Name: Chicken Pad Thai Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 16 oz. fresh rice noodles (or 16 oz. dry, medium-width rice noodles); ½ of a tamarind block or ¾ cup tamarind concentrate; ¾ cup palm sugar, finely chopped; ¾ cup brown sugar; ⅓–½ cup fish sauce; ½ cup water; 1.5 lbs thinly sliced chicken breast or thighs; 2-3 tbsp oyster sauce or soy sauce; 4–6 tablespoons coconut oil (or oil of choice); 6 garlic cloves, minced; 2 shallots, finely chopped (optional); 4 eggs, beaten; 2 cups Thai fried tofu, or extra firm tofu (optional); 1.5 cups fresh green onions or Chinese garlic chives, cut into 2-inch pieces; 2 cups fresh bean sprouts; ¼ cup preserved radish, chopped (optional); Sugar; Dried Thai red chili flakes; Crushed peanuts; Lime wedges; Extra bean sprouts & green onions

If you love the tangy, sweet, and savory flavors of Thai food, you’re going to absolutely adore this Chicken Pad Thai Recipe. It’s one of those dishes that feels fancy but is surprisingly easy to whip up at home. I remember the first time I made this — it was a total game changer, and now my family goes crazy every time I serve it. Whether you’re craving takeout or want to impress your friends with authentic flavors, this recipe has got you covered!

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Why You’ll Love This Recipe

Authentic Flavor: Uses classic Thai ingredients like tamarind and fish sauce for that perfect balance of sweet, sour, and salty.
Quick and Easy: Ready in just about 30 minutes, making it perfect for weeknight dinners when you want something impressive but fast.
Versatile Protein: Chicken keeps this dish lean and adaptable; you can easily swap it for tofu or shrimp if you want.
Crowd-Pleaser: My family and friends always ask for seconds, so it’s great for entertaining or meal prepping.

In a black cast iron pan filled with steaming noodle dish, there is one main layer of light brown flat noodles mixed with small pieces of cooked light brown chicken. On top of the noodles, there are scattered thin green strips of green onion and white bean sprouts with yellow tips. The noodles and toppings have a slightly shiny texture, showing they are freshly cooked. The pan is placed on a white marbled surface with soft natural light coming from the side, casting gentle shadows around. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Pad Thai, Thai Chicken Stir Fry, Homemade Pad Thai, Authentic Thai Chicken Noodles, Easy Thai Pad Thai

Ingredients You’ll Need

The magic of this Chicken Pad Thai Recipe lies in the combination of fresh noodles and the perfect sauce blend. Shopping for quality ingredients like tamarind and palm sugar really pays off, but don’t worry if you need substitutes — I’ve included tips to help you out.

Flat lay of fresh medium-width rice noodles arranged in gentle folds, a small white ceramic bowl of dark tamarind concentrate, a small white bowl filled with light golden palm sugar crystals, a small white bowl containing moist brown sugar, a small white bowl with clear fish sauce, a small white bowl of water, thinly sliced raw chicken breast pieces neatly fanned out, a small white bowl of oyster sauce, several whole garlic cloves with papery skins intact, two whole shallots with purplish skin, four whole brown eggs with clean shells, firm white tofu cubes stacked neatly, fresh green onions cut into 2-inch pieces arranged in a bundle, a small pile of crisp fresh bean sprouts, a small white bowl with chopped bright orange preserved radish, a small white bowl of crushed peanuts, fresh lime wedges showing vibrant green skin and juicy interior, and a small white bowl with dried Thai red chili flakes — all placed 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 - Chicken Pad Thai, Thai Chicken Stir Fry, Homemade Pad Thai, Authentic Thai Chicken Noodles, Easy Thai Pad Thai

