Chicken Pad Thai


Chicken Pad Thai | Cooking Classy

Isn’t it about time we stopped relying on take out to get Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!

I will be the first to admit this is an Americanized version of Pad Thai. There’s no tamarind paste in this recipe, instead you’ll find vinegar and lime juice. I replaced the traditional palm sugar with dark brown sugar (which is also part of the tamarind substitution. Light-brown sugar would be fine too). I added soy which isn’t so traditional, but for me it helps tone down the fish sauce, not to mention many would say I was very skimpy with the fish sauce. Then I added in some not so commonly found veggies, the red bell pepper and stick carrots. And of course I love chicken, I’ll almost always choose it over shrimp or tofu so that’s the other sign that this just isn’t your super authentic Pad Thai. But, this is how I like my Pad Thai.

Who knows maybe down the road my palate will be so much more adventurous and I will be into far more authentic Thai food, but for now this is perfect for me and I just don’t want to change it. It’s flavorful, it’s unique, it’s exciting and most of all it’s incredibly delicious! I have the feeling you are going to love this crave worthy dish too!

Chicken Pad Thai | Cooking ClassyChicken Pad Thai | Cooking ClassyPad Thai | Cooking Classy

Chicken Pad Thai

Yield: About 5 servings

Chicken Pad Thai


  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)


  • Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  • While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  • Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
  • Recipe source: Cooking Classy


  • Averie @ Averie Cooks: This is just gorgeous and I bet your family devoured it! And here’s to skipping take-out and DIY! March 19, 2015 at 10:47am Reply

    • Jaclyn: Thanks Averie!! March 19, 2015 at 8:40pm Reply

  • Laura (Tutti Dolci): I love all the vibrant colors in your Pad Thai, this looks so much better than takeout! March 19, 2015 at 12:54pm Reply

  • Almond and Oat: This looks awesome! Your site is such an inspiration to us March 19, 2015 at 7:09pm Reply

  • Karly: Ooooh, I want this for lunch today! Looks amazing! March 20, 2015 at 10:03am Reply

    • Jaclyn: Thanks Karly :)! March 20, 2015 at 4:01pm Reply

  • Ann: Thanks so much for this great recipe. We have just finished it tonight and for the first time in forever the whole family loved a meal, win win :). This will be a regular amd for hubby and I it feels like a treat takeaway meal :) March 21, 2015 at 3:24am Reply

    • Jaclyn: I’m so glad your family enjoyed it Ann! Thanks so much for your feedback! March 21, 2015 at 12:12pm Reply

  • Taylor @ The Girls on Bloor: Love that you came up with an alternative that doesn’t use the tamarind paste! Sometimes it’s so hard to make it out to specialty or Asian grocery stores, and you just want to be able to use what you have on hand at home! I was recently sent one of those ready to cook kits with the fresh vegetables and all, and they had a tofu pad thai recipe using a tamarind sauce blended with a fresh tomato. Was definitely a unique way of making the sauce. Will have to try your version, it looks absolutely delish! March 21, 2015 at 10:34am Reply

  • Elena @ GiftaholicWorld: This remind me of my Mom. She used to made it every weekend. But i move on now. Every has changed the this chicken pad are the same. Thank you for such a delicious dish. March 22, 2015 at 9:51am Reply

  • Kelly: This looks and sounds amazing, YUM!

    xx Kelly March 22, 2015 at 4:30pm Reply

  • Mary C: Ohhh my LORD!! I’m almost out of black ink from printing your recipes! Girl~you have my tastebuds down pat!!…Ok…so now could you come up with how to do Pad Guy?? Puhlease??? March 24, 2015 at 9:14pm Reply

  • Shannon: Made this, this week. Loved it. Only thing I changed, is that I grated some ginger into the stir fry. Great recipe, using things we already had in the pantry! Will definitely make again. April 12, 2015 at 6:42pm Reply

  • Alicia: Amazing ! love it , one of the best dishes I have ever had June 14, 2015 at 3:43am Reply

