If you’re craving the bold flavors of authentic Thai cuisine right at home, this Chicken Pad Thai recipe is your go-to dish. It’s a quick, satisfying meal with tender rice noodles, juicy chicken strips, and a mix of crisp veggies, all brought together by a tangy, savory sauce. Ready in just 20 minutes, this recipe beats takeout not only in taste but also in freshness and quality. Perfect for a busy weeknight or impressing friends with your cooking skills.
Why We Love This Chicken Pad Thai Recipe
This recipe hits all the marks: it’s easy, fast, and packed with layers of flavor that make every bite exciting. You get the perfect balance of savory, sweet, and tangy, thanks to the blend of soy sauce, fish sauce, lime juice, and honey. The textures come alive with tender chicken and noodles contrasting against crunchy cabbage and carrots. Plus, you customize the spice level with optional sriracha. It’s a wholesome, vibrant meal that feels special yet is super simple to prepare.
Ingredients for Chicken Pad Thai
Here’s what you’ll need to make this delicious dish come to life:
- 1 pound flat rice noodles
- 3 tablespoons toasted sesame oil
- 1 tablespoon coconut oil
- 1 medium onion, diced small (sweet Vidalia works great)
- 1 pound boneless, skinless chicken breast, sliced into thin long strips
- 3 to 5 cloves garlic, finely minced or pressed
- 1 tablespoon ground ginger (or 1/2 tablespoon fresh ginger)
- 8 ounces thinly sliced green cabbage (about 3 to 4 loosely packed cups)
- 1 cup shredded carrots
- ⅓ cup low-sodium soy sauce
- ¼ cup fish sauce
- ¼ to ⅓ cup freshly squeezed lime juice
- 2 tablespoons honey or agave syrup
- 1 large egg, scrambled
- 2 tablespoons sriracha (optional, adjust to your heat preference)
- 3 green onions, sliced into thin rounds (or substitute 1/3 cup minced fresh Thai basil)
- ⅔ cup chopped roasted peanuts (preferably reduced-salt)
How to Make Chicken Pad Thai
Start by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking. Set the noodles aside while you prepare the rest of the dish.
Heat the toasted sesame oil and coconut oil in a large, deep skillet over medium-high heat. Add the diced onion and sauté it for about 5 minutes until it softens and becomes slightly translucent. This step builds the aromatic base of your dish.
Next, add the thin strips of chicken breast to the skillet. Cook for approximately 3 minutes, stirring frequently to ensure even cooking. Thin slices cook quickly and stay juicy. Once the chicken is no longer pink, stir in the minced garlic and ground ginger. Cook for another minute until fragrant.
Now, add the sliced cabbage and shredded carrots to the skillet. Pour in the soy sauce, fish sauce, and freshly squeezed lime juice. Stir everything together and cover the skillet with a lid. Reduce the heat to medium-low and let the vegetables simmer for about 3 minutes, just until the cabbage wilts and softens. Remove the lid and give it a good stir.
Drizzle the honey over the mixture and stir well. Then, add the cooked noodles to the skillet, turn off the heat, and toss everything together so the noodles soak up the sauce and flavors.
Fold in the scrambled egg and add sriracha if you want a spicy kick. Stir until the egg is evenly distributed. Finally, sprinkle the dish with sliced green onions and chopped peanuts before serving.
How to Serve Chicken Pad Thai
Serve your Chicken Pad Thai hot, straight from the pan. It pairs wonderfully with a wedge of lime on the side for an extra citrus burst. You can garnish it further with fresh cilantro or Thai basil if you like. This dish works well as a main course for lunch or dinner and shines on its own without any side dishes. However, if you want to add something light, consider a simple cucumber salad or steamed vegetables. The vibrant colors and inviting aroma make it an eye-catching centerpiece on any table.
Expert Tips for the Best Chicken Pad Thai
To make sure your Chicken Pad Thai turns out perfectly every time, keep these tips in mind. First, slice the chicken thinly and uniformly; this helps it cook quickly and evenly. Don’t overcook the noodles—just follow the package directions carefully and rinse them under cold water to stop the cooking early. When it comes to oils, sesame and coconut add authentic flavor, but you can swap in vegetable oil if needed.
