Chicken Pad Thai: A Flavorful Recipe You Must Try! Recipe
This Chicken Pad Thai recipe is a vibrant and flavorful Thai classic that combines tender chicken, chewy rice noodles, crisp vegetables, and a tangy, savory sauce. Perfect for a quick weeknight dinner, it offers a perfect balance of sweet, sour, and salty flavors with fresh lime and crunchy peanuts adding texture and brightness.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 large eggs, lightly beaten
Noodles & Vegetables
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 cup shredded carrots
- 4 green onions, chopped
Sauces & Seasonings
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- Lime wedges for serving
Garnishes
- 1/4 cup peanuts, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Soften the Noodles: Begin by soaking the rice noodles in warm water for about 30 minutes or until they are softened. Drain the noodles thoroughly and set them aside for later use.
- Sauté Garlic: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook Chicken: Add the thinly sliced chicken breasts to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink.
- Scramble the Eggs: Push the cooked chicken to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them until fully cooked. Once done, mix the scrambled eggs with the chicken evenly.
- Add Noodles and Vegetables: Add the soaked rice noodles, bean sprouts, and shredded carrots to the skillet. Toss everything together to combine well.
- Season the Pad Thai: Pour in the fish sauce, soy sauce, sugar, and lime juice. Continue tossing and cooking for 2 to 3 minutes so the noodles heat through and absorb all the flavors beautifully.
- Finish with Fresh Ingredients: Remove the skillet from heat. Stir in the chopped green onions, peanuts, and fresh cilantro, folding them gently into the noodles.
- Serve: Plate the Chicken Pad Thai and serve hot with lime wedges on the side to squeeze over just before eating for a burst of fresh citrus flavor.
Notes
- Soaking rice noodles is essential to get the right texture; if they are too soft, they’ll become mushy when cooked. Adjust soaking time if needed.
- Use vegetable oil or any neutral oil with a high smoke point for sautéing to avoid burning.
- Fish sauce adds authentic savory umami flavor, but it can be replaced with soy sauce for a vegetarian or milder taste.
- Add extra chopped peanuts or chili flakes for added crunch and heat if desired.
- Leftover Pad Thai can be stored in the fridge for up to 2 days and reheated gently on the stovetop or microwave.
Keywords: Chicken Pad Thai, Thai noodles, rice noodle recipe, easy Thai dinner, authentic Pad Thai, stir-fry noodles
