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Chicken pad Thai recipe

Chicken pad Thai recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Thai chicken stir fry

Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favourites like fish sauce, tamarind paste and shrimp paste.

Yorkshire, England, UK

17 people made this

IngredientsServes: 4

  • 285g rice noodles
  • 120ml fish sauce
  • 80ml soy sauce
  • 5 tablespoons tamarind paste
  • 4 tablespoons brown soft sugar
  • 2 tablespoons vegetable oil
  • 350g chicken, thinly sliced
  • 180g firm tofu, sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon shrimp paste
  • 3 eggs
  • 2 tablespoons chopped spring onion
  • 100g roasted peanuts
  • 150g beansprouts
  • 1 lime, cut into wedges

MethodPrep:15min ›Cook:15min ›Extra time:15min soaking › Ready in:45min

  1. Soak the rice noodles in water for 15 minutes.
  2. Combine the fish sauce, soy sauce, tamarind paste and brown sugar. Whisk well and set aside.
  3. Heat the oil in a wok over medium-high heat. Add the chicken and tofu. Stir and cook till the chicken is no longer pink in the centre, about 5 minutes.
  4. Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add the fish sauce mixture and the drained noodles. Stir to combine and cook till the noodles are tender, 3 to 5 minutes.
  5. Push noodles to one side of the wok. Crack the eggs into the other side and scramble. Cook and stir till the eggs are firm, then fold into the noodle mixture.
  6. Serve the pad Thai straightaway, garnishing each plate with peanuts, beansprouts and lime wedges.


Chicken pad Thai

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

too much fish sauce, very salty, would not make again.-11 Mar 2016

Chicken Pad Thai

Pad Thai is a popular stir-fried rice noodle dish found in Thailand. Pad means stir-fry, so literally it means Thai stir-fry.

It&rsquos sold by street food vendors and at casual restaurants in Thailand. I love my Pad Thai with a variety of ingredients but Chicken Pad Thai is probably the most friendly as everyone loves chicken.

Easy Chicken Pad Thai

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The easiest chicken pad thai you’ll ever make! Not only is it better than take-out or your favorite restaurants version of it, it’s also quick and easy and takes just 30 minutes! Simple enough to accomplish on a weeknight!

Tangy, sweet, savory, and just exploding with flavor. This chicken pad thai is anything but ordinary.

But this takeout fake-out pad thai recipe is more than just plain old delicious. Some major fork twirling action is required and I don’t think anyone is going to complain about that. And let me tell you about this homemade pad thai sauce! It’s super easy to make and uses mostly ingredients that’s you’ve already got in the pantry.

And just look at all the flavors that go into this one recipe. One bite, and they’re all jumping out at you! A little tang from the lime juice, and tamarind, sweetness from brown sugar, a bit of heat from the chili paste, and all the savoriness from soy sauce. Sweet joy! There is just so much going on in this one quick and easy pad thai recipe, can your mouth handle it?

But flavor isn’t the only thing this pad thai has. It’s also packed with that crunchy texture — my absolute favorite. The bean sprouts and shredded carrots along the cilantro packs on some much needed earthy flavor. If you’re not a fan of cilantro (GASP) then skip it or replace it with a little parsley. But Please, oh please, give it a go with the cilantro at least once.

Side note: Have you ever had chicken pad thai cold? I LOVE IT. I LOVE IT.

There are a few main components to making chicken pad thai, and though I don’t claim my recipe to be authentic pad thai, I will say that it gets as close as you can to your favorite restaurants version of it! And with a pat on my back, i’m saying its at least a 1000 times healthier than the stuff you find in Thai restaurants. Here’s what you’ll need:

  1. Pad Thai Rice Noodles – these are noodles that are made from rice flour and water. These come in a variety of sizes like vermicelli, spaghetti, and both thick and thin flat noodles. I’ve used flat rice noodles that closely resemble linguine.
  2. THE SAUCE – I am capitalizing this because it’s what makes pad thai, pad thai. This is the stuff that’ll make or break it. My sauce contains fish sauce, water, soy sauce, lime juice, sambal oelek, chicken broth, tamarind paste, and brown sugar.
    1. The fish sauce or Nam Pla is what’s used in Thai cuisine. I already had Nouc mam (vietnamese fish sauce) which is an easy substitute so either will do.
    2. Tamarind paste is an ingredient that’s not always easily available in all grocery stores so I suggest purchasing it online or looking for it in ethnic grocery stores. It also doesn’t hurt to take a peak down the ethnic aisle, you may find it in the Hispanic food or Indian food section. If you absolutely cannot find it, replace it with rice vinegar but please, do try looking for it as the flavor is SOOOOO much better with tamarind paste.
    3. The brown sugar can also be replaced with palm sugar as it’s more commonly used in Thai restaurants when making Pad Thai. But I personally don’t think this one makes a huge difference so I went with brown sugar.

