Chicken Pad Thai

Chicken Pad Thai – EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!! 

Chicken Pad Thai - EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!! 

How To Make Chicken Pad Thai At Home

My Thai recipes are some of my most popular recipes on my site and knew it was time for an authentic-tasting chicken pad Thai recipe that’s easy, ready faster than you can call for takeout, and leaves you going back for more.

This recipe feeds a crowd so invite your friends over or get ready to enjoy delectable leftovers.

All the ingredients are readily available in the Asian or ethnic section of most major supermarkets. Or there’s always Amazon.

Chicken Pad Thai - EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!! 

Boil one pound of flat rice noodles, sometimes called pad Thai noodles or ban pho noodles. Because they’re made from rice and don’t have gluten, they cook very quickly, in about 5 minutes so make sure not to overcook them or you’ll have mush. Drain, rinse them under cold water, and set them aside.

In a very large skillet, cook together diced onions, chicken that’s been sliced into long and thin strips with sesame oil, coconut oil, garlic, and ginger before adding green cabbage (an 8-ounce bag of chopped cabbage is a time-saver), shredded carrots (use pre-shredded to save time), fish sauce, soy sauce, lime juice, a touch of honey or agave syrup, and optional sriracha sauce.

Stir in the noodles, a scrambled egg, top with green onions, peanuts, and get ready to dig in.

Chicken Pad Thai - EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!! 

Variations and Substitutions

As with any recipe that’s thousands of years old, there are a million versions and variations.

Some optional ideas and variations include:

  • To make this recipe using shrimp instead of chicken, add cleaned, fresh, raw shrimp at the same place in the recipe where you would add the chicken, but as soon as it’s cooked through (in likely 2 minutes), remove it from the pan, set it aside, and stir it back in at the end. Otherwise it will be overcooked and rubbery
  • Rather than using a combination of sesame and coconut oil, use vegetable and/or olive oil. (Note the the mere 1 tablespoon of coconut I used in this big-batch recipe does not make the dish taste at all like coconut if you’re sensitive to the flavor)
  • Add bean sprouts, bell peppers, and/or mushrooms
  • Fresh ginger can be used instead of dried (use half the quantity listed if using fresh)
  • One 12-ounce bag of coleslaw mix would do double-duty for the cabbage and carrots. This likely will also have red cabbage, and slightly less carrots, but in terms of taste, it will be very similar and is a time-saver and you’ll a tiny bit of money on ingredients compared to buying cabbage and carrots separately
  • Rather than green onions, use fresh Thai basil
  • Sriracha adds a touch of heat, and for me Thai food needs to have at least some heat, but you can omit it if you’re sensitive to spices. Or add extra sriracha and/or dried chili flakes if you want more heat

Chicken Pad Thai - EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!! 

Chicken Pad Thai

Chicken Pad Thai

Chicken Pad Thai - EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!! 

Yield: 8
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 pound flat rice noodles
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon coconut oil
  • 1 medium onion, diced small (I used sweet Vidalia)
  • 1 pound boneless skinless chicken breast, sliced into thin long strips
  • 3 to 5 cloves garlic, finely minced or pressed
  • 1 tablespoon ground ginger ( 1/2 tablespoon fresh ginger may be substituted)
  • 8 ounces thinly sliced green cabbage (about 3 to 4 loosely packed cups)
  • 1 cup shredded carrots
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup fish sauce
  • 1/4 to 1/3 cup freshly squeezed lime juice
  • 2 tablespoons honey or agave syrup
  • 1 large egg, scrambled
  • 2 tablespoons sriracha, optional and to taste
  • 3 green onions, sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil)
  • 2/3 cup chopped peanuts (I used reduced-salt)

Instructions

  1. Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
  2. To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
  3. Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
  4. Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
  5. Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
  6. Add the honey and stir to combine.
  7. Add the cooked noodles, turn off the heat, and stir well to combine.
  8. Add the scrambled egg, optional sriracha, and stir to combine.
  9. Evenly garnish with the green onions, peanuts, and serve. Recipe will keep airtight in the fridge for up to 5 days.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 510 Total Fat: 19g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 134mg Sodium: 663mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 55g

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11 comments on “Chicken Pad Thai”

  1. I’ve never made Pad Thai before and would love to try it–it looks amazing and sounds delicious!

  2. I love your “there’s always Amazon” comment. It’s funny and true! I like your Thai meals (the ones I have tried) I hope you are doing well

    • People tend to panic a bit if there’s an ingredient they’ve never purchased before but that’s what Amazon is for :) As well as for anything bulky, heavy, etc. that I don’t want to carry in from the grocery store! And it’s usually cheaper on Amazon anyway!

      Hope you’re doing well, too!

  3. I feel as though I am living in some parallel universe. I was a caterer for over 30 years. My specialty was nouvelle Chinoise. How you can say this recipe takes 5 minutes to prep is beyond me. It takes more than 5 minutes to measure the liquids; more than 5 minutes to squeeze the limes; more than 5 minutes to cut up the chicken. Please this is not the first time I have encountered your unrealistic times, but this time is too many. 5 minutes indeed.

    • Since I cook for a living I am very fast in the kitchen, maybe not everyone is as fast. But whether it takes you 5, 7, or 10 minutes to prep this, it’s still very quick.

      I buy convenience products like preshredded carrots, cabbage, bottled lime juice; since I cook for a living, I don’t need to prove to myself that I can chop vegetables and therefore buy things and shop based on convenience.

      I also just measure/dump the liquids in as I go. I don’t premeasure everything out as if I am getting this ready for an on-camera shoot. We all have our own styles.

      I hope you love the pad thai as much as we did!

      • Love your reply. Some people are such a pain. Instead of calling you out over something like this, she/he should just shut up and move on to another site, or develop their own and let people decide if she/he is perfect.

  4. Loved this!! I found Thai basil at the grocery about 6 weeks ago and haven’t spotted it since so just went with regular basil. Forgot to garnish with peanuts the first time around but remembered them for the leftovers. The fish sauce, garlic and ginger really make this taste fantastic!

    Rating: 5
    • Thanks for the 5 star review and I’m glad that you loved this! Thai basil is rare for me to find as well but I am glad that regular basil was just fine. I am sure you hardly even missed the actual peanuts on top because there are so many great flavors going on – I agree the fish sauce, garlic, and ginger are delicious here!

  5. I made this recipe last weekend – my first time making Pad Thai. It turned out GREAT. My fiancé and I I agreed this recipe is a keeper. I’m vegetarian, so I subbed tofu for the chicken. I marinated and cooked the tofu ahead of time and then added it in with everything else, about the time the cabbage had softened. . Love the flavors of this dish, and it’s so easy to make and also to adapt if there’s one or two ingredients that you don’t have or like.

    Rating: 5
    • Thanks for the five star review and I’m glad that this turned out great with tofu! And I agree it’s adaptable based on preferences and what you have on hand. Glad it’s a keeper for you!

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