Chicken Pad Thai – A Fast, Flavor-Packed Weeknight Favorite

Chicken Pad Thai checks all the boxes: quick to make, full of texture, and loaded with bright, tangy flavor. It’s the kind of dish that feels special but doesn’t keep you in the kitchen for ages. The sweet-sour-savory sauce ties everything together, and the crunchy peanuts and fresh lime make it pop. If you’ve only had it from takeout, you’ll be surprised how doable it is at home. With a few pantry staples and simple prep, this can easily become part of your weekly rotation.

What Makes This Recipe So Good

• Balanced flavor: A simple sauce blends tamarind, fish sauce, and a hint of sweetness for that classic Pad Thai taste.
• Fast and flexible: It cooks in about 30 minutes and works with what you have—swap veggies or adjust heat to your liking.
• Great texture: Tender noodles, juicy chicken, soft egg, and crunchy peanuts and bean sprouts in every bite.
• Weeknight friendly: Minimal chopping and quick stir-frying keep things stress-free.
• Better than takeout: Fresher taste, less oil, and you control the sweetness and spice.

Shopping List

• Rice noodles: 8 ounces flat rice noodles (Pad Thai or medium width)
• Chicken: 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
• Eggs: 2 large
• Aromatics: 3 garlic cloves (minced), 1 small shallot (thinly sliced, optional)
• Vegetables: 2 cups bean sprouts, 3 green onions (sliced), 1 small carrot (julienned, optional)
• Peanuts: 1/3 cup roasted, unsalted peanuts (chopped)
• Lime: 1–2 fresh limes, cut into wedges
• Oil: Neutral oil for stir-frying (vegetable, canola, or peanut oil)
• Chili: Chili flakes, Thai chili, or Sriracha (to taste)
• Cilantro: Small handful, chopped (optional but fresh)

Pad Thai Sauce

• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste (or concentrate, adjusted to taste)
• 2–3 tablespoons palm sugar or brown sugar
• 1 tablespoon soy sauce (or tamari)
• 1–2 tablespoons water to loosen, as needed

Instructions

1. Soak the noodles: Place the rice noodles in warm water and soak until pliable but still a bit firm, about 20–30 minutes. Drain well.They’ll finish cooking in the pan.
2. Make the sauce: In a small bowl, whisk fish sauce, tamarind, sugar, and soy sauce. Taste and adjust. You’re aiming for a bright, sweet-tangy, savory balance.
3. Prep the chicken: Thinly slice the chicken.Pat dry and season lightly with salt. This helps it brown quickly.
4. Heat the wok or skillet: Set a large wok or wide skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.
5. Cook the chicken: Add the chicken in a single layer.Stir-fry 3–4 minutes until just cooked through with a little color. Transfer to a plate.
6. Stir-fry aromatics: Add another teaspoon of oil if needed. Toss in garlic (and shallot, if using).Stir about 30 seconds until fragrant, not burned.
7. Scramble the eggs: Push aromatics to the side. Add a bit more oil, then crack in the eggs. Scramble softly until just set.
8. Add noodles and sauce: Add the drained noodles and pour in the sauce.Toss gently with tongs, lifting and folding so noodles absorb the sauce. If they’re too stiff, splash in 1–2 tablespoons water.
9. Bring it together: Return the chicken to the pan. Add most of the bean sprouts and green onions (save a handful for garnish).Stir-fry 1–2 minutes until everything is hot and glossy.
10. Finish and serve: Plate the noodles. Top with peanuts, remaining bean sprouts and green onions, cilantro, chili to taste, and lime wedges. Squeeze fresh lime over the top before eating.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Keep peanuts and extra bean sprouts separate for crunch.
• Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the noodles.Add a squeeze of lime at the end.
• Make-ahead tips: Mix the sauce up to 1 week ahead and store in the fridge. Pre-slice chicken and aromatics up to 24 hours ahead.
• Freezing: Not ideal. Rice noodles can turn mushy after thawing.Stick to refrigeration for best texture.

Benefits of This Recipe

• Customizable nutrition: Lean protein from chicken, plus the option to add more veggies like bell peppers or snap peas.
• Gluten-friendly options: Use tamari and ensure your fish sauce is gluten-free if needed.
• Quick cooking: Most of the time is in soaking noodles and prepping. The actual stir-fry moves fast.
• Satisfying and balanced: Carbs, protein, and a touch of healthy fats from peanuts make it hearty without feeling heavy.

What Not to Do

• Don’t over-soak the noodles: They’ll fall apart in the pan. Stop soaking when they’re pliable but still slightly firm.
• Don’t overcrowd the pan: Cook chicken in one layer for good sear.If your pan is small, cook in batches.
• Don’t skip the lime: That bright acidity is essential to classic Pad Thai flavor.
• Don’t burn the garlic: It turns bitter fast. Stir constantly and keep heat controlled during the aromatic step.
• Don’t drench it in sauce: Aim for coating, not pooling. Add water sparingly to loosen noodles.

