chicken pad thai

An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients together it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks!

Pad Thai 

dry pad thai noodles (rice noodles)

water noodles

shallot,

chopped garlic cloves

ginger (optional)

eggs, whisked salt

tofu, chicken breast

salt and pepper

peanut oil, wok oil or coconut oil

lime

fish sauce (see notes- or use vegan fish sauce)

sugar

rice wine vinegar

soy sauce (or GF liquid aminos like Braggs)

lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

COOK NOODLES

Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don&#8217;t have to be totally soft, just bendy and pliable)

Chop

shallot, garlic and ginger and set aside.

Whisk

the two eggs with a fork and add a generous, 3-finger pinch of salt.

Make the Pad Thai Sauce

 Whisk fish sauce,  rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl.

Prep and Cook the protein: Chicken

slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp:  Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.

STIR FRY

Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.

Make a well in the center of the wok, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just little, and incorporate them into the shallots continuing to break them into small bits.

Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes, until noodles become soft and pliable.

Add the Pad Thai Sauce

and cook 1 minute.  It will smell quite fishy at first &#8211; turn your fan on &#8211; but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.

Toss in the bean sprouts

and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with the lime. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more sugar to taste. Give one more toss and serve immediately. Divide among two plates.

Garnish

with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

This is the best pad this recipe we've tried. I like how you keep it authentic and don't add <span class="tasty-link" data-tasty-link-href="https://amzn.to/2Fv6fai">peanut butter</span>.  Perfectly balanced and not too sweet.

My whole family loved it! We'll work it in to our monthly rotation... perhaps even more often. I think it's better than most restaurant Pad Thai... less oily. I feel it's a healthy meal with a great balance of vegetables and healthy protein ratio to noodles (we used tofu). I love that this recipe can be made without planning ahead, since I have most of the ingredients on hand all the time. I doubled the recipe for my family of 6. I might triple next time. We made it in a 16" Presto electric skillet, and it was easy to manage a double quantity... I feel sure we could manage a triple size recipe and recommend the skillet if you have a large family!

I tossed about 1/2 cup chopped peanuts and 3 large green onions at last step. Then I put another 1/2 cup chopped peanuts, 3 more minced green onions, and a whole chopped red pepper in bowls to add in, super yum! 

It was easy (but I'm slow... it took me at least 45 minutes the first time... I think I could do better next time, speed isn't my forte in the kitchen). I tossed my tofu in a little soy sauce and baked it in a 400 degree oven for about 25 minutes, flipping 1/2 way through... I just love tofu baked.

Thanks for a fabulous recipe!

Great recipe - really authentic - a triumph!

Wow- this was spot on delicious!  I chopped up my large shrimp to stretch it a bit more- but wow, wow, wow! So good!

Delicious!! Doubled the sauce amounts and added a tablespoon of peanut butter. Thanks for the recipe !!

https://content.jwplatform.com/videos/Myc6rSeR.mp4

Easy, Authentic 15 minute Pad Thai Recipe with simple ingredients! 

15-Minute Pad Thai 

Really good! Amazingly authentic tasting without all the harder to find ethnic ingredients. Added two heaping tablespoons of chunky peanut butter for peanut flavor and one teaspoon of sriracha to the sauce mixture for a little heat.

Just made this exactly as recipe states, using tamarind paste and prawns, OMG it was wonderful! Thank you so much for the recipe, I'm feeling very accomplished :)

Seriously, the best pad thai recipe out there.  We use spaghetti squash instead of rice noodles and it is absolutely amazing.

Fantastic recipe.  I'll probably only use 2 tablespoons of brown sugar instead of 3 next time I make it.

Oops. Forgot to rate on my previous review.

Chicken Pad Thai - quick and easy Pad Thai with chicken. Learn how to make this amazing Thai stir-fried noodles with a sweet and savory homemade Pad Thai sauce. It's so good you don't need another takeout again.

Chicken Pad Thai

rice

garlic,

oz skinless and boneless chicken breast, sliced

oz tofu,

eggs, lightly beaten

oz bean sprouts

scallion,

peanuts

lime,

fish sauce

Chinese rice vinegar preferred or apple cider vinegar

chili powder

water

Cook the skinny rice sticks according to the...

Cook the skinny rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain.

Make the Pad Thai Sauce by mixing all...

Make the Pad Thai Sauce by mixing all the ingredients together. Set aside.

Heat the oil in a wok or skillet...

Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken, tofu, and continue stirring. As soon as the chicken changes color, add the rice sticks and stir continuously, for 30 seconds. Use the spatula to push all the ingredients to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, and then add in the Sauce. Stir continuously until everything is well combined. Add the bean sprouts, scallions and do a few quick stirs. Turn off the heat and topped the noodles with the crushed peanuts. Serve the noodles immediately with the lime wedges.

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash is loaded with authentic flavors. Not only is it Whole30 approved, but it’s paleo, gluten-free, low carb as well.

Chicken Pad Thai {Whole30}

Spaghetti Squash (Linked Method to cook)

lb chicken breast or chicken thighs (thinly sliced)

tbsp avocado oil (for sautéing)

green onions

garlic

eggs (whisked)

carrots (thinly sliced)

red bell pepper (thinly sliced)

ginger (thinly sliced)

tbsp coconut aminos (marinate the chicken)

Salt

bean sprouts (for garnish)

cashew butter

tbsp rice vinegar

lime squeezed

coconut aminos

tsp sesame oil

cashews (crushed)

green part of the 2 green onion (scallion)

Fork one whole cooked spaghetti squash into “noodles”...

Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)

Thin slice Chicken thighs or breast into strips....

Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken, salt *, coconut aminos, ½ tsp ground ginger.

While the chicken marinates, make the Pad Thai...

While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.

Heat 1 -2 tbsp oil in a non-stick...

Heat 1 -2 tbsp oil in a non-stick skillet, add chicken. Stir occasionally until cooked through – (For thinly cut chicken, this takes approx. 5 minutes). Remove chicken from the pan. Set aside.

In a bowl, whisk 2 eggs. Heat 1...

In a bowl, whisk 2 eggs. Heat 1 tbsp oil in the same pan (if there is no chicken piece sticking to the pan), once the oil simmers, add the egg mixture. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.

Heat 1 – 2 tbsp oil and let...

Heat 1 – 2 tbsp oil and let it simmer. Medium heat, add the white part of chopped green onion to sauté until slightly brown (~ 30 sec – 1 min). Add carrots, red pepper, ginger, and garlic. Cook for another minute.

Add chicken and egg back to the skillet*....

Add chicken and egg back to the skillet*. Use a spatula to break up the eggs into small pieces. Add the Pad Thai sauce and for about 30 seconds. Stir to combine all the ingredients.

Remove from the heat. Add prepared spaghetti squash...

Remove from the heat. Add prepared spaghetti squash to the pan and gently mix together. **

Garnish with fresh lime, crushed cashews, the green...

Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, bean sprouts and crushed red pepper flakes.

https://mediavine-res.cloudinary.com/video/upload/o0tttlhhjzah42szueku.mp4

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash. It is Whole30 approved, paleo, gluten free, a great lower carb dish as well.

This is such a flavorful, hearty, approachable Pad Thai that anyone can make!&nbsp;It's made with ingredients you can find at the regular grocery store and it's sure to leave you craving more!

Pad Thai (with Chicken or Shrimp)

oz Thai rice noodles

chicken

Tbsp vegetable oil

soy sauce

Tbsp rice vinegar

Tbsp lime juice

Tbsp fish sauce

red bell pepper,

matchstick carrots

green onions, (whites minced, greens

bean sprouts

eggs

unsalted peanuts, (chopped)

cilantro, (chopped)

Red pepper flakes and sesame seeds ((optional))

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.

Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.&nbsp;

Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

https://content.jwplatform.com/videos/9asFMTxz.mp4

Chicken Pad Thai - Isn't it about time we stopped relying on take out to get Pad Thai and making it at home instead?

Chicken Pad Thai. Bouncy rice noodles stir fried in a sweet, tangy, savory sauce with juicy chicken, eggs, tofu and fresh vegetables. A popular dish served at Thai Restaurants that you can make at home.

dried thin flat rice noodles

boneless skinless chicken thighs (sliced thinly)

tofu (medium firm, cubed)

garlic chives (chopped into 2 inch length)

shallot (roughly chopped)

garlic (roughly minced)

tbsp avocado oil

tsp salt (to season chicken)

water (or as needed)

tbsp palm sugar ((or sub with brown sugar))

tamarind pulp

Season sliced chicken thighs with salt. Set aside.

Finely chop palm sugar.

To make your tamarind concentrate: submerge tamarind pulp in ⅓ cup hot boiling water and soak for 3 minutes. Allow for it to cool and then with your hands, squeeze and massage the pulp as best you can, until it dissolves in the water. Strain as much as the tamarind paste through a fine sieve, discarding the seeds keeping the paste. This is your tamarind paste.

