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Chicken Pad Thai Recipe

Delicious Chicken Pad Thai Recipe for Easy Home Cooking

This Chicken Pad Thai recipe offers quick and easy home cooking with authentic flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons Fish Sauce Adds umami and saltiness; essential for authentic flavor.
  • 2 tablespoons Tamarind Paste Provides tangy depth; a must-have for true Pad Thai taste.
  • 1 tablespoon Brown Sugar or Palm Sugar Balances flavors with sweetness; white sugar can be used in a pinch.
  • 2 tablespoons Soy Sauce Enhances savoriness; tamari is a great gluten-free substitute.
  • 1 tablespoon Sriracha or Chili Garlic Sauce (optional) Adds heat; adjust according to spice preferences.
For the Noodles and Protein
  • 8 ounces Flat Rice Noodles The chewy, main carbohydrate; soak them until pliable.
  • 1 pound Boneless, Skinless Chicken Breast or Thighs Tender main protein; shrimp or tofu can be used as alternatives.
  • 2 tablespoons Vegetable Oil Keeps everything from sticking while cooking; canola or peanut oil works too.
For the Vegetables and Garnish
  • 3 cloves Garlic Infuses aromatic flavor into the dish.
  • 2 large Eggs Adds richness and binds the ingredients; use lightly beaten eggs.
  • 1 cup Bean Sprouts Introduces crunch and freshness; a classic Pad Thai addition.
  • 1 cup Shredded Carrots Brings color and subtle sweetness to the dish.
  • 2 stalks Green Onions For garnish and a mild onion flavor.
  • 1/4 cup Crushed Roasted Peanuts Adds a delightful crunch on top of your Pad Thai!
  • 1 lime wedge Squeeze over for acidity and freshness.
  • 1 bunch Fresh Cilantro or Thai Basil (optional) For extra aroma and flavor.

Equipment

  • Wok
  • Mixing bowl
  • tongs
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Soak the flat rice noodles in hot water for 20–25 minutes until soft yet chewy. Drain and rinse under cold water to stop cooking, then set aside.
  2. In a bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and Sriracha until well combined. Adjust based on personal preference.
  3. Heat 1-2 tablespoons of vegetable oil in a wok over medium-high heat. Add sliced chicken and cook for 4–6 minutes until browned and cooked through. Set aside.
  4. In the same wok, pour in lightly beaten eggs and cook undisturbed for 1-2 minutes until set. Scramble with a spatula and push to one side.
  5. Add minced garlic and cooked chicken back to the wok, mixing with scrambled eggs. Incorporate soaked rice noodles and the prepared sauce, tossing for 2-3 minutes.
  6. Fold in bean sprouts, shredded carrots, and chopped green onions. Toss gently to maintain some crunch and integrate flavors.
  7. Transfer to serving plates, top with crushed peanuts, serve with lime wedges, and sprinkle with cilantro or Thai basil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 900mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For the best flavor, follow the prep steps closely and adjust to your taste preferences. Feeling adventurous? Switch proteins or add seasonal veggies!

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