Name: Easy Chicken Pad Thai Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 125 g / 4 oz Chang’s Pad Thai dried rice sticks; 1 1/2 tbsp tamarind puree (NOT concentrate); 3 tbsp packed brown sugar; 2 tbsp fish sauce; 1 1/2 tbsp oyster sauce; 2 – 3 tbsp vegetable or canola oil; 1/2 onion, sliced (brown or yellow); 2 garlic cloves, finely chopped; 150 g / 5 oz chicken breast or thigh, thinly sliced; 2 eggs, lightly whisked; 1 1/2 cups bean sprouts; 1/2 cup firm tofu, cut into 3 cm / 1 1/4″ batons; 1/4 cup garlic chives, cut into 3 cm / 1 1/4″ pieces; 1/4 cup finely chopped peanuts; Lime wedges (essential); Ground chilli or cayenne pepper (optional); More bean sprouts for serving

If you’re craving a restaurant-quality Thai dinner that’s both satisfying and surprisingly simple to whip up at home, you’ve got to try this Easy Chicken Pad Thai Recipe. Honestly, I love this recipe because it captures all the classic flavors—tangy tamarind, salty fish sauce, a hint of sweetness, and a touch of crunch—with minimal fuss and maximum flavor. Once you make it, you’ll find it becomes a fast favorite for weeknight dinners or impressing guests without breaking a sweat.

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Why You’ll Love This Recipe

Authentic Flavor Made Easy: The balance of tamarind, fish sauce, and brown sugar gives you real Pad Thai taste without complicated ingredients.
Quick Weeknight Dinner: You’ll have it ready in about 30 minutes, perfect for busy evenings when you want something tasty fast.
Customizable Protein: Whether you prefer chicken, tofu, or shrimp, this recipe adapts beautifully.
Great Textural Contrast: The crunch from peanuts and bean sprouts alongside tender chicken and soft noodles gives every bite a delightful mix.

The image shows a close-up of a dish with three layers visible. The bottom layer has flat, slightly shiny noodles in light beige. The middle layer has small pieces of scrambled eggs and bits of light brown meat mixed between the noodles. The top layer is sprinkled with crushed peanuts and a light reddish-brown spice powder, with some small green chives scattered on top. The dish is served on a white plate, and in the blurred background, there are slices of lime. The photo is taken on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Pad Thai, Chicken Pad Thai recipe, authentic Thai Pad Thai, quick Chicken Pad Thai, homemade Pad Thai with chicken

Ingredients You’ll Need

Each ingredient in this Easy Chicken Pad Thai Recipe plays a key role to recreate that perfect harmony of flavors and textures we love. When shopping, look for tamarind puree (not concentrate) and fish sauce that’s fresh to ensure your sauce tastes spot on.

Flat lay of Chang's Pad Thai dried rice sticks arranged beside a small white bowl of thick tamarind puree, a small white bowl filled with packed brown sugar, a small white bowl of fish sauce, a small white bowl of oyster sauce, two brown eggs with uncracked shells, thinly sliced yellow onion rings artfully fanned out, two garlic cloves whole and unpeeled, thinly sliced raw chicken breast pieces, a small white bowl with vegetable oil, a small white bowl of finely chopped peanuts, fresh lime wedges cut into halves and quarters, bright green garlic chives cut into short segments, firm tofu batons neatly stacked, a small pile of fresh white bean sprouts placed on the side, and a small white bowl with ground chilli powder placed separately, all items symmetrically arranged 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 recipe, authentic Thai Pad Thai, quick Chicken Pad Thai, homemade Pad Thai with chicken