In a non stick wok on low medium heat, pour in palm sugar. Allow this to caramelize for 2-3 minutes.

Mix tamarind paste with caramelized. Then mix in fish sauce. Remove sauce from wok and set aside in a small bowl.

Sauce:

Soak your rice noodles in very hot boiling water for 5 minutes (no more) until limp. Strain immediately. Set aside.

Over medium heat, add 2 tsp avocado oil and your chicken. Fry chicken until cooked. Remove from heat and set aside.

Add 2 tsp of oil. Fry shallots and garlic for 20-30 seconds.

Add firm tofu and cook for 1-2 minutes.

Toss in rice noodles and sauce mixing everything together.

Add 1/4 cup of water and mix with noodles. Cook for 7 minutes. After the 7 minute mark, taste noodles to check if they are chewy and soft. If not, add another 1/4 cup water and cook until noodles are to your liking.

Mix in chicken, then push everything to the side.

Add remaining oil into the empty space of wok. Pour in eggs. Scramble them first and then mix in with noodles.

Mix in bean sprouts and garlic chives for 20 seconds. Remove off heat.

Optionally serve with limes and crushed peanuts. Enjoy!

Stir-Fry:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1662597978/zoytf0ktrm5evutocqdu.mp4

Chewy bouncy rice noodles stir fried in a sweet, tangy, savory sauce with juicy chicken, eggs, tofu and fresh vegetables.

Easily make Chicken Pad Thai using ingredients you already have on hand! This delicious Pad Thai recipe doesn't use Tamarind (or ketchup!)

Chicken Pad Thai (No Tamarind)

rice noodles

sesame oil

salt and white pepper

vegetable oil

1/2lb chicken, cut into thin strips

carrots

green onions, chopped and divided

garlic, pressed

dry roasted peanuts, finely minced and divided

chopped fresh cilantro

brown sugar

Tablespoons rice vinegar

sriracha hot sauce, optional

Prepare noodles according to package directions then set aside. For the Thai Kitchen brand shown in these photos I soak them in a large pot of boiled water that's been pulled off the heat until they're al dente, 10 minutes, then run under cold running water and let soak in cool water until ready to use.

Combine eggs and sesame oil plus salt and a dash of white pepper in a small dish then whisk and set aside. Combine ingredients for Pad Thai Sauce in a bowl then set aside.

Meanwhile, heat vegetable oil in a large wok or skillet over high heat. Add chicken then season with salt and white pepper. When the chicken is golden brown on the bottom add carrots, half the green onions, and garlic to the wok then stir fry until chicken is barely cooked through.

Push mixture to the sides of the wok to create an opening in the center then add the whisked eggs, scramble, and then toss all the ingredients together. Drain then add prepared noodles, 1/4 cup minced peanuts, and the Pad Thai sauce then stir fry until noodles are tender, turning the heat down slightly if needed. Serve immediately with reserved green onions, reserved minced peanuts, lime wedges, and chopped cilantro.

https://content.jwplatform.com/videos/Y5eCrtxL-1920.mp4

If you&#x27;ve ever had Thai cuisine, chances are your first foray into it was the mega-popular Pad Thai (or Thai 101 as I like to refer to it). And once you had this gateway dish, you likely became hooked on Thai altogether because it&#x27;s one of the greatest cuisines in the universe. In case you didn&#x27;t have it before, Pad Thai is a rice noodle dish filled with veggies, typically a protein such as tofu, chicken and/or shrimp, and tossed together in a sweet and savory sauce that stems from the sour flavors of tamarind  and sweetness of fish sauce (and, in my case, a few other basic goodies). My spin on this classic takes only 30 minutes from start to finish and is as easy and delicious as it gets!

Top 8 chicken pad thai recipes from across the web

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Top Tags

Pad Thai

Pad Thai

Chicken Pad Thai

Chicken Pad Thai {Whole30}

Pad Thai (with Chicken or Shrimp)

Chicken Pad Thai

Chicken Pad Thai (No Tamarind)

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Top 8 chicken pad thai recipes from across the web

The most viewed chicken pad thai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pad Thai

Pad Thai

Chicken Pad Thai

Chicken Pad Thai {Whole30}

Pad Thai (with Chicken or Shrimp)

Chicken Pad Thai

Chicken Pad Thai (No Tamarind)

The Best Pad Thai

The most viewed chicken pad thai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine