Print

Chicken Pad Thai Recipe

Print Recipe

★★★★★

4.9 from 790 reviews

This Chicken Pad Thai recipe features tender pieces of chicken breast or thighs stir-fried with fresh vegetables, rice noodles, and a flavorful, tangy sauce made from tamari, fish sauce, lime juice, and a hint of sweetness. Garnished with crunchy peanuts and fresh cilantro, and served with lime wedges, this classic Thai dish is perfect for a quick weeknight meal that delivers authentic taste and satisfying textures.

Ingredients

Scale

Noodles

  • 14 oz Pad Thai rice noodles

Protein & Vegetables

  • 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

Sauce

  • 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

  1. Cook the noodles: Prepare the Pad Thai rice noodles according to the package instructions. Once cooked, drain the noodles well, return them to the pot, and cover to keep warm.
  2. Cook the chicken: Heat neutral oil in a large skillet over medium-high heat. Add the chicken pieces and stir frequently, cooking until browned on all sides and nearly cooked through, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.
  3. Cook the vegetables: In the same skillet, add the sliced red bell pepper, peeled carrot slices, and the white and light green parts of the green onions. Cook, stirring occasionally, until the vegetables are just softened, about 3 minutes.
  4. Make the sauce: While the vegetables are cooking, whisk together gluten-free soy sauce or tamari, fish sauce, lime juice, coconut sugar or honey, sriracha, rice vinegar, toasted sesame oil, and minced garlic in a small bowl until well combined.
  5. Scramble the eggs: Push the cooked vegetables to one side of the skillet. Pour the lightly whisked eggs into the empty side and scramble quickly with a spatula or chopsticks. When the eggs are just barely set, mix them together with the vegetables.
  6. Combine everything: Add the cooked chicken, drained noodles, bean sprouts, the remaining green onion greens, and the prepared sauce to the skillet. Use tongs to toss and combine all ingredients thoroughly, allowing the sauce to coat everything evenly.
  7. Garnish and serve: Remove from heat and top the Pad Thai with chopped cilantro and salted peanuts. Serve immediately with lime wedges on the side for squeezing over the dish.

Notes

  • Use gluten-free tamari or soy sauce to make this recipe gluten-free.
  • Adjust sriracha quantity to your preferred spice level.
  • Substitute chicken with shrimp or tofu for variation.
  • Make sure not to overcook the noodles to avoid sogginess.
  • Toast the peanuts lightly for additional aroma and crunch.

Keywords: Chicken Pad Thai, Thai noodles, gluten-free dinner, stir-fry, easy Thai recipe

Find it online: https://tastewithamy.com/chicken-pad-thai-recipe/