This better-than-takeout Chicken Pad Thai is so easy to make at home and quickly comes together in just 30 minutes!
It’s packed with protein, great for leftovers, and easy to customize to your liking.
Contents
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PAD THAI VARIATIONS AND SUBSTITUTIONS
- PROTEIN – shrimp is a popular protein option for this dish and can even be added in along with the chicken for double-protein. Beef can also be used in this dish.
- VEGETARIAN – substitute tofu for chicken (and omit eggs if needed).
- ADDITIONS – toasted peanuts are commonly used as a topping, but totally optional. Cilantro is also commonly used as a garnish.
RECIPE FAQ’S
How long does Chicken Pad Thai last in the fridge?
Up to 2 days. To reheat, warm in the microwave or in the Wok.
How do I make my Pad Thai spicy?
Use more crushed red pepper flakes or add 1-2 teaspoons Sriracha sauce for more spice.
How do I make Pad Thai Vegetarian?
Substitute tofu for chicken or omit protein altogether.
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Step-by-step tutorial video
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Quick Homemade Chicken Pad Thai
This better-than-takeout homemade Chicken Pad Thai is so easy to make and ready in just 30 minutes! It's packed with protein, great for leftovers, and easy to customize to your liking.
Servings: 4
Ingredients
- 8 oz flat rice noodles, cooked according to package instructions to al dente
- 2 chicken breasts, cut into bite size pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup white onion, sliced finely
- 4 garlic cloves, minced
- 2 eggs
- 2-3 green onions, sliced into 2 inch chunks
- 1 cup bean sprouts
- 1 lime, sliced for serving
For the sauce:
- 1/4 cup ketchup
- 2 tbsp fish sauce
- 2 tbsp sugar
- 2 cloves minced garlic
- 1 tsp peanut butter
- 1 lime, juiced
- 1/2 tsp crushed red pepper flakes
- 1 tsp soy sauce
Instructions
Cook Noodles:
- Bring large pot of water to a boil and cook noodles to al dente, according to package instructions.
Prep Ingredients:
- Slice white onion, green onion, limes, measure out a cup of bean sprouts, and mince garlic cloves.
Prepare Sauce:
- In a medium bowl, mix all sauce ingredients and set aside.
Fry in Wok:
- Cut chicken into thin, bite sized pieces and season with salt and pepper.
- Heat a large Wok and medium-high heat and drizzle a small amount of vegetable oil.
- Cook chicken, browning on all sides for 3-4 minutes. Add the sliced white onions and 2 cloves minced garlic in with the chicken and cook for 1-2 more minutes.
- Transfer cooked noodles to Wok and pour in the sauce. Toss together and cook for 2 minutes, ensuring noodles get coated in sauce.
- Using your wooden spoon, push the noodle mixture to the side of the wok. Then add 2 eggs to the open side of the wok, wait to heat a little then scramble them up and toss together with the noodles.
- Add in green onions and bean sprouts, toss thoroughly and cook for a final 2 minutes.
- Transfer desired amount of pad thai to bowls, top with sliced lime and extra bean sprouts.
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