This Chicken Pad Thai delivers authentic Bangkok street food flavor with a perfect sweet, sour, salty, and spicy balance. It’s faster than takeout once you master the rhythm. You’ll love this Chicken Pad Thai for its vibrant taste and quick cooking time.
Nothing beats a great Chicken Pad Thai. Whether you're a fan of Chicken Recipes or want to try something from our Drinks selection, keep scrolling!
Why You’ll Love This Chicken Pad Thai
- Flavor Bomb: A perfect symphony of sweet, tangy, salty, and spicy.
- Incredibly Fast: Actual cooking time is under 10 minutes once prepped.
- Surprisingly Customizable: Easily adjust heat and add extra veggies.
- Perfect Texture: Tender noodles, juicy chicken, and crunchy toppings.
Ingredients & Tools
- 200 g dried flat rice noodles
- 2 boneless, skinless chicken breasts, thinly sliced
- 3 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 2 tbsp palm sugar, finely grated
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 shallots, finely sliced
- 2 eggs
- 100 g firm tofu, cut into small cubes
- 2 tbsp dried shrimp, rinsed (optional but recommended)
- 150 g fresh bean sprouts
- 4 spring onions, cut into 2-inch lengths
- 50 g roasted peanuts, roughly crushed
- 1 lime, cut into wedges
- 1-2 red chilies, finely sliced (for garnish)
Tools: A large wok or very large frying pan, tongs, a small bowl for the sauce.
Notes: Don’t be tempted to skip the tamarind—it provides the foundational sour note. And if you can find palm sugar, it’s worth it for its deep, caramel-like sweetness that white sugar just can’t replicate.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Prep is non-negotiable. Once you start cooking, everything moves lightning fast. Have all your ingredients measured, chopped, and within arm’s reach of the stove. This is called your *mise en place*, and it’s the secret to stir-fry success.
- Get your noodle soak right. Don’t boil your rice noodles! Simply soak them in hot tap water for about 20-30 minutes until they are pliable but still firm. They’ll finish cooking in the wok and absorb the sauce beautifully without turning to mush.
- Taste your sauce balance. Before you add it to the wok, dip a spoon in your tamarind-fish sauce-sugar mixture. It should be a powerful balance of sour, salty, and sweet. Adjust to your liking—more sugar if it’s too sharp, more fish sauce if it needs salt.
- High heat is your best friend. You want your wok screaming hot. This ensures your ingredients sear instead of steam, giving you that authentic “wok hei” or breath of the wok—that slightly smoky, charred flavor that’s just incredible.
How to Make Chicken Pad Thai
Step 1: Start by preparing your noodles. Place the dried rice noodles in a large bowl and cover them with hot (not boiling) water from the tap. Let them soak for 20-30 minutes. You’ll know they’re ready when they’re flexible but still have a bit of a bite to them—al dente, if you will. Drain them thoroughly and set them aside.
Step 2: While the noodles soak, make your sauce. In a small bowl, whisk together the tamarind concentrate, fish sauce, and grated palm sugar until the sugar is mostly dissolved. Don’t worry if it’s not perfectly smooth; the heat of the wok will take care of the rest. This is your flavor powerhouse.
Step 3: Now, heat your wok or large pan over the highest heat until it’s seriously hot. Add one tablespoon of the oil and swirl it around. Add the sliced chicken and stir-fry for 2-3 minutes until it’s just cooked through and has a little color. Remove the chicken from the wok and set it aside on a plate.
Step 4: Add the remaining tablespoon of oil to the hot wok. Toss in the garlic, shallots, and tofu. Stir-fry for about a minute until they become fragrant and the shallots start to soften. You’ll notice the aroma is just incredible at this point.
Step 5: Push the ingredients to one side of the wok. Crack the two eggs into the empty space. Let them set for about 20 seconds before you start scrambling them gently with your spatula. Once they’re about 80% cooked, mix them in with the shallots and tofu.
Step 6: Now, add the drained noodles and the pre-made sauce. Use a pair of tongs to toss everything together, ensuring every strand of noodle gets coated in that glorious sauce. It should start to look glossy and absorb the liquid quickly.
Step 7: Return the cooked chicken to the wok, along with the dried shrimp (if using). Keep tossing everything together for another minute over the high heat. The trick is to keep everything moving so it cooks evenly and doesn’t stick.
Step 8: Finally, turn off the heat. Add about two-thirds of the bean sprouts and all of the spring onions. Give it a few more tosses—the residual heat will just wilt the vegetables, leaving them with a lovely fresh crunch.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; noodles become mushy upon thawing.