Rice sticks: These soak quickly and cook perfectly tender to carry the sauce well.
Tamarind puree: Essential for the signature tangy flavor; don’t substitute with concentrate—it’s too intense.
Brown sugar: Adds a rich sweetness that balances the savoury and sour notes.
Fish sauce: Brings the salty umami character—look for a good quality brand.
Oyster sauce: Adds depth and a slight sweetness that elevates the whole dish.
Vegetable oil: Neutral and heats well for quick stir-frying.
Onion and garlic: Aromatics that build the flavor base.
Chicken breast or thigh: Thinly sliced for fast cooking and tenderness.
Eggs: Scrambled in for richness and texture.
Beansprouts: Fresh crunch—don’t leave these out!
Firm tofu: Adds protein and a soft texture that contrasts nicely with the chicken.
Garlic chives: A subtle oniony flavor; you can substitute with green onions if needed.
Peanuts: Toasted for crunch and nuttiness on top.
Lime wedges: Essential for that last splash of brightness when serving.
Ground chili or cayenne pepper (optional): For those who like a little heat.

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 how flexible this Easy Chicken Pad Thai Recipe is—you can easily tailor it to your dietary needs or mood. Try these variations to keep things fun and fresh.

Shrimp or Prawns: Swapping chicken for seafood gives a sweeter, brinier flavor. My family goes crazy for this twist when I want something a bit lighter.
Vegetarian Version: Leave out the chicken and fish sauce, replace oyster sauce with soy sauce, and load up on tofu and more veggies for a hearty meat-free meal.
Spicy Kick: Add extra ground chili or fresh sliced chilies if you like it hot—I learned the hard way that starting mild and adding heat gradually works best to not overpower the dish.
Peanut-Free: Substitute peanuts with toasted cashews or omit for allergies—this won’t compromise the overall flavor much.

How to Make Easy Chicken Pad Thai Recipe

Step 1: Soak the Noodles Just Right

Start by placing the rice sticks in a large bowl and pouring over plenty of boiling water. You only want to soak them for about 5 minutes—any longer and they get mushy. Drain and rinse with cold water quickly. This step is crucial because the noodles will finish cooking in the pan and you want them tender but still a bit firm.

Step 2: Mix Your Signature Sauce

While the noodles soak, combine tamarind puree, brown sugar, fish sauce, and oyster sauce in a small bowl. I discovered this simple mix perfectly balances sweet, sour, and salty notes. Make sure to stir until the sugar dissolves for even flavor throughout.

Step 3: Stir-Fry Aromatics and Chicken

Heat 2 tablespoons of oil in a large non-stick pan over high heat—get it nice and hot so you get a quick sear without steaming the ingredients. Add the sliced onion and garlic; stir for 30 seconds until fragrant. Toss in the chicken and cook for about 1½ minutes until mostly done but still juicy—it’ll finish cooking later with the noodles.

Step 4: Add the Eggs

Push the chicken mixture to one side of the pan, pour the lightly whisked eggs into the cleared space, and scramble gently with your wooden spoon. If the pan looks dry, add a little extra oil here. This step adds a rich texture that I absolutely love in my Pad Thai.

Step 5: Toss Everything Together

Now, add the bean sprouts, tofu, noodles, and sauce. Toss gently but thoroughly for about 1½ minutes so the sauce is soaked up by every strand of noodle. Then stir in the garlic chives and half the peanuts for bursts of crunch and aroma. Remove from heat immediately so nothing overcooks.

Step 6: Serve with a Bang

Serve straight away with the remaining peanuts sprinkled on top and lime wedges on the side. I always squeeze fresh lime juice over my portions—it brightens everything up and really brings the flavors alive. If you like heat, add a dash of chili powder or cayenne pepper, plus extra bean sprouts on the side for crunch.

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Pro Tips for Making Easy Chicken Pad Thai Recipe

Don’t Over-Soak Noodles: I learned the hard way that soaking rice noodles too long makes them mushy, so keep it under 5 minutes and rinse with cold water.
Use a Hot Pan: A hot skillet lets you sear the chicken quickly without steaming, giving better texture and flavor.
Balance Your Sauce: Always taste your tamarind, fish sauce, and sugar mixture before tossing with noodles and adjust to your liking—some tamarind brands vary in tartness.
Add Ingredients Last-Minute: Toss in delicate ingredients like garlic chives at the end to keep their freshness and crunch.

