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This Pad Thai is the real deal! Loaded with tender chicken, chewy rice noodles, and crunchy veggies, all tossed in a sweet and tangy sauce. It’s packed with flavor and comes together in just 30 minutes, so it’s perfect for a quick weeknight dinner.
So many Pad Thai recipes are bland and lack that punch of flavor. Not this one!!! This Pad Thai is loaded with tender chicken, chewy noodles, and crunchy peanuts, all tossed in a sweet, tangy sauce with just the right amount of heat. And the best part? It’s ready in just 30 minutes!
It’s not about complicated ingredients or long cooking times—it’s about getting those restaurant-quality flavors in your own kitchen. Trust me, once you make this Pad Thai, you’ll never reach for the takeout menu again!
Before You Begin
- Prep everything first: Pad Thai comes together quickly, so have all your ingredients prepped and ready to go before you start cooking. It’ll make the process much smoother.
- Soak or cook noodles correctly: Follow the package instructions for your rice noodles and don’t overcook them! Rinse with cold water after cooking to stop them from getting mushy.
- Use tamarind paste: Tamarind paste is key to that authentic tangy flavor. If you can’t find it, you can use lime juice as a substitute, but the taste won’t be quite the same.
- Cook in batches if needed: If your skillet is too small, cook the chicken in batches so it browns properly instead of steaming.
- Taste and adjust: Everyone likes their Pad Thai a little different, so don’t be afraid to taste and adjust the sauce as you go. Want it sweeter? Add a bit more sugar. Need more tang? Squeeze in some extra lime juice.
Ingredients You’ll Need
- Rice noodles: The base of Pad Thai. These “Thai style” rice noodles are soft and chewy, and great for soaking up all that delicious sauce.
- Chicken breast: While I decided to go with chicken breast, you can also use tofu or shrimp which are quite popular in Pad Thai.
- Bean sprouts: Adds a nice crunch and freshness to the dish.
- Carrot: A little sweetness and crunch to balance the savory flavors. This is optional and not as traditional in Pad Thai but I like to throw in some extra veggies whenever I can.
- Garlic: For that classic bold flavor. You know garlic makes everything better!
- Eggs: Scrambled right into the dish, adding richness and texture.
- Roasted peanuts: Chopped for extra crunch and nutty flavor. Don’t skip these—they make the dish, unless you’re allergic!
- Tamarind paste: This is what gives Pad Thai that signature tangy flavor. If you can’t find it, lime juice can work in a pinch, but tamarind is the real deal.
- Fish sauce: Adds that salty, umami flavor we all love in Pad Thai. If you’re vegetarian, soy sauce or tamari works too.
- Brown sugar: Sweetens the sauce and balances out the tang from the tamarind and lime.
- Soy sauce: Adds a bit of extra saltiness and depth. You can use low-sodium if you’re watching your salt intake.
- Lime juice: Fresh and zesty, lime juice brightens up the whole dish.
- Red pepper flakes: Gives a nice bit of heat. You can add more or less, depending on how spicy you like it.
In a small bowl, whisk together ¼ cup tamarind paste, ¼ cup fish sauce, ⅓ cup brown sugar, 2 tablespoons soy sauce, juice from 1 lime, and ¼ teaspoon red pepper flakes. Set the sauce aside.
Cook 10 ounces of rice noodles according to the package instructions. Drain, rinse with cold water to stop them from cooking, and toss with 1 tablespoon of vegetable oil to keep them from sticking together.
Tip: Rinsing the noodles keeps them from getting too soft and helps them stay nice and chewy.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 pound of thinly sliced chicken breast and sauté for 3-5 minutes until it’s golden on the edges and cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside.
Tip: Don’t overcrowd the pan—cook the chicken in batches if needed so it browns nicely instead of steaming.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add 1 cup of bean sprouts, 1 medium julienned carrot, and 4 minced garlic cloves. Sauté for 2 minutes, stirring occasionally. Push the veggies to one side of the pan and pour in 3 beaten eggs. Scramble the eggs until fully cooked, then mix them with the veggies.
Tip: Pushing the veggies aside gives you space to scramble the eggs without overcooking them.
Now, add the cooked noodles, chicken, sauce, and ½ cup of chopped roasted peanuts to the skillet. Toss everything together until it’s well coated in the sauce. Stir in 3 sliced green onions and remove the pan from the heat. Serve the Pad Thai hot, with extra crushed peanuts, red pepper flakes, and lime wedges on the side for squeezing.
Tip: Toss the noodles gently to avoid breaking them, but make sure everything gets evenly coated with the sauce.
Frequently Asked Questions
How do I store leftover Pad Thai?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or sauce to keep the noodles from drying out.
Can I freeze Pad Thai?
Pad Thai isn’t ideal for freezing as the noodles can get mushy, but if you do want to freeze it, store it in an airtight container for up to 2 months. Reheat slowly in a skillet and add a little water or fresh sauce to bring it back to life.
How can I reheat Pad Thai?
Reheat Pad Thai in a skillet over medium heat, adding a little water or extra sauce to refresh the noodles. Avoid microwaving if you can—it tends to make the noodles a bit soggy.
Can I make the sauce ahead of time?
Absolutely! You can prep the sauce and store it in the fridge for up to a week. It makes cooking the dish even faster when you’re ready to whip it up!
More Delicious Asian Dishes
- Szechuan Beef
- Vietnamese Ginger Chicken
- Lo Mein
- Kung Pao Chicken
- Thai Chicken Meatballs with Peanut Sauce
Pad Thai
Ingredients
For the Sauce:
- ¼ cup tamarind paste
- ¼ cup fish sauce
- ⅓ cup brown sugar packed
- 2 tablespoons soy sauce
- lime juice from 1 lime
- ¼ teaspoon red pepper flakes
For the Pad Thai:
- 10 ounces rice noodles
- 3 tablespoons vegetable oil divided
- 1 pound chicken breast boneless and skinless, thinly sliced and cut into bite size pieces
- 1 cup bean sprouts
- 1 medium carrot julienned or shredded
- 4 cloves garlic minced
- 3 large eggs lightly beaten
- ½ cup roasted peanuts chopped
- 3 green onions sliced into 1-inch pieces
- lime wedges for serving
Instructions
- In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce lime juice and red pepper flakes. Set aside.
- Cook the rice noodles according to the package instructions. Drain and set aside. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss with one tablespoon of vegetable oil briefly, to prevent the noodles from sticking.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is lightly golden on the edges and cooked through. Use a slotted spoon to transfer the chicken to a clean plate.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil, along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stirring occasionally. Push the veggies to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the veggies.
- Then add everything back in — the cooked noodles, chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from the heat.
- Serve the Pad Thai while it’s nice and hot, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice.
Tips & Notes:
- Use tamarind paste for the most authentic flavor, but lime juice can work as a substitute.
- Don’t overcook the rice noodles—rinse them with cold water to stop the cooking process.
- Add a splash of water or extra sauce when reheating to keep the noodles from drying out.
- Customize by swapping chicken for shrimp, tofu, or your favorite protein.
