If you’ve ever craved that perfect blend of tangy, savory, and slightly sweet flavors wrapped around tender chicken and slippery rice noodles, you are going to love this Chicken Pad Thai Recipe. It’s a vibrant, colorful dish that brings the authentic taste of Thailand right to your kitchen, with a sauce that sings and textures that delight every bite. Whether you’re a seasoned cook or just diving into Asian cuisine, this recipe is accessible, fulfilling, and destined to become a beloved staple in your family meals.
Ingredients You’ll Need
Every ingredient in this Chicken Pad Thai Recipe plays a crucial role in creating layers of flavor and texture, from the creamy eggs to the crunchy peanuts. These simple but essential components combine to give you that perfect balance that Pad Thai is famous for.
- 1 cup palm sugar: Adds natural sweetness and depth to the sauce; if unavailable, brown sugar is a suitable substitute.
- â…“ cup fish sauce: Brings authentic umami and saltiness to the dish, essential for true Pad Thai flavor.
- 3 tablespoons tamarind paste: Provides that signature tangy brightness that balances the sweetness.
- 2 tablespoons lime juice, freshly squeezed: Adds fresh acidity and vibrancy.
- 1 tablespoon low-sodium soy sauce: Enhances the savory notes without overpowering the dish.
- ¼ teaspoon red pepper flakes: Gives a subtle kick of heat for excitement.
- 14 ounces vermicelli rice noodles: The classic noodle choice that soaks up the sauce beautifully.
- 2 tablespoons vegetable oil: Ideal for cooking chicken and eggs without imparting strong flavors.
- 1 pound chicken breast, thinly sliced: The tender protein base that pairs perfectly with the noodles.
- 4 cloves garlic, minced: Adds a fragrant punch and depth of flavor.
- 4 large eggs, well beaten: Contributes richness while creating a soft texture to complement the noodles.
- 4 scallions, green part only, cut into 1-inch pieces: Offers mild onion flavor and fresh color.
- 2 cups fresh bean sprouts, divided: Adds crunch and freshness to lighten the dish.
- Fresh chopped parsley, for garnish: Provides herbal brightness and a lovely contrast.
- Finely chopped peanuts, for garnish: Introduces crunch and nutty flavor that is signature to Pad Thai.
- Lime wedges, for garnish: Encourages everyone to squeeze extra citrus for a personal touch of tanginess.
How to Make Chicken Pad Thai Recipe
Step 1: Make the Pad Thai Sauce
Start by combining the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes in a small saucepan. Warm it gently over medium-low heat, stirring occasionally until all the sugar dissolves, and the sauce looks smooth and glossy. This sauce is the heart and soul of your Chicken Pad Thai Recipe, marrying sweet, sour, salty, and spicy elements effortlessly.
Step 2: Prepare the Noodles
Cook the vermicelli rice noodles following the package instructions until tender yet firm. Drain them well, then rinse under cold water to stop the cooking and prevent sticking. Set these aside handy because they’ll be tossed with the chicken, eggs, and sauce in no time.
Step 3: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook it until it’s browned and fully cooked through, about 5 to 7 minutes. Once ready, remove the chicken from the pan to make room for the eggs.
Step 4: Scramble the Eggs
In the same skillet, add a touch more oil if needed and pour in the beaten eggs. Stir gently to scramble them until they’re just cooked but still soft and fluffy—this usually takes about 2 to 3 minutes. Remove the eggs and set aside with the chicken.
Step 5: Sauté the Garlic
Now, quickly sauté the minced garlic in the skillet for about 30 seconds until fragrant. This brief cooking releases its wonderful aroma that infuses the whole dish.
Step 6: Combine Everything
Add the cooked noodles, chicken, eggs, and half of the scallions to the skillet with the garlic. Pour your prepared Pad Thai sauce over the top and toss everything together. Make sure every strand of noodle is coated with that luscious sauce because that’s what makes this Chicken Pad Thai Recipe so irresistible.
Step 7: Garnish and Finish
Stir in half of the fresh bean sprouts and toss briefly to combine. Serve your Chicken Pad Thai hot, topped with the remaining scallions, freshly chopped parsley, crunchy peanuts, and lime wedges for that final burst of color and flavor.
How to Serve Chicken Pad Thai Recipe
Garnishes
Garnishes are not just about looks—they add layered textures and brighten the flavors. The crushed peanuts sprinkle adds a satisfying crunch, fresh parsley offers herbal brightness, and lime wedges invite you to add an extra splash of citrus tang that wakes up every ingredient.
