Delicious and Easy Chicken Pad Thai Recipe: A Homemade Takeout Delight
Craving authentic Thai flavors without the takeout guilt? This Chicken Pad Thai recipe is your answer! Tender rice noodles are stir-fried with savory garlic and juicy chicken, then coated in a sweet and tangy homemade Pad Thai sauce. Customize this takeout-inspired feast with your favorite fresh veggies and crunchy chopped peanuts for a dinner your family will adore.
Discover how you can easily adapt this recipe using your pantry staples. Swap noodles, proteins like tofu, beef, shrimp, or pork, and your favorite vegetables for a personalized Pad Thai experience.
Pad Thai holds a special place in my heart, consistently ranking among my top three takeout choices, alongside Mongolian Beef and Sticky Pineapple Chicken. The combination of perfectly cooked rice noodles, fragrant garlic, and a flavorful sweet and tangy sauce is simply irresistible, making me order it again and again.
What Is Pad Thai? A Culinary Journey
If you haven’t experienced the delight of Pad Thai, you’re missing out on a beloved Thai classic! Authentic Pad Thai is a symphony of stir-fried rice noodles, tofu, dried shrimp, bean sprouts, and scrambled egg, all united by a distinctive sweet-savory-sour sauce. This sauce, the heart of Pad Thai, features tamarind paste, fish sauce, and palm sugar, creating a complex flavor profile. Traditionally, it is served with lime wedges, crushed peanuts, and chili flakes, allowing diners to customize the dish to their preferences.
American-style Pad Thai often takes liberties with the traditional recipe, sometimes incorporating ingredients like ketchup and additional sugar to create a sweeter, less tangy flavor. It also commonly includes a broader range of proteins, such as chicken, beef, or even pork, alongside a generous assortment of vegetables.
This easy homemade chicken Pad Thai recipe strikes a delightful balance between tradition and accessibility. The sauce remains relatively authentic, with a swap to brown sugar for convenience. I’ve also added plenty of juicy chicken and a medley of fresh vegetables, achieving that ideal harmony of flavors and textures. Whether you’re a Pad Thai purist or prefer a modern twist, this recipe promises to satisfy your cravings!
Why You’ll Love This Chicken Pad Thai Recipe
- It’s quick, fresh, and even better than takeout—plus, it’s a healthier option!
- Packed with tender chicken and an abundance of fresh vegetables.
- Features the best homemade Pad Thai sauce that is tangy, salty, and just the right amount of sweet.
- Easily customized with your preferred protein and vegetable combinations.
- Perfectly adaptable whether you’re using a wok or a large nonstick sauté pan.
Ingredients for the Best Chicken Pad Thai
Don’t be intimidated by the ingredient list; most are garnishes (optional!) and the non-traditional ingredients are readily available in major supermarkets. Simply soak the noodles, whisk the sauce, and stir-fry everything together for the freshest, most flavorful homemade victory!
For the Sauce:
- Tamarind Concentrate/Paste: The key to Pad Thai’s signature tangy flavor. Tamarind is a tropical fruit with a sweet-sour flavor. Find it in the international foods aisle.
- Fish Sauce: A Thai cooking essential.
- Sambal Oelek: This chili paste adds a touch of heat. Adjust the amount to your spice preference.
- Light Brown Sugar: Offers sweetness. A great substitute for traditional palm sugar.
- Black Pepper: Enhances the overall flavor profile.
For the Noodles:
- Thai Rice Noodles: Also found in the international foods aisle.
- Boneless Skinless Chicken Breasts: Thinly sliced for quick cooking.
- Cornstarch: Tenderizes the chicken.
- Low-Sodium Soy Sauce: Adds saltiness without overpowering.
- Vegetable Oil: For stir-frying.
- Garlic: Minced garlic provides a strong, aromatic base.
- Crushed Red Pepper Flakes: Adjust to your spice level.
- Fresh Bean Sprouts: Adds great texture.
- Chicken Stock: Keeps the chicken moist. Freeze any leftover stock in cubes for future use.
- Veggies: Carrots, red cabbage, cilantro, and scallions offer vibrant flavor and color.
- Garnishes: Chopped peanuts and lime wedges are essential Pad Thai toppings.
See the recipe card below for full information on ingredients and exact quantities.
How to Make Chicken Pad Thai: Step-by-Step Guide
Before you start cooking, make sure all ingredients are measured, chopped, and ready. This recipe cooks quickly once the garlic hits the pan!
- Make the Sauce. In a medium bowl, whisk the tamarind concentrate with ½ cup of warm water until dissolved. Then, whisk in the remaining sauce ingredients and set aside.
- Soak the Noodles. Follow package directions to soak the rice noodles in hot water for 5-10 minutes, until tender yet firm. Avoid over-soaking to prevent mushy noodles.
Chef’s Tip: If using linguine or another pasta, cook it until just al dente.
- Drain and Rinse Noodles. Rinse the soaked noodles with cold water to prevent sticking.
- Velvet the Chicken. Velveting is a Chinese technique for tenderizing meat during stir-frying. Coat the chicken in cornstarch and soy sauce.
- Stir-Fry Time! Heat a wok or large nonstick sauté pan over medium-high heat. Add vegetable oil, then minced garlic and crushed red pepper flakes. Stir for 30 seconds, until fragrant. Add chicken (with liquids) and stir-fry until no longer pink. Add chicken stock, 1-2 tablespoons at a time, as needed to keep the chicken moist.
