Chicken Pad Thai
This Chicken Pad Thai delivers all the classic flavor without the fuss. While the original uses shrimp and tofu, this version is comforting, easy, and just as delicious.
Pad Thai Ingredients
Main Ingredients for Chicken Pad Thai
- Chicken Thighs – I prefer using boneless, skinless thighs for their tender texture and rich flavor. The fat also renders out, reducing the need for extra oil later. Chicken breast also works. Just thinly slice them into bite sizes.
- Rice Noodles – Flat rice noodles are the base of Pad Thai; they soak up the sauce beautifully and have the perfect chewy texture.
- Garlic, Pepper & Fish Sauce – Minced garlic adds aroma, pepper gives a mild kick, and a splash of fish sauce seasons the chicken perfectly.
- Eggs – Scrambled into the noodles for richness and added protein.
- Pad Thai Sauce – The heart of the dish—sweet, tangy, and savory all in one. I am including the sauce recipe enough for 8 servings in the recipe card.
- Bean Sprouts – Add crunch and freshness to balance the flavors.
- Chives – Offer a mild, garlicky bite that complements the dish.
- Crushed Roasted Peanuts – For a nutty crunch and authentic finishing touch.
- Fresh Lime Juice – Squeeze over just before serving to brighten everything up.
- Extra Chili Flakes – Optional, but perfect for those who love a bit of heat.
- Crispy Fried Shallots – Add a savory, crispy topping that brings extra texture and depth of flavor.
Pad Thai Sauce Ingredients
- Vegetable Oil – Used to sauté the aromatics, adding richness and helping blend the flavors smoothly.
- Shallots or Red Onion – Adds a mild sweetness and depth; shallots are more traditional, but red onion works in a pinch.
- Tamarind Paste – Provides the signature tangy, fruity sourness that makes Pad Thai sauce unique. See my cheaper and better than store bought paste from the link.
- Coconut Sugar – Gives the sauce a deep, caramel-like sweetness; you can substitute with brown sugar if needed.
- Fish Sauce – Brings that umami, salty depth essential to Thai cooking. It’s naturally gluten-free, making this sauce 100% gluten-free.
- Water – Helps thin out the sauce so it coats noodles and proteins evenly without clumping.
How to Prepare Noodles for Pad Thai
Tip for Dry Noodles – The thicker the noodles, the more soaking they need to release excess starch and soften properly before cooking.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no cost to you. I only recommend products I believe will be helpful to you. If you decide to purchase products through my links, please know that I truly thank you.
Small & Dry Rice Noodles – Soak in room temperature or warm water for 10–15 minutes until pliable.
Wide & Dry Rice Noodles – Soak in hot boiling water for about 15 minutes to soften.
Fresh Rice Noodles – Soak in room temperature water for a few minutes to loosen them up before stir-frying.
First Time Using Fresh Noodles? – You can skip the soaking step if it’s your first time opening the package—they’re usually soft and ready to use.
Leftover Fresh Noodles – Store any leftovers in a ziplock bag and refrigerate to keep them from drying out.
Simple Steps to Make Pad Thai
- Soak the Noodles & Make the Sauce – Soak rice noodles according to their type (fresh or dry). While soaking, prepare the Pad Thai sauce and set it aside.
- Cook the Protein & Eggs – Sauté seasoned chicken thighs with garlic until fully cooked. Push chicken to the side and scramble in the eggs until just set.
- Stir-Fry Everything Together – Add soaked noodles, bean sprouts, chives, and the Pad Thai sauce. Toss everything together over medium heat until well coated and heated through.
- Top & Serve – Plate and finish with crushed peanuts, crispy fried shallots, fresh lime juice, and extra chili flakes if desired.
Related Rcipes
- Homemade Tamarind Paste : Cheaper and better than store bought paste.
- Homemade Pad Thai Sauce : The sauce stays fresh in the fridge up to 2 months and can be used in several dishes.
- Authentic Shrimp Pad Thai
- Son -in-law eggs
Chicken Pad Thai
This Chicken Pad Thai delivers all the classic flavor without the fuss. While the original uses shrimp and tofu, this version is comforting, easy, and just as delicious.
Equipment
- 1 wok
Ingredients
For Pad Thai Sauce (2 servings). Visit my Pad Thai Sauce post for the bigger batch sauce.
- 4 tbsp tamarind paste
- 4 tbsp coconut sugar
- 2¼ tbsp fish sauce
- 2¼ tbsp water
For the Stir Fry
- 2 tbsp vegetable oil
- ¼ cup shallots (or red onion) (chopped or thinly sliced)
- ½ lb chicken thigh (or chicken breast) (thinly sliced)
- 1 tbsp minced garlic
- ½ tsp ground pepper (optional to season the chicken)
- 1 tsp fish sauce (or a pinch of salt to season the chicken)
- 2 eggs
- 150 grams rice noodles (about 2 handful of fresh noodles)
- 2 cups bean sprout
- ¼ cup chives (chopped into half to one inch pieces)
For Toppings
- 1 tbsp crushed roasted peanuts
- 1 lime (sliced into wedges)
- ½ – 1 tsp chili flakes (optional)
Instructions
Soak the Noodles and Make the Sauce
- Soak the rice noodles according to the type you're using—fresh or dried.While the noodles soak, prepare the Pad Thai sauce.
- In a small bowl, combine tamarind paste, fish sauce, coconut sugar, and water. Stir until the sugar dissolves, then set aside.
Cook the Protein then Assemble the Stir Fry.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add minced garlic, shallots, and chicken. Cook for about 5–6 minutes, or until the chicken is nearly cooked through. Season with a little ground pepper and a splash of fish sauce.
- Push the chicken to one side of the pan. Add another tablespoon of oil, then crack in the eggs. Let them cook for 30 seconds to 1 minute, then scramble until just set.
- Add the bean sprouts and chives, and stir-fry for another minute.
- Next, add the soaked noodles, followed by the prepared Pad Thai sauce. Toss everything together, making sure the sauce evenly coats the noodles.
- Continue stir-frying for a few more minutes, or until the noodles are soft and cooked to your liking.
- Taste and adjust seasoning if needed. Top with crushed roasted peanuts and, optionally, a squeeze of lime juice—just be sure to add the lime after the heat is off. Enjoy!
Notes
Note : I sincerely thank you for visiting my blog and I appreciate you checking out my passion – recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.
Tried this recipe?Let us know how it was!