Side Dishes
Pad Thai is a complete meal on its own, but you can complement it with light, refreshing side dishes like a crunchy cucumber salad, steamed or stir-fried greens, or a simple spicy papaya salad to continue the vibrant Thai theme.
Creative Ways to Present
For a fun twist when serving Chicken Pad Thai Recipe, try plating it in banana leaves for an authentic and tropical presentation. Alternatively, serve it in individual bowls topped with edible flowers or microgreens for a sophisticated dinner party vibe that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Pad Thai in an airtight container in the refrigerator for up to 3 days. Make sure to keep the garnishes separate to maintain their freshness and crunchiness.
Freezing
While you can freeze Chicken Pad Thai, the texture of both the noodles and bean sprouts may change after thawing. If freezing, omit fresh garnishes and freeze the cooked chicken and noodles only in a sealed container for up to 2 months.
Reheating
To reheat, gently warm your Chicken Pad Thai in a skillet over medium heat, adding a splash of water or lime juice to refresh the sauce and prevent sticking. Avoid microwaving if possible, as it tends to make the noodles mushy.
FAQs
Can I use a different protein instead of chicken in this Chicken Pad Thai Recipe?
Absolutely! Shrimp, tofu, or even thinly sliced beef are great alternatives. Adjust cooking times accordingly to ensure your chosen protein is perfectly cooked.
Is tamarind paste hard to find, and can I substitute it?
Tamarind paste is a key ingredient for that authentic tangy flavor, but if it’s tricky to find, you can experiment with mixing equal parts lime juice and a little brown sugar as a quick substitute, though the flavor won’t be exactly the same.
Are the bean sprouts necessary in Chicken Pad Thai Recipe?
While not absolutely essential, bean sprouts add a fresh crunch that contrasts beautifully with the soft noodles and tender chicken. You can omit them if you can’t find fresh sprouts, but they are highly recommended.
How spicy is this dish, and can I adjust the heat?
The recipe has just a subtle heat from the red pepper flakes, making it approachable for most palates. You can always increase or decrease the amount of chili flakes or add fresh chopped chilies for more heat.
Can I prepare the sauce ahead of time?
Yes! The sauce can be made a day in advance and stored in the refrigerator. This actually helps the flavors meld better, making your Chicken Pad Thai Recipe even more delicious when you’re ready to cook.
Final Thoughts
This Chicken Pad Thai Recipe is truly a celebration of flavors and textures, perfect for those looking to bring a bit of Thai magic into their own kitchen. It’s approachable yet impressive, quick to whip up on a weeknight, and satisfying enough to serve guests. Give it a try—you may just find your new favorite go-to dish!
Print
Chicken Pad Thai Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Chicken Pad Thai recipe is a flavorful, authentic Thai stir-fried noodle dish that combines tender chicken, vermicelli rice noodles, and a tangy homemade sauce made from tamarind, palm sugar, and fish sauce. It is garnished with fresh bean sprouts, scallions, peanuts, and lime wedges to deliver a perfect balance of sweet, sour, and savory flavors in every bite.
Ingredients
Pad Thai Sauce
- 1 cup palm sugar
- â…“ cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon red pepper flakes
Main Ingredients
- 14 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil
- 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
Garnishes
- Fresh chopped parsley
- Finely chopped peanuts
- Lime wedges
Instructions
- Make the Pad Thai Sauce: In a small saucepan, combine the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes. Heat over medium-low heat, stirring occasionally until the sugar dissolves completely and the sauce is smooth. Remove from heat and set aside.
- Prepare the Noodles: Cook the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to prevent sticking. Set aside for later use.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked through and browned. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a little more oil if needed. Pour in the beaten eggs and scramble over medium heat until fully cooked, about 2 to 3 minutes. Remove the eggs from the pan and set aside with the chicken.
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, making sure not to burn it.
- Combine Everything: Return the cooked noodles, chicken, and eggs to the skillet. Add half of the scallion pieces. Pour the prepared Pad Thai sauce over everything and toss well to evenly coat the noodles and ingredients with the sauce.
- Garnish and Serve: Add the fresh bean sprouts to the skillet and toss again gently. Serve the Pad Thai hot, garnished with the remaining scallions, fresh chopped parsley, finely chopped peanuts, and lime wedges on the side.
Notes
- Use palm sugar for an authentic sweetness that balances the tangy tamarind paste.
- Adjust red pepper flakes to your preferred spice level.
- Rinse noodles with cold water after cooking to prevent them from sticking together.
- You can substitute chicken breast with shrimp or tofu to vary the protein.
- Serve immediately after tossing to enjoy the noodles at their best texture.
