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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!
Pad Thai is a popular stir-fried rice noodle dish found in Thailand. Pad means stir-fry, so literally it means Thai stir-fry.
It’s sold by street food vendors and at casual restaurants in Thailand. I love my Pad Thai with a variety of ingredients but Chicken Pad Thai is probably the most friendly as everyone loves chicken.
Pad Thai Sauce
I have a super easy Pad Thai sauce recipe that’s made with pantry ingredients so there is no need to shop at Asian or Thai food stores.
You can make the sauce in advance and keep it in the refrigerator. My recipe calls for the following ingredients:
- Fish Sauce
- Rice Vinegar
- Chili Powder
- Sugar
- Water
What Are the Noodles In Pad Thai
There are many kinds of Asian noodles in the market and it can be confusing. For Pad Thai, you want to use packaged Dry Skinny Rice Stick.
The noodles are are about 1/10” wide. There is a Dry Wide Rice Sticks which is 3/8″ wide. You can use either of them but I personally prefer the skinny version.
Method/Directions: Cook the rice sticks according to the package directions. Mix the Pad Thai sauce. Chicken Pad Thai is very easy to make at home and a crowd pleaser.
Stir fry the garlic and chicken, tofu and rice sticks. Scroll down for the detailed recipe.
Frequently Asked Questions
This recipe is only 604 calories per serving.
What To Serve With Chicken Pad Thai
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Thai Recipes You Might Like
Chicken Pad Thai
Ingredients
- 8 oz dry skinny rice sticks , or Pad Thai Noodles
- 2 tablespoons oil
- 2 cloves garlic, minced
- 8 oz skinless and boneless chicken breast, sliced
- 2 oz fried tofu, cut into pieces
- 2 eggs, lightly beaten
- 8 oz bean sprouts
- 1 stalk scallion, cut into 2-inch (5 cm) lengths
- 1 tablespoon crushed roasted peanuts
- 1 lime, cut into wedges
Pad Thai Sauce:
- 3½ tablespoons fish sauce
- 3 tablespoons Chinese rice vinegar , preferred or apple cider vinegar
- 1½ teaspoons chili powder
- 2½ tablespoons sugar
- 3 tablespoons water
Instructions
- Cook the skinny rice sticks according to the package directions. Strain in a colander and rinse under cold running water until the noodles cool. Set aside to drain.
- Prepare the Pad Thai Sauce by mixing all the ingredients together. Set aside.
- Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic. Add the chicken and tofu, and continue stirring. As soon as the chicken changes color, add the rice sticks and stir continuously for 30 seconds. Use a spatula to push all the ingredients to one side of the wok or skillet.
- Add the eggs and let them cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, then add the sauce. Stir continuously until everything is well combined. Add the bean sprouts and scallions, and give a few quick stirs. Turn off the heat and top the noodles with crushed peanuts. Serve immediately with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making one of your previous pad Thai that included tamarind & outstanding. I usually find tamarind in a block at Chinese/Oriental grocery stores. I agree with another comment, tamarind definitely helps the recipe. Thanks, I’ve made several of your recipes and always enjoy them.
Hi Rick, thanks for trying my recipe and for the 5 stars! :)