Craving a taste of Thailand but don’t feel like takeout? This easy chicken pad Thai recipe brings the restaurant-quality flavors right to your kitchen! Made with thin rice noodles, juicy chicken, and a sweet-savory sauce, this stir-fry is sure to become a weeknight favorite.

Fast and Easy Chicken Pad Thai

Looking for an easy chicken pad Thai recipe?

Sure, Pad Thai might be a takeout regular, but making it at home is way more fun! It’s a cool way to explore the delicious world of Thai food, and most of the stuff you need is probably already chilling in your pantry.

Recreating takeout dishes is our love language. Seriously, we can get down with some chicken and broccoli stir fry or Asian pot stickers. Now, we’re bringing you restaurant-quality chicken pad Thai so you can break up without takeout for good. 

What Is Chicken Pad Thai?

Classically, chicken pad thai is a stir-fried noodle dish originating from Thailand. It features thin rice noodles, known as pad thai noodles, stir-fried with protein (typically chicken), fluffy scrambled eggs, and fresh vegetables like bean sprouts. The defining element of pad Thai is the pad Thai sauce. This homemade sauce is a complex balance of sweet, savory, sour, and umami flavors traditionally achieved with fish sauce, palm sugar, tamarind pulp (or concentrate/paste), and lime juice. However, we chose to use brown sugar and vinegar instead of tamarind paste for this recipe.

Fast and Easy Chicken Pad Thai

What you’ll love about this recipe:

  • EASY – This chicken pad Thai recipe is perfect for busy weeknights. The ingredients are simple to find, and the stir-fry method comes together quickly, making it a delicious and hassle-free dinner option.
  • RESTAURANT-QUALITY – Craving that amazing pad thai from your favorite restaurant? This recipe delivers! It captures the authentic balance of sweet, savory, and tangy flavors, so you can enjoy that restaurant-worthy taste right at home.

What You Need to Make Authentic Chicken Pad Thai

  • Rice Noodles: These thin noodles are perfect for soaking up all that tangy sauce. 
  • Chopped Salted Peanuts: Crunchy, salty bursts of flavor in every bite.
  • Fresh Lime Zest: Provides a citrusy punch. 
  • Fish Sauce: Trust us, it adds an authentic, savory, umami kick.
  • Fresh Lime Juice: Tangy goodness to balance the flavors.
  • Brown Sugar: Sweetness with a hint of molasses for richness.
  • Rice Vinegar: A touch of acidity to keep things balanced.
  • Sriracha (optional): Totally optional, but adds a slight kick. 
  • Vegetable Oil: For cooking the chicken and veggies to perfection.
  • Bite-Sized Chicken: Cooked chicken breast or thighs. You could also use rotisserie chicken. 
  • Minced Garlic: Garlicky goodness, healthy too!
  • Beaten Egg: Adds richness and binds everything together.
  • Bean Sprouts: Refreshing crunch and a healthy pop.
  • Scallions: Mild onion flavor and fresh green color.
  • Cilantro: The finishing touch, bright and citrusy!

How to Make Chicken Pad Thai

  • Soak the Noodles: Start by placing the noodles in a large bowl. Cover them with hot water and let them soak for 10-15 minutes. You want them to be pliable but not mushy. Once they’re ready, drain the water and set the soaked rice noodles aside for now.
  • Prep the Toppings: In a separate bowl, combine the chopped peanuts and lime peel for a delightful crunch with a citrusy kick. Set this tasty mixture aside for later.
  • Make the Sauce: Grab a small bowl and whisk together the fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce. This will be your sauce, so make sure everything is well combined.
  • Cook the Chicken: Heat up 1 tablespoon of oil in your large skillet or wok over medium-high heat. Toss in the chicken and garlic, and cook them together while stirring often. Keep going until the chicken is cooked through – you shouldn’t see any pink remaining. Once done, transfer the chicken to a bowl and set it aside.
  • Scramble the Egg: Add the egg to the hot skillet and cook it for about 30 seconds. Flip it over with your spatula and cook for another 30 seconds. You want it just set, not rubbery. Take it out and chop it into small pieces.
  • Stir-Fry Time! Now for the fun part! Heat up the remaining 2 tablespoons of oil in the skillet over high heat for 30 seconds. Add the drained noodles and bean sprouts, then toss and cook them for about 2 minutes. Next, pour in the delicious fish sauce mixture and the cooked chicken. Let it all cook together for 1-2 minutes, tossing everything to combine those amazing flavors.
  • Plating Up: Finally, the moment of truth! Divide the pad thai among plates and sprinkle it with the chopped egg, peanuts, scallions, and fresh cilantro. Grab your fork and enjoy your delicious homemade chicken pad thai – you did amazing!

Expert Recipe Tip

  • Don’t forget to garnish your dish with a generous sprinkle of chopped peanuts, fresh cilantro, and scallions for that authentic touch. A lime wedge on the side adds a nice touch of acidity.

How to Store Leftovers & Reheat

Store leftover chicken pad Thai in an airtight container in the fridge for up to 3 days.

To reheat, place in a skillet or pot on the stovetop on medium heat. Reheat for a few minutes or until warm. 

What to Serve With Authentic Chicken Pad Thai

Create the ultimate takeout feast at home by serving your chicken pad Thai with some hoisin pork egg rolls and deep fried pot stickers

Ditch the takeout menu and whip up a batch of Pad Thai at home – it might just become your new favorite easy weeknight dinner winner! If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!

