Chicken Pad Thai

03.19.2015

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!

Chicken Pad Thai | Cooking Classy

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.

Want to see how easy this Pad Thai recipe is? Watch the video!

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

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Chicken Pad Thai

Yield: About 5 servings

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
  4. Recipe source: Cooking Classy

104 comments

  • 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

  • Rick: Made this tonight for my family, it was second helpings all around. Glad I doubled it! July 14, 2016 at 6:12pm Reply

    • Jaclyn: Glad it was enjoyed Rick! July 15, 2016 at 5:59pm Reply

  • Nikki: Delicious!! I made this tonight for dinner, and even the kids loved it! My husband and I added a little sricha to spice it up. So yummy!! July 14, 2016 at 8:01pm Reply

    • Jaclyn: So glad to hear you’re family loved it! July 15, 2016 at 5:58pm Reply

  • Sara Jane Cresswell: I made this for the first time and followed the recipe and directions on the noodle package exactly. It is a good basic Pad Thai noodle dish, I omitted the coriander (do not care for it). I think that tamarind would deepen the flavor, I would try a blob PB too, just to enhance a good base flavor. July 21, 2016 at 1:41pm Reply

    • Jaclyn: Great suggestions! Thanks Sara! July 21, 2016 at 6:04pm Reply

  • Desiree: Passionate about this recipe for the first reason that I love chicken the second reason is that the recipe calls for vinegar. After attending a cooking show last year and learning about curry powder, that was very interesting. August 20, 2016 at 4:38am Reply

  • Hilary: FINALLY!!! Thai is one of mine and hubby’s favorite foods to eat out, but I’ve always avoided making it at home because most recipes are intimidating, using many unfamiliar ingredients. When I came across this recipe that didn’t scare me, I knew I had to try it! We LOVED it!!! Hubs had thirds;) Can’t wait to make it again and again and again! (I will admit I doubled the sauce at the end (we are sauce ppl!lol) and added a bit of sesame oil, as well). Thanks for this easy and amazing recipe my soul has been longing for! August 26, 2016 at 11:11am Reply

    • Jaclyn: Thanks so much for the great review Hilary! August 26, 2016 at 12:37pm Reply

  • Lindsey Gazdik: LOVED this recipe! It really was better than anything I’ve ever ordered at a restaurant! I’ve never bothered to comment on a recipe before but this was so amazing I had to say something! Thank you!! September 14, 2016 at 12:39am Reply

    • Jaclyn: Thanks for the great review Lindsey! September 14, 2016 at 2:08pm Reply

  • Nicola Howe: How many calories for this dish? Looks amazing! September 18, 2016 at 6:54pm Reply

  • Ellyn Cline: I made this tonight and doubled it up..it was amazing and family loved it!! Thank you.. October 2, 2016 at 7:26pm Reply

    • Jaclyn: So glad it was enjoyed Ellyn! October 3, 2016 at 10:07am Reply

  • Courtlyn: This recipe looks delicious. I am usually not a seafood fan. How important is the fish paste to the overall flavor of the dish? Have you ever made it without? November 4, 2016 at 9:27pm Reply

    • Katherine: I subbed the fish sauce with Worchesire. You could also sub with more soy sauce. January 25, 2017 at 7:42pm Reply

  • Charles: I made this tonight for dinner. EXCELLENT! The only change I made was I used green bell pepper instead of red bell pepper. Will definitely make this again. Thank you for posting this recipe. November 8, 2016 at 8:20pm Reply

  • Jennifer: Yum! We followed this recipe exactly and it turned out great! It was so much cheaper to prepare at home, and we enjoyed it more than our local Thai restaurant’s version of this dish! My husband is infamous for adding sriracha/ketchup/ranch to ANYTHING, but said this was perfect as is! Now THAT is a compliment for sure! It made a huge portion. Hopefully the leftovers will be just as good or better. I served this with baked eggrolls. Will make this again and again! November 14, 2016 at 8:53am Reply

    • Jaclyn: Thanks for the great feedback Jennifer! Glad you loved it! November 16, 2016 at 11:09am Reply

  • Rudy: Question when do I add in the mixture? after it is all cooked? or when the chicken is cooked November 23, 2016 at 10:41am Reply

  • Barb: My kids said it was horrible.My kids even refused to eat the left over. January 26, 2017 at 8:52pm Reply

  • Nikki: I made this last night and it is now my favorite Pad Thai receipe! Better than any restaurant for miles around. I must have used a larger than listed package of noodles, but that was just fine I quickly whipped up another mixture of the sauce. Even my husband that has never liked Thai food before and he ate three helpings and took leftovers for lunch today! Definitely going in the recipe book. Thank you for such a delicious recipe! January 27, 2017 at 12:10pm Reply

    • Jaclyn: Thanks for taking the time to comment Nikki – Glad you loved it! January 31, 2017 at 10:31am Reply

  • Erin: I made this tonight (without bean sprouts as mine were a few days old and I’m paranoid). Only change I made was adding siracha to the sauce mixture as I found there was just a little too much vinegar when I first tasted it. But in the end it was DELICIOUS! February 2, 2017 at 7:23pm Reply

    • Jaclyn: I’m glad you loved it Erin! February 7, 2017 at 11:01am Reply

  • Tina: I made this today my it taste bland and dry, did I miss something? February 26, 2017 at 8:46pm Reply

  • Shelby: Tasted very bland, sadly 😕.. It was decently better once I added a good deal of siracha, some more sesame oil, more lime juice and peanuts. I think it’d be good if the chicken was soaking up some juices at some point during this process as well. March 5, 2017 at 9:49pm Reply

