Quick and Easy Chicken Pad Thai Recipe (Sweet and Tangy)

In 20 minutes, you can make this simple Chicken Pad Thai dish! Rice noodles, chicken, eggs, and bean sprouts are combined with a sweet, tangy sauce to make this dish.

For the sauce, I’ve included two options (one quick and simple and the other homemade by one of my favorite chefs)!

Shrimp or chicken pad Thai is one of my favorite takeout orders because I adore all the flavors and textures!

Describe Pad Thai.

Thailand has many people who love chicken Pad Thai, both as street food and in dining establishments. Rice noodles, vegetables, cooked chicken, and eggs are stir-fried together in this dish.

Tofu, shrimp, and other meats can be found in pad Thai (and often dried shrimp in the sauce).

The pad thai noodles were rice noodles, which are typically found in our grocery store’s ethnic section (you can also get rice noodles for Pad Thai online).

Thai cuisine frequently includes fish sauce, cilantro, lime, and peanuts, all of which contribute tremendous flavor.

If you’ve never eaten fish sauce, it gives this dish an instantly recognizable salty, savory flavor (and although I’m not a big fan of fish, I truly do adore fish sauce in many foods).

Pad Thai Sauce

This dish is made with sauce (along with the toppings).

While I recommend making Pad Thai from scratch if you enjoy it (and Jet Tila’s sauce is my favorite), I chose to use a store-bought sauce for this version. Although his recipe is excellent, I use a little less fish sauce.

Why Use Prepared Sauce? Because some of the ingredients are uncommon in many kitchens, I use a prepared sauce in this recipe.

Some individuals don’t always keep tamarind paste and fish sauce on hand, but the pad Thai sauce also contains both (and may not have other uses).

You can use a prepared sauce to make this dish, other stir-fry dishes, or even to serve as a dipping sauce for foods like egg rolls or chicken strips.

Authentic Sauce However, if you enjoy Pad Thai and want to make it frequently, I HIGHLY suggest making this homemade sauce from Chef Jet Tila and buying the few extra components you would need.

Making Pad Thai

Pad Thai is incredibly simple to prepare with only a few basic steps, much like my favorite Chicken Stir Fry dish!

1. After a little period, add the eggs (all in the same pan).
2. The noodles and some vegetables are added last.
3. It only takes a few minutes of cooking, some sauce, and finished food!

Add some chopped fresh cilantro, peanuts, and lime wedges for garnish. While the cilantro and lime truly give the dish some freshness, the peanuts lend the ideal amount of salty crunch.

Chicken Pad Thai

In roughly 20 minutes, you can read better than takeout.

Ingredients for Chicken Pad Thai

• 1 pound boneless skinless chicken thighs or breasts cut into 1/2 inch pieces
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 teaspoon garlic minced
• 2 eggs
• 8 ounces rice noodles
• 1 cup bean sprouts
• ¼ cup green onions cut into 1-inch pieces
• ¼ cup cilantro leaves
• ¼ cup roasted salted peanuts chopped
• 4 lime wedges
• ⅔ cup Pad Thai Sauce or as needed, see note for homemade

Instructions

1. Rice noodles should be prepared as directed on the package.
2. In the meantime, warm the oil in a big skillet over medium-high heat. Season the chicken with salt and pepper to taste before adding it to the pan. Cook the chicken until it is browned and well cooked for 5–6 minutes, stirring regularly. Cook the garlic for 30 seconds after adding it to the pan.
3. Add the eggs to the side of the pan that has space after moving the chicken mixture to that side. The eggs should be stirred for about 3 minutes until they are thoroughly scrambled.
4. The rice noodles and sauce should be added to the pan and mixed well before cooking for one minute. After adding the green onions, stir briefly. Include bean sprouts.
5. Add cilantro and peanuts as a garnish. slices of lime are optional.

Notes

Thai Pad Sauce To keep this recipe simple enough to prepare for a weekday dinner, we utilize bottled sauce. If your sauce is excessively thick, add a little water. Some store-bought sauces might be thick.

Add a little fish sauce and/or fresh lime juice to boost the flavor of a premade sauce.

I adore Jet Tila’s homemade sauce recipe for Pad Thai here for a homemade version (but I reduce the fish sauce by half). Fish sauce, tamarind paste, lime juice, rice vinegar, and sugar are required.

• 2/fourths cup fish sauce
• Tamarind paste, two tablespoons
• a teaspoon of lime juice
• a teaspoon of rice vinegar
• Sugar, 4 tablespoons
• One teaspoon of Sriracha (optional)

Nutrition information

Calories: 520 | Carbohydrates: 68g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 859mg | Potassium: 715mg | Fiber: 4g | Sugar: 10g | Vitamin A: 355IU | Vitamin C: 31.2mg | Calcium: 78mg | Iron: 2.3mg