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Authentic Chicken Pad Thai with wide rice noodles, tender stir-fried chicken, fresh bean sprouts, cilantro, lime wedges, and crushed peanuts

Chicken Pad Thai

Quick and flavorful Chicken Pad Thai with tender noodles, savory tamarind-fish sauce, fresh veggies, and a crunchy peanut topping—perfect for an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
“Quick & Easy Prep” 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian inspired
Servings 3 people
Calories 728 kcal

Equipment

  • 1 Large bowl  – for soaking the rice noodles
  • 1 Wok or large skillet/pan – for stir-frying chicken, eggs, and noodles
  • 1 Cutting board
  • 1 Knife – for chopping chicken, green onions, and cilantro
  • 1 set of measuring spoons – for fish sauce, tamarind paste, soy sauce, sugar, and chili flakes
  • 1 Spatula or tongs – for stirring and tossing noodles and ingredients
  • 1 Small bowl  – for mixing the sauce
  • 4 Serving plates or bowls
  • 1 Citrus juicer  – for squeezing lime wedges
  • 1 Mortar and pestle  – if you want to crush peanuts fresh for topping

Ingredients
  

  • Noodles & Protein
  • 8 oz rice noodles flat
  • 2 chicken breasts thinly sliced
  • 2 eggs
  • Sauce Key for authentic flavor
  • 3 tbsp fish sauce
  • 2 tbsp tamarind paste
  • 2 tbsp palm sugar or brown sugar
  • 1 tbsp soy sauce
  • 1 tsp chili flakes optional
  • Vegetables & Garnish like your photo
  • 1 cup bean sprouts
  • 2 green onions chopped
  • Fresh cilantro sprig
  • 1 lime cut into wedges
  • ¼ cup peanuts crushed roasted ← crumbly topping
  • sesame seeds Optional:
  • Cooking
  • 2 tbsp oil
  • 2 cloves garlic minced

Instructions
 

  • Soak the noodles
    Soak rice noodles in warm water for 20–30 min
    Drain and set aside
  • Make the sauce
    Mix together: Fish sauce, Tamarind paste, Palm sugar, Soy sauce, Chili flakes
    Set aside.
  • Cook the chicken
    Heat oil in pan or wok
    Cook chicken until lightly golden
    Remove and set aside
  • Scramble eggs
    Add a little oil
    Crack eggs into pan
    Scramble lightly
  • Stir-fry everything
    Add garlicAdd noodles
    Pour sauce
    Toss until noodles soften
  • Finish
    Add chicken back
    Add green onions
    Add half the bean sprouts
    Toss quickly
  • Top with:
    Fresh bean sprouts (on side)
    CilantroLime wedges
    Crushed peanuts (crumbly topping)
    Optional chili oil or flakes
    • Use wide flat rice noodles and toss them quickly with a bold tamarind-fish sauce for authentic, restaurant-style Chicken Pad Thai every time.

Notes

  • Soak rice noodles in warm water until pliable but not mushy—over-soaking makes them soggy.
  • Thinly slice chicken for quick, even cooking.
  • Prepare the sauce ahead of time to speed up stir-frying.
  • Toss noodles gently to coat evenly without breaking them.
  • Add peanuts and fresh herbs at the very end to maintain crunch and vibrant flavor.
  • Adjust chili flakes to your preferred spice level.
  • Leftovers store well in an airtight container in the fridge for 1–2 days; reheat gently to avoid drying out noodles.

Nutrition

Serving: 1285 gramsCalories: 728kcalCarbohydrates: 86gProtein: 45gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 206mgSodium: 2139mgPotassium: 960mgFiber: 5gSugar: 13gVitamin A: 505IUVitamin C: 15mgCalcium: 91mgIron: 3mg
Keyword 30 minute dinner, Chicken Pad Thai, easy Pad Thai, Pad Thai noodles, quick stir fry recipe, recipe, Thai chicken noodles, Thai noodle recipe
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