Pad Thai has always held a special place in the world of comfort food. There’s something magical about the combination of chewy noodles, tangy-sweet sauce, and just the right touch of heat and crunch. This Savory Chicken Pad Thai recipe is perfect for anyone looking to recreate that restaurant-quality flavor at home, whether you're after an easy chicken pad thai fix or you're just craving a bowl full of umami goodness. It's deeply satisfying, simple to prepare, and endlessly customizable.
Savory Chicken Pad Thai
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Thai
Large nonstick skillet or wok Essential for getting a quick, hot sear on the chicken and properly stir-frying everything. A wok is ideal for the high heat and easy stirring.
Medium saucepan or bowl To soak and soften the rice noodles.
Tongs or spatula For tossing the noodles and ingredients together efficiently.
Measuring cups and spoons Precision is key when balancing bold flavors like fish sauce and tamarind.
Alternatives If you don’t have a wok, a large sauté pan works fine. If you can't find rice noodles, linguine makes an acceptable but less authentic substitute.
For the Pad Thai
- 8 oz flat rice noodles preferably 1/4 inch wide
- 2 tablespoons vegetable oil or peanut oil for more authentic flavor
- 1 lb boneless skinless chicken thighs, sliced thin
- 3 cloves garlic minced
- 2 eggs lightly beaten
- 1 cup bean sprouts rinsed and drained
- 1/2 cup shredded carrots
- 3 green onions sliced on the diagonal
- 1/4 cup chopped roasted peanuts
- Lime wedges for serving
- Fresh cilantro optional
For the Pad Thai Sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons tamarind paste or 1 tablespoon rice vinegar + 1 tablespoon lime juice as a substitute
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce adjust for heat
Soak the Rice Noodles
Place the noodles in a large bowl and cover with very hot water. Let them soak for about 20 minutes, or until softened but not mushy. Drain and set aside.
Make the Sauce
Whisk together fish sauce, soy sauce, tamarind paste, brown sugar, and chili garlic sauce in a small bowl. Taste and adjust as needed—this is the heart of a good authentic pad thai recipe.
Cook the Chicken
Heat 1 tablespoon of oil in your wok over medium-high heat. Add the sliced chicken thighs and stir-fry until golden and cooked through, about 5-6 minutes. Remove the chicken and set aside.
Scramble the Eggs
Push the chicken to one side (or remove it completely), add another tablespoon of oil, and pour in the beaten eggs. Let them set slightly before scrambling. Once fully cooked, stir them into the chicken.
Combine Everything
Add the noodles, sauce, bean sprouts, carrots, and green onions to the wok. Toss everything together using tongs, ensuring the sauce evenly coats the noodles and everything is heated through. This moment is where your homemade pad Thai comes to life.
Garnish and Serve
Plate the Pad Thai and top with chopped peanuts, fresh cilantro (if using), and lime wedges. A little squeeze of lime brings the whole dish together with a vibrant zing.
Delicious Pairings
A savory dish like this begs for contrast and freshness. Serve your Chicken Pad Thai with:
- A crisp Thai cucumber salad with vinegar, sugar, and chili
- Thai iced tea or a lemongrass-infused lemonade
- Grilled skewers, such as shrimp pad thai skewers with a glaze of the same pad thai sauce
- A light coconut soup like Tom Kha Gai
If you're feeling indulgent, it also pairs surprisingly well with a chilled rosé or a crisp lager to balance out the spice and saltiness.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes! While thighs are juicier and more flavorful, chicken breast works well too. Just be careful not to overcook it, as it dries out faster.
2. How do I make this into a spicy pad Thai recipe?
Add extra chili garlic sauce to the pad Thai sauce or toss in sliced Thai bird chilis when cooking. A dash of sriracha on top adds even more kick.
3. Can I swap the chicken for another protein?
Absolutely. This is also a great beef pad Thai recipe base if you use thinly sliced flank steak, or a shrimp pad thai recipe with peeled and deveined shrimp. Tofu also works for a vegetarian version.
4. Is this considered a healthy pad thai recipe?
It can be! Using lean proteins like chicken breast or tofu, reducing oil slightly, and loading up on veggies like bean sprouts and carrots makes it lighter without sacrificing flavor.
5. How can I make the best pad Thai recipe at home?
Focus on the sauce! Balance is everything. Don't skip the tamarind—it gives the dish its signature tang. Also, use high heat to get that slight char and caramelization. That’s the secret to the best pad thai recipe.
