A super quick and easy Pad Thai made with chicken, bean sprouts, noodles and a homemade sauce. Ready in 20 minutes.
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.
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.
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.
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.
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.
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:
Absolutely. Cook the noodles as per the packet instructions. Add them to the pan at the same time as the sauce.
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.
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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
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
- Tofu or prawns would make a great addition or substitution.
- The chicken could also be swapped out for beef strips.
* 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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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.
David says
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
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
It makes for great leftovers! Glad you enjoyed it 🙂
Teresa says
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
Haha I know what you mean! But it really wouldn't taste the same without it. Glad you enjoyed it 🙂
Kate Howard says
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
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
Hi, what noodles do you use please
VJ cooks says
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
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
I made this tonight and it was yummy but yes too much vinegar 🙂
VJ cooks says
Feel free to reduce it 🙂
Sarah says
Hiya can this be frozen once cooked if I double the recipe please? Thanks !
VJ cooks says
I don't think it would freeze well sorry.
Sandra says
Cooking the kids favorite - Chicken Pad-Thai.
I love this recipe it's so easy and quick to pull together.
VJ cooks says
Awesome 🙂
Patricia says
This was so delicious! Thank you for sharing this recipe <3
Dave says
Probably a bit to salty, will look to reduce the sauce portions next time.
Karen says
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
Thanks so much for the lovely feedback, Karen. I'm glad you enjoyed it 🙂