Fresh Rice Noodles: These give the dish its signature chewy texture; if you can’t find fresh, dry medium-width noodles work well too.
Tamarind Block or Concentrate: Adds that essential tanginess; tamarind concentrate is quicker if you’re short on time.
Palm Sugar: Brings a caramel-like sweetness that’s unique — if you don’t have it, brown sugar is a good backup.
Fish Sauce: The salty, umami kick that’s crucial for authentic flavor — soy sauce can substitute but changes the taste slightly.
Coconut Oil: I love how it adds a subtle fragrance and richness; use your favorite oil if you prefer.
Chicken Breast or Thighs: Thinly sliced so they cook quickly and evenly; thighs tend to be juicier.
Garlic and Shallots: Aromatics that build a savory base; fresh is best for full flavor.
Eggs: Scrambled into the noodles for that classic Pad Thai texture.
Bean Sprouts and Green Onions: For freshness and crunch, essential finishes to the dish.
Preserved Radish (Optional): Adds a slightly tangy texture; you can skip if you can’t find it.
Toppings: Crushed peanuts, dried chili flakes, lime wedges — these are must-haves to really complete the experience.

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.

Variations

I like to switch things up depending on what’s in my fridge or dietary preferences. This Chicken Pad Thai Recipe is really flexible, so you can make it your own without losing the soul of the dish.

Protein Swaps: I’ve made this with shrimp and tofu — both work beautifully and change the flavor profile just enough to keep things exciting.
Vegetarian Version: Replace fish sauce with soy sauce or tamari, and skip the chicken for extra tofu and veggies like bell peppers and carrots.
Spice Levels: Add more or less Thai chili flakes based on your heat tolerance — I usually keep some on the table for guests to customize.
Nut-Free Option: Leave out peanuts and use toasted sesame seeds instead, which adds a nice crunch and nuttiness without allergens.

How to Make Chicken Pad Thai Recipe

Step 1: Prep Your Ingredients

Start by soaking your rice noodles in warm water if using dry — this usually takes about 20-30 minutes until they’re soft but still firm. While those soften, thinly slice your chicken, mince the garlic, chop the shallots, and prep your tofu if you’re using it. Having everything ready before you start cooking makes the entire process so much smoother — trust me, I learned this the hard way one busy weeknight!

Step 2: Make the Pad Thai Sauce

The sauce is where all the magic happens. Combine tamarind concentrate or soaked tamarind paste with palm sugar, brown sugar, fish sauce, and water. Stir it gently over low heat until the sugars dissolve completely. This balance of sweet, salty, and sour is what makes your Chicken Pad Thai Recipe stand out from any other stir-fry! I like to taste and adjust — more tamarind if I want extra tang, or a pinch more sugar if it feels too sharp.

Step 3: Cook the Chicken and Aromatics

Heat coconut oil in a large wok or skillet over medium-high heat. Toss in the garlic and shallots, cooking until fragrant but not burned—about 1 minute. Add the sliced chicken and cook until it’s no longer pink and starting to get golden edges, about 5 minutes. If you’re using tofu, add it now as well so it absorbs those flavors. This step layers deep, rich notes into your dish that you just can’t skip.

Step 4: Scramble the Eggs

Push the chicken and veggies to one side of the pan and pour in the beaten eggs. Let them sit for a few seconds, then scramble and cook until just set. Mixing scrambled eggs in a stir-fry keeps things moist and texturally interesting — my family always comments on how the eggs make a difference!

Step 5: Toss in Noodles and Sauce

Drain your noodles well and add them to the pan. Pour in the prepared Pad Thai sauce and toss everything thoroughly so that the noodles are evenly coated. This is where you’ll see the dish come alive — noodles soaking in that vibrant sauce with little bits of chicken and tofu nestled in. Throw in the green onions, bean sprouts, and preserved radish, giving a quick toss just to wilt the veggies slightly.

Step 6: Serve and Garnish

Plate your Chicken Pad Thai with a generous sprinkle of crushed peanuts, a wedge of lime, and some chili flakes — everyone can add their preferred amount of spice and tang. It’s best enjoyed hot and fresh, so dig in right away for the ultimate experience!

