Chicken Pad Thai Recipe Easy: Your Weeknight Winner!

Craving authentic Pad Thai but short on time? Look no further! This Chicken Pad Thai recipe is designed for speed and simplicity without sacrificing that classic, craveable flavor. Forget takeout – with a few simple ingredients and easy-to-follow instructions, you can whip up a restaurant-quality Pad Thai in the comfort of your own kitchen in under 30 minutes. This recipe is perfect for busy weeknights, impressing friends, or satisfying your Pad Thai cravings any time!

Why This Recipe Works

Many Pad Thai recipes require a lengthy list of ingredients and complicated techniques. This version streamlines the process, focusing on key flavors and easy-to-find components. Here’s why it’s a winner:

• Simplified Sauce: We’ve created a balanced and flavorful sauce using readily available ingredients like soy sauce, fish sauce, brown sugar, and lime juice. No need to hunt down obscure tamarind paste (though we’ll offer a substitution if you have it!).
• Quick-Cooking Chicken: Thinly sliced chicken breast cooks quickly and evenly, ensuring a tender and juicy protein in every bite.
• No Fancy Equipment: You don’t need a wok or any special equipment. A large skillet or frying pan will do the trick.
• Customizable: This recipe is a great base. Feel free to add your favorite vegetables or adjust the spice level to your liking.
• Weeknight Friendly: From prep to plate, this dish comes together in under 30 minutes, making it perfect for busy schedules.

Ingredients

• 8 oz Rice Noodles: Pad Thai noodles (flat rice noodles) are ideal.
• 1 lb Chicken Breast: Thinly sliced against the grain.
• 2 tbsp Vegetable Oil: For stir-frying.
• 2 cloves Garlic: Minced.
• 1/2 cup Bean Sprouts: Adds a fresh crunch.
• 2 Eggs: Lightly beaten.
• 1/4 cup Peanuts: Roughly chopped, for garnish.
• 2 Green Onions: Sliced, for garnish.
• Lime Wedges: For serving.

For the Sauce:

• 1/4 cup Soy Sauce: Adds umami and depth.
• 2 tbsp Fish Sauce: A key ingredient for authentic flavor (can substitute with more soy sauce, but the flavor will be different).
• 2 tbsp Brown Sugar: Provides sweetness and balances the saltiness.
• 2 tbsp Lime Juice: Adds acidity and brightness.
• 1 tbsp Rice Vinegar: Adds a tangy flavor.
• 1 tsp Chili Garlic Sauce: Adjust to your spice preference.
• 1 tbsp Tamarind Paste (Optional): If you have it, adds a traditional sour note. If not, skip it or add an extra teaspoon of lime juice.

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package directions. Be careful not to overcook them, as they will continue to cook in the sauce. Drain and set aside.
2. Prepare the Chicken: In a small bowl, toss the thinly sliced chicken with 1 tablespoon of vegetable oil and a pinch of salt and pepper.
3. Make the Sauce: In a separate bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, rice vinegar, chili garlic sauce, and tamarind paste (if using). Set aside.
4. Cook the Chicken: Heat the remaining 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat. Add the chicken and cook until cooked through, about 3-5 minutes. Remove the chicken from the pan and set aside.
5. Scramble the Eggs: Add the beaten eggs to the same pan and cook, stirring occasionally, until scrambled. Remove the eggs from the pan and set aside.
6. Sauté the Garlic: Add the minced garlic to the pan and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
7. Combine and Cook: Add the cooked noodles to the pan. Pour the sauce over the noodles and toss to coat. Cook for 1-2 minutes, or until the noodles are heated through and the sauce has thickened slightly.
8. Add the Chicken, Eggs, and Bean Sprouts: Add the cooked chicken, scrambled eggs, and bean sprouts to the pan. Toss everything together until well combined.
9. Serve: Serve immediately, garnished with chopped peanuts, sliced green onions, and lime wedges.

Tips for Success

• Don’t Overcook the Noodles: Slightly undercooked noodles are better than overcooked ones, as they will continue to cook in the sauce.
• Thinly Slice the Chicken: This ensures quick and even cooking.
• Taste and Adjust the Sauce: The sauce is the key to Pad Thai. Taste it and adjust the sweetness, sourness, and spiciness to your liking.
• Prep Your Ingredients: Having all your ingredients prepped and ready to go will make the cooking process much smoother and faster. This is called “mise en place.”
• Use High Heat: Cooking over medium-high heat will help the noodles and sauce caramelize slightly, adding depth of flavor.
• Don’t overcrowd the pan: If you’re making a large batch, cook in batches to ensure even cooking.

Storage Instructions

Leftover Chicken Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through. The noodles may become a bit softer upon reheating.

FAQ

• Can I use tofu instead of chicken? Absolutely! Firm or extra-firm tofu, pressed to remove excess water and cubed, is a great vegetarian option.
• Can I add other vegetables? Yes! Bell peppers, carrots, and broccoli are all great additions. Add them to the pan after the garlic and cook until tender-crisp.
• I don’t have fish sauce. What can I use? You can substitute with more soy sauce, but the flavor will be different. Start with an equal amount and adjust to taste. A pinch of salt can also help mimic the saltiness of fish sauce.
• Can I make this ahead of time? While Pad Thai is best served fresh, you can prepare the sauce and cook the chicken ahead of time. Store them separately and combine everything when you’re ready to eat.
• How do I adjust the spice level? Add more or less chili garlic sauce to the sauce. You can also add a pinch of red pepper flakes.
• My Pad Thai is too dry. What should I do? Add a tablespoon or two of water or chicken broth to the pan while reheating.

Conclusion

This easy Chicken Pad Thai recipe is a delicious and convenient way to enjoy a classic Thai dish at home. With its simplified ingredients and quick cooking time, it’s perfect for weeknight meals or any time you’re craving authentic Pad Thai flavor. So ditch the takeout menu and give this recipe a try – you won’t be disappointed! Enjoy!