Name: Easy Chicken Pad Thai Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 16 oz. fresh rice noodles (or 16 oz. dry, medium-width rice noodles); ½ of a tamarind block or ¾ cup tamarind concentrate; ¾ cup palm sugar, finely chopped; ¾ cup brown sugar; ⅓–½ cup fish sauce; ½ cup water; 1.5 lbs thinly sliced chicken breast or thighs; 2-3 tbsp oyster sauce or soy sauce; 4–6 tablespoons coconut oil (or oil of choice); 6 garlic cloves, minced; 2 shallots, finely chopped (optional); 4 eggs, beaten; 2 cups Thai fried tofu or extra firm tofu (optional); 1.5 cups fresh green onions or Chinese garlic chives, cut into 2-inch pieces; 2 cups fresh bean sprouts; ¼ cup preserved radish, chopped (optional); Sugar; Dried Thai red chili flakes; Crushed peanuts; Lime wedges; Extra bean sprouts & green onions

If you’ve ever craved that perfect blend of tangy, sweet, and salty flavors but thought Chicken Pad Thai was too intimidating to make at home, I’ve got great news for you. This Easy Chicken Pad Thai Recipe is your gateway to restaurant-quality Thai noodles without the fuss. I absolutely love how this turns out every time — tender chicken, silky noodles, and a sauce that just hits all the right notes. Stick with me, and I’ll share all my best tips so you can nail it on your very first go.

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Why You’ll Love This Recipe

Simplicity Meets Authenticity: You get traditional flavors with easy-to-find ingredients and simple steps that won’t stress you out.
Customizable Protein and Veggies: Whether you want tofu instead of chicken or more bean sprouts, you make it your own every time.
Quick Weeknight Winner: From prep to plate in about 30 minutes — perfect when you want tasty but fast.
Delicious Leftovers: This recipe reheats well, so you can enjoy it the next day (if it lasts that long!).

In a black cast iron pan filled with steaming noodle dish, there is one main layer of light brown flat noodles mixed with small pieces of cooked light brown chicken. On top of the noodles, there are scattered thin green strips of green onion and white bean sprouts with yellow tips. The noodles and toppings have a slightly shiny texture, showing they are freshly cooked. The pan is placed on a white marbled surface with soft natural light coming from the side, casting gentle shadows around. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Pad Thai, Chicken Pad Thai, Thai noodle stir-fry, quick Thai recipes, homemade Pad Thai

Ingredients You’ll Need

Picking the right ingredients is half the fun and the key to getting that iconic Chicken Pad Thai taste. Fresh rice noodles work wonders, but if you can only find dry ones, I’ll guide you on how to prep those too. And don’t skip the tamarind—it’s the secret to that authentic tangy sauce.

Flat lay of fresh medium-width rice noodles arranged in gentle folds, a small white ceramic bowl of dark tamarind concentrate, a small white bowl filled with light golden palm sugar crystals, a small white bowl containing moist brown sugar, a small white bowl with clear fish sauce, a small white bowl of water, thinly sliced raw chicken breast pieces neatly fanned out, a small white bowl of oyster sauce, several whole garlic cloves with papery skins intact, two whole shallots with purplish skin, four whole brown eggs with clean shells, firm white tofu cubes stacked neatly, fresh green onions cut into 2-inch pieces arranged in a bundle, a small pile of crisp fresh bean sprouts, a small white bowl with chopped bright orange preserved radish, a small white bowl of crushed peanuts, fresh lime wedges showing vibrant green skin and juicy interior, and a small white bowl with dried Thai red chili flakes — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Pad Thai, Chicken Pad Thai, Thai noodle stir-fry, quick Thai recipes, homemade Pad Thai

Fresh or dry rice noodles: Fresh noodles cook faster and have a nicer texture, but dry ones work if soaked properly.
Tamarind block or concentrate: Tamarind adds that perfect sour punch, so try not to substitute it if possible.
Palm sugar and brown sugar: The blend balances sweet notes beautifully; if you can’t find palm sugar, brown sugar alone works in a pinch.
Fish sauce: Essential for that deep umami kick—don’t swap it for soy sauce if you want real flavor.
Chicken breast or thighs: I prefer thighs for juiciness, but breasts also cook quickly and stay tender.
Oyster sauce or soy sauce: Oyster sauce adds richness; soy sauce is a great alternative if you want to keep it vegetarian.
Coconut oil (or oil of choice): I love coconut oil for its subtle flavor, but any neutral oil works fine.
Garlic and shallots: The aromatics give amazing depth to the dish.
Eggs: They bring a lovely silkiness and texture.
Thai fried tofu (optional): Adds a nice bite and protein for vegetarians.
Green onions or Chinese garlic chives: They brighten the dish with fresh, mild onion flavor.
Bean sprouts: Crisp and fresh, they add texture and lightness.
Preserved radish (optional): Adds a sweet-savory bite if you like a little extra complexity.
Peanuts, lime, chili flakes, sugar (for topping): These let everyone customize their bowl just how they like it!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can tweak this Easy Chicken Pad Thai Recipe depending on your mood or pantry. I sometimes swap chicken for shrimp or go full veg with just tofu and extra veggies. You’ll find this recipe is forgiving and flexible, so make it yours.

Protein swaps: Using shrimp is a favorite in my house; it cooks quickly and adds a lovely seafood flavor.
Vegetarian version: Extra firm tofu and more bean sprouts make a satisfying meat-free option that still tastes authentic.
Heat level: Feel free to dial up the chili flakes or leave them out entirely based on your spice tolerance.
Veggie add-ins: I sometimes toss in shredded carrots or bell peppers for a little color and crunch.

