Chicken Pad Thai

Pad Thai is one of the most iconic dishes in Thai cuisine, beloved around the world for its perfect balance of flavors—sweet, salty, tangy, and savory. Chicken Pad Thai, in particular, offers a satisfying and protein-packed twist that’s both comforting and refreshingly light. This dish typically features tender strips of chicken stir-fried with rice noodles, scrambled eggs, bean sprouts, green onions, and a zesty tamarind-based sauce. It’s often topped with crunchy peanuts and a squeeze of lime for the perfect finish.

What makes Chicken Pad Thai so special is its ability to deliver a restaurant-quality experience from your own kitchen. Whether you’re cooking for a quick weeknight dinner or trying to impress guests, this recipe is approachable, customizable, and absolutely bursting with flavor. Best of all, you don’t need complex tools or hard-to-find ingredients. Once you’ve tried making it yourself, you might never go back to takeout. It’s easy to adapt to dietary preferences or add seasonal veggies, and it reheats beautifully, making it a solid choice for meal prep as well. Let’s dive into the irresistible world of Chicken Pad Thai.

Why You’ll Love This Recipe

1. Authentic Flavor at Home – The perfect combination of tangy tamarind, savory fish sauce, and a hint of sweetness creates a taste just like your favorite Thai restaurant.
2. Quick and Easy – Ready in under 30 minutes, this dish is ideal for busy weeknights.
3. Customizable – You can easily substitute proteins, adjust the spice level, or add extra veggies.
4. Healthy and Balanced – Packed with lean protein, fresh veggies, and rice noodles, it’s a complete meal in one bowl.
5. Great for Meal Prep – Stores and reheats well, making it perfect for leftovers or planning ahead.

Ingredients

• Chicken breast or thigh, thinly sliced
• Rice noodles
• Eggs
• Garlic
• Tamarind paste
• Fish sauce
• Brown sugar
• Soy sauce
• Lime juice
• Bean sprouts
• Green onions
• Crushed peanuts
• Red chili flakes (optional)
• Vegetable oil
• Fresh cilantro (optional)

Variations

• Vegetarian Pad Thai: Replace chicken with tofu or extra vegetables like bell peppers and carrots.
• Seafood Version: Substitute shrimp or a seafood mix instead of chicken for a lighter take.
• Spicy Pad Thai: Add Thai chilies or chili paste to increase the heat level.
• Low-Carb Option: Use spiralized zucchini or shirataki noodles instead of rice noodles.
• Nut-Free: Omit peanuts and add toasted sesame seeds for crunch.

How to Make the Recipe

Step 1: Prepare the Noodles

Soak the rice noodles in warm water until they are pliable, then drain and set aside.

Step 2: Make the Sauce

In a bowl, mix tamarind paste, fish sauce, brown sugar, soy sauce, and lime juice until combined.

Step 3: Cook the Chicken

Heat oil in a wok or skillet over medium-high heat. Add sliced chicken and cook until browned and cooked through. Remove and set aside.

Step 4: Scramble the Eggs

In the same pan, add a bit more oil if needed. Crack in the eggs and scramble until just set.

Step 5: Combine Everything

Add garlic to the pan and cook briefly. Return the chicken to the pan, then add the noodles and pour in the sauce. Toss everything together until well combined and heated through.

Step 6: Finish with Toppings

Add bean sprouts and green onions. Toss again briefly, then plate and top with crushed peanuts, lime wedges, and cilantro if using.

Tips for Making the Recipe

• Don’t over-soak the noodles—they should be soft but not mushy.
• Use high heat for stir-frying to get that signature wok flavor.
• Prep all ingredients beforehand, as cooking goes quickly.
• Adjust sauce sweetness and tanginess to your preference.
• Use fresh lime juice for the best flavor punch.

How to Serve

Serve Chicken Pad Thai hot, straight from the wok, garnished with extra peanuts, lime wedges, and a sprinkle of fresh cilantro. It pairs well with a light cucumber salad or Thai iced tea. For a complete meal, consider adding a side of spring rolls or a bowl of Tom Yum soup.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze in a sealed container for up to 1 month. Note: noodles may soften upon thawing.

Reheating

Reheat in a skillet over medium heat with a splash of water or broth to refresh the noodles. Alternatively, microwave in intervals, stirring between each.

FAQs

1. Can I use pre-cooked chicken?

Yes, but add it at the end just to warm through to avoid drying it out.

2. What if I can’t find tamarind paste?

You can substitute with a mix of lime juice and a little brown sugar or use store-bought Pad Thai sauce.

3. Can I make it without fish sauce?

Yes, soy sauce or tamari works as a substitute, though the flavor will be slightly different.

4. What type of noodles should I use?

Use flat rice noodles labeled for Pad Thai or stir-fry dishes.

5. How spicy is this dish?

It’s mildly spicy by default; adjust chili flakes to your desired heat level.

6. Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce and confirm all sauces are gluten-free.

7. Can I add vegetables?

Absolutely! Bell peppers, carrots, and snap peas are great additions.

8. Is it okay to use a non-stick pan instead of a wok?

Yes, just ensure it’s large enough and retains high heat.

9. Can I double the recipe?

Yes, but cook in batches to avoid overcrowding the pan.

10. What can I use instead of peanuts?

Try cashews or sunflower seeds for a similar crunch.

Conclusion

Chicken Pad Thai is a timeless favorite that combines ease, flavor, and flexibility into one delicious dish. Whether you’re new to Thai cooking or a seasoned home chef, this recipe is a reliable go-to for satisfying meals any day of the week. It’s endlessly adaptable, quick to prepare, and sure to become a staple in your kitchen. From weeknight dinners to next-day lunches, Chicken Pad Thai delivers every time.

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