Chicken Pad Thai

Better than take-out chicken pad thai -a quick and easy family favorite that’s ready in just 30 minutes! 

Chicken Pad Thai

I always thought that I preferred lo-mein over other Asian noodle dishes, until the day I tried pad thai. Where had this heavenly dish been all of my life?? When I met my husband, I was overjoyed to find out he was a pad thai lover as well. A match made in heaven!

Chicken Pad Thai

I’ve made pad thai with shrimp before, which is a pretty common way of serving the dish. Sometimes though, you just don’t have shrimp on hand and you’re in the mood for a good Asian noodle dish. So chicken comes to the rescue. Which is pretty much exactly what happened when I made this chicken pad thai. The result? Big. Fat. Success. My husband raved about it!

Chicken Pad Thai

The great thing about chicken pad thai is that it doesn’t take much prep time at all. You just boil the noodles, cook the chicken, whisk together the sauce, and throw everything in a pan. Bata-bing-bata-boom! Dinner is served. Lightly sauced, tender noodle and juicy chicken perfection. An instant family favorite!  Mmmmmmm.

Chicken Pad Thai

4.7 from 6 reviews
Chicken Pad Thai
 
Prep time
Cook time
Total time
 
Restaurant-style chicken pad thai - ready in just 30 minutes!
Author:
Recipe type: Chicken Pad Thai
Cuisine: Asian
Serves: 4
Ingredients
  • 8 ounces flat rice noodles (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
  • 1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces + salt & pepper to taste
  • 2 eggs
  • 1 cup fresh bean sprouts
  • ⅓ cup sliced green onions
  • ¼ cup sliced white onion
  • ⅓ cup cilantro, roughly chopped
  • optional: peanuts
sauce
  • ¼ cup ketchup
  • 2 tablespoons fish sauce (found in the Asian section at most grocery stores)
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon peanut butter
  • juice of 1 lime
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon soy sauce
Instructions
  1. Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
  2. Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.
Notes
*adapted from The New Way To Cook Light

 

 

 

 

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Comments

OMG this looks just like my favorite pad thai from our local Asian restaurant! It looks so delicious and I’ve definitely got to try this! 🙂

This looks gorgeous. I love Pad Thai so will definitely be trying this!

Gorgeous photos, Tiffany! I big puffy heart Pad Thai so I know I’d gobble this right up!

    Thanks Julie! Pad thai is a favvvvv at our house! This one’s so easy its almost embarrassing haha!!!

      Is this gluten free? I notice it says it before you click on to the recipe. 😉 New to Celiac so just checking.

This not only sounds delicious but is easy to make too. I’m in!! 🙂

I made this recipe after running into on tastespotting. It was the BEST pad thai and super easy to make, my husband really loved the dish. Thanks for such an awesome and easy recipe.

Just made this! It was so good! Really great recipe!

I just made this dish tonight and it is incredible! It tastes just like takeout. I added chopped carrots and a tablespoon mild sweet chili sauce. I definitely recommend.

I LOVE this dish! Really seriously LOVE it! I have made it twice now and my family just goes nuts over it… the best part: it’s so easy! I like to double it and add whatever veggies we have on hand. Yummy! Thanks so much for sharing!!!

Tried this tonight. Delicious! Hubby gave it a 10/10 and my one year old enjoyed it too. I adjusted the red pepper flakes to our heat preference. Thanks!

This is a very good article. Thank you for a great information.
Looks really yummy.
I like to eat Pad Thai, I like Thai Food.

Hi Tiffany,
I’m wondering what type if ketchup you used. I’m from Australia and not sure of the equivalent. Tomato sauce? Thankyou.

    Hi Jessica, I just used regular old ketchup, I’m not really sure what a suitable substitute would be?! 🙁

    Maybe look up a recipe for ketchup and make it to add?

This looks delicious; however, my son has a peanut allergy. What works for a substitution? Thank you!

    Hi Linda, I haven’t tried this myself yet but I would probably try cashew butter? You can buy it near the peanut butter. And top it with whole or halved cashews as well. 🙂

    I know this is a little late, but sunbutter is an excellent substitute for peanut butter. They have a very similar flavor.

I am usually iffy went trying new recipes I find online as I’ve made some that turned out nothing like what was shown or described … but I gave this a shot, knowing how much I love pad thai, and I have to say I will be making this again and again! It was easy to make and tasted awesome!

Love this recipe, it is as easy as described! Mine didn’t look like the picture though. Is the picture actually what it looks like? Mine was a bit juicer and your sauce looked thicker. Any suggestions? It was still good though and so quick to put together! 🙂

I made this about a week ago and the flavor is awesome! A couple adaptions that we will do in the future is to not cook the bean sprouts (they bring a great fresh crunch to the dish) and to no over cook the rice noodles (obviously our fault, they cook so fast!). I’m going to make a different adaptation of it tonight with leftover rotisserie chicken that needs to be eaten. Hopefully it turns out just as good!

Hi Tiffany! Every recipe I’ve found for Pad Thai says to use Tamarind concentrate/puree but yours doesn’t say to add it… Have you ever tried the recipe with this ingredient? I’m scared to make this, I’ve ruined every attempt at Pad Thai! Haha. Looks great!

    Hi! I haven’t tried it but I love this version – it’s so easy to make and really has fantastic flavor!

      Did you use tomato ketchup or a different type of ketchup? Looks lovely!

