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Chicken Pad Thai Recipe

Easy Chicken Pad Thai Recipe! Whip up this flavorful dish in 30 minutes with rice noodles, veggies, and a tangy sauce. Cook now and serve with a squeeze of lime!

This Chicken Pad Thai recipe takes the classic Thai dish to a new level with the perfect balance of sweet, sour, and spicy flavors.

With a medley of colorful vegetables, savory chicken, and saucy noodles, this easy-to-make dish is a symphony of flavors that will transport your taste buds to the streets of Bangkok.

Ready Time

40 mins


4 servings


  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (such as bean sprouts, carrots, green onions, and shredded cabbage)
  • 1 cup cooked rice noodles
  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 2 tablespoons chopped roasted peanuts
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving


Cook the rice noodles according to package instructions and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Add the minced garlic and cook for 1 minute, until fragrant.

Add the mixed vegetables to the skillet and cook until they are tender-crisp, about 2-3 minutes.

In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, soy sauce, rice vinegar, grated ginger, and red pepper flakes.

Pour the sauce into the skillet and bring to a boil.

Add the cooked noodles, chicken, and chopped peanuts to the skillet.

Stir-fry everything together for about 2-3 minutes, until the noodles are well coated with the sauce.

Season with salt and pepper to taste.

Transfer the Pad Thai to a serving platter or individual plates.

Sprinkle chopped cilantro on top and serve with lime wedges on the side.


Use leftover chicken or cook chicken in advance to save time. If using leftover, add it towards the end of the stir-fry process to heat it through.

Rice noodles can be cooked a day in advance, just make sure to store them in an airtight container to prevent drying out.

For a spicy kick, add more red pepper flakes or serve with sriracha on the side. Customize with your favorite vegetables, but keep in mind that harder vegetables like carrots might take a bit longer to cook.

Make the sauce in advance and store it in the fridge for up to 1 week or freeze for up to 2 months.

To toast peanuts, preheat oven to 350°F (175°C) and bake for 5-7 minutes, or until fragrant and lightly browned. For a more intense flavor, let the sauce simmer for a few minutes to reduce and thicken.

Nutrional Value

  • Calories: 520
  • Total Fat: 24g
  • Saturated Fat: 4g
  • Cholesterol: 60mg
  • Sodium: 650mg
  • Total Carbohydrates: 54g
  • Dietary Fiber: 4g
  • Sugars: 16g
  • Protein: 35g
Chicken Pad Thai Recipe
Chicken Pad Thai Recipe

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