    It would be ridiculously difficult for me to choose between Thai and Mexican food. I love them both equally. And it’s probably because both of these cuisines often combine tang with spice. Not gonna lie, if the hubby asks me which one i’d like out of the two, i’d be quite a pickle.

    I like my chicken pad thai super hot with lots of lime juice and enough peanuts to serve up at least 3 adults and an ice cold glass of something to keep my eyes from watering so much that they actually dehydrate me.

    What about you? How do you like your pad thai? Mild? Medium? Fire breathing dragon Hot? Is there something you HAVE to have with it?

    P.S. Though I like my pad thai hot, I’ve kept it mild for this recipe. Feel free to increase the amount of sambal oelek to increase the heat! Also, feel free to swap out the chicken for shrimp or tofu!

    P.P.S I know it may seem like a lot of ingredients, but some are repeated, i’ve split the amounts amongst the sections so it’s easier to follow the recipe.

    Also!! (last thing, I promise!) There’s still time to enter the VISA gift card giveaway from Subzero + Wolf. Enter here and good luck!

    • 6 ounces dried wide rice noodles
    • 2 tablespoons peanut oil, divided
    • 12 ounces boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
    • 3 cloves garlic, minced
    • 2 large eggs, lightly beaten
    • 1 7-ounce package mung bean sprouts (about 4 cups)
    • 1 bunch scallions, trimmed and sliced, 1/4 cup reserved for garnish
    • ¼ cup rice vinegar
    • 2 tablespoons fish sauce
    • 2 tablespoons brown sugar
    • ½ teaspoon crushed red pepper
    • ¼ cup chopped unsalted dry-roasted peanuts
    • Lime wedges

    Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and rinse under cold running water to stop further cooking and prevent sticking.

    Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken and cook, stirring often, until just cooked through, about 5 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic cook, stirring, for 15 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds.

    Add the drained noodles, chicken (and any accumulated juices), sprouts, scallions, vinegar, fish sauce, brown sugar and crushed red pepper toss until heated through, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions and serve with lime wedges.

    2 fat, 2 lean protein, 2 starch, 1 vegetable, 1/2 medium-fat protein, 1/2 other carbohydrate

    How to Make Chicken Pad Thai at Home

    Start by soaking the noodles in a bowl of super hot water. Then cook the chicken, whisk together the sauce, cook the vegetables, mix in the eggs, and toss together with the noodles and sauce.

    I know I just super simplified that for you, but seriously, this Chicken Pad Thai is that easy!

    Which means you can have Thai food at home any time you want!

    One of the most important parts of Pad Thai is the garnishes! You absolutely need to add crushed peanut on top! But you should also add more Thai chilies, scallions, cilantro, and lime wedges.

    I like my Pad Thai to be a bit on the spicy side, but if you're not a fan of spicy, you can cut cut down on the Thai chilies a bit. You could actually leave them out altogether, but a little kick is always nice.

    And with that, you just made Thai food at home! OK, actually I did. But something tells me that you will be doing it very soon, too.

    And then once you have things like fish sauce and tamarind in your pantry, you'll start researching other Thai food to cook and you won't be able to get enough of it. I swear, there's something about it that's so addicting.

    This homemade Chicken Pad Thai is so delicious that I never order Pad Thai when I'm out anymore. Now I know how easy it is to make at home and how much it tastes just like what you'd order in a restaurant!

    If you're wondering what I usually order, it's generally some kind of curry (Massaman is one of my favorites) or Pad Kee Mao (which I should probably also try making at home). There are so many different types of Thai dishes that I really think there's something for everyone! Not all Thai food is crazy spicy and when you make it at home, you can control the spicy level exactly how you want it.

    Annnd now I feel like I'm going to be having Thai food for dinner tonight because just looking at these photos has me craving it again!

    What's your favorite Thai dish?

    If you're looking for more Thai-inspired dishes you can cook at home, check out my Thai Beef Basil with Coconut Rice and my Thai Scrambled Egg Tacos. And I really want to try this Massaman Curry from Spice Cravings!


