I just nailed a Simple Chicken Pad Thai Recipe that tastes like restaurant-level takeout but fresher and will make you cancel delivery.
I adore this Simple Chicken Pad Thai Recipe because it hits every note I want: sticky-sweet sauce, chewy rice noodles, and that little crunch from roasted unsalted peanuts. I love that the chicken stays juicy and the plate ends up gloriously messy.
Pad Thai Stir Fry that tastes like takeout but actually better. Lime wedges slice through the sugar and make each bite snap.
No fake polish, no pretending I can eat with chopsticks and look cool. Just loud, saucy noodles, meat you can sink into, and crunchy peanuts doing their thing.
I want this on my table tonight. Seriously
Ingredients
- Soft, slippery noodles that soak up sauce.
- Lean protein, it’s juicy when thinly sliced.
- Basically adds silkiness and pockets of richness.
- It helps fry and adds neutral flavor.
- Punchy aroma, you’ll get tiny flavor bursts.
- Plus mild sweetness, subtle oniony crunch.
- Fresh crunch, lightness to balance the richness.
- Bright green hits, they’re fresh oniony zip.
- Crunch and nutty contrast, great texture.
- Acid punch, it brightens every bite.
- Tangy backbone, it’s sour and fruity.
- Umami saltiness, gives proper savory depth.
- Soft caramel sweetness, balances tamarind.
- Dark saltiness, it layers savory notes.
- Thins sauce so it coats noodles.
- Adds heat, adjust to your taste.
- Plus fresh herbal lift, optional for brightness.
Ingredient Quantities
- 8 oz (225 g) flat rice noodles (soak or quick-boil per package)
- 1 lb (450 g) boneless skinless chicken breast, thinly sliced
- 2 large eggs, lightly beaten
- 3 tbsp vegetable oil or peanut oil
- 3 cloves garlic, minced
- 1 small shallot, thinly sliced (optional but nice)
- 2 cups bean sprouts, rinsed
- 3 scallions (green onions), sliced into 1 inch pieces
- 1/3 cup roasted unsalted peanuts, coarsely chopped
- 1 lime, cut into wedges for serving
- 2 tbsp tamarind paste (or tamarind concentrate)
- 3 tbsp fish sauce
- 2 tbsp palm sugar or light brown sugar, packed
- 1 tbsp soy sauce (light or regular)
- 2 to 3 tbsp warm water, to thin the sauce if needed
- 1/2 tsp crushed red pepper or chili flakes, or to taste
- Small handful fresh cilantro, chopped, for garnish (optional)
How to Make this
1. Prep the noodles per package directions so theyre soft but not mushy, drain and set aside; whisk together tamarind paste, fish sauce, palm or brown sugar, soy sauce, crushed red pepper and 2 tbsp warm water in a small bowl, taste and add another tbsp water if it seems too thick or too salty.
2. Slice the chicken thinly, pat it dry with paper towel and season lightly with a pinch of salt.
3. Heat 2 tablespoons oil in a large wok or heavy skillet over medium high heat until shimmering, add the chicken in a single layer and stir fry until cooked through and just browned, about 4 to 6 minutes; transfer chicken to a plate.
4. Add the remaining tablespoon of oil to the wok, toss in the minced garlic and sliced shallot, stir for 20 to 30 seconds until fragrant but not burned.
5. Push the garlic and shallot to one side of the pan, pour in the lightly beaten eggs and scramble quickly until just set, break them up with your spatula.
6. Add the drained rice noodles and cooked chicken back to the wok, pour the tamarind-fish sauce mixture over everything and toss vigorously for 1 to 2 minutes so the noodles heat through and absorb the sauce; if the sauce seems dry add a splash more warm water.
7. Fold in the bean sprouts and most of the scallions, toss just until the sprouts are warmed but still crunchy, about 30 seconds to 1 minute.
8. Turn off the heat, stir in two thirds of the chopped roasted peanuts so some stay crunchy, adjust seasoning with extra fish sauce, sugar, or lime if needed.
9. Serve the Pad Thai onto plates, sprinkle remaining peanuts and scallions on top, add lime wedges and scatter cilantro if using.
10. Eat right away for best texture, and if you like it spicier add more crushed red pepper at the table.
Equipment Needed
1. Large wok or heavy skillet (or a big nonstick frying pan)
2. Large pot for boiling or soaking the rice noodles
3. Spider strainer or tongs for lifting noodles from hot water
4. Cutting board and a sharp knife for slicing chicken, scallions and shallot
5. Mixing bowls (one small for the sauce, one medium for eggs and prep)
6. Spatula or wooden spoon for stir frying and scrambling eggs
7. Measuring spoons and measuring cup for sauces and water
8. Plate or shallow bowl to hold cooked chicken, plus serving plates and lime wedges
FAQ
Chicken Pad Thai Recipe Substitutions and Variations
- 8 oz flat rice noodles: swap with rice vermicelli for a lighter texture, or use linguine or spaghetti in a pinch (cook a bit firmer).
- 1 lb chicken breast: use shrimp, firm tofu, or thin pork slices if you want a different protein — adjust cook time so shrimp or pork don’t overcook.
