Name: Easy chicken pad Thai recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 250 g packet of Thai rice noodles; 3 tablespoons vegetable oil (divided); 50 g of brown sugar; 3 tablespoons of fish sauce; 2 tablespoons soy sauce; 1 lime (juiced); 1 tablespoon of smooth peanut butter; 2 tablespoons tamarind paste; 2 tablespoons of Sriracha sauce (optional); ¼ tsp ground black pepper; 2 chicken breasts (thinly sliced); 3 garlic cloves (pressed); 150 g of bean sprouts; 2 spring onions (thinly sliced); 2 eggs (beaten); A handful of peanuts (roughly chopped); Lime wedges for serving

Last Updated on 12 June 2026 by cooksimply

Chicken pad Thai is ready in 20 minutes, and it tastes just as good as your local Thai takeaway. You soak the rice noodles, mix a quick tamarind sauce, then stir-fry everything in one wok. Below is the version I’ve made for years, plus answers to the questions readers ask most.

When I went travelling around Thailand for several months, one of the staple dishes I ate almost every day was chicken pad Thai. What’s not to love about Thailand’s signature noodle dish? Flat white noodles coated in a spicy, tangy sauce, topped with crunchy peanuts. It’s filling, comforting and a little bit addictive. Is it any wonder I wanted it daily? The good news is you can make this pad Thai recipe at home, and it’s far easier than you’d think.

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What’s in this pad Thai recipe

There are many variations of pad Thai, but this is an authentic-leaning chicken version that comes close to the best ones I tried while travelling in Thailand. That signature tang comes from tamarind paste, which is used all over Thai and Asian cooking. You’ll find it in any good Asian supermarket.

For the sauce, tamarind goes in with soy, brown sugar and fish sauce. I also add a touch of peanut butter and, for a bit of a kick, some sriracha. I know these last two aren’t strictly traditional, but after trying a few variations over the years, I really think they add another layer of flavour. Trust me. Then you bring it all together with garlic, beaten eggs, beansprouts, spring onions and noodles. Just before serving, squeeze over some lime and scatter with chopped peanuts.

This chicken pad Thai is genuinely simple to make. Prep your ingredients, then throw it all into the wok. Simple and tasty.

What are the best noodles to use

I get asked a lot about the best pad Thai noodles, or rice stick noodles, to use. They vary in quality. The ones in big supermarkets tend not to be great and can break easily. I’ve used plenty of brands over the years, and the rice sticks from Asian supermarkets are far better, including these.

Other Thai recipes I love include this easy beef massaman curry, which cooks for hours in the slow cooker, and this delicious vegetarian pad see ew.

How to make chicken pad Thai

The hardest part of this recipe is the prep, and even that’s quick. Soak the rice noodles in boiling water, rinse, then set aside. Slice the chicken, chop the spring onions and beat the eggs.

For the sauce, combine the tamarind, soy sauce, fish sauce, brown sugar, peanut butter and sriracha. Heat the oil in a large wok and sauté the chicken until it starts to brown. Lift it out and set aside, then fry the garlic, spring onions and beansprouts for a couple of minutes before adding the egg and scrambling it. Finally, add the chicken back in along with the sauce and noodles, and toss everything together until well coated. Squeeze over the lime just before serving. It really is that easy.

Can you add other ingredients to this pad Thai recipe?

Yes, absolutely. Swap the chicken for tofu or prawns, but both cook faster. Use firm tofu and stir-fry for 2 minutes, or raw king prawns for 1 minute before adding everything else. The prawns will keep cooking as you combine the veggies, eggs and noodles, so don’t overdo them.

Frequently asked questions

Is pad Thai healthy?

It can be. This homemade version is lighter than most takeaways because you control the oil and sugar. It’s around 640 calories a serving, with protein from the chicken and eggs. To lighten it further, reduce the sugar and use a little less oil.

What can I use instead of tamarind paste?

Tamarind gives pad Thai its signature sour note, so it’s worth finding. If you’re stuck, mix equal parts lime juice and a little brown sugar as a rough substitute. It won’t be identical, but it works in a pinch.

Why is my pad Thai sauce too strong or salty?

Fish sauce is potent and brands vary in saltiness. If yours tastes too strong, start with two-thirds of the fish sauce and add more to taste at the end. The same goes for the sugar. Season as you go rather than tipping it all in at once.

Can I make pad Thai without fish sauce?

Yes. Swap in light soy sauce or a vegan fish sauce alternative. You’ll lose a little depth, but it still tastes great, and it makes the dish suitable for vegetarians when paired with tofu.

What noodles are best for pad Thai?

Flat rice stick noodles, around 3 to 5mm wide. Avoid soaking them too long or they turn mushy. They should be soft but still have a slight bite before they hit the wok, as they finish cooking in the sauce.

Can you keep any leftovers?

Why do leftover noodles taste even better the next day? Maybe the flavours just have longer to settle in. If you have any pad Thai left, pop it in a sealed container and keep it in the fridge for up to three days. Reheat in the microwave for 3 to 4 minutes, adding a splash of water to loosen the noodles.