Pad Thai Chicken Recipe with tangy sauce, rice noodles, tender chicken, garnished with peanuts and cilantro.

Pad Thai Chicken Recipe: Tangy, Sweet & Totally Homemade

When Thai Cravings Strike

Sometimes you just want that sweet-tangy-salty explosion of Pad Thai—no flight to Bangkok required. Chicken Pad Thai is an easy at-home version of the iconic Thai noodles. Think: chewy rice noodles, tender chicken, scrambled egg, and a zingy sauce that merges fish sauce, tamarind (or a cheat version with lime), sugar, and chili. Yes, it’s often lumped into “Asian” or even “Indian Food” searches, but rest assured, Pad Thai is distinctly Thai in origin. So next time you crave a big bowl of stir-fried noodles with peanuts on top, skip the takeout lines. This dish whips up faster than you can say “where’s my delivery?”

Why You’ll Love This Dish

Better Than Takeout: Fresh, hot, and adjustable to your liking.
Balance of Flavors: Sweet, sour, salty, spicy—classic Thai essence.
Quick Stir-Fry: Once you prep ingredients, cooking is a breeze.
Custom Heat: Mild to fiery, your call!

Why It Works: Sweet, Sour, Salty Harmony

Pad Thai’s success lies in its sauce balancing sweet (sugar or palm sugar), sour (tamarind paste or lime juice), salty (fish sauce or soy sauce), and spicy (chili flakes or sauce). This four-flavor interplay is key to Thai sauce recipe authenticity. Rice noodles absorb the sauce’s goodness while staying springy if not overcooked. Eggs and protein (chicken) add body, while bean sprouts and peanuts provide crunch. Stir-fry quickly at high heat to lock in flavors without going mushy.

(Pro Tip: Avoid soaking rice noodles too long or they’ll turn gummy. Al dente is the sweet spot before tossing them in the wok.)

(Want to learn more about Thai cuisine, food history, cooking techniques, ingredients, and more? Read Serious Eats’ guides, features, and personal essays to deepen your knowledge of Thai food.)

From Sauce to Stir-Fry

Stir-fry Pad Thai Chicken at home—chewy rice noodles, tender chicken, tangy-sweet sauce, and crunchy toppings. The ultimate Thai noodles recipe.

Ingredients & Prep

Pad Thai Sauce:

3 tbsp fish sauce (or 2 tbsp fish sauce + 1 tbsp soy sauce)
2–3 tbsp tamarind paste (or juice of 1 lime for a less authentic but simpler approach)
2–3 tbsp brown sugar (palm sugar if authentic)
1 tbsp chili sauce or chili flakes (optional, to taste)
1 tbsp ketchup (optional cheat for color if skipping tamarind)

Noodles & Chicken:

8 oz rice noodles (flat, ¼-inch wide)
1 lb chicken breast or thighs, sliced thin
1 tsp salt (divided)
½ tsp black pepper
2 tbsp oil (peanut or vegetable, for high-heat cooking)

Stir-Fry Essentials:

2 cloves garlic, minced
2 eggs, lightly beaten
1 cup bean sprouts (fresh or use shredded cabbage if unavailable)
3 green onions, chopped (white and green parts separated)
¼ cup crushed peanuts (for garnish)
Lime wedges (for serving, optional)

(Optional garnishes: extra chili flakes, cilantro, more peanuts, etc.)

Step-by-Step Instructions

Soak Rice Noodles
Follow package directions. Usually, soak in warm water ~15 mins until pliable but not mushy. Drain. Set aside.

Pro Tip: Under-soak slightly because they’ll finish cooking in the sauce.
Prepare the Sauce
In a bowl, whisk fish sauce, tamarind paste, sugar, chili sauce, and any optional additions (soy sauce, ketchup, etc.). Taste test—looking for a balance of sweet-salty-sour-spicy. Adjust as needed.
Season & Sear Chicken
Pat chicken dry. Sprinkle with half the salt & pepper. Heat 1 tbsp oil in a wok or large skillet over medium-high. Stir-fry chicken ~3–4 mins until golden and cooked. Remove from pan.
Stir-Fry Aromatics & Eggs
Add remaining 1 tbsp oil. Sauté garlic ~30 seconds. If you like onion flavor, add white parts of green onions now. Push them aside, pour in beaten eggs. Scramble ~1 min until just set.
Noodles & Sauce
Lower heat slightly, toss in soaked noodles, chicken, and the sauce. Stir-fry ~2–3 mins, letting noodles absorb sauce. Add bean sprouts, green onion greens, and final salt/pepper to taste. Mix quickly, ensuring everything’s coated.

Chef’s Note

Don’t Overcrowd: High heat, quick stirring. Too many ingredients can create steam instead of a proper stir-fry.
Taste & Adjust: If too sour, add sugar. Too sweet, add fish sauce or lime. This is your moment to perfect that flavor combo.

Dietary Tinkerings (Allergy/Diet)

Gluten-Free: Rice noodles are GF, but watch soy sauce (use GF tamari) and fish sauce brand.
Pescatarian: Swap chicken for shrimp or tofu, skip fish sauce if you want purely vegetarian (use soy sauce).
Lower Carb: Rice noodles are starchy, but portion control or try half noodles, half spiralized zucchini? You do you.

Variations & Serving Shenanigans

Flavor Twists

Shrimp Pad Thai: Sub ½ lb shrimp for chicken, sear quickly.
Extra Veggies: Toss in bell peppers, carrots, or bok choy for more color and nutrients.

Serving Ideas

Peanut Topping: Always. The crunch is mandatory.
Lime Squeeze: A final burst of acidity brightens everything.

(Need a side? Possibly some Garlic Butter Mushrooms if you like cross-cuisine synergy—but it’s not classic. Hey, be bold!)

Store & Reheat: The Noodle Conundrum

Storage: Seal leftovers up to 2 days in the fridge. Rice noodles can get gummy upon reheating, so consider minimal leftover approach.

Reheating: Quick skillet toss with a splash of water or sauce. Microwave if you’re desperate, but watch for rubbery textures.

Pad Thai Q&A: The Noodle Nirvana

Q: Why tamarind?
A: Traditional Pad Thai uses tamarind for sourness. If you can’t find it, fresh lime + a bit of brown sugar is an acceptable cheat. Just note flavor differences.

Q: Fish sauce smells intense. Do I really need it?
A: It’s crucial for salty umami. The smell mellows once cooked. If you must skip, go for soy sauce, but it changes the dish’s authenticity.

Q: Can I skip eggs?
A: Sure, but the scrambled egg bits add texture. If you’re egg-free, just skip. The dish still tastes great.

Saucy Send-Off

Chicken Pad Thai offers an easy gateway to Thai noodles heaven, giving you sweet-salty-sour-spicy delight in each chopstick grab. Whether you’re a pro stir-fryer or just tired of waiting on takeout, this recipe helps you master a quintessential Pad Thai recipe at home. Tweak the heat, toss in those bean sprouts, garnish with peanuts, and watch your taste buds travel from your kitchen to Bangkok in a single bowl.

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