Name: Easy Chicken Pad Thai Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1/4 cup tamarind paste; 1/4 cup fish sauce; 1/3 cup packed brown sugar; 2 tablespoons soy sauce; Juice of 1 lime; 1/4 teaspoon red pepper flakes; 10 ounces rice noodles; 3 tablespoons vegetable oil, divided; 1 pound boneless, skinless chicken breast, thinly sliced and cut into bite-size pieces; 1 cup bean sprouts; 1 medium carrot, julienned or shredded; 4 cloves garlic, minced; 3 large eggs, lightly beaten; 1/2 cup roasted peanuts, chopped; 3 green onions, sliced into 1-inch pieces; Lime wedges for serving

Jump to Recipe· 4.9 from 20 reviews

If you’re craving a dish that’s bursting with flavor yet quick enough for any weeknight, you’re going to love this Easy Chicken Pad Thai Recipe. I’ve made this recipe countless times, and it never fails to impress both in taste and simplicity. It’s that perfect balance of tangy, sweet, and savory with a little heat, all wrapped up in tender noodles and juicy chicken. Stick with me here—I’ll guide you through it step by step so you can nail it at home just like I do!

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Why This Recipe Works

Balanced Flavors: Combining tamarind, fish sauce, and brown sugar creates that classic Pad Thai sweet-sour-savory harmony.
Quick & Easy: The recipe comes together in about 30 minutes, perfect for busy nights or unexpected guests.
Customizable Protein: Using chicken makes it approachable, but you can swap in shrimp, tofu, or any protein you love.
Textures & Freshness: Fresh bean sprouts, green onions, and crunchy peanuts add that irresistible, satisfying bite.

Easy Chicken Pad Thai, Thai chicken noodle dish, quick Pad Thai recipe, homemade chicken Pad Thai, simple Thai stir-fry - A black pan filled with stir-fried noodles that are light brown and mixed with small pieces of cooked chicken that are golden and white. Bright green chopped spring onions are scattered evenly on top, along with crushed peanuts adding a pale beige crunch. There are two lime wedges placed on the noodles, one near the center and one on the edge. The pan sits on a white marbled surface with a few scattered peanuts nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Chicken Pad Thai Recipe uses simple ingredients that play off each other in fantastic ways. Each adds a unique touch—whether it’s the tangy tamarind in the sauce or the freshness of bean sprouts—so be sure to shop quality staples to bring it all home.

Easy Chicken Pad Thai, Thai chicken noodle dish, quick Pad Thai recipe, homemade chicken Pad Thai, simple Thai stir-fry - Flat lay of a small heap of thin rice noodles, fresh whole lime and lime wedges, a small pile of sliced green onions, a medium-sized peeled carrot julienned, a handful of fresh white bean sprouts, three whole brown eggs with clean shells, chopped roasted peanuts arranged neatly, a few garlic cloves unpeeled, thinly sliced raw chicken breast pieces, and four small white ceramic bowls containing tamarind paste, dark fish sauce, packed brown sugar, and clear soy sauce, a tiny white bowl with vibrant red pepper flakes, all ingredients fresh and natural on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Tamarind Paste: This is the soul of authentic Pad Thai; it adds the signature tangy depth you just can’t skip.
Fish Sauce: Umami-packed and salty, it enhances all the other flavors beautifully.
Brown Sugar: Adds sweetness that balances the tartness and salt.
Soy Sauce: Gives a bit of extra savory richness and color.
Lime Juice: Brings brightness and freshness to the sauce and final dish.
Red Pepper Flakes: A gentle kick—adjust to taste for your heat comfort level.
Rice Noodles: The chewy base that soaks up the delicious sauce perfectly.
Chicken Breast: Tender and lean, slicing thinly helps it cook quickly and evenly.
Bean Sprouts: Light and crispy, they add a fresh crunch contrast.
Carrots: Julienned or shredded for subtle sweetness and texture.
Garlic: The aromatic underpinning that boosts flavor without overpowering.
Eggs: Scrambled in for richness and extra protein.
Roasted Peanuts: Crunchy and nutty – the perfect finish garnish!
Green Onions: Mild oniony note that also adds a pop of color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Easy Chicken Pad Thai Recipe is—once you’ve got the core technique down, you can really make it your own. Personally, I switch up the protein or toss in extra veggies depending on what’s in my fridge or the season. Don’t hesitate to experiment a little!

Variation: I often swap chicken for shrimp when I want that classic taste, and sometimes tofu for a vegetarian twist—it works amazingly well either way.
Heat Level: If you like your Pad Thai spicier, I add extra red pepper flakes or even a splash of sriracha—feel free to tweak this to suit your palate.
Veggie Boost: Substitute shredded zucchini or bell peppers in place of carrots for a seasonal green twist.

Step-by-Step: How I Make Easy Chicken Pad Thai Recipe

Step 1: Whisk Together the Flavor-Packed Sauce

Start by mixing your tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes in a small bowl. This sauce is where all the magic begins—it’s sweet, tangy, and just the right amount of spicy. I like to taste it and adjust the lime or sugar to make sure it hits my personal flavor spot before moving on.

Step 2: Perfectly Cook Your Rice Noodles

Cook your rice noodles exactly according to the package directions—don’t skip the rinsing step with cold water! This halts the cooking and keeps them from turning mushy. Toss the noodles with a little vegetable oil so they don’t clump, which is a small trick I learned after a few frustrating batches.

Step 3: Sauté the Chicken to Juicy Perfection

In a large skillet or wok, heat 1 tablespoon of vegetable oil on medium-high. Toss in your thinly sliced chicken and stir-fry until it’s lightly golden on the edges and cooked through (around 3-5 minutes). Using a slotted spoon, transfer the chicken out and set it aside—this keeps it from overcooking later.

Step 4: Sauté Veggies & Scramble the Eggs in One Pan

Add the remaining oil to the pan along with bean sprouts, carrots, and garlic. Sauté for about 2 minutes—you want the veggies tender but still crisp. Push them to one side and pour in your beaten eggs on the other, scrambling until cooked through. Then stir everything together—it’s these simple steps that layer flavor and texture wonderfully.

Step 5: Bring It All Together

Time to reunite! Add the noodles, chicken, sauce, and green onions back into the skillet. Toss everything thoroughly so every strand and bite is coated in that luscious sauce. As soon as it’s combined and heated through, remove from heat. Don’t overcook here, or the noodles get soggy.

Step 6: Garnish and Serve Hot

Serve your Easy Chicken Pad Thai piping hot, generously topped with chopped roasted peanuts, a few extra red pepper flakes if you’re feeling brave, and a good squeeze of fresh lime juice. I always find that little zing of lime right before eating elevates the dish to restaurant quality.

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Tips from My Kitchen

Don’t Skip the Cold Water Rinse: It stops the rice noodles from overcooking and turning gluey—it’s a game changer.
Thin Chicken Slices: Slice your chicken thin and bite-sized so it cooks evenly and quickly without drying out.
Adjust Sauce Balance Early: Taste the sauce before cooking to tweak lime or sugar—it saves a lot of “too tart” or “too sweet” surprises later.
Serve Immediately: Pad Thai is best when fresh—hold off on piling on the sauce or noodles too far in advance to keep that perfect texture.

How to Serve Easy Chicken Pad Thai Recipe

Easy Chicken Pad Thai, Thai chicken noodle dish, quick Pad Thai recipe, homemade chicken Pad Thai, simple Thai stir-fry - A dark round plate holds a pile of stir-fried noodles mixed with small pieces of light brown chicken and scrambled egg in yellow chunks. Bright green vegetable pieces are scattered throughout, with white sliced peanuts sprinkled on top. A wedge of lime rests on the side of the plate. A pair of wooden chopsticks lifts a twisted clump of noodles from the right side of the plate. The scene is set on a white marbled surface with a soft green cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my Pad Thai with plenty of chopped roasted peanuts for crunch and fresh lime wedges on the side for squeezing over the top. If I’m feeling fancy, I throw on a sprinkle of chopped fresh cilantro or Thai basil for that herbal lift that brightens the whole dish.

Side Dishes

This dish is pretty filling on its own, but I like pairing it with a light cucumber salad or some steamed greens like bok choy or kale sautéed with garlic. It adds a refreshing balance that rounds out the meal nicely.

Creative Ways to Present

For a fun dinner party, I’ve served this Pad Thai in individual banana leaf-lined bowls, which everyone loved. You could also portion it out into lettuce cups for a fresh, handheld option that’s both casual and colorful.

Make Ahead and Storage

Storing Leftovers

I store leftover Pad Thai in airtight containers in the fridge for up to 3 days. The key is to keep the sauce and noodles well combined so they don’t dry out too much overnight.

Freezing

I’ve found freezing Pad Thai isn’t ideal because the noodles can get mushy after thawing, but if you need to, freeze in portion-sized containers and thaw overnight in the fridge.

Reheating

When reheating, I warm Pad Thai gently in a skillet over medium heat with a splash of water or extra sauce to revive the noodles’ moisture. Microwaving straight from the fridge tends to dry it out, so stovetop is my go-to method.

FAQs

Can I make this Easy Chicken Pad Thai Recipe gluten-free?

Absolutely! To keep it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce, and ensure your fish sauce and rice noodles don’t contain gluten ingredients.
What can I substitute if I don’t have tamarind paste?

If tamarind paste isn’t in your pantry, lime juice is a decent substitute to add acidity. Just remember the flavor won’t be as complex or traditional, so adjust the amounts to balance the tanginess.
How do I prevent noodles from sticking together?

After cooking, rinse your rice noodles with cold water to stop their cooking process, then toss them lightly in oil. This helps keep them from clumping when you stir-fry later.
Can I prepare this recipe vegetarian or vegan?

Yes! Swap the chicken for tofu or extra veggies and replace fish sauce with a vegan alternative such as soy sauce or tamari. Skip the eggs or use scrambled tofu for a fully vegan version.

Final Thoughts

This Easy Chicken Pad Thai Recipe has become one of my go-to dishes when I want a comforting, flavorful meal without fuss. I love how adaptable it is, and sharing it with friends always brings smiles—there’s just something about that perfect pairing of tangy sauce, tender chicken, and crunchy peanuts that feels like a warm hug on a plate. Give it a try—you can trust me, once you make it, you’ll want it again and again!