How to Make Easy Chicken Pad Thai Recipe

Step 1: Prepare Your Noodles and Sauce

Start by soaking your rice noodles if you’re using dry ones—about 30 minutes in warm water until flexible but still firm. For fresh noodles, a quick rinse with warm water to loosen them up will do. Meanwhile, dissolve the finely chopped palm sugar (or combined sugars) in water over low heat, then whisk in the tamarind concentrate or block (strained). Add fish sauce and stir until everything melds into a rich, balanced sauce. This step is where your classic Pad Thai flavor builds, so taste and adjust — a little extra tamarind if you want more tang, or sugar if you like it sweeter.

Step 2: Cook the Chicken and Aromatics

Heat coconut oil in a large wok or skillet on medium-high. Toss in your thin chicken slices seasoned lightly with a splash of oyster sauce or soy sauce. Stir-fry until cooked through and slightly golden; this usually takes about 4-5 minutes. Add minced garlic and shallots and sauté briefly until fragrant—just be careful not to burn the garlic, as it will turn bitter quickly.

Step 3: Scramble the Eggs and Mix in Tofu (If Using)

Push the chicken and aromatics to one side of your pan. Pour the beaten eggs into the cleared space and scramble gently until soft and just set, then mix everything together. If you’re adding Thai fried tofu, toss it in now so it heats through and absorbs some of the flavors.

Step 4: Add Noodles, Sauce, and Veggies

Drain your noodles well and add them to the wok. Pour in your prepared Pad Thai sauce over the noodles and toss everything thoroughly to coat. This is where your cooking skills shine—you want even coverage without breaking the delicate noodles. Finally, stir in chopped green onions, bean sprouts, and preserved radish if you’re using it. Toss lightly—just a minute or two more to keep the veggies crisp and fresh.

Step 5: Serve with Toppings

Transfer your masterpiece to plates and bring out the toppings: crushed peanuts, extra bean sprouts, chili flakes, sugar, and lime wedges. I love letting everyone customize their bowl—that way, it’s perfect for every palate.

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Pro Tips for Making Easy Chicken Pad Thai Recipe

Perfect Noodle Texture: Soak dry noodles until just pliable, then briefly blanch in hot water before stir-frying to avoid mushy Pad Thai.
Sauce Balance: Always taste your sauce before adding—it should be a harmonious blend of sweet, sour, and salty to carry the dish.
High Heat Cooking: Use a wok or heavy pan on high heat to get that slight char and smoky aroma—don’t overcrowd the pan.
Fresh Ingredients Matter: Add bean sprouts and green onions last and toss lightly to keep their crunch and bright flavor.

How to Serve Easy Chicken Pad Thai Recipe

A white bowl sits on a white marbled surface filled with layers of food. The bottom layer is light brown flat noodles mixed with light brown pieces of chicken and bright green chopped scallions. On top, there are crunchy crushed peanuts sprinkled over the noodles. To one side, fresh white bean sprouts and a halved bright green lime rest. A pair of wooden chopsticks with blue decorations lie on the right side of the bowl. Near the bowl is a small white dish filled with red chili flakes. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Pad Thai, Chicken Pad Thai, Thai noodle stir-fry, quick Thai recipes, homemade Pad Thai

Garnishes

I always serve my Chicken Pad Thai with crushed roasted peanuts for crunch, plenty of fresh lime wedges to squeeze over, and chili flakes for those who love a kick. Extra bean sprouts and green onions on the side let everyone customize their plate exactly how they want, which is such a crowd-pleaser.

Side Dishes

While this dish is a meal on its own, I like pairing it with a simple cucumber salad dressed lightly in vinegar and sugar for a refreshing balance. A side of steamed or stir-fried Asian greens like bok choy also complements the rich noodles beautifully.

Creative Ways to Present

For special occasions or when I want to impress guests, I serve Pad Thai in individual banana leaf boats or on a bed of crisp lettuce leaves. It adds a festive touch and gives that extra hint of traditional Thai charm.

Make Ahead and Storage

Storing Leftovers

Any leftovers go into an airtight container in the fridge. My family usually eats them within 2 days. The key is to keep the toppings like peanuts and lime wedges separate to maintain freshness.

Freezing

I don’t usually freeze Pad Thai because the texture of the noodles can change, turning a bit mushy. However, if you want to, freeze the chicken and sauce separately for best results and combine fresh noodles when reheating.

Reheating

To reheat, toss the leftovers in a lightly oiled skillet over medium heat just until warmed through. This method revives the texture better than microwaving, which can make the noodles gummy.

FAQs

Can I make this Easy Chicken Pad Thai Recipe gluten-free?

Absolutely! Just make sure to use gluten-free tamarind concentrate, fish sauce, and soy sauce alternatives like tamari. Rice noodles are naturally gluten-free, so the dish remains safe and delicious.
What if I can’t find tamarind block or concentrate?

Tamarind is key for authentic flavor, but if you struggle to find it, try combining lime juice with a touch of brown sugar for a similar tangy-sweet balance. It won’t be exactly the same but still tasty.
How do I prevent the rice noodles from sticking?

Soaking dry noodles before cooking helps, and tossing fresh noodles with a little oil before stir-frying keeps them from clumping. Cook over high heat and stir constantly for best results.
Can I prepare parts of this recipe ahead of time?

Yes! You can make the sauce and chop your veggies ahead. Keep tofu or chicken marinated and ready to go, then assemble and cook quickly when you’re ready to eat.

Final Thoughts

This Easy Chicken Pad Thai Recipe has become a staple in my kitchen because it’s straightforward enough for weeknights but still hits every flavor punch of authentic Thai food. I remember the first time I made it myself—it was way better than I expected! I know you’ll enjoy the process and most of all, the incredible taste. So grab your wok and those fresh ingredients, and get ready to impress yourself and anyone lucky enough to sit down for dinner.