How to Serve Easy Chicken Pad Thai Recipe

A white plate holds a serving of stir-fried flat rice noodles mixed with light brown pieces of cooked chicken and scrambled egg bits, scattered with crushed peanuts and chopped green onions that add fresh green color. Two lime wedges rest on the side of the noodles, while wooden chopsticks lie on the right edge of the plate. To the upper right of the plate, sliced cucumber rounds fill a white bowl. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Pad Thai, Chicken Pad Thai recipe, authentic Thai Pad Thai, quick Chicken Pad Thai, homemade Pad Thai with chicken

Garnishes

I always go classic here: fresh lime wedges, crushed roasted peanuts, and a sprinkle of ground chili on the side. The lime adds a zesty brightness, while the peanuts give you that satisfying crunch. If you can find fresh garlic chives, definitely toss them on top too—they add a mild oniony kick that I adore.

Side Dishes

This Pad Thai is pretty complete on its own, but I like pairing it with a simple Asian cucumber salad or steamed jasmine rice if I want to bulk things up. Sometimes, a light miso soup or a refreshing Thai iced tea rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I’ve served Pad Thai in small banana leaf boats or arranged it in little portions on lettuce wraps for a fun twist. You could also top it with crispy shallots or fresh herbs like cilantro and mint for an extra pop of flavor and visual appeal.

Make Ahead and Storage

Storing Leftovers

Leftover Pad Thai will keep well in an airtight container in the fridge for up to 3 days. I like to separate the lime wedges to add fresh when serving again, so the noodles don’t get soggy.

Freezing

I don’t usually freeze Pad Thai because the texture, especially the noodles and bean sprouts, suffers a bit. If you must, freeze the cooked chicken separately and reheat quickly with freshly cooked noodles for best results.

Reheating

Reheat leftovers gently in a nonstick pan with a splash of water or oil to loosen the noodles and prevent drying out. Avoid microwaving if possible, as it can turn the noodles gummy. A quick toss over medium heat restores the dish’s texture nicely.

FAQs

Can I use other proteins besides chicken in this Easy Chicken Pad Thai Recipe?

Absolutely! You can swap chicken for shrimp, tofu, pork, or even beef. Just adjust cooking times accordingly—seafood cooks faster than chicken, while tofu just needs to be sautéed until golden. This flexibility lets you personalize the dish to your taste or what’s on hand.
Is tamarind puree necessary, or can I substitute it?

Tamarind puree is key for authentic Pad Thai’s tart flavor. Substituting with tamarind concentrate isn’t ideal because it’s way more intense and can overpower the dish. If you can’t find tamarind puree, mixing lime juice with a bit of brown sugar is a workable but less authentic shortcut.
How do I prevent the rice noodles from sticking together?

Soaking your rice noodles for just 5 minutes in boiling water and then rinsing under cold water right away is the trick. Also, toss the drained noodles with a tiny bit of oil before adding them to the pan. Cook everything quickly on high heat and don’t let the noodles sit around after soaking to avoid clumping.
Can I make this Easy Chicken Pad Thai Recipe vegan?

Yes! Replace chicken with extra tofu or vegetables, substitute fish and oyster sauce with soy sauce or tamari, and skip the eggs or use a vegan egg replacer. It won’t be the traditional version, but it’s still delicious and satisfying.

Final Thoughts

This Easy Chicken Pad Thai Recipe holds a special place in my weeknight dinner rotation because it’s quick, flavorful, and so adaptable. What I love most is that it lets you bring the vibrant street food vibes of Thailand right into your kitchen without fuss or exotic ingredients you can’t find. Give it a go—I promise once you taste this homemade version, you’ll find yourself craving it again and again, just like my family does!