Adjust the sauce to your taste by balancing the salty, sweet, and sour elements. Lime juice adds freshness, but add it gradually to avoid overpowering the dish. If you’re new to fish sauce, start with less; it adds depth but can be strong. Lastly, toast your peanuts lightly before chopping for an extra crunch and nutty aroma. Stir-frying everything quickly over medium-high heat preserves the texture and color of your vegetables.
How to Store Chicken Pad Thai
Leftovers keep well for up to five days when stored in an airtight container in the fridge. For the best texture, avoid freezing as the noodles may become mushy after thawing. To reheat, gently warm the dish in a skillet over medium heat, adding a splash of water or broth to loosen it up if needed. You can also microwave it, but stir halfway through to heat evenly. Always taste and adjust the seasoning after reheating as flavors may mellow over time.
Variations of Chicken Pad Thai
If you want to try different spins on this classic dish, there are plenty of ways to customize it. Swap the chicken for shrimp or tofu for a different protein option. For a vegetarian version, skip the fish sauce and replace it with a soy-based sauce or tamari. Add extra veggies like bell peppers, snap peas, or bean sprouts to boost freshness and crunch.
To make it less spicy, reduce or omit the sriracha. You can also experiment with different nuts such as cashews or almonds for a unique flavor and texture. Some people like adding a pinch of chili flakes or fresh herbs like mint to brighten the dish. Feel free to tweak the sweetness or sourness by adjusting the honey and lime juice to suit your personal taste.
Frequently Asked Questions about Chicken Pad Thai
What type of noodles should I use for Chicken Pad Thai?
Flat rice noodles are the traditional choice, offering a soft yet chewy texture that absorbs sauce well. Avoid thicker noodles as they won’t cook evenly.
Can I prepare Chicken Pad Thai ahead of time?
Yes, you can prepare most ingredients in advance, but it’s best to toss the noodles with the sauce just before serving for the freshest taste and texture.
Is fish sauce necessary?
Fish sauce adds an essential umami flavor to the dish, but if you don’t have it or prefer to avoid it, substitute with extra soy sauce or a vegetarian seasoning sauce.
How spicy is this recipe?
This recipe includes optional sriracha so you can control the heat. Start with a small amount and add more to your liking.
Can I use frozen chicken?
Yes, just thaw it completely and pat dry before slicing and cooking to avoid excess moisture.
Chicken Pad Thai
Ingredients
- 1 pound flat rice noodles
- 3 tablespoons toasted sesame oil
- 1 tablespoon coconut oil
- 1 medium onion diced small
- 1 pound boneless, skinless chicken breast sliced into thin strips
- 3 to 5 cloves garlic finely minced or pressed
- 1 tablespoon ground ginger or 1/2 tablespoon fresh ginger
- 8 ounces thinly sliced green cabbage about 3 to 4 loosely packed cups
- 1 cup shredded carrots
- ⅓ cup low-sodium soy sauce
- ¼ cup fish sauce
- ¼ to ⅓ cup freshly squeezed lime juice
- 2 tablespoons honey or agave syrup
- 1 large egg scrambled
- 2 tablespoons sriracha optional
- ⅔ cup chopped roasted peanuts preferably reduced-salt
Instructions
- Cook rice noodles according to package instructions. Drain and rinse under cold water to stop cooking.
- Heat toasted sesame oil and coconut oil in a large skillet over medium-high heat. Add diced onion and sauté for about 5 minutes until soft.
- Add chicken strips and cook for 3 minutes, stirring to cook evenly. Add garlic and ginger, cooking for another minute until fragrant.
- Stir in cabbage and carrots, then add soy sauce, fish sauce, and lime juice. Cover and simmer for 3 minutes.
- Drizzle honey over the mixture, then add cooked noodles. Toss everything together off the heat.
- Fold in scrambled egg and sriracha, if using. Garnish with green onions and peanuts before serving.
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