Chicken Pad Thai Recipe | Authentic Thai at Home

Love ordering Chicken Pad Thai at your favorite Thai restaurant? Now you can make Chicken Pad Thai at home! It’s easier, more affordable, and even more delicious than takeout, made with the same balance of sweet, sour, and savory I teach in my Thai cooking classes.

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What Goes in Chicken Pad Thai?

Chicken Pad Thai is made with rice noodles stir-fried with juicy chicken thighs (or breasts if you prefer), eggs, crispy Thai fried tofu, bean sprouts, and green onions, all tossed in a tangy-sweet sauce made of tamarind, fish sauce, and palm sugar. It’s finished with crunchy peanuts, lime, and Thai chili flakes for the perfect balance of flavors. Yum!

Fun fact: Most Thais never make Pad Thai at home, they go to their favorite vendor instead! So you get to make in your kitchen something most Thais have never made at home!

And if you love Thai noodles as much as I do, don’t miss my Chicken Pad See Ew Recipe (my kids’ favorite!), Pad Thai Beef, which is my Thai Hubby’s other fav way to eat Pad Thai, or Woon Sen Pad Thai, which uses glass noodles, so it’s a lighter way to eat Pad Thai!

Want to dive deeper into what makes authentic Pad Thai so special? Check out my Complete Authentic Guide to Pad Thai where I share its history, ingredient substitutes, and the cooking secrets I teach in my Thai classes.

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Why You’ll Love This Recipe

• Authentic flavor – I’ll teach you, like I do at my Thai cooking classes in Boone, how to use tamarind, palm sugar, and fish sauce to make Chicken Pad Thai taste like the street vendors in Thailand!
• Quick to make – Once you prep your ingredients, Pad Thai cooks in just minutes!
• Cheaper than takeout – Skip the $15 or more you’d spend ordering it, and make it at home for way less!

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Chicken Pad Thai Ingredients You’ll Need

Noodles

• 16 oz. fresh rice noodles (or 16 oz. dry, medium-width rice noodles) – Fresh are my favorite since they’re easier to use! Look in the refrigerated section of your fav Asian market. If you can only find dry noodles, soak for at least an hour, never boil or they get gummy.

Pad Thai Sauce

Pro tip: Authentic Pad Thai sauce always contains tamarind concentrate, fish sauce, and palm sugar. If you are looking for my standalone Pad Thai Sauce recipe, here it is!

• ½ of a tamarind block or ¾ cup tamarind concentrate – Homemade is best for bold flavor, but jarred works if you’re short on time.
• ¾ cup palm sugar, finely chopped – Adds a mild, caramel-like cottony candy sweetness. If you prefer a less sweet Pad Thai, start with ½ cup palm sugar and ½ cup brown sugar and adjust to taste.
• ¾ cup brown sugar – Using two sugars makes the flavors more complex.
• ⅓–½ cup fish sauce – Start with ⅓ cup, taste, and add more if you want it saltier.
• ½ cup water – Helps balance and smooth out the sauce.

Pad Thai Stir-Fry Ingredients

• 1.5 lbs thinly sliced chicken breast or thighs – The star protein! Chicken breast keeps it lean, chicken thighs keep it juicy, choose your favorite!
• 2-3 tbsp oyster sauce or soy sauce– For marinating the chicken. Oyster sauce infuses the chicken with a savory, slightly sweet flavor and helps it stay juicy when stir-fried. Soy sauce works too if you don’t have oyster sauce.
• 4–6 tablespoons coconut oil (or oil of choice) – Adds richness, prevents sticking, and stands up to high heat.
• 6 garlic cloves, minced – The base of almost every Thai stir-fry! Gives your Pad Thai its bold, garlicky kick.
• 2 shallots, finely chopped (optional) – Adds a layer of sweetness and depth, but you can skip them like I do since not all vendors use them.
• 4 eggs, beaten – Scrambled into the noodles for that classic silky Pad Thai texture and extra protein.
• 2 cups Thai fried tofu, or extra firm tofu (optional) – Found in authentic Pad Thai for added protein and chew. If you don’t love tofu, just skip it.
• 1 cup fresh green onions or Chinese garlic chives, cut into 2-inch pieces – Garlic chives are the traditional choice, but green onions work great if that’s what you have.
• 2 cups fresh bean sprouts – Add crunch and freshness to balance the rich noodles.
• ¼ cup preserved radish, chopped (optional) – If you can find it, it adds a salty-sweet crunch that takes Chicken Pad Thai to the next level.

