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You are going to love this easy Chicken Pad Thai recipe. Flavorful, simple, and quick, you’ll have dinner on the table in no time. Made with an easy homemade sauce consisting of pantry staples, you can make this take-out favorite at home.
You may also love my shrimp pad Thai. So good!
Have you ever wanted to make your Chicken Pad Thai at home? It may seem difficult to make but with the right ingredients and this post to help you out, you’ll have this better than take-out Pad Thai at home in no time. It’s also super versatile as you can customize this recipe to your personal tastes, especially if you have picky eaters at home, everyone will love this homemade version.
Recipe Overview
Ingredients You’ll Need
This is just a list of ingredients you will need to make this Chicken Pad Thai recipe. Full measurements are listed further down below in the recipe card.
- Thai rice noodles: these can usually be found in the noodles section or Asian section of a grocery store. If not, Amazon carries it.
- Boneless, skinless chicken breasts: you may use boneless and skinless chicken thighs
- Peanut oil or sesame oil
- Red bell pepper
- Carrots
- Garlic
- Green onions
- Eggs
- Unsalted roasted peanuts
- Cilantro
- Maple syrup: or honey
- Light-sodium soy sauce: or coconut aminos liquid for gluten-free
- Rice vinegar
- Lime
Tips and Substitutions
- Make it vegetarian: swap the chicken for a plant-based protein such as mock chicken or tofu.
- Make it pescatarian: swap the chicken for shrimp.
- Vegetables: swap or add in snow peas, snap peas, bean sprouts, shredded cabbage, etc.
- Make it spicy: add in some chili paste or sriracha to add some heat to your chicken Pad Thai.
- We recommend a large skillet or wok for making chicken Pad Thai. You’ll want lots of room to get all the vegetables and noodles in!
Common Questions
Here are a few side dishes that go well with chicken Pad Thai: Sweet & Sour Vegetable Stir Fry, Easy Crab Corn Tomato Salad, Creamy Garlic Mushrooms, and Sweet and Spicy Baked Cauliflower.
Yes. If you want to use boneless and skinless chicken thighs, you can.
If you have leftovers, place them in a sealed container in the fridge for up to 3 days. You can also freeze for up to 2 months.
You can use any other protein. I like to sometimes swap the chicken with shrimp or beef.
You may also like
- Easy Orange Chicken Stir Fry
- Asian Chicken Cups Recipe
- Beef Lo Mein
- Easy and Healthy Beef Stir Fry
- Chinese Scallion Sesame Pancakes
- Asian Shrimp Zucchini Noodles Recipe
- Chicken Fried Rice Recipe
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Easy Chicken Pad Thai Recipe
Ingredients
- 10 ounces Thai rice noodles
- 1 pound boneless skinless chicken breasts, sliced into small strips
- 2 tablespoons groundnut oil, divided
- 1 red bell pepper, sliced into thin strips
- 2 medium carrots, peeled and cut into matchsticks
- 2-3 cloves garlic, minced
- 2-3 green onions, sliced into 1-inch pieces on diagonally
- 3 large eggs, beaten
- ½ cup unsalted roasted peanuts, chopped
- ⅓ cup cilantro, chopped
Sauce
- ¼ cup maple syrup or honey
- ¼ cup light-sodium soy sauce or coconut aminos liquid
- 2 tablespoons rice vinegar
- 1 lime, juiced
Instructions
- In a small bowl, whisk all sauce ingredients. (¼ cup maple syrup or honey, ¼ cup light-sodium soy sauce or coconut aminos liquid, 2 tablespoons rice vinegar, and 1 lime). Set aside.
- Cook the 10 ounces Thai rice noodles according to package directions.
- Heat 1 tbsp of the 2 tablespoons groundnut oil in a large skillet over medium heat. Add 1 pound boneless skinless chicken breasts and season with a pinch of salt and pepper.
- Cook for 6-8 minutes, or until golden and cooked through. Set aside on a plate and cover to keep warm.
- Add the remaining groundnut oil to the heated pan. Sauté the 1 red bell pepper together with 2 medium carrots and 2-3 cloves garlic, stirring frequently, for 5-6 minutes. For the last minute, stir in the 2-3 green onions.
- Meanwhile, quickly beat the 3 large eggs in a small bowl.
- Push the sautéed veggies to one side of the pan, and pour in the beaten eggs. Cook and scramble the eggs.
- Return the cooked chicken to the pan, together with the noodles and the sauce.
- Cook and toss over medium-low heat, until everything is combined and hot.
- Take off the heat and sprinkle with ½ cup unsalted roasted peanuts and ⅓ cup cilantro, and enjoy!
Notes
- Make it vegetarian: swap the chicken for a plant-based protein such as mock chicken or tofu.
- Make it pescatarian: swap the chicken for shrimp.
- Vegetables: swap or add in snow peas, snap peas, bean sprouts, shredded cabbage, etc.
- Make it spicy: add in some chili paste or sriracha to add some heat to your chicken Pad Thai.
- I recommend a large skillet or wok for making chicken Pad Thai. You’ll want lots of room to get all the vegetables and noodles in!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After I figured out how to see the quantities in the Ingredients, this was a quick and tasty meal. I used some frozen Thai vegetables and added 2 tbsp chopped fresh ginger and 2 dried red Thai peppers. I substituted fresh red onion instead of green onions. I couldn’t find broad rice noodles so I used fine rice noodles. After all the substitutions and additions, I give this recipe a thumbs up!
Thanks you Tammy
I love love love Pad Thai and this recipe sounds so very good. That said in the nutrition it says it makes 4 servings, my question is the Nutritionals for one serving or the whole skillet please? Thanks
It would be for a single serving and not the whole skillet 🙂
Hello Rena,
I was interested in making this, but also I was wondering what you might recommend as substitutions to make this a peanut free recipe.
Hi. Use any other nut oil or vegetable oil if you are allergic to all nuts. Then just skip the peanuts all together.