Chicken Pad Thai Recipe
If you have ever wanted to bring the vibrant flavors of Thailand right into your kitchen, this Chicken Pad Thai Recipe is an absolute must-try. Bursting with a sensational balance of sweet, salty, tangy, and slightly spicy notes, it’s a dish that feels like an exciting culinary adventure with every bite. The tender chicken, perfectly cooked rice noodles, and crisp fresh bean sprouts all come together drenched in a luscious homemade sauce that will make your taste buds dance. Whether you’re rustling up a weeknight dinner or impressing friends at a gathering, this Chicken Pad Thai Recipe will quickly become a cherished favorite.
Ingredients You’ll Need
The magic of this Chicken Pad Thai Recipe lies in its simple yet essential ingredients. Each component plays a crucial role—whether it’s the tanginess from tamarind paste, the depth from fish sauce, or the crunchy texture from peanuts—to create an unforgettable harmony of taste, color, and texture.
- 1 cup palm sugar: Provides the perfect caramel sweetness without overpowering the dish.
- ⅓ cup fish sauce: Adds that unmistakable savory umami punch crucial for authenticity.
- 3 tablespoons tamarind paste: Brings a tangy complexity that defines Pad Thai’s signature flavor.
- 2 tablespoons fresh lime juice: Lifts and brightens the sauce with fresh acidity.
- 1 tablespoon low-sodium soy sauce: Balances saltiness and adds color without overwhelming saltiness.
- ¼ teaspoon red pepper flakes: Offers gentle heat that enlivens each bite without being too fiery.
- 14 ounces vermicelli rice noodles: Thin and delicate, they soak up all the delicious sauce perfectly.
- 2 tablespoons vegetable oil: Ideal for stir-frying and keeping everything non-stick.
- 1 pound chicken breast, thinly sliced: Tender protein that absorbs flavors beautifully.
- 4 cloves garlic, minced: Infuses the dish with savory aroma and depth.
- 4 large eggs, well beaten: Adds richness and a lovely fluffy texture to the noodles.
- 4 scallions, green parts only, cut into 1-inch pieces: Fresh, slightly crisp notes for balance and color.
- 2 cups fresh bean sprouts: The essential crunchy component for texture contrast.
- Fresh chopped parsley: A fresh garnish to brighten the final presentation.
- Finely chopped peanuts: Adds a nutty crunch that perfectly complements the softness of noodles.
- Lime wedges: For an optional extra zing just before eating.
How to Make Chicken Pad Thai Recipe
Step 1: Make the Pad Thai Sauce
Begin your Chicken Pad Thai Recipe by crafting the soul of the dish—the Pad Thai sauce. In a small saucepan, gently combine palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes. Warm this mixture over medium-low heat, stirring occasionally until the palm sugar dissolves and everything melds into a smooth, fragrant sauce. This sauce is where the bright, savory, and sweet flavors entwine, so take your time to get it just right before setting it aside for later.
Step 2: Prepare the Noodles
The delicate vermicelli rice noodles are the perfect vehicle to carry the delicious sauce and toppings. Cook them according to the package instructions, ensuring they reach the ideal tender texture without getting mushy. Once cooked, rinse them with cold water to stop further cooking and prevent sticking. Set these aside as you prepare the rest of your ingredients.
Step 3: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook, stirring occasionally, until it turns golden and is cooked through, which should take about 5 to 7 minutes. Remove the chicken from the pan and keep it warm while you move on to the next step. This ensures tender chicken pieces that absorb the sauce perfectly later.
Step 4: Scramble the Eggs
Using the same skillet, add a touch more oil if needed and pour in your well-beaten eggs. Stir gently to scramble and cook until fully set but still moist, about 2 to 3 minutes. Removing the eggs and setting them aside allows you to focus on layering flavors without overcooking them.
Step 5: Sauté the Garlic
Add the minced garlic to your hot skillet, giving it a quick toss for about 30 seconds until the aroma fills your kitchen. This step is all about releasing that irresistible savory scent which forms a beautiful base for the rest of the ingredients.
Step 6: Combine Everything
Now comes the exciting part—bringing it all together. Add the cooked noodles, chicken, scrambled eggs, and half of the scallion pieces to the skillet with your garlic. Pour the freshly made Pad Thai sauce over everything, then toss gently but thoroughly. The goal is to ensure every noodle strand and bite of chicken is generously coated with that luscious, flavorful sauce.
Step 7: Garnish and Serve
Finally, stir in half of the fresh bean sprouts to add that essential crispness. Serve the Chicken Pad Thai piping hot, garnished with the remaining scallions, a sprinkle of fresh parsley, a handful of finely chopped peanuts for crunch, and a wedge of lime on the side to squeeze over just before eating. This final flourish elevates your dish not just in flavor but also in presentation.
How to Serve Chicken Pad Thai Recipe
Garnishes
Garnishing your Chicken Pad Thai isn’t just for looks—it adds layers of texture and freshness that complete the dish. Use chopped peanuts for their satisfying crunch, fresh parsley for a pop of green and herbal brightness, and lime wedges to allow everyone to add a citrusy zing to their taste.
