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Chicken Pad Thai Recipe

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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Calories per Serving: ~580 kcal

Recipe Intensity: Medium – Requires some multitasking and a hot wok, but with our step-by-step guide, success is guaranteed!

Chicken Pad Thai is the iconic sweet, sour, salty, and savory stir-fried noodle dish that has won hearts worldwide. This recipe demystifies the process, delivering that perfect balance of soft rice noodles, tender chicken, crispy bean sprouts, and the signature tamarind-sauce, all topped with crunchy peanuts. It’s a vibrant, satisfying meal that’s faster than takeout.

Ingredients

For the Pad Thai Sauce:

  • 3 tbsp tamarind paste (or 2 tbsp lime juice in a pinch)

  • 3 tbsp fish sauce

  • 3 tbsp palm sugar (or light brown sugar), finely grated or packed

  • 1 tbsp rice vinegar

  • 1 tbsp soy sauce (or tamari for gluten-free)

  • 1-2 tsp Sriracha or Thai chili paste (adjust to taste)

For the Stir-Fry:

  • 8 oz (225g) flat, wide rice noodles (banh pho, size “M” preferred)

  • 2 tbsp neutral oil (like avocado or canola), divided

  • 2 large eggs, lightly beaten

  • 2 boneless, skinless chicken breasts (about 12 oz / 350g), thinly sliced into bite-sized pieces

  • 3 cloves garlic, minced

  • 1 shallot, finely chopped

  • 1 cup fresh bean sprouts

  • 3-4 green onions, cut into 1-inch pieces

  • ½ cup roasted unsalted peanuts, roughly chopped

  • Fresh lime wedges, for serving

  • Fresh cilantro, for garnish (optional)

For the Garnish Plate (Traditional Setup):

  • 1 cup extra fresh bean sprouts

  • ½ cup chopped roasted peanuts

  • 1 lime, cut into wedges

  • 1 tsp dried red chili flakes

Instructions

Step 1: Prep is Key (15 minutes)

  1. Soak the Noodles: Place rice noodles in a large bowl. Cover with just-boiled hot water. Soak for 8-10 minutes, stirring once or twice, until they are flexible but still firm (al dente). Drain and toss with 1 tsp of oil to prevent sticking. Set aside.

  2. Make the Sauce: In a small bowl, whisk together all Pad Thai sauce ingredients until the sugar is dissolved. Taste and adjust—you should get a strong balance of sweet, sour, salty, and a hint of spice.

  3. Prepare Ingredients: Have your sliced chicken, minced garlic, chopped shallot, beaten eggs, bean sprouts, green onions, and chopped peanuts measured and ready by the stove. This is a fast stir-fry, so having everything “mise en place” is essential.

Step 2: Cook the Protein & Eggs (5 minutes)

  1. Heat 1 tablespoon of oil in a large wok or very large skillet over high heat.

  2. Add the sliced chicken in a single layer. Let sear undisturbed for 1 minute, then stir-fry for 3-4 minutes until just cooked through. Remove chicken to a clean plate.

  3. Reduce heat to medium-high. Add a bit more oil if the pan is dry. Pour in the beaten eggs. Let them set for 20 seconds, then scramble gently until just set but still soft. Push the eggs to the side of the wok where it’s cooler.

Step 3: The Main Stir-Fry (7 minutes)

  1. Sizzle the Aromatics: Increase heat back to high. Add the remaining oil to the center of the wok. Add the garlic and shallot. Stir-fry for 30 seconds until fragrant.

  2. Combine & Sauce: Add the drained noodles and the prepared Pad Thai sauce to the wok. Using two utensils (tongs and a spatula work well), toss and stir constantly for 2-3 minutes. The noodles will absorb the sauce and become tender.

  3. Bring it All Together: Add the cooked chicken, scrambled eggs, bean sprouts, and green onions. Continue to toss-fry for another 1-2 minutes until the bean sprouts just begin to wilt but retain some crunch.

  4. Finish: Remove from heat. Fold in half of the chopped peanuts.

Step 4: Serve (2 minutes)

  1. Divide the Pad Thai among four plates.

  2. Garnish with the remaining chopped peanuts and cilantro if using.

  3. Serve immediately with the Garnish Plate on the side, allowing everyone to customize their bowl with extra sprouts, peanuts, a squeeze of fresh lime, and chili flakes.

Chef’s Notes & Tips for Success

  • Tamarind is Key: For authentic flavor, tamarind paste is non-negotiable. Find it at Asian grocery stores or online.

  • Noodle Doneness: Do NOT overcook the noodles during soaking. They should be firm as they will finish cooking in the wok.

  • High Heat is Crucial: A very hot wok gives you that essential “wok hei” (breath of the wok) flavor and prevents soggy noodles.

  • Customize It: Add shrimp with the chicken, or use firm tofu for a vegetarian version (swap fish sauce for soy sauce).

  • Make it Ahead: The sauce can be made and refrigerated for a week. Prep all ingredients ahead of time for a 10-minute meal.

Nutrition Information (Per Serving)

  • Calories: ~580 kcal

  • Total Fat: 22g

    • Saturated Fat: 3.5g

  • Cholesterol: 145mg

  • Sodium: 1550mg

  • Total Carbohydrates: 65g

    • Dietary Fiber: 4g

    • Sugars: 14g

  • Protein: 35g

  • Vitamin D: 0.5mcg

  • Calcium: 85mg

  • Iron: 3mg

  • Potassium: 620mg

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