Chicken Pad Thai

This Chicken Pad Thai is the best 30 minute meal! The delicious sauce covering the juicy chicken, tender noodles, and crunchy peanuts just can’t be beat.

 

Pad Thai with Chicken

This Chicken Pad Thai is the perfect weeknight meal! While this dish is commonly a street food in Thailand, you can make it at home without too much effort or stress! It’s great for making ahead of time and reheating leftovers later for easy meal prep lunches, too. The easy pad thai sauce adds a ton of flavor, and simple garnishes give you a great texture. This meal is going to be a new favorite!

Ingredients

Here’s a quick overview of what you’ll need for this recipe. Find exact measurements in the printable recipe card at the bottom of the page.

• Rice noodles – Vermicelli, egg, or ramen noodles would be decent substitutes if you don’t have rice noodles. Choose a gluten-free option if following a gluten free diet.
• Eggs – Size large. I’ve never used any egg substitutes for this. 
• Boneless, skinless chicken –  I used breasts to keep it lean. You could use chicken thighs or tenderloins if you prefer. Cut into bite-sized pieces. If you prefer a different protein, I highly recommend substituting shrimp or tofu as great options!
• Sesame oil – This adds TONS of flavor to both the chicken and veggies. If you don’t have this, you can use olive oil or vegetable oil, but you will miss out on the great sesame flavor.
• Carrots, Garlic, Mung bean sprouts, and Green onions – Store-bought packages of shredded carrots, minced garlic, and chopped green onions can make prep super quick and easy. If bean sprouts aren’t available, consider using shredded cabbage instead.
• Sauce: Low-sodium soy sauce, Brown sugar, Rice vinegar, Sriracha, and Lime juice – This can be mixed up to a week in advance for quick prep. Feel free to use monk fruit or another sugar alternative to lower the carbs while still adding a little sweetness. Ensure you choose a gluten free soy sauce option if following a gluten free diet.
• Garnish: Roasted peanuts, Fresh cilantro and Thai basil. Garlic chives or red pepper flakes are also great options.

For this recipe, you’ll need some bowls and a large skillet or wok.

How to Make Chicken Pad Thai

This quick pad thai is a great 30-minute meal that is filling and delicious! Here’s a step-by-step guide to making this weeknight dish.

Cook noodles

Cook the rice noodles according to package instructions, then drain and set aside. If you’re concerned that the noodles will stick together, rinse with cold water and drizzle with a small amount of oil. Toss a bit every 5-10 minutes if they seem to be sticking.

NOTE: I prefer more toppings than noodles, so this recipe reflects a toppings-heavy dish. If you prefer more noodles, consider using the entirety of an 8-ounce package of pad thai noodles instead of just 6 ounces like the recipe calls for.

Make sauce

In a small bowl or jar, combine all ingredients for the sauce. Mix vigorously (or shake if it’s a jar) and set aside. You can do this up to a week in advance to give flavors time to develop and to save some time during during.

Cook eggs

Heat a large skillet over medium-low heat, then add the eggs and scramble until cooked through. Once cooked through, transfer eggs to a medium-sized bowl and set aside for now.

Cook chicken

Add 2 tablespoons of the sesame oil to the skillet and heat to medium. Add the cut chicken and saute until cooked through completely. Transfer chicken to the bowl with the eggs, set aside again.

Saute veggies

Add the last tablespoon of sesame oil to the skillet and let it heat up to medium. Pour in the carrots and saute for 2-3 minutes. Once softened, add in the garlic and continue sauteing another minute. Finally, add the bean sprouts and green onions, cooking another 1-2 minutes.

Combine

Add the chicken and eggs to the skillet, stirring in to distribute. Pour in the noodles, then the sauce to the skillet and toss to combine. Make sure everything is coated in the sauce, then garnish with peanuts, cilantro, and Thai basil.

You could add all of these ingredients in at once if you want, but I find it easier to stir it into the pan one by one. A large wok would make it easier to toss, too. Once everything is well mixed, serve immediately.

How to serve Chicken Pad Thai

Chicken Pad Thai is best served hot with fresh garnishes for the best flavor and texture. It’s a well-rounded meal on its own, but feel free to stretch this dish further with a few appetizers or sides. We enjoy this with Sweet and Spicy Meatballs, Brussels Sprout Fried Rice, or Asian Cucumber Salad.

Store

This recipe is best kept in the fridge in an airtight container up to 4 days. If meal prepping for later, consider keeping the nuts and fresh herbs separate. Adding the garnishes right before serving is the best way to keep the amazing textures and flavors!

I do not recommend freezing this dish as the noodles do not keep their texture.

Reheat

You can easily reheat individual portions in the microwave–Simply blast in 30-second intervals, stirring between each, until warmed through. To reheat the entire dish, return to a skillet on medium low until warmed throughout (stirring and tossing occasionally for even heating).

If you love this pad thai, check out these easy recipes!

• Sesame Chicken Keto Stir Fry – Super easy, healthy, and great when you don’t want to mess with a ton of different ingredients!
• Egg Roll in a Bowl – Great with tons of different proteins, this is an easy, flavorful meal that you can feel good about eating.
• Easy Chopped Thai Chicken Salad – This easy chicken salad is delicious spooned into lettuce cups or enjoyed with crackers! Perfectly packable for easy lunches.
• Asian Chicken Lettuce Wraps – Juicy ground chicken and veggies are coated in a delectable sauce, then wrapped in crisp lettuce leaves for a healthy, flavorful meal!
• Easy Sesame Chicken – This classic fried and sauced chicken recipe is a staple takeout option for so many… But it’s SO much better homemade!