Easy Chicken Pad Thai Recipe

I never set out to be a pad thai savant — just a hungry person trying to wrangle takeout flavors into my tiny kitchen — but this Easy Chicken Pad Thai is my happy, messy success story. It’s saucy, sweet-tangy, a little crunchy from peanuts, and stupidly simple to pull together on a weeknight when the fridge is cooperating and the kids have already asked for dessert.

My husband calls it “restaurant-level minus the weird plating” and will stand at the stove like it’s a ritual while I chop things badly. The kids eat the noodles with chopsticks and then complain when there aren’t enough lime wedges, so now I load the plate with extras. It’s become our go-to when we need something quick but not boring — I made it on a rainy Tuesday and my oldest declared it “better than school lunch,” which, yes, absolutely made my week.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Gnocchi with Tomato Sauce Recipe

DINNER

Easy Stovetop Steak Recipes

DINNER

Crockpot Nacho Cheese Soup Recipe

DINNER

Tasty Tomato Ginger Fish Stew

This is where I confess I once burned peanuts trying to multitask with a toddler on my hip. Lesson learned: dry-toast the peanuts separately and step away from the stove. Also, rice noodles are moody — under-soak them and they’re brittle, over-soak and you’ll be in a sticky noodle soup. I sometimes swap tamarind paste for lime if I’m out, and it’s not perfect, but it’s fine. Once I forgot the fish sauce and the dish tasted like sad noodles; I remedied it with an emergency shake of soy plus a squeeze of lime and all was forgiven.

Shopping Tips

– Grains/Pasta: Look for flat rice noodles labeled “pad thai” or medium-width rice stick noodles; they rehydrate evenly and don’t fall apart.
– Protein: Boneless, skinless chicken thighs give juicier bites than breast, but use whatever you have — thinly sliced works best.
– Fresh Herbs: Cilantro and green onions brighten the whole dish; buy a small bunch of each and use the stems in the sauce if you want extra flavor.
– Citrus: Limes should be heavy for their size (more juice); if they’re dry, grab a lemon and add a touch of brown sugar to balance.
– Nuts & Seeds: Roasted peanuts add crunch — buy unsalted if you control seasoning better, or salted if you’re lazy like me.
– Specialty Item: Tamarind paste and fish sauce are the real deal here; if you’ll make Asian food regularly, keep both in the pantry.

Prep Ahead Ideas

– Soak the rice noodles and store them in a covered container in the fridge for up to a day to save time later.
– Slice the chicken and toss it with a little soy or cornstarch so it stays juicy; keep in a sealed container for 24 hours.
– Chop green onions, cilantro, and crush peanuts into small jars so you can assemble the dish in minutes.
– Make the sauce ahead and refrigerate in a mason jar; give it a shake before adding so the flavors marry again.

✔Time-Saving Tricks

– Use pre-cooked rotisserie chicken on wild nights — cut it into strips and toss it in right at the end.
– Buy pre-roasted peanuts and pre-minced garlic if your grocery has them; they’re not cheating, they’re strategic.
– Cook on high heat and stir constantly so the noodles and chicken get that slightly-charred, restaurant edge.
– Don’t skimp on a big, hot pan — crowding leads to steaming, not searing.

✔Common Mistakes

– Over-soaking noodles: I once left them soaking too long and ended up with noodle mush; rescue by rinsing with cold water and tossing in a hot, dry pan for a minute.
– Burning the garlic: garlic goes in toward the end of your aromatics or it will singe — I learned this the smoky-kitchen way.
– Skimping on acid: too-sweet pad thai is a real thing; always taste and add lime or tamarind if it needs brightness.
– Undercooking the chicken: quick thin slices are your friend; downsize pieces so they cooks fast and evenly.

What to Serve It With

– A simple cucumber salad dressed with rice vinegar and a pinch of sugar for crunch and coolness.
– Steamed broccoli or bok choy tossed with sesame oil and toasted seeds.
– Light, crisp beer or a slightly sweet Riesling if you’re feeling fancy.
– Fried egg on top for extra protein and that glorious runny yolk.

✔Tips & Mistakes

– Use a very hot pan so the sauce caramelizes a bit instead of stewing the noodles.
– Season in stages — taste after the sauce, then again after the noodles, because starch absorbs flavor.
– If the sauce is too thin, simmer it briefly off the heat to concentrate, or whisk in a touch of cornstarch slurry.
– Forgot peanuts? Crush crackers or dry-roast sunflower seeds as a last-minute swap.

✔Storage Tips

Leftovers keep well in an airtight container in the fridge for 3–4 days. Noodles will firm up — reheat gently in a skillet with a splash of water or broth to loosen them, or microwave with a damp paper towel. Cold pad thai is fine for a sad, delicious lunch the next day (no shame). It also makes a solid breakfast when you need savory energy — heat it up and top with an egg.

✔Variations and Substitutions

– Swap chicken for shrimp, tofu, or thinly sliced pork — cook times will vary, so watch closely.
– Tamari or low-sodium soy sauce works if you’re avoiding fish sauce; add a little extra lime and a pinch of sugar for balance.
– Honey or maple can replace palm sugar in a pinch, but start with less and taste as you go.
– No tamarind? Use lime + a splash of vinegar and a touch more brown sugar to mimic that tangy-sweet vibe.

Frequently Asked Questions

Easy Chicken Pad Thai Recipe

Quick, tangy chicken Pad Thai with chewy rice noodles, bright tamarind sauce, and crunchy peanuts. A weeknight favorite in about 35 minutes.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Pad Thai Sauce

• ▢ 2.5 tbsp tamarind paste
• ▢ 3 tbsp fish sauce
• ▢ 3.5 tbsp packed brown sugar
• ▢ 1 tbsp soy sauce optional
• ▢ 1 tbsp fresh lime juice
• ▢ 2 tbsp warm water to loosen the sauce
• ▢ 0.75 tsp crushed red pepper flakes adjust to taste

Stir-Fry

• ▢ 8 oz flat rice noodles (dried)
• ▢ 1 lb boneless skinless chicken breast, thinly sliced
• ▢ 2.5 tbsp neutral oil divided
• ▢ 2 tsp minced garlic
• ▢ 0.5 cup beaten eggs
• ▢ 2 cup bean sprouts
• ▢ 0.5 cup sliced green onions reserve some greens for garnish
• ▢ 0.5 cup roasted peanuts, chopped
• ▢ 0.25 cup chopped fresh cilantro

Instructions

Preparation Steps

• Soak rice noodles in warm water until flexible, 20–25 minutes. Drain well and set aside.
• Whisk tamarind, fish sauce, brown sugar, soy sauce, lime juice, water, and red pepper flakes until smooth.
• Heat a large skillet or wok over medium-high. Add 1 1/2 tbsp oil and swirl to coat.
• Stir-fry chicken until just cooked through, 3–4 minutes. Transfer to a plate.
• Add remaining oil. Sauté garlic until fragrant, about 20 seconds.
• Pour in beaten eggs and scramble gently until just set. Push to one side of the pan.
• Add drained noodles and sauce. Toss constantly until coated and tender, 2–3 minutes.
• Return chicken. Add bean sprouts and most green onions. Stir-fry 1 minute to heat through.
• Plate and top with peanuts, remaining green onions, and cilantro. Serve right away.

Notes

Try shrimp instead of chicken, or swap half the bean sprouts for shredded carrots. For extra tang, serve with lime wedges. Leftovers keep 2 days in the fridge; rewarm in a skillet with a splash of water to loosen the noodles.

This recipe is an original creation inspired by classic Easy Chicken Pad Thai Recipe flavors. All ingredient ratios and instructions are independently developed.