Name: Quick & Easy Chicken Pad Thai Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: South-East Asian
Ingredients: 4.05 oz dried thin flat rice noodles; 6.35 oz skinless boneless chicken thighs, sliced thinly; 4.05 oz extra-firm tofu or firm, diced; 2 large eggs; 1 cup mung bean sprouts or soy bean sprouts, washed and strained; ½ cup garlic chives, chopped into 2-inch segments; ½ shallot, diced (or substitute with 2 tablespoons red onion); 2 cloves garlic, finely chopped; 2 tablespoons vegetable oil (or any neutral oil); ¼ teaspoon salt (to season chicken); ¼ to ½ cup water (for cooking noodles); 1 lime, cut into wedges (optional garnish); ¼ cup roasted peanuts, crushed (optional garnish); 3 tablespoons palm sugar, finely chopped (or substitute with brown sugar or coconut sugar); 1.5 tablespoons fish sauce; 2.46 oz tamarind pulp; ⅓ cup hot boiling water (to soak tamarind pulp)

Jump to Recipe· 3.9 from 13 reviews

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If you’re craving a meal that bursts with authentic Southeast Asian flavors yet comes together in no time, this Quick & Easy Chicken Pad Thai Recipe is exactly what you need. Picture chewy rice noodles bathed in a sweet, tangy, and savory sauce, paired perfectly with juicy chicken, silky tofu, crisp bean sprouts, and bright garlic chives. Ready in just 30 minutes, this dish serves up restaurant-quality deliciousness that feels like a warm hug from the inside — perfect for a family dinner or impressing guests without breaking a sweat.

Ingredients You’ll Need

The image shows a black wok with small cubes of tofu being cooked. The tofu is light beige with some browned edges. There are small pieces of cooked onions, light golden and soft, scattered among the tofu cubes. The tofu and onions have a slight sheen from oil and some dark brown soy sauce spots. The wok’s surface has a slightly rough texture with some oil spots. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this dish plays a vital role, making the flavors vibrant and textures delightfully varied. From the tender chicken and chewy noodles to the fragrant garlic and fresh lime, each component adds something special that makes this Quick & Easy Chicken Pad Thai Recipe a true crowd-pleaser.

4.05 oz dried thin flat rice noodles: The foundation of Pad Thai, these noodles soak up the flavorful sauce beautifully.
6.35 oz skinless boneless chicken thighs sliced thinly: Juicy and tender, chicken thighs bring a rich depth that’s hard to beat.
4.05 oz extra-firm tofu or firm, diced: Adds a lovely texture contrast and soaks up the sauce while providing protein.
2 large eggs: Scrambled into the dish, eggs add richness and that comforting home-cooked flair.
1 cup mung bean sprouts or soy bean sprouts, washed and strained: They bring a crisp, fresh bite that balances the savory sauce.
½ cup garlic chives chopped into 2-inch long segments: Mildly garlicky and fresh, these brighten the dish with a subtle herbal lift.
½ shallot diced, or sub with 2 tablespoons red onion: Adds a sweet-pungent base to the flavor profile.
2 cloves garlic finely chopped: Essential for that irresistible fragrance that hooks you from the first bite.
2 tablespoon vegetable oil or any neutral oil: For that perfect stir-fry sear without overpowering flavors.
¼ teaspoon salt to season chicken: Simple but crucial to bring out the chicken’s natural taste.
¼ to ½ cup water for cooking noodles: Helps achieve the ideal noodle tenderness without sogginess.
1 lime wedge, optional garnish: A splash of fresh acidity that ties everything together.
¼ cup roasted peanuts crushed, optional garnish: Adds a delightful crunch and nutty depth as a finishing touch.

Noodle Sauce Ingredients

3 tablespoon palm sugar finely chopped (or substitute with brown sugar or coconut sugar): Sweetness with a subtle caramel flavor that rounds out the sauce.
1.5 tablespoon fish sauce: Adds essential umami and saltiness that makes the sauce authentic.
2.46 oz tamarind pulp: The star ingredient for tanginess that perfectly balances the sweetness.
⅓ cup hot boiling water: Used to soak and extract the tamarind flavor for the sauce.

How to Make Quick & Easy Chicken Pad Thai Recipe

Step 1: Prepare the Chicken and Tamarind Paste

Start by seasoning your thinly sliced chicken thighs with a pinch of salt to enhance their natural flavor. While the chicken rests, soak the tamarind pulp in hot boiling water and gently squeeze it until you extract a smooth, tangy paste—this forms the heart of your pad thai sauce.

Step 2: Make the Noodle Sauce

In a large wok set on medium-low heat, carefully caramelize the palm sugar until it melts and turns golden brown, stirring constantly. Then stir in the tamarind paste and fish sauce to create a beautifully balanced sweet, sour, and salty sauce. Remove it from the heat and keep it aside, as this will coat your noodles with that signature flavor.

