Chicken pad thai brings together tender chicken, chewy rice noodles, tofu, egg, and crunchy bean sprouts in a sweet, salty, and tangy tamarind sauce, all in one hot pan.
It is faster than ordering delivery, and the sauce is easy to mix from a handful of bottles you may already have. The noodles only need a short soak in boiling water, so dinner comes together quickly once the pan is hot.
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Why This Chicken Pad Thai Recipe Works
A short soak in boiling water softens the noodles just enough, then they finish absorbing the sauce in the pan. A quick cold rinse stops the cooking and keeps them from clumping.
The sauce is balanced from the start: tamarind for tang, brown sugar for sweetness, fish sauce for salt, and oyster sauce for rounded savory depth. You can taste and tweak without overcooking anything.
High heat and a very short cooking time keep the chicken juicy and the bean sprouts crisp.
Ingredients for Chicken Pad Thai
- 4 ounces dried pad thai rice noodles, medium width
- 1 1/2 tablespoons tamarind puree, not concentrate, for the sauce
- 3 tablespoons brown sugar, packed, for the sauce
- 1 1/2 tablespoons fish sauce, for the sauce
- 1 1/2 tablespoons oyster sauce, for the sauce
- 2 tablespoons vegetable oil, for cooking
- 1/2 medium yellow onion, sliced
- 2 cloves garlic, finely chopped
- 5 ounces boneless skinless chicken breast, thinly sliced
- 2 large eggs, lightly whisked
- 1 1/2 cups bean sprouts, plus extra for topping
- 3 ounces firm tofu, cut into 1 inch batons
- 1/4 cup garlic chives, cut into 1 inch pieces
- 1/4 cup roasted peanuts, finely chopped
- 1/4 teaspoon cayenne pepper, optional
- 1 lime, cut into wedges, for serving
Rice noodles: Use dried flat rice sticks made for pad thai. Soak in boiling water just until flexible, then rinse.
Tamarind puree: It adds the sweet tart flavor that defines the dish. Choose puree, not concentrate.
Fish sauce and oyster sauce: Fish sauce brings salty umami and oyster sauce adds body. Both are salty, so measure carefully.
Chicken: Thin slices of breast or thigh cook in a couple of minutes. Cut across the grain for tenderness.
Tofu, sprouts, and chives: Tofu soaks up the sauce, sprouts add crunch, and garlic chives give a mild garlic flavor.
How to Make Chicken Pad Thai
1. Soak the noodles. Place the noodles in a large bowl and cover with plenty of boiling water. Soak for 5 minutes, drain in a colander, and rinse briefly under cold water.
2. Mix the sauce. Stir the tamarind puree, brown sugar, fish sauce, and oyster sauce together in a small bowl until the sugar dissolves.
3. Heat the pan. Heat the oil in a large nonstick pan over high heat.
4. Sear the aromatics. Add the garlic and onion and cook for 30 seconds.
5. Cook the chicken. Add the sliced chicken and cook for about 2 minutes, stirring, until white throughout and no longer pink inside.
6. Scramble the eggs. Push the mixture to one side, pour the eggs into the empty side, and scramble until just set, then stir them into the chicken.
7. Add the noodles. Add the bean sprouts, tofu, noodles, and sauce. Toss gently for about 90 seconds until the noodles absorb the sauce.
8. Finish with herbs. Stir in the garlic chives and half the peanuts, toss quickly, and remove from the heat.
9. Serve. Top with the remaining peanuts, extra bean sprouts, lime wedges, and a pinch of cayenne if you like heat.
How to Serve Chicken Pad Thai
Serve straight from the pan with lime wedges so each person can squeeze in fresh juice. A side of garlic sesame cucumber salad adds cool crunch, and Thai fish cakes make a fun starter. If you want a second noodle dish, try chili crisp noodles, and pour a pitcher of blueberry mojito for the table.
How to Store and Reheat Chicken Pad Thai
Refrigerate leftovers in an airtight container for up to 2 days, cooling them within 2 hours of cooking. Reheat in a skillet over medium heat with a splash of water until the noodles are hot and the chicken reaches 165 degrees F. This dish does not freeze well because the noodles turn soft.
Tips and Variations for Chicken Pad Thai
Do not oversoak: Boiling water for 5 minutes is plenty. The noodles should still have a little bite before they hit the pan.
Rinse the noodles: A cold rinse removes surface starch and stops the cooking so they do not clump.
Use high heat: A very hot pan sears the chicken quickly and keeps the sprouts crisp. Work fast once the noodles go in.
Cook in batches: Double the dish in two rounds so the pan does not steam the noodles.
Tweak the sauce: Taste the sauce and add more brown sugar for sweetness or a squeeze of lime for tang.
Swap the protein: Thinly sliced thighs, shrimp, or extra tofu all work.
Control the heat: Cayenne is optional, so add it at the table.
Cook chicken safely: Cook until no pink remains, wash hands after handling raw chicken, and refrigerate leftovers promptly. For more general guidance, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Chicken Pad Thai
What is in chicken pad thai?
It has rice noodles, chicken, egg, tofu, bean sprouts, garlic chives, peanuts, and a sauce of tamarind, brown sugar, fish sauce, and oyster sauce.
Can I make chicken pad thai without fish sauce?
Yes, though the flavor will change. Use a little extra oyster sauce or low sodium soy sauce and taste before adding more.
How do I keep chicken pad thai from sticking together?
Rinse the noodles after soaking, drain them well, and toss them with the sauce right away in a hot pan.
Can I use chicken thighs?
Yes. Thighs stay juicier, but slice them thin so they cook through quickly.
Is this dish spicy?
It is mild as written. Add cayenne or fresh chilies at the table for more heat.
Chicken Pad Thai with Tofu and Bean Sprouts
Equipment
- Large nonstick pan
- Colander
- Small bowl
- Spatula
Ingredients
Main Ingredients
- 4 oz dried pad thai rice noodles medium width
- 1 ½ tbsp tamarind puree not concentrate, for the sauce
- 3 tbsp brown sugar packed, for the sauce
- 1 ½ tbsp fish sauce for the sauce
- 1 ½ tbsp oyster sauce for the sauce
- 2 tbsp vegetable oil for cooking
- ½ medium yellow onion sliced
- 2 cloves garlic finely chopped
- 5 oz boneless skinless chicken breast thinly sliced
- 2 large eggs lightly whisked
- 1 ½ cup bean sprouts plus extra for topping
- 3 oz firm tofu cut into 1 inch batons
- ¼ cup garlic chives cut into 1 inch pieces
- ¼ cup roasted peanuts finely chopped
- ¼ tsp cayenne pepper optional
- 1 lime cut into wedges, for serving
Instructions
Cooking
- Soak. Soak the noodles in boiling water for 5 minutes, drain, and rinse under cold water.
- Mix. Stir the tamarind, brown sugar, fish sauce, and oyster sauce together until the sugar dissolves.
- Cook the chicken. Heat the oil over high heat, cook the garlic and onion for 30 seconds, then add the chicken for about 2 minutes until no pink remains.
- Add the egg. Scramble the eggs on one side of the pan and stir them into the chicken.
- Toss and top. Add the sprouts, tofu, noodles, and sauce, toss for about 90 seconds, then add the chives and half the peanuts. Serve with the rest, lime, and cayenne.
