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This Homemade Pad Thai is sweet, tangy, savory, and loaded with tender noodles and chicken. A quick, easy, better-than-takeout recipe perfect for busy weeknights!

A plate of chicken pad Thai topped with chopped peanuts, green onions, and a lime wedge, with chopsticks resting on the plate. Nearby are bowls of crushed peanuts, chili flakes, and sliced green onions.
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Why You’ll Love this Pad Thai Recipe!

A woman with long dark hair, wearing earrings and a burgundy top, smiles at the camera in front of a textured, beige background.

Pad Thai is one of those meals I can never get enough of — the chewy noodles, tender chicken, crunchy peanuts, and the slightly sweet pad thai sauce come together in a way that feels comforting yet exciting every time.

Making it at home always feels like such a win! It comes together quickly, tastes even better than takeout, and fills the kitchen with the most amazing aromas. It’s the kind of dish you’ll want to keep in your weekly rotation!

My entire family loves Thai Food and I am glad I can make our favorite dish at home! It brings bold flavor, delicious textures, and comforting warmth to your table in just 30 minutes. Whether you choose chicken, shrimp, or tofu, every bite is balanced and incredibly satisfying. You may like this Korean Beef Bowls Recipe for another delicious Asian Recipe.

Ingredients

Various ingredients for a noodle dish are arranged on a white marble surface, including raw chicken pieces, uncooked rice noodles, beaten eggs, sauces, spices, sugar, chopped peanuts, and minced garlic in small bowls.
  • Tamarind Puree or Paste – Do not use tamarind concentrate. The flavor is not the same and will be too strong for the sauce.
  • Brown Sugar – Adds a hint of sweetness
  • Fish Sauce – It’s essential for authentic pad thai flavor.
  • Oyster Sauce – If you are out, substitute with soy sauce
  • Red Pepper Flakes – Adds a hint of kick of spice

For the Stir-Fry

  • Vegetable Oil – Use any high smoke point oil
  • Boneless Skinless Chicken Breasts – Dice into small pieces
  • Minced Garlic – Learn How to Mince Garlic Cloves
  • Flat Rice Noodles – You should be able to find these noodles in any Asian Supermarkets. You can also use spaghetti noodles
  • Large Eggs – Whisked
  • Fresh Bean Sprouts – Added for flavor
  • Crushed Peanuts – For extra crunch
  • Green Onions – for serving

Scroll to the recipe card for the full recipe details.

How to Make Pad Thai

A bowl containing soy sauce, brown sugar, and red pepper flakes is being whisked with a wooden-handled whisk. A beige striped towel is placed next to the bowl on a white marble surface.

Step 1 – Whisk together the sauce ingredients in a small bowl and set aside. Prepare and rinse noodles.

Raw pieces of chicken placed in a white skillet with a wooden spoon on top, next to a striped kitchen towel on a light marble surface.

Step 2 – Heat the oil in a large, deep skillet over medium-high heat. Add the chicken to the skillet and cook for 3-4 minutes per side until cooked through and both sides are slightly browned.

A white skillet with cooked sliced chicken and a wooden spoon holding minced garlic, on a marble surface next to a folded beige striped kitchen towel.

Step 3 – Add in the minced garlic and cook for about a minute until you can start to smell the garlic.

A white skillet contains cooked chicken pieces and beaten eggs, partially mixed together. A wooden spoon rests in the pan, and a beige-striped towel is nearby on a white marble surface.

Step 4 – Push the chicken to one side of the skillet. Add the eggs to the open side of the pan and scramble until cooked through. Break up the eggs into smaller pieces.

A skillet on a marble counter contains rice noodles, cooked chicken pieces, crushed peanuts, and sauce. A wooden spoon rests in the pan, and a striped kitchen towel is nearby.

Step 5 – Stir together the chicken and eggs. Add in the cooked pasta, the sauce, fresh bean sprouts and half of the chopped peanuts (reserve the other half for topping).

A skillet of chicken pad Thai with noodles, egg, and green onions sits on a white surface, surrounded by plates, chopsticks, lime wedges, chopped peanuts, green onions, and a striped napkin.

Step 6 – Toss until all the ingredients are combined and the sauce is heated through. Allow to simmer for just a few minutes. Serve warm topped with the remaining peanuts, cilantro and sliced green onions. Enjoy!

A skillet filled with stir-fried noodles, chicken pieces, scrambled eggs, and chopped green onions. Two wooden utensils are mixing the dish, and a bowl of sliced green onions is in the background.
Review Pin Print
A plate of Pad Thai with tofu, garnished with chopped peanuts, green onions, and lime wedges. Chopsticks rest on the side of the plate, and extra peanuts and green onions are in small dishes nearby.