        Regular tomato ketchup.

Do you happen to have the nutrition information on this recipe?? Let me know…thanks!!

    Hi Michele! I don’t have the nutrition stats for this recipe on hand but you could always jump over to http://www.myfitnesspal.com and load the recipe in there – it’ll give you instant stats! 🙂

      When using myfitnesspal.com be sure to check the ingredients. I just plugged it in and it had 2 cups of peanuts as the default “optional” I changed it to .5 cup to figure out my calories and that was an overestimate for what we actually used.

when you say ketchup, do you mean ketchup as in tomato sauce or ketchup as in kecap manis?

Great recipe! Although I’m pretty sure it’s “Bada” Bing 🙂

#charminglysarcastic

Would this work without eggs?

The sugar ingredient doesn’t specify – white or brown? Does it matter?

    Hi Ashley, On my site I always use “sugar” for white sugar and “brown sugar” when appropriate!

I just made this for dinner! It was perfect for my craving for thai food, and as a light dinner. 4 of us sharing 1 chicken breast seemed like a pretty small meal, but it was great!
Thanks!

Thank you so much for sharing this recipe! I made this last night for a quick Friday night meal as I was craving pad thai. It was a big success with the boyfriend too! In fact, I’ll be making it again tonight but this time with tofu. Thanks again! 🙂

My husband and I love this recipe!! We have made it several times and it is always delicious. We like to add about half a can of coconut milk to the sauce which adds a really tasty flavour to an already excellent recipe! Thanks!!

    Ooh, I definitely have to try that because I love coconut milk in my Asian dishes!!!

This is the best Pad Thai recipe! I’ve already made it a handful of times using this recipe and everyone just loves it. Adding lemon right before you eat it brings out the cilantro much more. Mmmmm mmmm mmmmm!!! Thought I’d leave a comment since I keep coming back to This recipe to make sure I havnt forgotten any ingredience for the sauce. Delicious! 5 stars!

    Oh my goodness fresh lemon right at the end is genius – perfect! Thanks so much for commenting Maria, I’m thrilled that you like this recipe!!

I was skeptical when I saw ketchup on the ingredient list….but I made it anyways and I’m glad I did! This is delicious and it is just as good if not better than ordering takeout!

I made this tonight and it was great! I smelled the sauce after I mixed it and it did not smell good. I was very pleasantly surprised by how delicious the final result was! Definitely adding it to my recipe book. Thanks for sharing!

I’m so glad I doubled the recipe so we could have leftovers. It’s delicious! I didn’t have quite enough ketchup, so I topped the measuring cup up with hoisin sauce and it worked out well. Is it just me, or do the leftovers taste even better the next day!? Thanks for this recipe.

This was delicious. I doubled the sauce ingredients though. Thanks for sharing!

My husband loves pad thai but can’t have fish sauce. Is there any substitute? We’re huge fans of ur cooking! This looks amazing and I don’t want to miss out!!

    Hi Talia, I have only tried this recipe with fish sauce. You might be able to skip the fish sauce? Maybe try hoisin sauce? I love hoisin sauce but be careful because it has a very strong flavor, you wouldn’t need very much. 🙂

Made this dish tonight. So easy and so delicious. I was sceptical of the ketchup base sauce for an Asian dish. I was proven wrong. Will be making this again for sure.

Instead of ketchup, try chili sauce! Delish!

I made this recepie 2x now for dinner and it is amazing- super yummy!

Made this recipe tonight. My only suggestion is using chili sauce like suggested below instead of ketchup.
The ketchup taste was a little strong for us.

Yum!

We are teaching the kids to cook and my 9 yr old picked this recipe to try. She doubles the amount of sauce and we sometimes use tomato paste instead of sauce, plus veg from the garden. She now calls it her signature dish. So easy and delicious!

I’ve made this recipe 3 times now. AMAZING! It has been a crowd pleaser every time. Thank you for sharing!

Any suggestions for a good substitute for the mung bean sprouts? I live in Nicaragua and they are hard to come by…

I made this and it was amazing! Thank you so much!

Made this tonight and it was amazing! Tastes just like the restaurants and it was so easy to make. I used thin lo mein noodles instead of rice noodles and that tasted great.

Fabulous, great recipe and full of flavour, will be making this again.

It wasn’t bad, but I did not like this at all. It didn’t taste like Pad Thai to me- at least not the kind in my area. Still searching for homemade Pad Thai:)

Came across this recipe when looking for a Chicken Pad Thai recipe and the image of this really stood out amongst the rest. I’m definitely going to make this as soon as I can, can’t wait to taste it!!! 😊

This turned out great; we added Maggi Sweet Chilli sauce for more spice.

Great recipe – easy to make (and getting the kids involved by them converting it to metric ) the family loved it. Thank you

This has been my GO-TO-RECIPE for Pad Thai. No shame but we had this recipe twice per week cause it’s that good! I like to double the sauce, we love our Pad Thai saucey! 🙂 It’s sweet, spicy, sour, and amazing. We’re never ordering Pad Thai again! Thank you for sharing this awesome recipe girl!

    I am so so happy to hear that Jenny!! It’s one of my family’s faovrites too!! 🙂

Made this tonight with added bell pepper and carrots. It was amazing! Just the right heat and complex flavors that you usually find with takeout. I would totally make this again. Thanks for a winner.