Name: Chicken Pad Thai Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 14 oz Pad Thai rice noodles; 1 tablespoon neutral oil (such as vegetable or canola oil); 1 pound boneless, skinless chicken breast or thighs, cut into 1 to 2-inch pieces; 1 red bell pepper, sliced thinly; 2 medium carrots, peeled and sliced thinly; 1 bunch green onions, thinly sliced, white and green parts separated; 2 large eggs, lightly whisked; 2 cups bean sprouts; ½ cup cilantro, chopped; ¼ cup chopped salted peanuts; Lime wedges for serving; 2 garlic cloves, minced or grated; ¼ cup gluten-free soy sauce or tamari; 2 tablespoons fish sauce; 1 lime, juiced; 2 tablespoons coconut sugar or honey; 1 tablespoon sriracha, to taste; 1 tablespoon rice vinegar; 2 teaspoons toasted sesame oil

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Introduction

Chicken Pad Thai is a vibrant and flavorful Thai classic that combines tender chicken, crisp vegetables, and tangy sauce with chewy rice noodles. This recipe is perfect for a quick weeknight dinner that feels special yet is easy to prepare.

A beige bowl filled with a serving of stir-fried noodles layered with small chunks of light brown chicken, thin strips of red bell pepper, orange carrot slices, green scallions, and fresh green cilantro sprinkled on top. There are two lime wedges placed on the left and right sides of the bowl. A heap of crushed peanuts is piled in the center. Two dark brown wooden chopsticks rest across the left side of the bowl. The bowl sits on a white marbled surface with sprigs of cilantro and a small white bowl of crushed peanuts nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz pad Thai rice noodles
1 tablespoon neutral oil
1 pound boneless, skinless chicken breast or thighs, cut into 1 to 2-inch pieces
1 red bell pepper, sliced thinly
2 medium carrots, peeled and sliced thinly
1 bunch green onions, thinly sliced, white and green parts separated
2 large eggs, lightly whisked
2 cups bean sprouts
½ cup cilantro, chopped
¼ cup chopped salted peanuts
Lime wedges for serving
2 garlic cloves, minced or grated
¼ cup gluten-free soy sauce or tamari
2 tablespoons fish sauce
1 lime, juiced
2 tablespoons coconut sugar or honey
1 tablespoon sriracha, to taste
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

Instructions

Step 1: Cook the noodles according to the package instructions. Drain, return to the pot, and cover to keep warm.
Step 2: Heat the neutral oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and mostly cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside.
Step 3: Add the sliced red bell pepper, carrots, and the white and light green parts of the green onions to the skillet. Cook, stirring occasionally, until they begin to soften, about 3 minutes.
Step 4: While the vegetables cook, whisk together the garlic, gluten-free soy sauce or tamari, fish sauce, lime juice, coconut sugar or honey, sriracha, rice vinegar, and toasted sesame oil in a small bowl to create the sauce.
Step 5: Push the softened vegetables to one side of the skillet. Pour the whisked eggs into the empty side and scramble quickly with a spatula until just set. Then mix the eggs with the vegetables.
Step 6: Add the cooked chicken, noodles, bean sprouts, the remaining green onions, and the prepared sauce to the skillet. Toss everything together with tongs until well combined and heated through.
Step 7: Remove from heat. Garnish with chopped cilantro and salted peanuts. Serve immediately with lime wedges on the side.

Tips & Variations

Substitute shrimp or tofu for chicken to customize the protein.
Use brown rice noodles for a whole grain alternative.
Add extra crunch with crushed roasted peanuts or fried shallots on top.
Adjust the sriracha amount based on your preferred spice level.

Storage

Store leftover Chicken Pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

A large white pot filled with three layers of colorful ingredients: at the bottom, light beige cooked noodles, in the middle, small light brown chicken pieces mixed with thin slices of bright orange carrots and red bell peppers, and on top, green chopped cilantro, crushed peanuts, and three lime wedges placed as decoration. The pot sits on a white marbled surface, nearby a whole lime, a small wooden bowl with lime wedges, fresh cilantro sprigs, and a striped blue and white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, replace the chicken with firm tofu or extra vegetables, and substitute fish sauce with soy sauce or a vegetarian alternative.

What type of noodles should I use?

Use pad Thai rice noodles or other thin rice noodles. Soak or cook them as directed on the package before adding to the stir-fry.