Easy Spicy Chicken Pad Thai

is a flavorful and quick recipe that combines tender chicken, rice noodles, and a spicy, tangy sauce made with ingredients like lime, fish sauce, and chili.

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Prep Time 10

Cook Time 20

Total Time 30

Equipment

Large Pan or Wok: A 14-inch flat-bottomed pan works perfectly
Cutting Board and Knife: For chopping vegetables and meat
Measuring Cups: 1 tsp, 1 tbsp, 1/4 cup, and 1/2 cup sizes
Cooking Spatula and Tongs: For stirring and tossing ingredients
Large mixing bowl : For combining sauce ingredients
Meat Thermometer: To ensure properly cooked chicken

Ingredients

For the Main Dish:

8 oz flat rice noodles
1/2 lb chicken breast sliced into thin strips
2 garlic cloves minced
1 red bell pepper thinly sliced
3/4 cup matchstick carrots
1 large egg beaten
1 green onion chopped

For the Signature Sauce:

2 tbsp packed brown sugar
1 tbsp low sodium soy sauce
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp rice vinegar
1 tbsp smooth peanut butter
1 tbsp Sriracha or preferred chili paste

Your garnish options include:

1/4 cup unsalted peanuts roughly chopped
Fresh cilantro leaves
Bean sprouts
Lime wedges

Instructions

This chicken pad thai recipe has become a favorite in my kitchen after many attempts to get it just right.

Start by soaking rice noodles in boiling water until they become pliable, which takes about 5-10 minutes. Tip: The noodles will cook more later, so don't soak them too long.
Place your wok or large pan over medium heat. Add salt and pepper to season the chicken pieces, then cook them for 6-8 minutes until they're done. Move them to a bowl when finished.
The eggs go into the same pan next. Let them fry for about a minute. Break them up with your spoon, then add the white onions and bean sprouts.
Add the chicken back to the pan and pour your prepared sauce over everything. Pro tip: A quick whisk of the sauce before adding helps mix all ingredients properly.
The next step is vital - add your drained noodles to the pan. Make sure each noodle gets an even coating of the flavorful sauce by tossing everything really well.
Watch for the noodles to start absorbing the sauce in about 1-2 minutes, then add your green onions and cilantro. Important: Gentle tossing prevents the noodles from sticking together.
The final touch is a sprinkle of chopped peanuts over your pad thai. Your dish is ready to serve with lime wedges on the side.
Temperature Check: Make sure your chicken's internal temperature reaches 165°F for safety.
Tongs work best for tossing the noodles. The perfect restaurant-style char comes from maintaining medium-high heat throughout the cooking process.

Notes

I've made this chicken pad thai recipe countless times and picked up some great tips along the way. Note that proper storage will give a longer shelf life - your pad thai stays fresh in an airtight container for up to 5 days in the refrigerator.

Here are two ways that work for reheating:

Microwave: Add a splash of water and heat for one minute, stirring halfway through

Stovetop: Warm over medium-low heat, adding water as needed for moisture

We learned that perfect noodles depend on the soaking process. Skip the package instructions and soak them in cold water until they're just pliable. Important note about tamarind: The sourness varies substantially between brands. If your tamarind makes you pucker, use only 3 tablespoons. Otherwise, 4 tablespoons works well.

Cook no more than 2-3 servings at a time. This helps distribute the sauce evenly and keeps the noodles from becoming gummy. You can soak noodles ahead of time and store them sealed in the fridge for several days to save time.

Taste your sauce as you go - this is a vital tip I found. Sweet, sour, and umami flavors might need adjusting based on your tamarind's intensity. Pro tip: Your leftover sauce stays good in the fridge for up to 2 weeks, so your next pad thai will be even quicker to make.