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Pro Tips for Making Chicken Pad Thai Recipe

Perfect Noodle Texture: Avoid over-soaking rice noodles; they should be pliable but not mushy to prevent soggy Pad Thai.
Balanced Sauce: Always taste your sauce before tossing — tweak the tamarind, sugar, or fish sauce to get your favorite flavor.
High Heat Cooking: Use a wok or skillet on high heat so ingredients sear quickly for the best texture and smoky aroma.
Avoid Overcrowding: Cook in batches if needed; too many ingredients at once release moisture and will steam rather than fry.

How to Serve Chicken Pad Thai Recipe

A white bowl sits on a white marbled surface filled with layers of food. The bottom layer is light brown flat noodles mixed with light brown pieces of chicken and bright green chopped scallions. On top, there are crunchy crushed peanuts sprinkled over the noodles. To one side, fresh white bean sprouts and a halved bright green lime rest. A pair of wooden chopsticks with blue decorations lie on the right side of the bowl. Near the bowl is a small white dish filled with red chili flakes. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Pad Thai, Thai Chicken Stir Fry, Homemade Pad Thai, Authentic Thai Chicken Noodles, Easy Thai Pad Thai

Garnishes

I always serve mine with a trio of garnishes on the side: crushed peanuts for crunch, lime wedges for a zesty squeeze, and dried Thai chili flakes for those who like it spicy. Bean sprouts and extra green onions freshen up every bite, making the dish feel vibrant and balanced.

Side Dishes

This Chicken Pad Thai pairs beautifully with simple sides like steamed jasmine rice or a light cucumber salad to cool the palate. Sometimes, I’ll throw together a quick papaya salad for that extra hit of freshness and crunch.

Creative Ways to Present

For special occasions, I like serving the Pad Thai in hollowed-out pineapple bowls—it looks fantastic and adds a subtle tropical aroma. Another fun idea is plating individual servings with edible flowers and crushed peanuts to upgrade the presentation for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Pad Thai in airtight containers in the fridge and it keeps well for up to 3 days. Just make sure to cool it completely before sealing to avoid sogginess. It’s perfect for a quick lunch or dinner later in the week.

Freezing

While I don’t usually freeze this dish because noodles can change texture, it’s possible if you separate the noodles and sauce before freezing. This method helps preserve flavors and avoids mushy noodles when reheated.

Reheating

For reheating, I recommend warming gently in a skillet over medium heat with a splash of water or oil to prevent sticking. Avoid the microwave if you can—stir-frying fresh brings back the best texture and flavor each time.

FAQs

Can I make Chicken Pad Thai Recipe vegetarian?

Absolutely! Just replace the chicken with extra-firm tofu or tempeh, and swap fish sauce for soy sauce or tamari to keep it vegetarian-friendly while still delicious.
What if I can’t find tamarind block?

If tamarind block isn’t available, tamarind concentrate or paste from an Asian grocery store works great. In a pinch, you can use a mix of lime juice and a bit of brown sugar, but it won’t have quite the same depth of flavor.
How do I prevent the noodles from sticking?

Soak the noodles just until pliable, rinse with cold water after soaking, and toss with a little oil before stir-frying. Also, stir quickly over high heat to keep them separate.
Can I make this recipe gluten-free?

Yes! Just ensure your fish sauce, tamarind concentrate, and oyster sauce are gluten-free, and use rice noodles—these are naturally gluten-free already.

Final Thoughts

I genuinely love making this Chicken Pad Thai Recipe because it brings the vibrant flavors of Thailand right into my kitchen with minimal fuss. It’s a crowd-pleaser that feels special yet easy enough to toss together any night of the week. I encourage you to give it a try — once you experience that perfect harmony of sweet, sour, salty, and spicy, you’ll be making this dish on repeat, just like I do!