- 2 tbsp tamarind paste: mix 1 tbsp lime juice with 1 tbsp brown sugar and 1 tsp rice vinegar as a quick tamarind stand in — tastes a bit brighter but works great.
- 1/3 cup roasted peanuts: sub with roasted cashews or sunflower seeds for a nut free option, or use chopped toasted sesame seeds for a different crunch.
Pro Tips
1) Soak or quick-boil the rice noodles until just soft then rinse in cold water and toss with a little oil so they dont stick together. If they get mushy, rinse and drain extra water, and cook fast over high heat so they heat through not turn to paste.
2) Cut the chicken very thin and pat it bone dry before seasoning. Wet meat steams instead of browns, so give the pan time to get really hot and don’t overcrowd it; cook in batches if needed so you get some color and flavor.
3) Make the sauce ahead and taste it. Tamarind can be sour and strong so balance it with the sugar and a little extra water if it seems too salty. If it tastes flat add a squeeze of lime at the end, not more fish sauce.
4) Save most of the peanuts and scallions to add at the end for crunch and brightness. Overcooking sprouts and scallions ruins the texture, so fold them in just long enough to warm through. Serve immediately for best bite.
Chicken Pad Thai Recipe
I just nailed a Simple Chicken Pad Thai Recipe that tastes like restaurant-level takeout but fresher and will make you cancel delivery.
4
servings
652
kcal
Equipment: 1. Large wok or heavy skillet (or a big nonstick frying pan)
2. Large pot for boiling or soaking the rice noodles
3. Spider strainer or tongs for lifting noodles from hot water
4. Cutting board and a sharp knife for slicing chicken, scallions and shallot
5. Mixing bowls (one small for the sauce, one medium for eggs and prep)
6. Spatula or wooden spoon for stir frying and scrambling eggs
7. Measuring spoons and measuring cup for sauces and water
8. Plate or shallow bowl to hold cooked chicken, plus serving plates and lime wedges
Ingredients
-
8 oz (225 g) flat rice noodles (soak or quick-boil per package)
-
1 lb (450 g) boneless skinless chicken breast, thinly sliced
-
2 large eggs, lightly beaten
-
3 tbsp vegetable oil or peanut oil
-
3 cloves garlic, minced
-
1 small shallot, thinly sliced (optional but nice)
-
2 cups bean sprouts, rinsed
-
3 scallions (green onions), sliced into 1 inch pieces
-
1/3 cup roasted unsalted peanuts, coarsely chopped
-
1 lime, cut into wedges for serving
-
2 tbsp tamarind paste (or tamarind concentrate)
-
3 tbsp fish sauce
-
2 tbsp palm sugar or light brown sugar, packed
-
1 tbsp soy sauce (light or regular)
-
2 to 3 tbsp warm water, to thin the sauce if needed
-
1/2 tsp crushed red pepper or chili flakes, or to taste
-
Small handful fresh cilantro, chopped, for garnish (optional)
Directions
- Prep the noodles per package directions so theyre soft but not mushy, drain and set aside; whisk together tamarind paste, fish sauce, palm or brown sugar, soy sauce, crushed red pepper and 2 tbsp warm water in a small bowl, taste and add another tbsp water if it seems too thick or too salty.
- Slice the chicken thinly, pat it dry with paper towel and season lightly with a pinch of salt.
- Heat 2 tablespoons oil in a large wok or heavy skillet over medium high heat until shimmering, add the chicken in a single layer and stir fry until cooked through and just browned, about 4 to 6 minutes; transfer chicken to a plate.
- Add the remaining tablespoon of oil to the wok, toss in the minced garlic and sliced shallot, stir for 20 to 30 seconds until fragrant but not burned.
- Push the garlic and shallot to one side of the pan, pour in the lightly beaten eggs and scramble quickly until just set, break them up with your spatula.
- Add the drained rice noodles and cooked chicken back to the wok, pour the tamarind-fish sauce mixture over everything and toss vigorously for 1 to 2 minutes so the noodles heat through and absorb the sauce; if the sauce seems dry add a splash more warm water.
- Fold in the bean sprouts and most of the scallions, toss just until the sprouts are warmed but still crunchy, about 30 seconds to 1 minute.
- Turn off the heat, stir in two thirds of the chopped roasted peanuts so some stay crunchy, adjust seasoning with extra fish sauce, sugar, or lime if needed.
- Serve the Pad Thai onto plates, sprinkle remaining peanuts and scallions on top, add lime wedges and scatter cilantro if using.
- Eat right away for best texture, and if you like it spicier add more crushed red pepper at the table.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 303g
- Total number of serves: 4
- Calories: 652kcal
- Fat: 25.6g
- Saturated Fat: 4.6g
- Trans Fat: 0.1g
- Polyunsaturated: 6g
- Monounsaturated: 12g
- Cholesterol: 189mg
- Sodium: 1145mg
- Potassium: 510mg
- Carbohydrates: 59g
- Fiber: 3.3g
- Sugar: 8g
- Protein: 45.1g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 60mg
- Iron: 2.5mg