- Combine and Cook. Add noodles to the pan, pour in the sauce, and bring to a boil. Use two spatulas to lift and turn the noodles, gently combining everything. Avoid stirring vigorously, as this can break the noodles. Cook for 1-2 minutes, until sauce thickens, then add bean sprouts and cook for one more minute. The noodles should be chewy.
- Garnish and Serve. Transfer noodles to serving dishes and garnish with your favorite Pad Thai toppings!
For a complete Thai experience, serve this flavorful Chicken Pad Thai with Thai Coconut Sticky Rice with Mango for dessert!
Kelly’s Recipe Tips for the Best Chicken Pad Thai
- Mise en Place: Stir-frying is quick, so have everything prepped and within reach before starting.
- Noodle Alternatives: If you don’t have rice noodles, use your favorite type of noodle.
- Ingredient Sourcing: Specialty ingredients are in the Asian aisle of most supermarkets. I recommend Annie Chun’s Pad Thai Noodles.
- Sauce Consistency: Boil the sauce to ensure it thickens properly.
- Authentic Flavor: Fish sauce is crucial to the authentic flavor of Pad Thai.
- Protein Options: Feel free to substitute your favorite protein – shrimp, tofu, beef, or pork all work well.
Common Questions About Chicken Pad Thai
What can I substitute for tamarind paste?
Tamarind has a sweet and sour flavor and is traditional in Pad Thai. If you’re unable to find it, substitute 1 tablespoon of lime juice mixed with 2 teaspoons of brown sugar.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or chicken stock to prevent drying.
Can I make the sauce in advance?
Yes! Store in an airtight container in the refrigerator for up to a week. Stir well before using.
More Thai-Inspired Recipes to Try
- Thai Spring Rolls with Peanut Sauce
- Thai Chicken Pasta Salad
- Thai Beef Salad with Lime Dressing
- Thai Coconut Pumpkin Soup
- Pad See Ew
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Easy Chicken Pad Thai Recipe
Toss the takeout menus and whip up a hot and fresh Thai favorite with this recipe for Easy Pad Thai with Chicken.
Author: Kelly Senyei
Rating: 4.0 stars from 9 votes
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4 servings
Ingredients
For the sauce:
- 1 1/2 Tablespoons tamarind concentrate/paste
- ¼ cup fish sauce
- ½ teaspoon Sambal Oelek (chili sauce)
- ⅓ cup packed light brown sugar
- ⅛ teaspoon fresh black pepper
For the noodles:
- 8 ounces Thai rice noodles
- 2 large boneless skinless chicken breasts
- 1 teaspoon cornstarch
- 3 Tablespoons low sodium soy sauce
- Vegetable oil, for stir-frying
- 4 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 cups fresh bean sprouts
- ¼ cup chicken stock
- ½ cup sliced carrots, for garnish
- ½ cup shredded red cabbage, for garnish
- ¼ cup cilantro leaves, for garnish
- ¼ cup sliced scallions, for garnish
- ⅓ cup roughly chopped peanuts, for garnish
- Lime wedges, for garnish
Instructions
Make the sauce:
- In a medium bowl, whisk together the tamarind concentrate with ½ cup warm water. Whisk in the remaining sauce ingredients. Set aside.
Make the noodles:
- Fill a large pot with hot water. Add the rice noodles and cover the pot, allowing them to soak and soften for 8 to 10 minutes, or until they’re barely al dente. The noodles will be stir-fried so do not overcook them at this point.
- Drain the noodles and rinse them with cold water to prevent them from sticking together.
- Cut the chicken breasts into thin, 1-inch slices. Place the chicken in a medium bowl. Whisk together the cornstarch with the soy sauce then pour it over the chicken, stirring to coat.
- Heat a wok or large nonstick sauté pan over medium-high heat. Add 1 to 2 tablespoons of vegetable oil then add the minced garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds until the garlic is golden brown and fragrant. Add the chicken to the pan (including all liquids), and cook, stirring frequently until it is no longer pink. Add 1 to 2 tablespoons of chicken stock at a time to the pan while the chicken is cooking to prevent it from drying out. (You may not use the entire ¼ cup of chicken stock.)
- Add the noodles to the pan then pour in the prepared sauce. Bring the sauce to a boil, and using two flat spatulas, lift and turn the noodles to combine all of the ingredients. Continue cooking the noodles for 1 to 2 minutes until the sauce thickens slightly, then add the bean sprouts and cook for 1 more minute. The noodles are fully cooked when they are chewy and no longer crunchy.
- Transfer the noodles to serving dishes and garnish with the sliced carrots, shredded red cabbage, cilantro, scallions, peanuts and lime wedges.
Kelly’s Notes
- A majority of the specialty ingredients in this recipe can be found in the Asian aisle of most supermarkets. My preferred brand of rice noodles is Annie Chun’s Pad Thai Noodles.
- No rice noodles? No problem! Just swap in your noodle of choice.
- It’s important to bring the sauce to a boil so that it will thicken enough as it cooks with the noodles.
- Make sure you have all of your ingredients prepped and ready to go before you start cooking. This is a fast recipe that comes together in less than 10 minutes once the garlic hits the pan.
- Swap in your favorite protein. Shrimp/prawns are another popular choice for Pad Thai, but tofu, beef and even pork all work well in this recipe.
Nutrition
Calories: 394kcal, Carbohydrates: 75g, Protein: 17g, Fat: 2g, Cholesterol: 36mg, Sodium: 1749mg, Potassium: 456mg, Fiber: 2g, Sugar: 24g, Vitamin A: 55IU, Vitamin C: 8.7mg, Calcium: 51mg, Iron: 1.8mg
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