A Flavor-Packed Weeknight Favorite

Craving a flavorful, comforting dish that delivers bold Southeast Asian flavors in under 45 minutes? Look no further than this Chicken Pad Thai recipe. With its savory, sweet, and tangy sauce, tender chicken, crisp vegetables, and chewy noodles, this dish captures everything we love about Thai street food—all from the comfort of your kitchen.

Whether you’re a Thai food enthusiast or simply looking to expand your weeknight dinner repertoire, this Chicken Pad Thai offers the perfect balance of ease and excitement. It’s approachable for beginners, customizable for picky eaters, and impressive enough for guests. Read on to learn how to recreate this takeout favorite at home, complete with tips, variations, and an easy-to-follow cooking process.

Why You’ll Love This Chicken Pad Thai

This recipe is for anyone who loves bold flavors and restaurant-quality meals without the delivery fees or mystery ingredients. Here’s why it’s a standout:

Quick & Easy: Ready in about 30–40 minutes, ideal for busy weeknights.
Balanced Flavor Profile: Tangy lime, umami-rich fish sauce, sweet ketchup, and a touch of heat from gochujang make every bite unforgettable.
Versatile & Customizable: Easily swap out ingredients for dietary needs or what’s already in your fridge.
Better Than Takeout: Fresh, clean, and made exactly the way you like it.

Ingredients You’ll Need

For the Pad Thai:

8 oz wide rice noodles
2 chicken breasts, thinly sliced (about 1 lb)
2 tbsp vegetable oil (or any neutral oil)
1 tsp salt
½ tsp black pepper
1 red bell pepper, thinly sliced
½ cup shredded carrot
2 large eggs, lightly beaten
2 cups bean sprouts (fresh or canned)
4 green onions, sliced
¼ cup fresh cilantro, chopped
¼ cup roasted peanuts, roughly chopped

For the Sauce:

3 tbsp ketchup
2 tbsp fish sauce
1 tbsp sugar
3 garlic cloves, minced
1 tbsp peanut butter
Juice of 1 lime (about 2 tbsp)
1 tbsp gochujang
2 tbsp soy sauce

For Garnish:

Additional chopped cilantro
Roasted peanuts
Lime wedges

Kitchen Equipment Needed

Large skillet or wok
Medium pot for noodles
Mixing bowls
Whisk or fork for sauce
Tongs or spatula
Knife and cutting board

How to Make Chicken Pad Thai

1. Prepare the Noodles

Cook the rice noodles according to the package instructions—typically soaking or boiling for 5–8 minutes. Drain and rinse with cold water to prevent sticking. Set aside.

2. Cook the Chicken

Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Add sliced chicken seasoned with salt and pepper. Stir-fry for 5–6 minutes until fully cooked, then remove and set aside.

3. Sauté the Veggies & Eggs

Add the remaining oil to the skillet. Sauté bell pepper and carrots for about 2 minutes. Push them to one side of the pan and pour in the beaten eggs. Scramble until cooked through, then stir to combine.

4. Combine Everything

Return the chicken to the pan. Add noodles, bean sprouts, and green onions. Toss to combine all ingredients evenly.

5. Make the Sauce

In a bowl, whisk together all sauce ingredients until smooth: ketchup, fish sauce, sugar, garlic, peanut butter, lime juice, gochujang, and soy sauce.

6. Finish and Serve

Pour the sauce over the noodles. Toss well and cook for another 2–3 minutes until everything is hot and coated. Remove from heat, stir in chopped cilantro and peanuts, and garnish with more cilantro, peanuts, and lime wedges.

Tips & Shortcuts

Quick Protein Swaps: Substitute chicken with shrimp, tofu, or even thinly sliced beef.
Vegetarian Option: Use tofu and replace fish sauce with more soy sauce or a vegan fish sauce.
No Gochujang? Use Sriracha or a mild chili paste instead.
Time-Saving Tip: Prep all veggies and sauce in advance. This turns cooking into a simple stir-fry step.
Noodle Stickiness Fix: Toss cooked noodles with a little oil if they sit too long.

Storing Leftovers

Chicken Pad Thai is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.

Reheating Tips:

Add a splash of water or soy sauce when reheating in a skillet or microwave to revive the sauce.
Avoid overcooking, as the noodles can become mushy.

Freezing is not recommended as the texture of the noodles may degrade.

Food & Drink Pairings

Drinks: Try Thai iced tea, jasmine green tea, or a crisp lager beer. For a cocktail, a light mojito or lemongrass gin & tonic works well.
Sides: Serve with a cucumber salad, Thai spring rolls, or a bowl of tom yum soup for a full Thai-inspired dinner.

Variations to Try

Spicy Peanut Pad Thai: Double the peanut butter and gochujang for a creamier, spicier version.
Low-Carb Option: Replace rice noodles with spiralized zucchini or shirataki noodles.
Egg-Free Version: Simply omit the eggs or replace them with a vegan egg substitute.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Just make sure your soy sauce and fish sauce are gluten-free. Tamari is a great soy sauce substitute.

Is Pad Thai typically spicy?

Traditional Pad Thai has a subtle kick, but the heat level is very customizable. This version uses gochujang for mild heat—add more if you love spice!

What can I use instead of fish sauce?

Soy sauce, tamari, or a mix of soy sauce and lime juice can mimic the umami depth of fish sauce.

Can I prepare Chicken Pad Thai ahead of time?

You can prep ingredients (slice veggies, mix sauce) ahead. Cook everything just before serving for best results.

Let’s Make Pad Thai Tonight!

Chicken Pad Thai is one of those magical dishes that looks impressive, tastes incredible, and is surprisingly simple to make. Whether you’re cooking for one, meal-prepping, or feeding a crowd, this recipe delivers every time. Plus, once you try it, you’ll find endless ways to tweak it to your taste.

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Happy cooking! 🍜💛

Irresistible Chicken Pad Thai