Alternatives

• Protein swaps: Try shrimp, tofu, or a mix.For tofu, use firm or extra-firm, press well, and sear until golden.
• Sauce tweaks: No tamarind? Use extra lime juice and a splash of rice vinegar, plus a bit more sugar for balance.
• Vegetable boosts: Add julienned bell pepper, cabbage, or bok choy. Keep the pieces thin so they cook quickly.
• Spice level: Adjust with chili flakes, fresh Thai chilies, or a drizzle of Sriracha.Start small, taste, and build.
• Nut-free: Skip peanuts and use toasted sesame seeds or crispy shallots for crunch.

FAQ

Can I use a different type of noodle?

Rice noodles are traditional and give the right texture. If you must substitute, use wide rice sticks or even soba in a pinch, but note the flavor and bite will be different. Avoid wheat spaghetti—it gets too soft and changes the dish.

What if I can’t find tamarind paste?

Mix fresh lime juice with a splash of rice vinegar and a little extra sugar.

It won’t be identical, but it gives that tart-sweet balance you need. Start with equal parts lime and vinegar, then sweeten to taste.

How do I prevent sticky, clumpy noodles?

Don’t oversoak, and toss the noodles immediately with sauce in a hot pan. If they start sticking, add a tablespoon of water at a time and keep them moving with tongs.

A wider pan also helps.

Is fish sauce necessary?

It’s a big part of the signature flavor. If you need a substitute, use soy sauce plus a touch of anchovy paste or a splash of Worcestershire. For vegetarian versions, use a vegan fish sauce alternative.

Can I make this ahead for a party?

Pad Thai is best fresh.

If you need to prep, have everything chopped, the sauce mixed, and noodles soaked right before cooking. Stir-fry in small batches just before serving for the best texture.

How spicy should it be?

Traditionally, it’s mildly spicy, with heat added at the table. Keep it moderate in the pan, then let everyone customize with chili flakes or sliced chilies and lime.

Final Thoughts

Chicken Pad Thai is the kind of meal that rewards a little prep with big flavor.

Once you get the rhythm—soak, sauce, stir-fry—you can make it almost on autopilot. Keep a jar of sauce ready, a bag of rice noodles in the pantry, and you’re never far from a fresh, takeout-worthy dinner at home. Keep the lime handy, don’t skimp on the peanuts, and enjoy every tangy, saucy bite.

Chicken Pad Thai - A Fast, Flavor-Packed Weeknight Favorite

Print Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

• Rice noodles: 8 ounces flat rice noodles (Pad Thai or medium width)
• Chicken: 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
• Eggs: 2 large
• Aromatics: 3 garlic cloves (minced), 1 small shallot (thinly sliced, optional)
• Vegetables: 2 cups bean sprouts, 3 green onions (sliced), 1 small carrot (julienned, optional)
• Peanuts: 1/3 cup roasted, unsalted peanuts (chopped)
• Lime: 1–2 fresh limes, cut into wedges
• Oil: Neutral oil for stir-frying (vegetable, canola, or peanut oil)
• Chili: Chili flakes, Thai chili, or Sriracha (to taste)
• Cilantro: Small handful, chopped (optional but fresh)
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste (or concentrate, adjusted to taste)
• 2–3 tablespoons palm sugar or brown sugar
• 1 tablespoon soy sauce (or tamari)
• 1–2 tablespoons water to loosen, as needed

Instructions

• Soak the noodles: Place the rice noodles in warm water and soak until pliable but still a bit firm, about 20–30 minutes. Drain well. They’ll finish cooking in the pan.
• Make the sauce: In a small bowl, whisk fish sauce, tamarind, sugar, and soy sauce. Taste and adjust. You’re aiming for a bright, sweet-tangy, savory balance.
• Prep the chicken: Thinly slice the chicken. Pat dry and season lightly with salt. This helps it brown quickly.
• Heat the wok or skillet: Set a large wok or wide skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.
• Cook the chicken: Add the chicken in a single layer. Stir-fry 3–4 minutes until just cooked through with a little color. Transfer to a plate.
• Stir-fry aromatics: Add another teaspoon of oil if needed. Toss in garlic (and shallot, if using). Stir about 30 seconds until fragrant, not burned.
• Scramble the eggs: Push aromatics to the side. Add a bit more oil, then crack in the eggs. Scramble softly until just set.
• Add noodles and sauce: Add the drained noodles and pour in the sauce. Toss gently with tongs, lifting and folding so noodles absorb the sauce. If they’re too stiff, splash in 1–2 tablespoons water.
• Bring it together: Return the chicken to the pan. Add most of the bean sprouts and green onions (save a handful for garnish). Stir-fry 1–2 minutes until everything is hot and glossy.
• Finish and serve: Plate the noodles. Top with peanuts, remaining bean sprouts and green onions, cilantro, chili to taste, and lime wedges. Squeeze fresh lime over the top before eating.