Pad Thai

5 from 1 vote
This Homemade Pad Thai is sweet, tangy, savory, and loaded with tender noodles and chicken. A quick, easy, better-than-takeout recipe perfect for busy weeknights!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Cuisine Thai
Course Main Course
Calories 452
Author Carrie Barnard

Ingredients

For the Sauce:

For the Stir Fry:

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Instructions

  • Whisk together the sauce ingredients in a small bowl and set aside.
  • Prepare the noodles based on the package instructions to al dente (1 minute less than the cooking time on the package).
  • Rinse the noodles under cold water to stop them from continuing to cook.
  • Heat the oil in a large, deep skillet over medium high heat.
  • Add the chicken to the skillet and cook for 3-4 minutes per side until cooked through and both sides are slightly browned.
  • Add in the minced garlic and cook for about a minute until you can start to smell the garlic.
  • Push the chicken to one side of the skillet.
  • Add the eggs to the open side of the pan and scramble until cooked through. Break up the eggs into smaller pieces.
  • Stir together the chicken and eggs.
  • Add in the cooked pasta, the sauce, bean sprouts and half of the chopped peanuts (reserve the other half for topping).
  • Toss until all the ingredients are combined and the sauce is heated through (just a few minutes).
  • Serve warm topped with the remaining peanuts and green onions. Enjoy!

Recipe Notes

Do not use tamarind concentrate. The flavor is not the same and will be too strong for the sauce.
You can use more or less red pepper flakes to adjust the heat of the sauce if you prefer. Also, it’s great to serve topped with more red pepper flakes for those that like a bit more spice.
Make sure that the pan is hot before adding in the chicken so that it browns well. You can use tofu or diced shrimp instead of the chicken in this recipe if you prefer or you can use a mixture of your favorite type of protein.
Any oil with a high smoke point works great in this recipe. Canola oil, avocado oil or peanut oil are all great options for this recipe.
This is best served immediately but you can refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 452kcal, Carbohydrates 33g, Protein 34g, Fat 21g, Saturated Fat 4g, Polyunsaturated Fat 8g, Monounsaturated Fat 7g, Trans Fat 0.1g, Cholesterol 154mg, Sodium 1144mg, Potassium 773mg, Fiber 4g, Sugar 15g, Vitamin A 401IU, Vitamin C 7mg, Calcium 73mg, Iron 2mg

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Recipe Tips

  • Use Hot Pan – Make sure that the pan is hot before adding in the chicken so that it browns well.
  • Type of Oil – Any oil with a high smoke point works great in this recipe. Canola oil, avocado oil or peanut oil are all great options for this recipe.
  • Cooking Noodles – Slightly firm is best, as they soften in the pan.
  • Prep Ingredients – Pad Thai cooks fast once you start!
  • Fresh Lime Wedges – The fresh lime juice adds acidity to make the dish pop.
  • Use a Big Skillet or Wok – Makes tossing the ingredients together easier.

Variations Ideas

  • Adjust the Spice – You can use more or less red pepper flakes to adjust the heat of the sauce if you prefer. Also, it’s great to serve topped with more red pepper flakes for those that like a bit more spice.
  • Change the Protein – You can use tofu or diced shrimp instead of the chicken in this recipe if you prefer or you can use a mixture of your favorite type of protein.
  • Peanut Pad Thai – Add 1 tablespoon of peanut butter to the sauce.
  • Spicy Pad Thai – Add ½ teaspoon of chili flakes or sriracha for an extra kick of flavor.
  • Veggie Pad Thai – Add broccoli, bell peppers, or snap peas.
  • Extra Egg – Add an extra scrambled or fried egg on top.
A plate of pad thai with chicken, garnished with chopped green onions, crushed peanuts, and lime wedges. Chopsticks rest on the side, and small bowls with more toppings are in the background.

Frequently Asked Questions

What are the Best Noodles to Make Pad Thai?

For the best authentic taste, we recommend using Rice Noodles. But you can also use any pasta noodles such as spaghetti.

How to Store Leftovers

This is best served immediately but you can refrigerate the leftovers in an airtight container for up to 5 days.

More Easy Asian Dishes

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

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5 from 1 vote

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Comments

  1. Casey says:

    5 stars
    My entire family loves Asia Food, and I am glad I can make their favorite at home with this delicious recipe! So good!

    Reply