Toppings to Have on the Table

• Sugar – For those who like a sweeter bite (yes, Thais do this!).
• Dried Thai red chili flakes – Add your own spice level, just like at a Thai street stall.
• Crushed peanuts – Nutty crunch that ties all the flavors together.
• Lime wedges – A squeeze of lime right before eating brightens everything.
• Extra bean sprouts & green onions – Add freshness and crunch for those who love extra veggies.

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How to Make Chicken Pad Thai

Step 1: Marinate the Chicken

Place 1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced, in a bowl and toss with 2–3 tablespoons oyster sauce. Let it marinate for at least 10–15 minutes while you prep the rest of the ingredients. Or, if you have time, let it marinate overnight for even deeper flavor.

Why marinate in oyster sauce? The salt and soy components gently break down proteins so the chicken stays tender, while the sugar and cornstarch lock in moisture. You can also use soy sauce if you don’t have oyster sauce, or fish sauce if you are gluten-free.

Step 2: Soak the Noodles

If using 16 oz. fresh rice noodles, soak them in room-temperature water for about 30 minutes to help them soften (optional but recommended). For 16 oz. dry rice noodles, soak in room-temperature water for about 1 hour until they wrap easily around your finger. Drain and set aside.

Step 3: Make the Sauce

If using ½ of a tamarind block, cover it in about 1 cup warm water for 10 minutes to soften. Then press the pulp through a fine-mesh colander using a spatula or spoon, scraping the paste from the underside of the colander. Discard the seeds and fibers.

For the traditional Thai method, which is what I do, you can use your hands to squeeze out the pulp, make a paste, and throw away the seeds and fibers.

Measure out ¾ cup of the paste. Or, if you prefer the easiest route, use ¾ cup jarred tamarind concentrate.

In a small pot, combine the tamarind with ¾ cup palm sugar, ¾ cup brown sugar, ⅓–½ cup fish sauce, and ½ cup water.
If you prefer a less sweet Pad Thai, start with ½ cup palm sugar and ½ cup brown sugar and adjust to taste. Heat gently, stirring until the sugars dissolve. Taste and adjust:

• More tamarind for sourness
• More sugar for sweetness
• More fish sauce for savory depth

Step 4: Cook the Aromatics and Chicken

Important note: Only cook two servings of noodles at a time so they don’t get gummy from too much moisture. You will do this recipe in two batches.

To keep the noodles from clumping, cook the protein separately. Heat 2–3 tablespoons coconut oil over medium-high heat in a large cast iron skillet or wok. Add 3 garlic cloves, minced and 1 shallot, minced (optional), stirring until fragrant. Add all the marinated chicken and cook just until cooked through. Remove chicken and set it aside on a plate.

Step 5: Add the Eggs

Add a little more oil if needed to the same pan, turn it to high, then pour in 4 beaten eggs. Scramble until just set, breaking into small curds.

Step 6: Cook the Noodles

Add more oil if the pan looks dry, then add half the noodles and a ladle of sauce. Toss constantly with two spatulas so they don’t clump, adding sauce gradually until the noodles are just tender but not mushy. Add a splash of water if needed.

Step 7: Combine Everything

Once the noodles are cooked, add 1 cup fried tofu strips (if using), half of the cooked chicken, 3/4 cup green onions or garlic chives, 1 cup bean sprouts, and 2 tablespoons preserved radish (if using). Toss everything together until just heated through, then remove from heat. Repeat with the second batch of noodles, sauce, and remaining chicken.

Step 8: Serve with Toppings

Serve immediately and set out bowls of crushed peanuts, lime wedges, extra bean sprouts, green onions, chili flakes, and sugar so everyone can customize their plate just like at a Thai street stall!