One Skillet Dinner: Chicken Pad Thai

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Author: Kita


  • 8 oz rice noodles
  • 1/4 cup salted peanuts - chopped
  • 1/2 teas freshly zested lime peel
  • 3 tbs fish sauce
  • 2 tbs fresh lime juice
  • 2 tbs packed dark brown sugar
  • 4 1/2 teas rice vinegar
  • 1 tbs siracha
  • 3 tbs vegetable oil
  • 1 lb boneless - skinless chicken breasts, cut into bite size strips
  • 6 garlic cloves - minced
  • 1 egg - lightly beaten
  • 1 cup fresh bean sprouts
  • 1/2 cup scallions - sliced
  • 2 tbs fresh cilantro - snipped


  • Place noodles in a large bowl. Add hot water to cover and let stand 10 – 15 minutes until pliable, but not soft. Drain and set aside.
  • Meanwhile, combine peanuts and lime peel; set aside.
  • In a small bowl, whisk together the fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce.
  • In a large skillet or wok, heat the 1 tbs oil over medium-high heat. Add chicken and garlic; cook and stir until chicken is no longer pink. Transfer to a bowl and set aside.
  • Add egg to hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 seconds more, until just set. Remove from skillet and chop.
  • Heat the remaining 2 tbs oil over high heat for 30 seconds. Add the drained noodles and bean sprouts. Toss and cook for 2 minutes. Add the fish sauce mixture and chicken to the skillet and cook for 1 to 2 minutes. Divide among plates and sprinkle with egg, peanuts, scallions, and fresh cilantro.


Better Homes and Gardens Special Interest Publication: Chicken

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Recipe FAQs

Fish sauce adds a unique savory depth, but if you can’t find it or prefer a vegetarian option, you can use a combination of soy sauce and a little extra salt. Coconut aminos can also work as a substitute.

Yes! Chicken pad thai is a great dish for meal prepping. Let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or wok over medium heat, adding a splash of water or broth if needed to prevent dryness.

Feel free to explore! Shrimp, tofu, or even thinly sliced pork can be substituted for chicken in pad thai.

Absolutely! While bean sprouts are classic, feel free to add other stir-fry-friendly vegetables like shredded carrots, broccoli florets, or chopped bell peppers. Just make sure to adjust the cooking time based on the chosen vegetables.


  1. Gorgeous pad thai!! Look so good, I wish I was having that for breakfast!! haha

  2. Gah, I luuuuuurve chicken pad thai, but I can never seem to find a recipe that isn’t long and tedious. By now I simply assumed this was an inherently complicated recipe. I look forward to trying this seemingly-simple one out!

    Also, adorable aprons! 😀

  3. Kita, I saw this post on G+ and dashed right over. I love Pad Thai but I’ve yet to try making it at home—that will change soon. What cinched it? The one skillet qualifier! Thank you for sharing the recipe, and while I’m not an apron-wearing guy, your creations are nice!

  4. I picked up scuba diving last summer but haven’t gone since because it’s such an expensive hobby! And as for the aprons, freaking insanely cute.

  5. I have one of your aprons and I wear it all the time when I’m in the kitchen!! 🙂 It’s adorable! I’ll hop over and see what I can find. AND I’ll buy 10 for a bowl of this deliciousness! 😉

  6. Those are the cutest aprons! I have way too many but when I need one, I am coming to you. Love it! And this pad thai – can’t wait for some of this. It’s a favorite in our house!

  7. Funky apron!! I love it * cough – christmas gifts – cough* 😉 and this pad thai – – *yyyuuummmm* ( you know I like something when I can only come up with a sound to describe my excitement)

  8. I cannot wait to try this! It looks a TON less complicated than other recipes I have done (all tasty but DAMN with the steps!).

  9. I love the idea of a one-skillet dish, always makes me want to try. 🙂 I’m totally with you on the expensive hobbies, my husband’s is beer-brewing and mine is sewing, and no more than that. 🙂

  10. First, I have that same place mat! (seriously, I noticed it first thing 🙂 ) Next, bike stuff is so expensive! I bought bike lights for two bikes and was set back $70! I’m only biking in the dark now to get my moneys worth! And… your aprons are super cute and this food looks delicious. So much in one post!

  11. Why do all the fun hobbies always have to be so expensive?! I guess that’s what makes them so fun, eh?
    This pad thai looks stellar, by the way =)

  12. the pad thai looks fantastic, can’t wait to try it. as for the dried macaroni, glue and finger paints, sounds like you are ready for a different job?!? As for the aprons, so cute, might end up on my christmas list! I have my mom-mom’s apron, I wear when I make special recipes of hers or family traditions, makes me feel closer to her, but a cute one with my own personality would be nice too!!

  13. I love Pad Thai – haven’t made it in a while, so looking forward to trying your recipe!

  14. I’m still recovering from the initial sticker shock of just buying a bike, so I hear you! This yummy pad thai would make a great contribution to this month’s Shine Supper Club (the theme is pasta!). I hope you’ll join us!

  15. I missed this the first time so I’m glad you reposted it today. First, third sentence in; “I would have never known bicycling was an expansive hobby.” Sure, it’s an expansive hobby, but you probably mean expensive, no? 🙂 Second, I’ve never made or tasted pad thai. Don’t tell anyone I said that. I intend to change both facts with this recipe.

  16. Found this linked via This recipe was PERFECTION! BF and I can’t get over how easy it was to make, yet so delicious. Loved it!

    1. Awesome! Glad you enjoyed it 😀

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