Chicken Pad Thai


Isn’t it about time we stopped relying on take out to get Chicken 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!

An overhead shot of Chicken Pad Thai in a large pan topped with lime wedges and herbs

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.


What I Added To This Chicken Pad Thai

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!

Other Delicious Ingredients In This Pad Thai;

  • rice noodles
  • bean sprouts
  • peanuts
  • garlic
  • onion
  • soy sauce
  • lime
  • red pepper flakes

A close up of Chicken Pad Thai in a pan with lime wedges

Chicken Pad Thai on a blue plate with chopsticks at the sideAn overhead shot of chicken Pad Thai on a blue plate with chopsticks and lime wedges at the side

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!

More Thai Recipes To Try;

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Chicken Pad Thai

4.81 from 42 votes

Isn't it about time we stopped relying on take out to get Chicken 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!

Course: Main Course
Cuisine: Asian
Keyword: easy pad thai
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 servings
Calories: 572 kcal
Author: Jaclyn


  • 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)


  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. 
  3. 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. 
  4. 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.
  5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
  6. Recipe source: Cooking Classy
Nutrition Facts
Chicken Pad Thai
Amount Per Serving
Calories 572 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 156mg 52%
Sodium 1212mg 51%
Potassium 796mg 23%
Total Carbohydrates 71g 24%
Dietary Fiber 4g 16%
Sugars 16g
Protein 31g 62%
Vitamin A 150%
Vitamin C 51.6%
Calcium 7.6%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.


  • Jessica P: Made this tonight for the first time, husband and I LOVED it. Made a couple changes…doubled the sauce, added two heaping teaspoons of peanut butter and omitted the bean sprouts because they were out of stock and Im not a big fan of them anyway. Next time Ill probably add even more peanut butter but this is a GREAT recipe. October 27, 2018 at 10:31pm Reply

  • Lindsay: We loved this recipe. By we, I mean my 4.5, 2 year old and fairly picky husband. Going to make it for the second time in a month for dinner tonight. Yum! October 10, 2018 at 1:59pm Reply

  • Chantel: I made this with just a few changes. First I used rotisserie chicken breast and just threw it in at the end with the sauce. Second I only had light brown sugar. Third there was not enough sauce and my noodles were still white so I double the sauce recipe. I will triple it next time. And there will be a next time because it ended up just like from my favorite restaurant! As another poster said it made a ton. My wok was full and there is enough left over to feed my family of four again. Thanks! October 9, 2018 at 2:10am Reply

  • Molly: Can I substitute light brown sugar for dark brown? September 17, 2018 at 12:11pm Reply

    • Jaclyn: Yes that would be fine. Hope you enjoy! September 17, 2018 at 8:12pm Reply

  • Elle: Is it possible to freeze this for later? It’s just me at my house & it made so much! September 4, 2018 at 4:47pm Reply

    • Jaclyn: I don’t think it would freeze well sorry. September 12, 2018 at 11:07pm Reply

  • Stephanie Yoder: This was so good. :) September 4, 2018 at 10:27am Reply

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