Name: Authentic Chicken Pad Thai Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: ¼ cup tamarind paste; ¼ cup fish sauce; ⅓ cup brown sugar packed; 2 tablespoons soy sauce; Juice from 1 lime; ¼ teaspoon red pepper flakes; 10 ounces rice noodles; 3 tablespoons vegetable oil divided; 1 pound chicken breast boneless and skinless, thinly sliced and cut into bite size pieces; 1 cup bean sprouts; 1 medium carrot julienned or shredded; 4 cloves garlic minced; 3 large eggs lightly beaten; ½ cup roasted peanuts chopped; 3 green onions sliced into 1-inch pieces; Lime wedges for serving

Jump to Recipe· 4.6 from 13 reviews

If you love a good noodle dish that’s packed with vibrant flavors, textures, and just the right amount of tang and sweetness, you’re going to absolutely adore my Authentic Chicken Pad Thai Recipe. I’ve been perfecting this recipe over time, and trust me, it nails that balance between savory, sweet, and a little spicy, just like you’d get from a street vendor in Bangkok. Stick with me through this article, and I promise you’ll be tossing up a plate of this crowd-pleaser with confidence in no time.

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Why This Recipe Works

Balanced Flavors: The tamarind-based sauce perfectly blends sweet, sour, salty, and spicy notes, creating that signature Pad Thai taste.
Fresh Ingredients: Crisp bean sprouts, fresh green onions, and crunchy peanuts add amazing texture and freshness.
Simple Technique: A straightforward cooking process that anyone, beginner or seasoned cook, can follow without stress.
Customizable Protein: Using chicken here keeps it light and easy, but you can swap it out as you like for shrimp, tofu, or even beef.

Authentic Chicken Pad Thai, Chicken Pad Thai recipe, Thai noodle dish, homemade Pad Thai, Bangkok-style Chicken Pad Thai - A black pan filled with stir-fried noodles that are light brown and mixed with small pieces of cooked chicken that are golden and white. Bright green chopped spring onions are scattered evenly on top, along with crushed peanuts adding a pale beige crunch. There are two lime wedges placed on the noodles, one near the center and one on the edge. The pan sits on a white marbled surface with a few scattered peanuts nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of my Authentic Chicken Pad Thai Recipe truly lies in combining fresh ingredients with that irresistible tamarind sauce. Each component plays its part in delivering the flavor punch you want. Plus, grabbing quality rice noodles and using a good tamarind paste will really boost your results — trust me, it’s worth hunting down the right ones!

Authentic Chicken Pad Thai, Chicken Pad Thai recipe, Thai noodle dish, homemade Pad Thai, Bangkok-style Chicken Pad Thai - Flat lay of a small heap of thin rice noodles, fresh whole lime and lime wedges, a small pile of sliced green onions, a medium-sized peeled carrot julienned, a handful of fresh white bean sprouts, three whole brown eggs with clean shells, chopped roasted peanuts arranged neatly, a few garlic cloves unpeeled, thinly sliced raw chicken breast pieces, and four small white ceramic bowls containing tamarind paste, dark fish sauce, packed brown sugar, and clear soy sauce, a tiny white bowl with vibrant red pepper flakes, all ingredients fresh and natural on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Tamarind Paste: This gives Pad Thai its signature tangy-sour kick, which is hard to replicate without it.
Fish Sauce: Adds umami depth and a salty backbone, essential for authentic flavor.
Brown Sugar: Balances the sourness and saltiness with a mellow sweetness.
Soy Sauce: Provides a touch of savory earthiness and color.
Lime Juice: Brightens up the dish with fresh acidity—don’t skip the lime wedges for serving!
Red Pepper Flakes: A gentle heat that you can adjust to taste.
Rice Noodles: The soft yet chewy noodles make the dish comforting and filling.
Chicken Breast: Lean protein that cooks quickly and keeps things light.
Bean Sprouts: For crunch and freshness that balances the sauteed elements.
Carrot: Adds sweetness and vibrant color.
Garlic: Gives a fragrant savory base that’s classic in Thai cooking.
Eggs: Adds richness and texture to the dish.
Roasted Peanuts: For that iconic crunch and toasty flavor.
Green Onions: Fresh and mild onion flavor, great for finishing the dish.
Vegetable Oil: Neutral oil perfect for stir-frying without overpowering other flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Authentic Chicken Pad Thai Recipe is. Sometimes I go classic, but other times I like to mix things up depending on what’s in the fridge. Don’t be shy to make it your own—this dish welcomes customization!

Variation: I’ve swapped chicken for shrimp several times when I had seafood on hand, and it’s just as delicious—just cook the shrimp quickly until pink and tender.
Vegetarian Option: Use tofu instead of chicken and swap fish sauce for soy sauce or tamari; it still packs plenty of flavor.
Spice Level: If you’re into heat, add extra red pepper flakes or even a splash of Sriracha when serving.
Veggie Boost: Throw in extra bell peppers or snap peas to get more fresh crunch and color into your dish.

Step-by-Step: How I Make Authentic Chicken Pad Thai Recipe

Step 1: Whisk Together the Flavor Bomb Sauce

Start by mixing the tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes in a small bowl. Don’t skip this step! This sauce is where the iconic balance of salty, sweet, sour, and spicy happens. Give it a good whisk so the sugar dissolves fully—it’s a little flavor magic right in that bowl.