    1 pound chicken breast
    Freshly ground pepper
    1 tablespoon olive oil
    1 tablespoon honey
    2 teaspoons chili garlic sauce
    3 tablespoons rice wine vinegar
    2 tablespoons low sodium soy sauce
    1 tablespoon peanut butter
    1/4 cup water
    1 medium zucchini, spiralized (about 1 cup)
    2 medium carrots, spiralized (about 1 cup)
    1 cup cooked pad Thai stir-fry noodles
    1 cup bean sprouts
    1 cup thinly slice cabbage
    1 lime, quartered
    1/4 cup unsalted peanuts, crushed
    2 tablespoons chopped cilantro


    1. Season chicken with pepper. Heat olive oil in large non-stick skillet over medium high heat and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest for 5 minutes before slicing.
    2. In small bowl, whisk together honey, chili garlic sauce, rice vinegar, soy sauce, peanut butter and water to make sauce.
    3. Add zucchini, carrots, pre-cooked rice noodles and chicken to the pan, pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.


    Nutrition facts per serving: 295 calories, 12 grams total fat, 2 grams saturated fat, 60 milligrams cholesterol, 792 milligrams sodium, 22 grams carbohydrate, 4 grams fiber, 9 grams sugar, 27 grams protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron

    Chicken Pad Thai

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    A takeout favorite is always better when you make it at home. Actually, this is an adaptation of the Thai national dish (for a more traditional version, check out our Pad Thai recipe): Strips of boneless, skinless chicken breast mingle in the wok with rehydrated rice noodles, a slightly spicy peanut sauce, and an inspired shortcut—a handful of frozen stir-fry veggies (we like this organic Chinese-Style Stir-Fry Blend from Cascadian Farm). An added bonus: It has all the elements of a one-dish meal.

    How to Make Chicken Pad Thai At Home

    • Make the sauce: In a small bowl whisk all sauce ingredients. Set aside.
    • Cook the noodles: follow the directions on your package. Different brands of noodles and thickness have different cook times.
    • Cook the chicken: Heat 1 tbsp of the groundnut oil (peanut oil) in a large skillet over medium heat. Add chicken and season with a pinch of salt and pepper. Cook for 6-8 minutes, or until golden and cooked through. Set aside on a plate and cover to keep warm.
    • Cook the vegetables: Add the remaining groundnut oil to the heated pan. Sauté the bell peppers together with carrots and garlic, stirring frequently, for 5-6 minutes. For the last minute, stir in the green onions.
    • Cook the eggs: Beat the eggs in a small bowl. Push the sautéed veggies to one side of the pan, and pour in the beaten eggs. Cook and scramble the eggs.
    • Combine everything: Return the cooked chicken to the pan, together with the noodles and the sauce. Cook and toss over medium-low heat, until everything is combined and hot.
    • Garnish: Take off the heat and sprinkle with chopped peanuts and fresh cilantro.

    Daphne Oz: The Chew Chicken Pad Thai Recipe Ingredients

    Daphne promised this is easy to make after work. The noodles basically cook themselves, and the sauce is easy to throw together.

    • 1/2 cup Peanuts
    • 1/2 lb thin sliced boneless, skinless Chicken Breast
    • 1 cup julienned Carrots
    • 4 thin sliced Scallions
    • 2 wedged Limes
    • 8 oz Pad Thai Rice Noodles
    • 2 Eggs
    • 4 cloves minced Garlic
    • 1 cup Bean Sprouts
    • 1/4 cup rough chopped Cilantro
    • Vegetable Oil

    Sauce Ingredients

    • 1/2 cup Water
    • 1/4 tbsp Lime Juice
    • 1 1/2 tsp Worcestershire Sauce
    • 4 cloves minced Garlic
    • 1/4 cup Light Brown Sugar
    • 1/4 cup Creamy Peanut Butter
    • 3 tbsp Soy Sauce
    • 1/4 tsp Thai Chili Sauce or Sambal

    Step-By-Step Instructions

    Before cooking pad thai, you will have to soak the rice noodle in warm water for 30 minutes. This will help makes the noodle soft before cooking in the pan.

    Cooking this dish is easy and straight forward. Firstly, add oil in the frying pan. Once it is hot, add tofu and stir. Cook the tofu for few minutes till it becomes light brown. Add onion and garlic, and stir it for a few minutes. After that, add the chicken and stir for several minutes. You add the shrimp (optional) after the chicken is cooked and stir only for less than 30 seconds. Later, add the rice noodle in the pan, followed by the sauce and mix it well. Next, move the noodle and meat on the opposite side, and add the beating eggs on one side of the pan. Add oil if necessary. Stir it like making a scrambled egg, and when it is almost cooked, mix with the noodle. Add the beansprout and green onions, and mix it one more time. Lastly, garnished it with peanut and add calamansi on the side before serving.

    Are you still confused? Don't worry, below is the step by step instruction of Chicken Pad Thai Recipe.