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⭐ Why You’ll Love This Chicken Pad Thai

Juicy chicken breast (or thigh if you prefer extra tenderness), chewy rice noodles, crunchy bean sprouts, and toasted peanuts come together in the most irresistible Pad Thai sauce. It’s a perfect balance of sweet, savoury, tangy, and a little bit of spice. 🍗🥜🍋

  • Quick & Easy – Ready in under 30 minutes!
  • Budget-Friendly – Uses affordable, everyday ingredients.
  • Customisable – Adjust the spice level and swap in your favourite proteins.
  • Authentic Flavours – The perfect balance of sweet, salty, and tangy!
  • Better Than Takeaway – No more greasy, overpriced delivery meals.
🥢 The Secret to the Best Chicken Pad Thai

To make the best Chicken Pad Thai, you need to get three things right:

1. The Right Noodles

Look for flat rice noodles (also called Pad Thai noodles). These should be soaked, not boiled, before stir-frying. If they get too soft, they’ll turn mushy, so follow the package instructions carefully! 🍜

2. A Well-Balanced Pad Thai Sauce

The key to that signature Pad Thai flavour is all in the sauce. Many recipes use just soy sauce, but for authentic depth, I use:

  • Fish sauce – Adds salty, umami goodness.
  • Oyster sauce – For richness and a little sweetness.
  • Tamarind paste – The essential ingredient for that tangy kick!
  • Brown sugar – Balances out the acidity and saltiness.

This homemade Pad Thai sauce comes together in seconds and is way better than store-bought!

3. Perfectly Cooked Chicken

For juicy, tender Chicken Pad Thai, slice your chicken thinly and cook it over high heat. This keeps it from drying out and gives it that delicious golden sear. 🍗✨

🔥 Tips & Tricks for the Perfect Pad Thai

  • Use Fresh Ingredients – Fresh lime, garlic, and bean sprouts make a world of difference!
  • Prep Everything First – This recipe cooks fast, so have all your ingredients chopped and ready to go.
  • Don’t Overcook the Noodles – They’ll continue cooking in the pan, so take them out when they’re still slightly firm.
  • Cook in Batches – If you’re making a big batch, cook in smaller portions to avoid steaming the noodles.
  • Add an Egg for Extra Creaminess – A classic trick for a richer texture. Just scramble it in before adding the noodles! 🍳
🥡 How to Store & Reheat Chicken Pad Thai

If you somehow end up with leftovers (rare, I know! 😆), here’s how to keep them fresh:

  • Fridge: Store in an airtight container for up to 3 days.
  • Reheating : Heat in a pan with a splash of water to keep the noodles from drying out.
  • Freezer:Not recommended, as the noodles tend to turn mushy when thawed.
🍷 What to Serve with Chicken Pad Thai

This dish is a meal on its own, but if you want to make it extra special, try serving it with:

  • Thai Green Papaya Salad – A fresh, crunchy contrast to the rich noodles.
  • Homemade Thai Spring Rolls – Crispy and delicious!
  • A Refreshing Thai Iced Tea – Sweet, creamy, and the perfect pairing.
🍽 Other Recipes to Try

If you loved this Chicken Pad Thai, you might also enjoy:


Now it’s your turn! If you make this Chicken Pad Thai, take a pic and tag me @steph_cooks_stuff on Instagram—I’d love to see your creations! 📸🍜✨Happy cooking! 😍🔥

Chicken Pad Thai
Steph de Sousa

Chicken Pad Thai

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3 from 1 vote
Craving a delicious, restaurant-quality Chicken Pad Thai at home? This easy recipe is packed with bold flavors, tender chicken, and perfectly chewy noodles.
Print Recipe
prep time Prep Time 15 minutes
setting time Cook Time
 20 minutes
total time Total Time 35 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 688
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

Home Made Pad Thai Sauce
  • 2 tbsp Lime juice
  • 3 tbsp White Mill Brown Sugar
  • 3 tbsp Asian Specialties Oyster Sauce
  • 2 tbsp Asian Specialities Fish Sauce
  • 200 g Pad Thai Rice Noodles – pre-soaked
  • 1 Brown Onion sliced
  • 1/3 cup Forresters Peanuts extra to serve –
  • 500 g Chicken Thighs – Broad Oak Farms finely sliced
  • 2 tsp Stone Mill crushed Garlic
  • 2 Spring Onion stalks sliced – white part only
  • Fresh Beansprouts- Large handful
  • 2 Lodge Farm Eggs whisked
  • Juice of one fresh Lime to serve
  • 1 tbsp Coconut Oil – Oh So Natural
  • Fresh cut Chilli if desired.

Equipment

Method
 

  1. Pre-soak Pad Thai noodles according to the packet instructions.
  2. Stir together the Lime juice, Brown Sugar, Oyster Sauce and Fish Sauce and stir.
  3. Chop Brown Onion and Spring Onions.
  4. In a wok on a high heat add the Oil and fry off the Onions, toss in the Spring Onion and Chicken, Peanuts, and Garlic – give another good toss keeping the heat high.
  5. Working quickly, pour in the Eggs and give another toss or two until cooked through.
  6. Add in the Beansprouts, then mix in the Noodles and Pad Thai sauce. Add in fresh cut Chilli, if you like it spicy, you can add Chilli Oil, flakes, or sauce.
  7. Serve into bowls squeezing on Lime juice and any left-over Peanuts.

Nutrition

Calories: 688kcalCarbohydrates: 62gProtein: 29gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 204mgSodium: 1677mgPotassium: 494mgFiber: 3gSugar: 14gVitamin A: 223IUVitamin C: 5mgCalcium: 64mgIron: 2mg

Video

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Frequently Asked Questions

Can I make this vegetarian?

Yes! Swap the chicken for tofu and use soy sauce instead of fish sauce for a delicious vegetarian Pad Thai.
Can I make Pad Thai without tamarind?

Tamarind gives it that classic tangy flavour, but if you don’t have it, try a mix of lime juice and rice vinegar as a substitute.
Why are my noodles sticking together?

If your noodles clump up, toss them in a little oil after soaking and keep stirring while cooking!
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