You Need to Know

Can I use a different noodle?

Rice noodles are traditional and recommended, but egg noodles or other stir-fry noodles can be used in a pinch—expect a slightly different texture.

Are there bean sprouts in pad Thai?

Bean sprouts are a common addition for crunch and freshness. Add them at the end of cooking or as a raw garnish if you like.

Can I use chicken thighs?

Yes—boneless, skinless chicken thighs work well and stay juicy. Cut them into thin strips so they cook quickly and evenly.

How long will leftovers last?

Stored in an airtight container, Pad Thai keeps in the refrigerator for 3–5 days. For best texture, consume within 3 days.

Storage

Allow the Chicken Pad Thai to cool completely before transferring to an airtight container. Refrigerate for up to 3–5 days. Separate garnishes like chopped peanuts and lime wedges for best freshness.

How to Reheat Chicken Pad Thai

Reheat leftovers in a skillet over low to medium heat. Add a splash of water or a small drizzle of oil to restore moisture, then toss until heated through. Microwaving works in a pinch, but stirring halfway will help even heating.

Recipe Details

Prep: 20 minutes — Cook: 20 minutes — Total: 40 minutes — Servings: 6

Ingredients (summary)

• 8 oz rice noodles
• 2 tablespoons oil, divided
• 1.5 lbs boneless, skinless chicken breast, thinly sliced
• 2 large carrots, peeled and cut into matchsticks
• 2 medium red bell peppers, thinly sliced
• 10 green onions (use whites for cooking, greens for garnish)
• 4 large eggs, whisked
• 1 large lime, halved
• 1/4 cup chopped salted peanuts
• Sauce: 3 tbsp soy sauce, 1/4 cup maple syrup, 1.5 tsp rice vinegar, 1 tbsp minced garlic, 4 tbsp fish sauce (optional), 1.5 tbsp lime juice, red pepper flakes to taste

Instructions

1. Bring a large pot of water to a boil. Add rice noodles, remove from heat, and let sit 8–10 minutes, stirring occasionally until al dente. Drain and rinse with cold water; set aside.
2. Whisk all sauce ingredients together in a small bowl and set aside.
3. Slice the chicken into thin strips roughly 1/2″ wide and 2–3″ long.
4. Heat a large skillet or wok over medium-high heat and add 1 tablespoon oil. When hot, cook the chicken until fully cooked through. Remove the chicken and set aside.
5. Pour out excess liquid from the pan if needed, add the remaining tablespoon of oil, then add carrots, red pepper and the white parts of the green onions. Sauté 3–4 minutes until just tender but still crisp.
6. Create a well in the center of the vegetables and pour in the whisked eggs. Gently scramble until large curds form, then fold the eggs into the vegetables.
7. Add the cooked chicken, sauce and noodles to the pan. Toss gently and cook 3–4 minutes until the noodles absorb the sauce and everything is heated through.
8. Remove from heat, squeeze fresh lime over the top and sprinkle with chopped peanuts and green onion greens. Serve immediately.

Nutrition (per serving, approximate)

Calories: 464 kcal — Carbohydrates: 50 g — Protein: 30 g — Fat: 16 g — Fiber: 3 g — Sugar: 12 g

Nutrition information is automatically calculated and should be used as an approximation.