Easy Chicken Pad Thai Recipe: A Delightful 5-Minute Meal

Why You’ll Love This Recipe

I love how quick and simple this Chicken Pad Thai is to make. It requires no fancy ingredients or complicated steps—just a handful of pantry staples and a few fresh additions. Whether I’m craving takeout or need a weeknight dinner in a pinch, this recipe satisfies every time. Plus, it’s easy to adjust for different tastes and dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breast, cut into thin strips

• 8 ounces dried flat rice noodles

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1/2 cup chopped shallots

• 1/4 cup Pad Thai sauce (store-bought or homemade)

• 1 tablespoon fish sauce

• 1 tablespoon tamarind paste

• 1 tablespoon brown sugar

• 1 tablespoon Sriracha (or to taste)

• 2 large eggs, lightly beaten

• 1 cup bean sprouts

• 1/4 cup chopped roasted peanuts

• 2 tablespoons chopped fresh cilantro

• 2 lime wedges

Directions

1. I start by cooking the rice noodles according to the package instructions. Once they’re done, I drain them and set them aside.

2. In a small bowl, I whisk together the Pad Thai sauce, fish sauce, tamarind paste, brown sugar, and Sriracha. I keep this mix close for later.

3. I heat the vegetable oil in a large skillet or wok over medium-high heat. I add the chicken and cook it until it’s no longer pink, then remove it and set it aside.

4. In the same skillet, I sauté the garlic and shallots for about a minute until they’re fragrant.

5. I push them to one side of the skillet and pour in the beaten eggs on the other side. I scramble them until fully cooked.

6. I then add the cooked noodles, chicken, and the sauce mixture to the skillet, tossing everything together to coat evenly.

7. I let everything cook for another 2–3 minutes, stirring frequently, until it’s heated through.

8. I stir in the bean sprouts for just a minute so they stay slightly crisp.

9. Finally, I serve the Pad Thai hot, topped with chopped peanuts, fresh cilantro, and lime wedges.

Servings and Timing

This recipe yields 4 generous servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• For a vegetarian version, I like to swap the chicken for firm tofu or load up on colorful veggies like bell peppers, carrots, and snap peas.

• If I’m craving more heat, I add extra Sriracha or even some red pepper flakes.

• Sometimes I skip the tamarind paste and use lime juice instead—it still gives me that tangy kick.

• For a nut-free version, I leave out the peanuts or use sunflower seeds for crunch.

• I’ve also tried it with shrimp instead of chicken, which turns out beautifully.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I like to toss it in a skillet over medium heat with a splash of water to loosen up the noodles. The microwave works too—just a minute or two on high, and I stir halfway through.
I avoid freezing this dish since the noodles and fresh veggies don’t hold up well after thawing.

FAQs

How can I make this dish gluten-free?

I make sure to use gluten-free rice noodles and check that my Pad Thai sauce and fish sauce are certified gluten-free.

What can I use instead of tamarind paste?

If I’m out of tamarind paste, I use lime juice or a splash of rice vinegar to replicate that tangy flavor.

Can I make this ahead of time?

I can prep the sauce and even cook the chicken a day ahead, but I prefer to combine everything just before serving for the best texture.

Is Pad Thai traditionally spicy?

Pad Thai usually has a mild heat, but I adjust the spice level by adding more or less Sriracha depending on who I’m serving.

What’s the best noodle type for Pad Thai?

I always go for flat rice noodles—they give the dish its signature chewy texture and soak up the sauce beautifully.

Conclusion

Making Chicken Pad Thai at home is a total game-changer for me. It’s fast, flavorful, and endlessly customizable, making it a go-to when I need something satisfying without the hassle. Whether I keep it classic or add my own twist, this dish always hits the spot.