- Reviving: Reheat in a wok with a splash of water to loosen noodles.
Serving Suggestions
Complementary Dishes
- Fresh Summer Rolls — Their cool, refreshing crunch and herby filling are the perfect light starter to balance the rich, savory notes of the Pad Thai.
- A Simple Cucumber Salad — Just sliced cucumbers with a quick dressing of rice vinegar, sugar, and a pinch of salt. It cuts through the richness and cleanses the palate beautifully.
- Tom Yum Soup — If you’re going all out, the hot and sour flavors of this classic Thai soup create a fantastic flavor journey when eaten alongside the noodle dish.
Drinks
- A Crisp Lager — The cold, bubbly nature of a light beer is fantastic for washing down the rich, umami-packed flavors and resetting your taste buds for the next bite.
- Thai Iced Tea — The sweet, creamy, and spiced notes are a classic pairing for a reason. It’s like a dessert in a glass that complements the meal perfectly.
- Citrusy Sparkling Water — For a non-alcoholic option, the bubbles and hint of lime or lemon provide a refreshing contrast that highlights the dish’s tangy elements.
Something Sweet
- Mango with Sticky Rice — It’s the quintessential Thai dessert. The sweet, creamy mango and rich coconut-infused sticky rice are a heavenly end to this meal.
- Coconut Ice Cream — A few scoops of high-quality coconut ice cream are so simple yet so effective. The cool creaminess is the perfect foil to the dish’s dynamic flavors.
- Pandan Leaf Waffles
Chicken Pad Thai
Make authentic Chicken Pad Thai at home faster than takeout! This easy recipe delivers the perfect sweet, sour, and savory balance. Cook your new favorite dinner tonight!
Ingredients
For the Pad Thai:
-
200 g dried flat rice noodles
-
2 boneless, skinless chicken breasts (thinly sliced)
-
3 tbsp tamarind concentrate
-
3 tbsp fish sauce
-
2 tbsp palm sugar (finely grated)
-
2 tbsp vegetable oil
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3 cloves garlic (minced)
-
2 shallots (finely sliced)
-
2 eggs
-
100 g firm tofu (cut into small cubes)
-
2 tbsp dried shrimp (rinsed (optional but recommended))
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150 g fresh bean sprouts
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4 spring onions (cut into 2-inch lengths)
-
50 g roasted peanuts (roughly crushed)
-
1 lime (cut into wedges)
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1-2 red chilies (finely sliced (for garnish))
Instructions
-
Start by preparing your noodles. Place the dried rice noodles in a large bowl and cover them with hot (not boiling) water from the tap. Let them soak for 20-30 minutes. You’ll know they’re ready when they’re flexible but still have a bit of a bite to them—al dente, if you will. Drain them thoroughly and set them aside.01
-
While the noodles soak, make your sauce. In a small bowl, whisk together the tamarind concentrate, fish sauce, and grated palm sugar until the sugar is mostly dissolved. Don’t worry if it’s not perfectly smooth; the heat of the wok will take care of the rest. This is your flavor powerhouse.02
-
Now, heat your wok or large pan over the highest heat until it’s seriously hot. Add one tablespoon of the oil and swirl it around. Add the sliced chicken and stir-fry for 2-3 minutes until it’s just cooked through and has a little color. Remove the chicken from the wok and set it aside on a plate.03
-
Add the remaining tablespoon of oil to the hot wok. Toss in the garlic, shallots, and tofu. Stir-fry for about a minute until they become fragrant and the shallots start to soften. You’ll notice the aroma is just incredible at this point.04
-
Push the ingredients to one side of the wok. Crack the two eggs into the empty space. Let them set for about 20 seconds before you start scrambling them gently with your spatula. Once they’re about 80% cooked, mix them in with the shallots and tofu.05
-
Now, add the drained noodles and the pre-made sauce. Use a pair of tongs to toss everything together, ensuring every strand of noodle gets coated in that glorious sauce. It should start to look glossy and absorb the liquid quickly.06
-
Return the cooked chicken to the wok, along with the dried shrimp (if using). Keep tossing everything together for another minute over the high heat. The trick is to keep everything moving so it cooks evenly and doesn’t stick.07
-
Finally, turn off the heat. Add about two-thirds of the bean sprouts and all of the spring onions. Give it a few more tosses—the residual heat will just wilt the vegetables, leaving them with a lovely fresh crunch.08
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