Chicken Pad Thai
Chewy, tangy, and slightly sweet rice noodles tossed with tender chicken, crisp bean sprouts, and crunchy peanuts. This iconic Thai street food classic comes together in one wok and delivers the perfect balance of salty, sweet, and sour in every bite.
For 4 servings
- prep · ~30 min
Soak the rice noodles.
Place rice noodles in a large bowl and cover with warm water. Let soak for 30 minutes until pliable but still slightly firm to the touch. Drain well and set aside.
TIPDon't use boiling water — it will make the noodles mushy when stir-fried. - mix · ~2 min
Make the pad thai sauce.
In a small bowl, combine tamarind paste, fish sauce, sugar, shrimp paste, and water. Stir until sugar dissolves completely. Set aside.
- prep · ~10 min
Prep all ingredients and arrange by the wok.
1.Slice chicken breast into thin bite-sized strips.2.Mince garlic and thinly slice shallots.3.Wash bean sprouts and cut garlic chives into 2-inch lengths.4.Roughly crush peanuts and cut lime into wedges.TIPPad Thai cooks fast — have every ingredient ready before you heat the wok. - fry · ~4 min
Cook the chicken.
Heat 1 tablespoon oil in a wok over high heat until shimmering. Add chicken strips, season with a pinch of salt, and stir-fry until just cooked through and lightly browned, about 3-4 minutes. Remove to a plate and set aside.
- fry · ~3 min
Stir-fry aromatics and egg.
1.Add remaining 2 tablespoons oil to the wok. Add garlic and shallots, stir-fry until fragrant (30 seconds).2.Push aromatics to one side, crack eggs into the empty space, and scramble until just set.3.Mix scrambled egg with garlic and shallots.TIPDon't overcook the eggs at this stage — they'll cook further with the noodles. - fry · ~2 min
Add noodles and toss.
Add the drained rice noodles to the wok. Pour the prepared sauce over the noodles and toss everything together using tongs or two spatulas until the noodles are evenly coated. Stir-fry for 2 minutes.
TIPIf the wok gets too dry, add a splash of water — not oil. - fry · ~2 min
Finish with chicken, vegetables, and peanuts.
1.Return cooked chicken to the wok and toss to combine.2.Add garlic chives and most of the bean sprouts, toss for 30 seconds until just wilted.3.Sprinkle crushed peanuts over top and toss once more. - serve · ~1 min
Plate and garnish.
Divide pad thai among serving plates. Top with remaining fresh bean sprouts, a sprinkle of crushed peanuts and chili flakes. Serve immediately with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak noodles in warm water until pliable but still firm, not boiling water to avoid mushiness.
- 2Prep all ingredients and arrange them by the wok before you start cooking — Pad Thai comes together fast.
- 3Use high heat throughout and keep ingredients moving to prevent sticking and achieve wok hei.
- 4Add the sauce to the noodles, not the other way around, for even coating without clumping.
- 5Reserve some fresh bean sprouts for the garnish to add a crisp, raw counterpoint to the cooked noodles.
- 6If the noodles stick or seem dry, add a splash of water — not more oil — to loosen them up.
Adapt it for your goals.
Vegetarian
Replace chicken with extra-firm tofu (pressed and cubed) and substitute fish sauce with soy sauce or a vegetarian stir-fry sauce — perfect for plant-based eaters who still crave tangy-sweet noodles.
shrimp pad thaiShrimp pad thai
Swap the chicken for peeled, deveined shrimp (add them with the aromatics) and keep the shrimp paste for a more traditional seafood-forward flavor beloved by Thai street stalls.
low carbLow-carb
Substitute rice noodles with shirataki (konjac) noodles or spiralized zucchini — cook them briefly to avoid mushiness and reduce the sugar in the sauce for a lighter, keto-friendly version.
spicySpicy
Double the dried chili flakes or add 1-2 minced Thai bird's eye chilies with the garlic for a fiery kick that cuts through the sweet-savory sauce — ideal for heat lovers.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Antioxidant-Rich Vegetables
Bean sprouts and garlic chives offer vitamin C and sulfur compounds that support immune function and digestion.
Heart-Healthy Fats
Peanuts contribute monounsaturated fats and vitamin E, which help maintain cardiovascular health when eaten in moderation.
Natural Energy Boost
Rice noodles deliver easily digestible carbohydrates for quick energy, ideal for a satisfying meal before or after activity.
Frequently asked questions
The noodles likely oversoaked in hot water or were cooked too long in the wok. Soak only until pliable, then stir-fry quickly on high heat.