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Additions and Substitutions

• Rice Noodles Substitute: glass noodles aka Woon Sen Pad Thai, Korean sweet potato noodles, linguine, fettuccine, or spaghetti. Cook just until al dente.
• Tamarind Substitute: Mix ½ cup rice vinegar + ¼ cup lime juice.
• Palm Sugar Substitute: Light brown sugar or coconut sugar.
• Fish Sauce Substitute: Mix 2 ½ tablespoons soy sauce + 2 ½ tablespoons vinegar + a pinch of salt, or try my Vegan Pad Thai that uses a miso-based fish sauce substitute.
• Bean sprouts substitute: Fresh green beans cut into 2-inch pieces. Thai Hubby is from Sukhothai and they always put green beans in their Pad Thai in that area, so often we just use green beans since where we leave it can be hard to find fresh bean sprouts.
• Chicken Substitute: Pad Thai Beef, Shrimp Pad Thai, pork, tofu, or even mushrooms all work in place of chicken.
• Less sugar: Prefer less sugar? Start with half the sugar, then taste and adjust. Authentic Pad Thai balances sweet, sour, salty, and savory, and this sauce is for 6 servings, so the sweetness is spread out and balanced by tamarind and fish sauce. Try it as written first, then tweak if needed, or add more fish sauce as mentioned in the recipe.
• Dried shrimp (optional): Many Pad Thai vendors in Thailand add tiny dried shrimp for extra umami. I used to always skip them, but now I enjoy the depth of flavor they bring, but often can’t find them in America. If you find some, try adding a tablespoon or two to the stir-fry with the garlic.

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Tips for the Best Chicken Pad Thai

• Make ahead: Prep the Pad Thai Sauce and veggies a day or two in advance. Store the sauce in the fridge and chopped veggies in containers, then stir-fry everything fresh when you’re ready to eat and it only takes a few minutes!
• Cook chicken separately: This keeps the noodles from getting overcrowded and helps the chicken stay juicy.
• Add sauce gradually: Too much at once can make the noodles soggy. Add a ladle at a time and let the noodles soak it up before adding more.
• Let everyone add their own toppings: Lime wedges, peanuts, chili flakes, sugar, people love to customize their Pad Thai, just like at a Thai street vendor stall!

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Storing and Reheating

Pad Thai is always best fresh from the pan, but if you have leftovers (or you make a little extra like I often do), here’s how to store them:

• Fridge: Keep any leftover Chicken Pad Thai in an airtight container for up to 3 days. The noodles will soften a little but still taste yummy.
• Freezer: I don’t recommend freezing Pad Thai once the noodles are mixed with the sauce, since they can get a weird texture. But the Pad Thai sauce freezes great! Store it in the fridge for up to 2-3 weeks, or freeze for up to 3 months.
• Reheating: To reheat, toss the Pad Thai in a skillet with oil, a splash of water, or extra Pad Thai sauce and stir until warmed through. To learn more about how to reheat Pad Thai, check out my post and learn the top 3 ways!

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Chicken Pad Thai Frequently Asked Questions

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Behind the Chicken Pad Thai Recipe

When I lived in Bangkok, it was rare for me to see my Thai friends order Chicken Pad Thai since shrimp is the traditional protein of choice. But when I married my Thai Hubby and we moved back to America, we started making Chicken Pad Thai all the time!

Why? Because Thai Hubby is a weightlifter and loves chicken for its lean, clean protein. Chicken helps him get plenty of protein without too much fat, which is perfect for fueling workouts and recovering after lifting.

Making Chicken Pad Thai at home became our way to enjoy Pad Thai while giving him the healthy protein he wants. Now instead of eating Shrimp Pad Thai at our favorite vendor in Bangkok, we eat Chicken Pad Thai around our big farm table in Boone with our four kids, and I love knowing I’m serving them something that’s not only delicious but also muscle-building!

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What to Eat with Chicken Pad Thai

Wondering what to serve with Chicken Pad Thai to make it a full Thai feast? Here are my favorite pairings:

• Spicy Thai Lime Cashews– Such a fun super addictive appetizer!
• Thai Egg Rolls – Crispy veggie rolls with sweet chili sauce are the perfect appetizer.
• Chicken Tom Yum Soup – A hot and sour Thai soup that wakes up your taste buds.
• Som Tum Thai (Green Papaya Salad) – Refreshing, crunchy, and tangy for balance.
• Cha Ma Nao Thai Lime Tea – A citrusy drink to cool down the spice.
• Mango Sticky Rice – The classic sweet ending to your Thai meal.

And if you’d love to learn how to make Chicken Pad Thai in person, join my Thai cooking class in Boone, NC. We often make Pad Thai, and you’ll get to stir-fry just like a Bangkok street vendor!

If you make it, I want to see! Take a pic and tag me on Instagram @thaifoodie!

Want to Try Another Pad Thai?

• Pad Thai Sauce – make-ahead base for any version
• Beef Pad Thai – fav for all the beef lovers like Thai Hubby
• Shrimp Pad Thai – shrimp is the traditional protein that it’s served in Thailand
• Woon Sen Pad Thai – lighter twist with glass noodles
• Vegan Pad Thai with Tofu – made with a miso-based vegan fish sauce

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