This chicken Pad Thai is rice noodles tossed with tofu, sliced chicken, veggies and egg, all in a savory sauce. A remake of the take out classic that tastes even better than what you’d get at a restaurant!
Whenever I go to my local Thai restaurant, I have to order the chicken Pad Thai. I’ve since learned to make this dish at home, and now I can enjoy this meal any time I want with perfect results every time!
What is pad thai?
Pad Thai is a meal that consists of stir fried rice noodles that are mixed with chicken, beef or shrimp, as well as tofu and scrambled eggs. The noodles and protein are tossed in a sauce made with brown sugar, lime juice, soy sauce and fish sauce. This dish is typically served as street food, or in restaurants all over Thailand. It’s also a very popular dish in America.
How do you make chicken pad thai?
Start by cooking thinly sliced chicken and tofu in a pan until golden brown. Remove the chicken mixture from the pan, and cook two eggs until scrambled. Return the chicken and tofu to the pan, along with shredded carrots and rice noodles. Pour a homemade sauce over the noodle mixture, then add bean sprouts, cilantro and green onions. Toss everything until well combined. Serve the dish with a garnish of fresh herbs, as well as lime wedges and chopped peanuts.
Tips for the perfect dish
- I recommend partially freezing your chicken before you slice it to make the job go a lot faster. This will also allow you to get the thinnest cuts of chicken.
- Use extra firm tofu so that it won’t fall apart as it cooks. If you have a softer type of tofu, you can press the water out of it to make it firmer. Cut the block of tofu into thick slices and place them on a plate lined with paper towels. Place a layer of paper towels on top of the tofu, then add a plate on top and use a heavy skillet to weigh the plate down. Let the tofu sit for at least 20 minutes, then cut into cubes and use in the recipe.
- This dish calls for fish sauce, which is a savory condiment that’s popular in Thai cuisine. Fish sauce can be found in the Asian foods aisle of most grocery stores.
- You’ll want to use dried rice noodles for the most authentic flavor, which are also located in the Asian foods aisle.
- Chicken Pad Thai will stay fresh in the refrigerator for up to 3 days.
Is chicken pad thai spicy?
This dish is not traditionally spicy. That being said, you can add some heat by sprinkling in a pinch or two of crushed red pepper flakes. Another option is to add sriracha to taste.
While this recipe is delicious as-is, you can add other ingredients to the mix to customize the flavors to your tastes.
- Protein: Swap out the chicken for sliced flank steak or shrimp.
- Vegetables: Add extra veggies such as sliced red bell pepper, mushrooms, baby corn or zucchini noodles.
- Herbs: Try using fresh thai basil instead of the green onions and cilantro.
This chicken Pad Thai is perfect for those nights when you crave the flavors of take out!
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Chicken Pad Thai Video
Chicken Pad Thai
For the stir fry
- 1 tablespoon vegetable oil
- 3/4 pound boneless skinless chicken breast thinly sliced
- 7 ounces extra firm tofu cubed
- 2 teaspoons garlic minced
- 2 eggs beaten
- salt and pepper to taste
- 1/2 cup shredded carrots
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1/3 cup green onions cut into 1 inch pieces
- 1/4 cup cilantro leaves coarsely chopped
- 1/3 cup roasted peanuts chopped
- lime wedges and fresh herbs for garnish optional
For the sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon lime juice
- 2 teaspoons peanut butter
- 1/4 cup ketchup
- 2 tablespoons water
For the sauce
- Place all the sauce ingredients in a medium bowl. Whisk until smooth.
For the stir fry
- Heat the oil in a large pan over medium high heat. Add the chicken in a single layer and season with salt and pepper to taste.
- Cook the chicken for 4-5 minutes, stirring occasionally, until golden brown and cooked through.
- Add the tofu and cook for an additional 3-4 minutes. Add the garlic and cook for 30 seconds.
- Remove the chicken and tofu mixture from the pan and cover to keep warm.
- Cook the rice noodles according to package directions.
- Pour the eggs into the pan. Cook for 3-4 minutes, stirring occasionally, until eggs are scrambled and cooked through.
- Return the chicken mixture to the pan, along with the carrots. Cook for another 2-3 minutes.
- Add the rice noodles to the pan. Pour in the sauce and toss to coat evenly. Stir in the bean sprouts, green onions and cilantro. Simmer for 1-2 minutes.
- Sprinkle with chopped peanuts and serve, garnished with herbs and lime wedges if desired.