  • Sofia: This is so colorful and pretty! Makes me miss the pad thai I practically lived on in Thailand, but with tofu instead of chicken ;) June 16, 2015 at 9:20am Reply

  • Kelly: great recipe! i tried this out using peanut oil rather than vegetable oil. perfect! June 17, 2015 at 2:48pm Reply

    • Jaclyn: I’m glad you liked it Kelly! Thanks for your review! June 17, 2015 at 10:32pm Reply

  • Ratchel: I don’t know what went wrong but mine Was extremely gooey and sticky. Unable
    To eat it. I followed recipe step by step, not sure what happened. :( it looked like a huge glob. June 23, 2015 at 6:24pm Reply

    • Jaclyn: It sounds like the noodles were over done. Sorry it didn’t turn out! June 24, 2015 at 10:26pm Reply

  • Stephanie: I should probably know this, but what is fish sauce and where do I find it in the grocery store? August 4, 2015 at 2:32pm Reply

    • Jaclyn: I wasn’t very familiar with it either until just a few years ago :). You can find it in the Asian section of most grocery stores. And it’s just that – a sauce made from fish. The stuff packs a punch which is why I prefer to go with a smaller amount. August 5, 2015 at 10:23pm Reply

  • Duan: Love this recipe. Swapped out rice vinegar with apple cider vinegar (what I had on hand) the kids and I devoured it!!!!! Great way to get my 10 and 5 year old to eat fresh veggies :-) August 7, 2015 at 6:17pm Reply

    • Jaclyn: I’m so glad your family enjoyed this! Thanks for your feedback Duan! August 8, 2015 at 11:09am Reply

  • Nicole Carbunck: I’ve made this recipe 3 times now. AMAZING! It has been a crowd pleaser every time. Thank you for sharing! August 8, 2015 at 1:05pm Reply

    • Jaclyn: I’m so happy to hear that Nicole! Thanks for your comment! August 8, 2015 at 9:51pm Reply

  • Nicole: Oh my word! Thank you Sooooo much! We loved this! My husband and I decided that it’s a keeper for sure!! August 24, 2015 at 7:35pm Reply

  • Ali Wawa: This is the best PAD THAI ever i have cooked. I cooked this recipes three tims,but next time i will add tamarind paste.

    some of member said that gooey and sticky,and i till what the big worng here!!!!

    Frist you should Prepare the sauce in to mixing bowl,second you should fring the chicken & all vegetables.

    before you adding the eggs,you prepare the noodles by soaking it in hot water.
    dont soak the rice noodles in to hot water too much time,just 3 minute or dependet to directions listed on package.
    Then crack the eggs in to pan ,Cook and scramble until eggs have cooked through, Add in chicken, noodles and sauce and toss everything together and cook 1 – 2 minutes.

    Note: try to substite the rice noodles with pasta ,& also the pasta very dillsh……… September 1, 2015 at 5:50am Reply

    • Jaclyn: I’m so glad you liked it Ali! September 1, 2015 at 9:42am Reply

  • Ana: Hi,

    I’ve made this recipe twice- it’s fantastic! However, my sauce is a lot darker than what it appears to look like in the picture.

    I was thinking it may be because my noodles are thinner than yours- is this a possibility? October 16, 2015 at 5:24pm Reply

    • Jaclyn: It could be different noodles or just different brands of soy sauce. I’m so glad you’ve enjoyed it though! October 19, 2015 at 11:02pm Reply

  • Shirley: WOW!!! Made this for dinner tonight with spring rolls… It was so delicious!! November 17, 2015 at 5:53pm Reply

  • Erica: Yummy in my tummy! My husband had seconds and my son gobbled it all up. We substituted the sprouts for snap peas. This will be added to our regular meal list. Thanks! November 28, 2015 at 6:18pm Reply

