The Easiest Chicken Pad Thai

A super quick and easy Pad Thai made with chicken, bean sprouts, noodles and a homemade sauce. Ready in 20 minutes.

Chicken Pad Thai in a blue bowl on a wooden table.

Whenever we visit our local Thai restaurant, we always order Pad Thai. I thought it was about time I recreated Chicken Pad Thai at home using my own homemade sauce.

Peanuts, crushed garlic, soy sauce, fish sauce, crushed chilli, mung beans, diced chicken, eggs, spring onion, noodles and lemon sitting on a grey bench

My favourite Pad Thai is chicken. If you prefer, you could use beef, tofu, prawns or pork instead.

Depending on how hot you like your noodles, you can increase or decrease the amount of crushed chilli.

Chicken pad thai, lemon wedges and tongs in a blue bowl on a white table.

How to make Pad Thai:

Pan fry chicken in a little oil in a non stick fry pan until cooked through. Stir in crushed garlic and combine.

Make a space in the centre and crack in the eggs. Keep stirring until they are cooked through.

Chicken , egg, noodles and mung bean sprouts in a frying pan.

Add the Pad Thai noodles and bean sprouts to the pan.

Whisk together the sauce ingredients then pour into the pan. Scatter in spring onions and peanuts then stir everything together.

Chicken pad thai with chopped peanuts and spring onion in a pan.

Simmer for a few minutes until the sauce is reduced and the noodles are cooked through.

Serve immediately with extra crushed peanuts, spring onion and fresh coriander.

Chicken Pad Thai being served onto a plate with tongs.

Some of my other popular recipes for noodles include Steak Salad with Miso Dressing, Chicken Satay Noodle Stir Fry and Thai Beef Salad.

Recipe FAQs:

Could I used dried Pad Thai Noodles instead?

Absolutely. Cook the noodles as per the packet instructions. Add them to the pan at the same time as the sauce.

What other meat could be used in place of chicken?

Chicken could be swapped for prawns, beef or pork if you like.

Storage:

Store any leftover Pad Thai in an airtight container in the fridge for up to two days. Reheat in the microwave until piping hot.

Related Recipes:

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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.

Chicken Pad Thai

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A traditional Pad Thai made with chicken, Pad Thai noodles, bean sprouts, spring onion and a homemade sauce.

Ingredients

4 chicken thighs, thinly sliced
2 tsp crushed garlic
2 eggs
100g beansprouts
400g Pad Thai noodles, pre-cooked*
2 spring onion, finely sliced
4 Tbsp crushed peanuts
4 lemon wedges

Pad Thai sauce:

4 Tbsp fish sauce*
2 Tbsp brown sugar
3 Tbsp rice wine vinegar
3 Tbsp soy sauce*
1⁄2 tsp crushed chilli

Instructions

Pan fry chicken with a little oil in a non-stick pan until cooked through. Stir in crushed garlic.
Make a space in the centre of the pan and crack in the eggs, keep stirring until they are cooked through then add the Pad Thai noodles and bean sprouts.
Whisk together the ingredients for the Pad Thai sauce and pour over the noodles. Scatter in spring onion and peanuts then stir everything together.
Simmer for a few minutes until the sauce is reduced and the noodles are cooked through.
Serve immediately with extra crushed peanuts, sliced spring onion and fresh coriander on top. Plus a wedge of lemon.

Notes

* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.

Tofu or prawns would make a great addition or substitution.
The chicken could also be swapped out for beef strips.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 341mgSodium: 2642mgCarbohydrates: 27gFiber: 4gSugar: 13gProtein: 52g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Comments

David says

August 01, 2021 at 10:07 am

Hi / I like this sort of food. I have some diced chicken breast out of the freezer. I am going to have a go with this recipe tomorrow. Bedownlyup

- David says
  
  August 06, 2021 at 7:07 am
  
  Wow the Pad Thai was delicious / I made way too much and had two huge plates of noodles / Now I am digesting the food. 🙂 TY VJ...
  
  - VJ cooks says
    
    August 06, 2021 at 1:03 pm
    
    It makes for great leftovers! Glad you enjoyed it 🙂
    
    - Teresa says
      
      March 03, 2024 at 9:41 pm
      
      Made this for tea tonight and it was really good. I was a bit worried with the amount of fish sauce, that it'd taste well fishy haha it wasn't though. I enjoyed this and would make it again.
      
      - VJ cooks says
        
        March 05, 2024 at 9:49 am
        
        Haha I know what you mean! But it really wouldn't taste the same without it. Glad you enjoyed it 🙂
Kate Howard says

September 01, 2021 at 11:50 pm

Hi, I’m just wondering why I don’t seem to be able to see reviews on your webpage? It says there are 10 reviews for the pad Thai recipe but I can’t see them on the page. The same on other recipes
Thanks

- VJ cooks says
  
  September 02, 2021 at 2:32 pm
  
  Hi Kate, the reviews are a rating out of 5. Anyone can click on the number of stars they want to give each recipe. Comments are down in this section (if any). I hope that helps.
  
Anna says

October 28, 2021 at 9:55 pm

Hi, what noodles do you use please

- VJ cooks says
  
  October 29, 2021 at 11:05 am
  
  The Chef's World fresh Pad Thai Noodles from Countdown. But you could also use dried pad thai rice sticks/noodles and pre cook them before adding them to the pan.
  
Grace says

August 01, 2022 at 12:37 pm

Super yummy! Was a big hit in my house. Just found the rice wine vinegar a tad over powering so will reduce down to 2-3TBSP

- Rosy says
  
  May 27, 2024 at 6:01 pm
  
  I made this tonight and it was yummy but yes too much vinegar 🙂
  
  - VJ cooks says
    
    May 28, 2024 at 9:03 am
    
    Feel free to reduce it 🙂
    
    - Sarah says
      
      August 06, 2024 at 4:42 pm
      
      Hiya can this be frozen once cooked if I double the recipe please? Thanks !
      
      - VJ cooks says
        
        August 07, 2024 at 9:50 am
        
        I don't think it would freeze well sorry.
Sandra says

February 23, 2023 at 2:35 pm

Cooking the kids favorite - Chicken Pad-Thai.
I love this recipe it's so easy and quick to pull together.

- VJ cooks says
  
  February 24, 2023 at 11:43 am
  
  Awesome 🙂
  
Patricia says

May 30, 2024 at 12:37 am

This was so delicious! Thank you for sharing this recipe <3

Dave says

September 08, 2024 at 7:14 pm

Probably a bit to salty, will look to reduce the sauce portions next time.

Karen says

May 12, 2025 at 9:35 pm

I made this tonight and never made Pad Thai before. It was so easy, quick and delicious. Will def make this apart of weekly meals. I was a bit skeptical about the amount of fish sauce, however it was absolutely fine! Thank you very much for the lovely recipe!

- VJ cooks says
  
  May 13, 2025 at 9:13 am
  
  Thanks so much for the lovely feedback, Karen. I'm glad you enjoyed it 🙂
  
Ashley says

January 13, 2026 at 5:50 pm

Hi, is this recipe in any of your cook books?

Thanks ☺️

- VJ cooks says
  
  January 14, 2026 at 12:14 pm
  
  This one isn't, but I'll add it to the list for future books! Thank you.