Step 2: Perfect Your Noodles

Cook the rice noodles according to the package instructions, but be careful not to overcook them—they should be soft but still have a little bite (al dente). Once cooked, drain them right away and give them a quick rinse with cold water to stop the cooking process. Then toss with a tablespoon of vegetable oil so they don’t stick while you finish cooking everything else.

Step 3: Sauté Chicken Until Just Right

Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir them around for 3-5 minutes until you see a lovely golden edge and the chicken is cooked through. The key here is to avoid overcrowding the pan, so the chicken fries instead of steams. Scoop the chicken out onto a plate and set aside.

Step 4: Veggies and Eggs Come Together

In the same pan, add the remaining vegetable oil, then toss in the bean sprouts, shredded carrots, and minced garlic. Sauté gently for about 2 minutes until they start to soften but retain crunchiness. Push the veggies to one side of your pan and pour the beaten eggs on the empty side. Scramble the eggs softly until just cooked, then mix everything together in the pan.

Step 5: Bring It All Together

Now, add back the cooked noodles and chicken, pour the sauce over the top, and toss everything to coat evenly. Toss gently but thoroughly—you want every bite bursting with flavor. Stir in the sliced green onions right at the end, then remove from heat to avoid overcooking the noodles.

Serve it piping hot, with a generous sprinkle of chopped roasted peanuts and extra red pepper flakes if you like it spicy. Don’t forget the lime wedges for squeezing fresh brightness over your plate just before digging in.

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Tips from My Kitchen

Tamarind Substitute: If you can’t find tamarind paste, a squeeze of lime juice and a splash of vinegar can help mimic the tanginess.
Noodle Care: Rinsing noodles after cooking is crucial to prevent mushy texture.
Sauce Balance: Taste your sauce before mixing in the noodles—you might want a little more sugar or lime to suit your palate.
Pan Size: A large pan or wok makes tossing everything easier and helps avoid overcrowding.

How to Serve Authentic Chicken Pad Thai Recipe

Authentic Chicken Pad Thai, Chicken Pad Thai recipe, Thai noodle dish, homemade Pad Thai, Bangkok-style Chicken Pad Thai - A dark round plate holds a pile of stir-fried noodles mixed with small pieces of light brown chicken and scrambled egg in yellow chunks. Bright green vegetable pieces are scattered throughout, with white sliced peanuts sprinkled on top. A wedge of lime rests on the side of the plate. A pair of wooden chopsticks lifts a twisted clump of noodles from the right side of the plate. The scene is set on a white marbled surface with a soft green cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always pile on the roasted peanuts for signature crunch, then add bean sprouts and fresh lime wedges on the side. A little extra chopped green onion or cilantro on top makes it look fresh and gives another layer of flavor. If you like it spicy, don’t forget that sprinkle of crushed red pepper flakes—it really wakes up the whole dish.

Side Dishes

Pad Thai is usually a meal on its own, but if I’m feeling fancy, I like to serve it with a simple cucumber salad dressed in rice vinegar and a hint of sugar for something cool and crisp on the side. A light soup like tom yum or a fresh papaya salad also pairs beautifully.

Creative Ways to Present

For celebrations, I’ve served this dish in individual banana leaf bowls or on pineapple halves to impress guests and add a tropical vibe. You can also garnish with edible flowers or scatter toasted coconut flakes for a fun twist—always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Pad Thai in an airtight container in the fridge. It holds up well for about 2–3 days, but the texture is best enjoyed fresh. If you notice the noodles are sticking together, give them a quick toss with a drizzle of oil before reheating.

Freezing

I don’t usually freeze Pad Thai because the noodles can become mushy and lose their texture, but if you’re in a pinch, you can freeze the sauce separately and freshly toss it with cooked noodles when ready to eat.

Reheating

When reheating, I prefer to warm the Pad Thai gently in a skillet over medium heat with a splash of water or extra sauce to loosen it up. This helps prevent dryness and keeps the noodles soft but not soggy.

FAQs

Can I make Authentic Chicken Pad Thai Recipe gluten-free?

Absolutely! Just make sure to use gluten-free tamari or soy sauce instead of regular soy sauce, and check that your fish sauce and other condiments don’t contain any gluten additives. Rice noodles are naturally gluten-free, so you’re mostly set!
What’s the best way to find tamarind paste?

I find tamarind paste in the international aisle at most big supermarkets or at Asian grocery stores. It usually comes in small tubs or blocks—buying the paste is easier for this recipe than tamarind pulp. If you’re new to it, start with a small tub since a little goes a long way.
Can I use other proteins in this Authentic Chicken Pad Thai Recipe?

Definitely! Shrimp, tofu, pork, or even beef all make for excellent alternatives. Just adjust cooking times accordingly—shrimp cooks fast while beef might need a slightly longer sear.
How spicy is this Authentic Chicken Pad Thai Recipe?

This recipe has a mild heat level from the red pepper flakes, which can be adjusted to your preference. Feel free to add more if you like it hot, or leave it out for a completely mild version that still tastes amazing.

Final Thoughts

This Authentic Chicken Pad Thai Recipe really feels like a hug from the street food stalls of Thailand right in your own kitchen. I love how it’s quick, packed with bold flavors, and so easy to make on a weeknight when you want something special but not stressful. Give it a try—and I hope it becomes your go-to noodle dish just like it is in my household. Once you nail that sauce and toss those noodles just right, you’ll be making this over and over with a huge smile on your face. Can’t wait to hear what you think!