Name: Chicken Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced; 8 ounces rice noodles; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 2 large eggs, lightly beaten; 1 cup bean sprouts; 1 cup shredded carrots; 4 green onions, chopped; 1/4 cup peanuts, chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon lime juice; Lime wedges, for serving

Jump to Recipe·Leave a Review

This chicken Pad Thai is a classic stir-fried noodle dish that’s full of flavor, texture, and color. Tender chicken, rice noodles, and fresh vegetables are tossed in a tangy-sweet sauce and finished with crunchy peanuts and fresh herbs for a dish that feels both satisfying and refreshing.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make and tastes just like takeout, but fresher and lighter. The combination of savory chicken, chewy rice noodles, crisp veggies, and a bright, tangy sauce makes it incredibly delicious. I also like how easy it is to adapt—sometimes I keep it classic, other times I load it with extra vegetables or swap the protein for something new. Chicken Pad Thai

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, thinly sliced
8 ounces rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
2 large eggs, lightly beaten
1 cup bean sprouts
1 cup shredded carrots
4 green onions, chopped
1/4 cup peanuts, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon lime juice
Lime wedges, for serving

Directions

I soak the rice noodles in warm water for about 30 minutes until they soften, then drain and set them aside.
I heat vegetable oil in a large skillet or wok over medium-high heat, add garlic, and sauté for 30 seconds until fragrant.
I add the sliced chicken and cook for 5–7 minutes until fully cooked and no longer pink.
I push the chicken to one side of the skillet, pour the beaten eggs into the empty space, and scramble them until cooked before mixing with the chicken.
I add the softened rice noodles, bean sprouts, carrots, fish sauce, soy sauce, sugar, and lime juice. I toss everything together and cook for 2–3 minutes until the noodles are hot and coated in the sauce.
I remove the skillet from the heat, stir in green onions, peanuts, and cilantro, and toss lightly.
I serve hot with lime wedges on the side.

Servings and timing

This recipe makes 4 servings. It takes about 20 minutes to prep and 15 minutes to cook, so I can have it ready in around 35 minutes. Chicken Pad Thai

Variations

I sometimes make this vegetarian by swapping chicken for tofu and replacing fish sauce with extra soy sauce. For more crunch, I add bell peppers or snap peas. If I want it spicier, I toss in chili flakes or a drizzle of sriracha. For a different twist, I’ve also tried it with shrimp, which cooks quickly and pairs beautifully with the sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet with a splash of water or lime juice to loosen the noodles. I avoid reheating too long in the microwave since rice noodles can get sticky.

FAQs

Can I use a different type of protein?

Yes, I often use shrimp, beef, or tofu instead of chicken depending on what I have on hand.

Do I have to soak the rice noodles first?

Yes, soaking is important so the noodles soften and cook evenly when stir-fried.

Can I make this dish ahead of time?

I prefer making it fresh, but I sometimes prep the veggies and chicken ahead so it comes together quickly when I cook.

What if I don’t have fish sauce?

I use extra soy sauce or a splash of Worcestershire sauce as a substitute, though the flavor won’t be exactly the same.

How do I make it spicier?

I add chili flakes, sriracha, or Thai chili paste while stir-frying to give the dish more heat.

Conclusion

I find chicken Pad Thai to be one of the best quick and flavorful meals I can make at home. It’s fresh, customizable, and always hits the spot when I’m craving takeout flavors. Whether I keep it classic or play with variations, this dish never disappoints.