  • Molly: I just made this and added in some shrimp, and a 1/2 tablespoon of a spicy sauce I have to the sauce. I must say I have never tasted a sauce that is so delicious! I will definitely be making this again, but first I need to find thicker noodles. >.<' Thank you so much!!! January 31, 2016 at 1:38pm Reply

  • Molly: I keep making this recipe over and over!!! Thank you!!! I’ve made it two more times since the first time I posted! February 18, 2016 at 5:15pm Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed it Molly, thanks for your comment! February 18, 2016 at 7:00pm Reply

  • pascal: OMG AMAZING. I made this and the husband and I had 2 servings. I couldn’t find Fish sauce and made it without but still tasted amazing. holy cow best recipe so far. This is going in the books. February 22, 2016 at 2:39pm Reply

  • Shelley: This was delicious! While making the sauce I made a mistake and added 2 tablespoons of lime juice so I reduced the amount of rice vinegar to 2 teaspoons for fear of it being too acidic. I also added some freshly grated ginger because I love it. (Probably about a teaspoon) I will definitely be making this again. I shook some red chili pepper flakes to the chicken cooking stage and also a bit at the garnish stage. I will probably add a bit more heat next time but of course that it just personal preference. Lovely recipe and beautiful photo! March 5, 2016 at 9:05pm Reply

    • Shelley: I forgot to mention that I also added about half a pound of shrimp too. I was worried about serving sizes not being quite enough but this really makes a large meal size amount. March 5, 2016 at 9:10pm Reply

  • Maggie: Love the way you prep and cook this dish Jaclyn! It definitely looks exactly like the one I had a local Thai restaurant! The sauce is so yummy. I agree with you, making these at home is definitely better than takeout! March 12, 2016 at 3:35pm Reply

  • Lydia: Great recipe, and thank you so much for the non tamarind version, as there was none at our local grocery store. I decided to use 1 large wok to cook everything in, and left all the ingredients in while cooking. Turned out so good! March 13, 2016 at 5:11pm Reply

  • Kathleen: Just made this dish for dinner tonight and it’s going in my keeper folder. Followed it to the letter and it was fabulous!! I might follow some of the other commenters’ suggestions and add some fresh ginger and crushed red pepper next time. But it was absolutely delicious, quick to whip together and way better than takeout. We will definitely add this to our regular rotation. March 13, 2016 at 7:17pm Reply

  • Jenna: I added Peanut butter and sweet chili heat thai to the sauce…great flavor!!! March 15, 2016 at 12:42am Reply

  • Nancy Giard: I made this with gluten free spaghetti and it was AMAZING! Substituting GF tamari for the soy sauce kept the whole thing gluten free. I highly recommend this recipe for a fresh, authentic tasting pad thai. I squeezed a fresh lime over the top before serving. April 9, 2016 at 2:07pm Reply

  • Vicky: Made this tonight for my family…everybody loved it!!!! Will make it again for sure!! THANKS!! April 23, 2016 at 6:51pm Reply

  • Morgan Lobitz: Sooo good!! I did actually swap the veg oil for coconut oil. And since we aren’t a fan of nuts in food but love the nutty flavor in pad thai, I melted about three tbs of peanut butter with a tbs of coconut oil and mixed it in at the end. Was the perfect touch! Can’t wait to try more of your recipes! April 26, 2016 at 6:06pm Reply

  • Alyssa: Made this last night for the fam! It was DELICIOUS!! Followed the directions to a T & the results were amazing. My dad says it belonged in a restaurant & it was “damn good!” Yum! May 9, 2016 at 10:03am Reply

    • Jaclyn: So great to hear Alyssa! May 9, 2016 at 3:37pm Reply

  • Brittany: I made this last night. It was delicious! I’ll definitely make this again. The hardest part of the recipe was getting the rice noodles to the desirable texture and tendency. I ended up having to put the lid on the pan and cook the dish a few minutes longer than the recommended 1-2 minutes. Terrific recipe! May 17, 2016 at 11:28am Reply

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