Dinner

Chicken Pad Thai Recipe

Name: Chicken Pad Thai Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 ounces flat rice noodles, cooked al dente according to package instructions (may substitute fettuccine noodles); 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 onions; ⅓ cup cilantro, roughly chopped; Optional: peanuts for garnish; ¼ cup ketchup; 2 tablespoons fish sauce; 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

ByNaomi Fletcher January 28, 2026January 28, 2026

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Introduction

Chicken Pad Thai is a flavorful and satisfying Thai stir-fry dish featuring tender chicken, rice noodles, and a tangy, slightly sweet sauce. This recipe is easy to make at home and brings authentic tastes to your dinner table in under 30 minutes.

A white bowl filled with a pile of light brown flat noodles mixed with pieces of cooked chicken that look tender and slightly browned, and some green vegetable stalks scattered throughout. The noodles and chicken are coated in a glossy sauce giving a shiny texture. On top, there are crushed peanuts and small bits of orange scrambled egg sprinkled lightly, along with a green sprig of fresh cilantro placed near the center. At the bottom left inside the bowl, two slices of bright green lime wedges add a fresh touch. A metal fork rests inside the bowl on the right side. The bowl is placed on a white marbled surface with some peanut crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces flat rice noodles, 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 onions
⅓ cup cilantro, roughly chopped
Optional: peanuts for garnish

Sauce

¼ cup ketchup
2 tablespoons fish sauce
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

Step 1: Season the chopped chicken breast with salt and pepper to taste.
Step 2: Heat a large wok or pan over medium heat. Cook the chicken, stirring frequently, until fully cooked, about 6 to 8 minutes. Transfer the chicken to a bowl and set aside.
Step 3: Whisk together all the sauce ingredients in a small bowl and set aside.
Step 4: In the same preheated pan, crack the eggs and let them fry for about a minute. Break the eggs up with a spoon, then add the white onions and bean sprouts.
Step 5: Return the cooked chicken to the pan and pour in the prepared sauce. Add the cooked noodles and toss everything together to coat the noodles evenly with the sauce.
Step 6: Stir in the sliced green onions and chopped cilantro. Garnish with peanuts if desired before serving.

Tips & Variations

To make it spicy, add 1-2 teaspoons of sriracha sauce or extra crushed red pepper flakes to the sauce.
Swap the chicken for shrimp, steak, or tofu to suit your preference or dietary needs.
If you can’t find flat rice noodles, fettuccine noodles can be used as a substitute in a pinch.

Storage

Store any leftover Chicken Pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to avoid drying out the noodles, adding a splash of water if needed to loosen the sauce.