Side Dishes
This Chicken Pad Thai Recipe stands wonderfully on its own as a complete meal, but if you want to round things out, consider light, fresh sides like a simple cucumber salad or steamed bok choy. These offer clean, crisp contrasts that complement the rich flavors of the Pad Thai perfectly.
Creative Ways to Present
For a fun twist or a special occasion, try serving your Chicken Pad Thai in individual banana leaf cups or on a bed of crisp lettuce leaves. This adds an exotic touch that impresses guests and enhances the overall sensory experience. Don’t be afraid to sprinkle extra chopped peanuts or scallions on top for a vibrant, inviting look.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pad Thai is a blessing because it reheats beautifully. Transfer any unused portions into an airtight container and store in the refrigerator for up to 3 days. The noodles will continue to absorb the delicious sauce, making each bite even tastier the next day.
Freezing
While fresh is always best for this Chicken Pad Thai Recipe, you can freeze leftovers for longer storage. Place the cooled dish in a freezer-safe container and freeze for up to 2 months. Keep in mind that bean sprouts and garnishes freeze poorly, so omit them before freezing and add fresh when reheating.
Reheating
To reheat your Chicken Pad Thai, use a skillet over medium heat, adding a splash of water or oil to refresh the noodles and prevent sticking. Stir gently until warmed through. Avoid the microwave if possible, as the noodles can become unevenly heated or a little soggy.
FAQs
Can I substitute the chicken for another protein?
Absolutely! This Chicken Pad Thai Recipe is versatile. You can use shrimp, tofu, or even beef depending on your preference. Just adjust cooking times accordingly to ensure the protein is cooked perfectly.
Where can I find tamarind paste?
Tamarind paste is typically available in Asian grocery stores and some well-stocked supermarkets. It’s a concentrated tangy ingredient essential for authentic Pad Thai flavor, so it’s worth seeking out. You may also find it online.
Is it possible to make this dish gluten-free?
Yes! To keep your Chicken Pad Thai Recipe gluten-free, use tamari or a certified gluten-free soy sauce instead of traditional soy sauce, and ensure your fish sauce does not contain gluten. The rice noodles themselves are naturally gluten-free.
Can I make this recipe vegan?
Definitely! Substitute the chicken for tofu, skip the eggs, and replace fish sauce with a vegan-friendly alternative like soy sauce or tamari. Adjust the sauce quantities to maintain the balance of flavors.
How spicy is this dish?
The recipe uses just a small amount of red pepper flakes to add a gentle warmth without overwhelming heat. You can increase or decrease the chili to match your personal heat preference.
Final Thoughts
Making this Chicken Pad Thai Recipe at home is like inviting a slice of Thailand into your kitchen. It’s packed with bold flavors, textural contrasts, and is surprisingly simple to prepare. Once you taste the perfect blend of sweet, salty, tangy, and spicy elements dancing across your tongue, you’ll understand why it’s such a beloved dish worldwide. So, grab your ingredients and get ready to enjoy a sensational meal that will have everyone asking for seconds!
Print
Chicken Pad Thai Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Pad Thai recipe offers a deliciously authentic and flavorful Thai stir-fried noodle dish that combines tender chicken, fresh vegetables, and a balanced tangy-sweet Pad Thai sauce. Perfect for a quick and satisfying meal, it comes together in just 30 minutes and serves four people.
Ingredients
Pad Thai Sauce
- 1 cup palm sugar
- ⅓ cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon red pepper flakes
Main Ingredients
- 14 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast, thinly sliced
- 4 cloves garlic, minced
- 4 large eggs, well beaten
- 4 scallions, green part only, cut into 1-inch pieces
- 2 cups fresh bean sprouts, divided
Garnish
- Fresh chopped parsley
- Finely chopped peanuts
- Lime wedges
Instructions
- Make the Pad Thai Sauce: In a small saucepan, combine the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes. Heat over medium-low heat, stirring occasionally until the sugar dissolves completely and the sauce is smooth. Remove from heat and set aside.
- Prepare the Noodles: Cook the vermicelli rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced chicken breast and cook for 5-7 minutes, until fully cooked and browned. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a little more oil if necessary and scramble the beaten eggs over medium heat until fully cooked, about 2-3 minutes. Remove and set aside with the chicken.
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Combine Everything: Add the cooked noodles, chicken, eggs, and half of the scallions to the skillet. Pour the Pad Thai sauce over the mixture and toss everything together, ensuring the noodles are evenly coated with the sauce.
- Garnish and Serve: Add the fresh bean sprouts, and toss again. Serve the Pad Thai hot, garnished with the remaining scallions, chopped parsley, peanuts, and lime wedges.
Notes
- Use palm sugar for authentic sweetness, but brown sugar can be a substitute if necessary.
- Be sure to rinse noodles with cold water after cooking to prevent clumping.
- Adjust red pepper flakes to suit your preferred spice level.
- For a gluten-free version, ensure that the soy sauce used is gluten-free.
- Fresh tamarind paste provides the best flavor; bottled alternatives may alter taste slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