Step 3: Soak the Rice Noodles

Soak the dried rice noodles in very hot boiling water for a few minutes until they’re limp but still hold some bite. This step is key to getting that perfect chewy texture that Pad Thai lovers adore.

Step 4: Cook the Chicken

Add a bit of oil to the pan and cook the seasoned chicken until it’s just cooked through and slightly browned. Then remove it from the wok, letting those delicious browned bits remain to add flavor to the rest of the dish.

Step 5: Stir-Fry Aromatics and Tofu

With fresh oil, quickly sauté the finely chopped shallots and garlic until fragrant. Toss in the diced tofu and stir-fry to get a lightly crisp exterior. This layer adds a wonderful texture contrast to the soft noodles.

Step 6: Combine Noodles and Sauce

Add the soaked noodles back to the wok along with your prepared sauce and a splash of water to help everything meld together. Stir and cook the noodles for several minutes, ensuring each strand is glossy and infused with that irresistible sauce.

Step 7: Add Chicken and Scrambled Eggs

Return the cooked chicken to the wok and push everything aside to scramble the eggs in the empty space. Once the eggs are fluffy and cooked, toss them through the noodles for extra richness and texture.

Step 8: Finish with Fresh Vegetables

Toss in your crunchy bean sprouts and the chopped garlic chives for just a few seconds to keep their fresh bite and vibrant color intact. Remove the wok from heat and prepare to serve!

How to Serve Quick & Easy Chicken Pad Thai Recipe

The image shows a fork holding up a twisted bundle of orange-brown noodles with some small green herb pieces mixed in. Below the fork is a white plate filled with layers of noodles mixed with cooked scrambled egg pieces, green onion stalks, and white bean sprouts. A lime wedge rests on the right side of the plate among the food. The background is a smooth white marbled surface with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lime wedges and crushed roasted peanuts are traditional garnishes that make a huge difference. The lime adds a zesty brightness that cuts through the richness, while the peanuts provide a satisfying crunch and nutty aroma. Don’t skip these—they elevate the dish instantly.

Side Dishes

Pair this dish with a simple cucumber salad or a light, refreshing Asian slaw to balance the warm, savory noodles. A bowl of steamed jasmine rice also works if you’re feeding a crowd that prefers a hearty side, but honestly, this Pad Thai is so complete it shines beautifully on its own.

Creative Ways to Present

For a fun twist, serve your Quick & Easy Chicken Pad Thai Recipe in banana leaf bowls or on a fresh banana leaf as a natural platter. You can also plate individual portions in shallow bowls topped with a sprinkle of chopped cilantro or sliced chili for a pop of color and heat variation, making every bite a joy.

Make Ahead and Storage

Storing Leftovers

This Pad Thai keeps well in an airtight container in the fridge for up to 2 days. Because the noodles can absorb sauce over time, store the sauce separately if possible and add it when reheating to maintain the vibrant flavors and textures.

Freezing

Freezing Pad Thai is doable but not ideal as the fresh vegetables and noodles may become mushy upon thawing. If you must freeze, skip adding bean sprouts and garlic chives beforehand, and reintroduce them fresh after reheating for the best experience.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or oil to loosen up the noodles and refresh their texture. Avoid microwaving if possible, as it can make the noodles gummy. Toss in fresh bean sprouts and chives after warming to revive that signature crispness.

FAQs

Can I use chicken breast instead of thighs?

Yes! You can swap chicken thighs for breast if you prefer leaner meat. Just be careful not to overcook it, as breast meat can dry out more quickly.

What if I can’t find tamarind pulp?

If tamarind pulp isn’t available, tamarind paste or concentrate in a jar works as a great substitute. Just adjust the amount to taste since it can be more concentrated.

Is it possible to make this vegetarian?

Definitely! Simply skip the chicken and fish sauce, and use soy sauce or a vegetarian fish sauce alternative. You can also add extra tofu or vegetables to keep it hearty.

How spicy is this dish? Can I make it spicier?

This Quick & Easy Chicken Pad Thai Recipe is mild by default, but you can easily add sliced fresh chilies or chili flakes while cooking or as a garnish to give it extra heat to suit your taste.

What’s the best type of noodles to use?

Thin flat dried rice noodles are traditional and give you the authentic chewy texture. Make sure not to over-soak them so they hold their shape during stir-frying.

Final Thoughts

This Quick & Easy Chicken Pad Thai Recipe has quickly become one of my go-to dishes when I want something satisfying, packed with flavor, and ready in a flash. It’s a wonderful way to bring the vibrant tastes of Southeast Asia right into your kitchen without fuss. I hope you enjoy making and sharing this with your loved ones as much as I do!

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