  • Lori: I make Pad Thai regularly from my Thai cookbook but thought I’d try your version. It was ok but definitely not as tangy as my version with tamarind. Overall kind of bland. March 6, 2017 at 3:48pm Reply

    • Jaclyn: Sorry to hear you didn’t like it. I thought about adding tamarind to this version because I have an asian market somewhat close to me but for most people in the U.S. it can be hard to track that down. This is more of an Americanized version. March 6, 2017 at 6:21pm Reply

  • corynn: Do you happen to know the calories per serving/how much pad thai is in 1 serving? We make this every week! LOVE it. March 28, 2017 at 1:43pm Reply

    • Jaclyn: Sorry I don’t have nutritional info but there are websites that you can calculate it on such as myfitnesspal.com. I’m so glad you’ve enjoyed this recipe Corynn! March 28, 2017 at 8:53pm Reply

  • Karen: A friend brought this to our small group last night and it was a big hit!! Hubs loved it! I have oyster sauce and was thinking of subbing that for the fish sauce…they can’t be that different, can they? Anyway, thanks!! March 29, 2017 at 12:44pm Reply

    • Jaclyn: They do have quite a different taste. Fish sauce is kind of a key ingredient in Pad Thai but if you don’t have it you could try subbing the oyster sauce. March 29, 2017 at 7:06pm Reply

  • Liliana: I just made this Chicken Pad Thai and is amazing love it❤❤ April 5, 2017 at 6:08pm Reply

    • Jaclyn: Thanks for leaving a comment Liliana – So glad you loved it! April 18, 2017 at 1:12pm Reply

  • Natalie: I am a massive fan of Thai food, but many of the recipes I make at home were nothing like their restaurant equivalents. This Pad Thai, however, was absolutely divine! And as a bonus, I had all the ingredients for the sauce in my pantry already. I toasted the sesame seeds, and also served it with extra lime wedges. All the extra goodies sprinkled on top really make it restaurant quality. The flavour balance was spot on. Thanks for such a great, simple meal! April 23, 2017 at 2:48am Reply

    • Jaclyn: I’m so glad you liked this recipe Natalie! Thanks for your comment! April 23, 2017 at 6:33pm Reply

  • December: My kids were skeptical but they all ate it. I loved it. My hubby liked it enough to eat a couple of servings. May 18, 2017 at 10:25pm Reply

    • Jaclyn: I’m so glad your family enjoyed this Pad Thai recipe! Thanks for your comment! May 20, 2017 at 7:56pm Reply

  • Maryan: Thanks for racipe i dont want to add egges is that changes the test thanks May 19, 2017 at 8:48am Reply

    • Jaclyn: You should be fine to omit the eggs. I hope you love it! May 20, 2017 at 7:55pm Reply

  • Lynne .: Just made this last night for the first time – went exactly by the recipe and it was delicious. Recipe yielded 4 servings (2 men and 2 women) and I got lots of compliments. Will definitley make it again. Thanks May 28, 2017 at 9:59am Reply

    • Jaclyn: So happy it was enjoyed Lynne! June 13, 2017 at 12:52pm Reply

  • Kris: Delicious! I added two heaping teaspoons of peanut butter instead of the crushed peanuts because I have a toddler – so tasty. He ate a whole bowl full and wanted more. Thanks, Jaclyn! June 7, 2017 at 5:56pm Reply

    • Jaclyn: Thanks for taking the time to report back Kris – Glad you loved it! June 9, 2017 at 12:52pm Reply

  • Juliana Ramsey: Jaclyn I’m so glad that my go-to recipe website has my new go-to Pad Thai recipe! This is seriously my new favorite! I didn’t add the bell pepper (didn’t have them) and added Mirin instead of the rice vinegar because that’s what I had on hand! This was so delicious and would highly recommend! 5 stars! Taste SO MUCH like our favorite Thai restaurant out here!! Thanks!❤❤❤ June 7, 2017 at 10:55pm Reply

    • Jaclyn: Juliana – I am so glad you love it! Thanks for always leaving the BEST comments! June 9, 2017 at 12:50pm Reply

  • chelsea: How many people does this recipe serve? July 4, 2017 at 9:44pm Reply

  • Nicole: This recipe did not work for me, and I’m definitely not making it ever again. Not sure if if pad Thai different in various places, but this is nothing like what I get at Thai restaurants on the West Coast. Will continue my Internet search July 11, 2017 at 7:48pm Reply

  • Sarah: Making this delicious recipe for the second time! My husband specifically asked to keep this on our “recipe rotation” :) Love it! July 19, 2017 at 3:44pm Reply

    • Jaclyn: Happy to hear it’s been enjoyed Sarah! July 19, 2017 at 6:50pm Reply

  • Keisha: We thought it was delicious, even though I overcooked the noodles (darn package instructions anyway). My husband loved it so much he told me last night he was looking forward to having leftovers for lunch today. ;-) We have been trying to make more Asian dishes at home, and I am excited to have found this. Definitely adding this to our regular rotation, thank you! July 24, 2017 at 9:39am Reply

    • Jaclyn: Thanks Keisha – so glad you loved it! July 26, 2017 at 1:50pm Reply

  • Louisa: Hi!
    I am just about to tackle this tonight. I am concerned about getting the egg cooking part correct. I know how scramble eggs normally but how do I do this in the centre of the pan surrounded by other ingredients? I don’t want to mess it up! Help please so I don’t ruin family dinner :-) September 5, 2017 at 12:29am Reply

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