Chicken Pad Thai

A weeknight go-to that never disappoints — this Chicken Pad Thai is that magical combo of sweet, savory, tangy, and just a little nutty. It’s fast, flexible, and made with pantry staples, but tastes like your favorite Thai takeout spot. Honestly, once you make this at home, you’ll wonder why you ever waited for delivery.

What Makes This Chicken Pad Thai a Staple at Our Table

I didn’t grow up eating Pad Thai — I was more of a fried rice person, to be honest. But the first time I tried it, I instantly understood the hype. Those chewy noodles soaked in a tangy-sweet sauce, with bites of chicken, eggs, peanuts, and fresh herbs? Total comfort food.

My version is built for everyday cooks like us — no long grocery runs, no complicated prep. Just real ingredients, one big skillet, and dinner on the table in about 30 minutes. Perfect for those nights when everyone’s hungry and patience is running low.

What You’ll Need

Here’s what typically goes into Chicken Pad Thai at home:

• Chicken – I usually go for boneless skinless thighs, but breast works great too. Dice it up small so it cooks fast and stays juicy.

• Eggs – They give the dish that rich, slightly scrambled texture.

• Flat rice noodles – You’ll find these in the Asian aisle of most grocery stores. Soak or boil depending on the brand.

• Veggies – I keep it simple with white onions and bean sprouts, but sometimes I’ll toss in shredded cabbage or even spinach if that’s what I’ve got in the fridge.

• Sauce – Mine’s a blend of ketchup (yep, trust me), fish sauce, garlic, sugar, peanut butter, and lime juice. It’s the balance of tangy, salty, and sweet that really brings everything together.

• Toppings – Fresh cilantro, chopped peanuts, and green onions for crunch and brightness.

My Real-Life Tips to Make It Easier

• Cut your chicken ahead of time – I always do this before I start anything else. Smaller pieces cook evenly and faster, which matters when your pan is hot, and you’ve got hungry folks waiting.

• Use a wok if you’ve got one – I love my old carbon steel wok. It heats up fast, gives a slight char, and fits everything in one go. But a deep nonstick skillet will also do just fine.

• Don’t overcook your noodles – They should be just tender. If they’re too soft, they’ll break apart when you toss everything together. I usually drain them a minute before they’re “done” and let them finish in the pan.

• Fish sauce is worth it – The smell might scare you off, but trust me: once it hits the hot pan, it transforms. Don’t skip it. It’s what gives Pad Thai its signature depth.

Step-by-Step: How I Make It in My Kitchen

1. Prep your chicken – Dice it small, season with salt and pepper, and sear in a hot wok or pan until golden and cooked through. Set aside.

2. Whisk the sauce – Just mix all your sauce ingredients in a bowl. I usually taste and adjust with a little extra lime or sugar depending on my mood.

3. Scramble the eggs – Crack them right into the pan. Let them sit for a bit before breaking them up gently. Then add the onions and bean sprouts to soften slightly.

4. Bring it all together – Add the cooked chicken and sauce into the wok. Give it a quick toss.

5. Add the noodles – In go the cooked noodles. Toss everything so it’s well coated in that glorious sauce.

6. Finish with fresh stuff – Stir in the green onions and cilantro, then top with chopped peanuts before serving.

Does Pad Thai Taste Sweet or Savory?

It’s both — and more. A good Pad Thai hits sweet, salty, tangy, and umami all at once. The sauce has sugar and lime, but also deep savory notes from fish sauce and peanut butter. Every bite is layered, which makes it wildly addictive.

Is This a Lighter Take?

I make this at home because I want to keep things flavorful without going overboard on oil or sugar like some takeout versions. Using less oil and cutting back the sugar a bit still keeps it delicious while making it feel a little more balanced.

Make-Ahead Tips

If I know I’ll be short on time, I’ll:

• Cook and slice the chicken a day before and keep it in an airtight container.

• Whisk the sauce in advance and store it in a jar in the fridge — it lasts several days.

• Chop the veggies and herbs so all I have to do is toss and cook.

It makes throwing dinner together feel way easier, especially on weeknights.

How to Serve It

I like to serve Chicken Pad Thai family style, straight from the pan, with bowls of extra peanuts, lime wedges, and chili flakes on the side. It’s one of those meals where everyone can customize their plate.

If I’m making it for guests, I’ll pair it with cucumber salad or Thai iced tea.

Leftovers and Storage

• Fridge – Store leftovers in an airtight container for up to 3 days.

• Reheating – I reheat mine in a nonstick skillet with a splash of water or broth. The microwave works too, but the noodles can get chewy if overheated.

• Freezing? – I don’t recommend it. The noodles don’t hold up well in the freezer and can turn to mush when thawed.

  Yield: 4

  Chicken Pad Thai

  

  Print

  This quick and flavorful Chicken Pad Thai comes together in just 30 minutes — perfect for busy weeknights when you’re craving something bold, saucy, and packed with texture.

  Prep Time 10 minutes

  Cook Time 20 minutes

  Total Time 30 minutes

  Ingredients

  • 1 large boneless skinless chicken breast, cut into bite-sized chunks (pounded to ½-inch thickness)
  • 8 ounces flat rice noodles, cooked al dente (or sub with fettuccine in a pinch)
  • 2 large eggs
  • ¼ cup thinly sliced white onion
  • 1 cup bean sprouts
  • ⅓ cup chopped fresh cilantro
  • ⅓ cup chopped green onions
  • Salt and pepper, to taste
  • Optional: crushed peanuts, for garnish

  For the Sauce:

  • ¼ cup ketchup
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon peanut butter
  • 1 teaspoon minced garlic
  • Juice of 1 lime
  • ½ teaspoon crushed red pepper flakes

  Instructions

  1. Start by seasoning your chicken with a little salt and pepper. Heat a large pan or wok over medium heat and cook the chicken until golden and fully cooked through — about 6 to 8 minutes. Once done, set it aside.
  2. In the same pan, crack in the eggs and let them cook for a minute. Gently scramble them, then toss in the sliced onions and bean sprouts. Give everything a quick stir to soften the veggies slightly.
  3. Now, bring the chicken back to the pan and pour in the sauce you whisked together earlier. Add in the cooked noodles and toss everything well to coat.
  4. Finish by folding in the green onions and cilantro. If you like a little crunch, sprinkle some chopped peanuts over the top before serving.

  Notes

  • For a spicy twist, stir in a touch of sriracha or more red pepper flakes to taste.

  Nutrition Information

  Yield

  4

  Serving Size

  1
  Amount Per Serving Calories 247Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 119mgSodium 1061mgCarbohydrates 33gFiber 2gSugar 12gProtein 18g

  Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

  Did you make this recipe?

  Please leave a comment on the blog or share a photo on Pinterest

Frequently Asked Questions

Can I use tofu instead of chicken?
Yes, firm tofu works great. Press and cube it, then pan-fry until crispy before adding it in.

What can I use instead of rice noodles?
If you don’t have rice noodles, fettuccine pasta works in a pinch. Just make sure not to overcook it.

Is there a substitute for fish sauce?
There really isn’t a perfect sub, but if needed, a mix of soy sauce and a little Worcestershire gets you close. Still, I highly recommend using fish sauce if you can find it.

Can I make it spicy?
Absolutely. Add chili garlic sauce or crushed red pepper to the sauce, or just sprinkle some on top at the end.

Try other Chicken recipes:

• Chicken Nachos
• Chicken Lettuce Wraps
• Chicken Lasagna