Chicken Pad Thai

Why I Love This Recipe

I love this recipe because it brings the bold flavors of Thai cuisine right into my kitchen without the need for complicated ingredients. The rice noodles soak up the savory and slightly sweet sauce perfectly, while the chicken adds protein and substance. With fresh garnishes like peanuts, cilantro, and lime, every bite is layered and delicious. It’s also easy to customize depending on what I have on hand, and it tastes just as good (if not better) as takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts, thinly sliced

• 8 ounces rice noodles

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 2 large eggs, lightly beaten

• 1 cup bean sprouts

• 1 cup shredded carrots

• 4 green onions, chopped

• 1/4 cup peanuts, chopped

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons fish sauce

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• 1 tablespoon lime juice

• Lime wedges for serving

Directions

1. I begin by soaking the rice noodles in warm water for about 30 minutes until they soften. Once ready, I drain them and set them aside.

2. In a large skillet or wok, I heat the vegetable oil over medium-high heat. I add the minced garlic and sauté for about 30 seconds until fragrant.

3. I add the sliced chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.

4. I push the chicken to one side of the skillet and pour the lightly beaten eggs into the other side. I scramble the eggs until fully cooked, then mix them into the chicken.

5. I add the soaked noodles, bean sprouts, shredded carrots, fish sauce, soy sauce, sugar, and lime juice to the skillet. I toss everything together and cook for 2–3 minutes, letting the noodles heat through and soak up the sauce.

6. I remove the skillet from the heat and stir in the chopped green onions, peanuts, and fresh cilantro.

7. I serve the Pad Thai hot, with lime wedges on the side for a fresh squeeze over the top.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30–40 minutes (including noodle soaking)

Variations

• For a vegetarian version, I swap the chicken for firm tofu and replace the fish sauce with extra soy sauce or tamari.

• I often toss in bell peppers, snap peas, or zucchini for more vegetables and crunch.

• For a spicier Pad Thai, I add crushed red pepper flakes, sriracha, or sliced Thai chilies to the sauce.

• If I want to cut down on sugar, I reduce it slightly or use honey as a natural sweetener.

• Sometimes I add a splash of rice vinegar or a few drops of sesame oil for extra depth in the sauce.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When I reheat, I use a skillet over medium heat with a splash of water or broth to loosen the noodles and keep them from drying out. I avoid the microwave when I can, as it tends to make the noodles gummy.

FAQs

Can I make this ahead of time?

Yes, I sometimes prep the sauce and veggies ahead, then cook everything fresh when I’m ready to eat. It comes together fast and still tastes amazing.

What type of rice noodles should I use?

I use medium-width flat rice noodles, often labeled as “Pad Thai noodles.” They hold up well and absorb sauce beautifully.

Is there a substitute for fish sauce?

If I’m avoiding fish sauce, I use soy sauce or tamari with a touch of lime juice or vinegar for the salty-tangy flavor combo.

Can I make this gluten-free?

Yes. I make sure to use gluten-free soy sauce (tamari) and check that the fish sauce is gluten-free. Rice noodles are naturally gluten-free.

How do I keep the noodles from sticking?

After soaking, I rinse the noodles with cool water and toss them with a bit of oil if I’m not using them immediately. Stirring constantly while cooking also helps prevent clumping.

Conclusion

Chicken Pad Thai is one of those meals I never get tired of making. It’s flavorful, colorful, and comes together quickly with ingredients I usually have in the pantry. Whether I’m craving takeout or cooking for guests, this dish always delivers on taste, texture, and satisfaction.

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