Homemade Chicken Pad Thai (2024)

This Chicken Pad Thai Recipe rivals any restaurant but is made with pantry friendly ingredients, is less expensive and on your table in 30 minutes! It boasts the most irresistible savory, sweet, salty, sour Pad Thai Sauce that readers call, “AMAZING,” “phenomenal” and “⭐️⭐️⭐️⭐️⭐️.” You can customize the heat, veggies and protein of your your Pad Thai recipe – the possibilities are endless and so is the deliciousness!

WATCH: How to Make Pad Thai (Chicken)

Let’s take a closer look at what you’ll need to make this recipe (full measurements in the printable recipe card at the bottom of the post):

FOR THE STIR FRY NOODLES

• Rice Noodles:Look for ¼-inch wide rice noodles in the Asian section of your grocery store. I useThai Kitchen Stir Fry Rice Noodles.
• Chicken:Use chicken breasts or thighs sliced into thin strips, then into 2-inch pieces.
• Oil:Use a neutral, high smoking point oil such as vegetable or peanut oil for stir frying. Do NOT use olive oil because it can burn at high heat and can overpower the noodles.
• Toasted sesame oil:A “secret ingredient” that adds an irresistible, subtle nutty flavor.
• Vegetables:Use your favs! I recommend thinly sliced red bell pepper, matchstick carrots and bean sprouts.
• Shallots:Shallots are small, mild-flavored onions with a subtle garlic undertone, ideal for stir fries to add a depth of flavor without overpowering the dish.
• Garlic:I use four cloves, use more or less depending on how much you love garlic.
• Peanuts:Make sure they are unsalted or your Pad Thai will be too salty!
• Eggs:Two eggs will be beaten before adding to the stir fry.
• Finishing touches:Cilantro and green onions add the extra herbaceous nuances at the end of cooking.

FOR THE STIR FRY SAUCE

• Soy sauce:This grounds the sauce and adds the salty, savory undertone. Please use low sodium soy sauce so your sauce isn’t too salty.
• Fish sauce:This will not make your recipe taste fishy! Fish sauce is used in all Thai cooking for fabulous umami flavor. It’s like the umami of soy on steroids.
• Lime:You may use fresh or bottled lime juice but fresh is always best. I will freeze lime juice in cubes so I always have some on hand.
• Rice vinegar**: **This balances the sweet and savory. Make sure to use unseasoned rice vinegar. If you don’t keep it stocked, you may substitute with white vinegar.
• Brown sugar:This adds sweetness to balance the soy, fish sauce and lime juice.
• Peanut Butter:Use your fav! However, I find spoonable, conventional peanut butter (peanut butter you can spoon right out of the jar without having to mix the oil back in) to work the best. Brand name peanut butter such as Skippy or Jif are perfect for this recipe.
• Asian chili sauce**: **Use your favorite Asianchili sauce or pastelike Sambal Oelek. Use more or less to taste.
• Seasonings:Ground coriander, ground ginger, dried basil and pepper add a depth of complex flavor and elevate this Pad Thai recipe to the BEST!

1. Prepare Rice Noodles.Soak according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoonsesame oil.
2. Make Stir Fry Sauce.Add all the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
3. Stir Fry Chicken.Add chicken to sizzling hot oil in a large wok or deep saucepan. Let it cook undisturbed for 1 minute, then continue to stir fry just until cooked. Transfer to a plate.
4. Stir Fry Vegetables.Add bell peppers and shallots to sizzling oil in the now empty pan. Stir fry for 1 minute, then add carrots and garlic and stir fry 1 additional minute.
5. Add Eggs.Pour in the beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
6. Add Sauce and Noodles.Add then toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes.
7. Add Chicken Back.Stir in chicken, bean sprouts, green onions and peanuts and heat through.
8. Garnish.Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve.

• Veggies: As far as veggies go, I’ve included red bell peppers, matchstick carrots and bean sprouts because this combo is my fav out of everything I’ve tried but you can omit the red bell peppers and carrot or substitute them for whatever veggies you want. Having tried different combinations, however, I DONT suggest skipping the bean sprouts. They add a fresh crunch that will be missed.
• Shrimp Pad Thai: If you don’t want to make Chicken Pad Thai, you can leave the chicken out or substitute it for shrimp or tofu. If substituting shrimp, use 8 oz. peeled, deveined medium shrimp. Cook them as you would the chicken just until opaque, about 3 minutes. Remove to a plate per the chicken instructions.
• Tofu Pad Thai: For Pad Thai with tofu, use 4 ounces of extra-firm tofu, cut into ½ inch cubes and add them to the skillet with the noodles at the end of cooking.

Now that you know more than you ever wanted to about Chicken Pad Thai, it’s time to go make your own world famous worthy Pad Thai in the comfort of your own home. In 30 minutes.

• Appetizers:Spring Rolls,Cream Cheese Wontons,Crab Rangoons,Chicken Satay,orEgg Rolls.
• Soup:Tom Yum Soup,Tom Kha Gai,Curried Butternut Squash SouporThai Noodle Soup.
• Salad:Crunchy Asian Salad,orAsian Pineapple Salad.

Chicken Pad Thai Recipe FAQs

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More Recipes like this Chicken Pad Thai:

• Sesame Noodles
• Vietnamese Noodles
• Korean Spicy Noodles
• Spicy Ramen
• Singapore Noodles
• Dan Dan Noodles
• Pad Woon Sen
• Drunken Noodles
• Pad See Ew

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