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For something easy, delicious, and reminiscent of your favorite Thai food cart, make this Easy Chicken Pad Thai Recipe. It’s full of many different delicious ingredients and is perfect for serving to guests!
A flavorful meal that everyone will love
If you asked me to list my five favorite meals, easy chicken pad Thai would undoubtedly fall into the list. This dish is nothing short of flavorful, with ingredients like rice noodles, onion, carrots, and even honey. The peanut sauce is the best and is made with peanut butter, sesame oil, and rice wine vinegar. There’s a reason this dish is so popular!
This is one of my go-to recipes when I’m in the mood for something extra filling and delicious. It doesn’t take too long to make, and despite the “long” list of instructions, everything is very easy and to the point.
For extra brownie points, serve this up when entertaining friends or family. They’ll be shocked to learn that it didn’t come directly from their favorite Thai food cart!
Easy chicken pad Thai recipe ingredients
Our easy Thai chicken consists of three parts: The main ingredients, the peanut sauce, and the toppings! Each section uses different ingredients, but together the three parts come together to be über flavorful and oh so tasty! The peanut sauce is personally my favorite part.
Here’s a breakdown of everything that’s included:
Main dish:
- Chicken breasts
- Rice noodles
- Avocado oil
- Yellow onion
- Garlic
- Carrots
- Red bell pepper
- Eggs
Peanut sauce:
- Peanut butter
- Sesame oil
- Fish sauce
- Rice wine vinegar
- Limes
- Honey
- Coconut aminos (or soy sauce)
- Dried ginger
- Sriracha (optional but recommended)
Toppings:
- Lime
- Peanuts
- Sriracha
- Cilantro
- Green onion
Tools used to make easy pad Thai
You’ll need a few tools to make this recipe. You’ll be chopping a bunch of veggies and the chicken, so be sure to choose the proper knife! As always, can’t forget measuring cups. You’ll only need four sizes for this meal.
- Cutting board
- Cutting knife
- Skillet or dutch oven
- Meat thermometer
- Large mixing bowl
- Cooking spatula
- Whisk
- Tongs
- Measuring cups: 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup
How to make this easy chicken pad Thai recipe
This chicken recipe is a bit more in depth than usual, but trust me when I say that it’s extremely easy. Follow the directions in order, and you’ll be well on your way chicken pad Thai goodness! Here’s how it’s done:
Begin making this dish by cleaning and chopping all of your vegetables. Dice your chicken into small cubes. If the breasts are large, slice them in half or pound until thin before cutting into cubes.
Meanwhile, cook the rice noodles according to the package.
Heat a large skillet or dutch oven with 2 tbsp of avocado oil. Once hot, add the chicken and cook for 5-6 minutes or until cooked and no longer pink. Stir frequently. If using a meat thermometer, the temperature should reach 165F.
Next, remove the chicken and place in a bowl.
Add 2 tbsp of avocado oil to the same pan.
Add the onion, garlic, carrots, peppers, and salt. Let cook until everything is softened, about 7-9 minutes.
While the veggies are cooking, make the peanut sauce by whisking all of the sauce ingredients.
Then, once the veggies are softened, make an empty circle in the middle of the pan by pushing them aside.
Crack three eggs in the middle. Scramble the eggs so that the yolks and whites are mixed. Let cook, slowly scrambling.
Once the eggs have cooked, mix them together with the rest of the veggies. Then, add the chicken, noodles, and the peanut sauce.
Turn the heat to low and stir until all of the ingredients are well combined. Tongs are helpful to toss everything together here.
After about 5 minutes, turn off the heat.
Top with cilantro, peanuts, lime, sriracha, and green onion, and serve!
Commonly asked pad Thai questions
Here are some helpful pointers and tidbits that may help you when making this recipe. If you still have a question, feel free to leave it in the comments!
Can I use turkey instead?
The short answer is yes! You can definitely use turkey meat in this recipe just as you would use chicken. Follow the instructions the same way, and it will be sure to turn out perfectly.
What’s the difference between coconut aminos and soy sauce?
Coconut aminos and soy sauce are quite similar. Soy sauce is slightly richer, though coconut aminos contain more nutrients. The coconut option is also free of gluten.
What internal temperature does chicken need to reach?
Before removing your chicken from the stove, the internal temperature should reach 165F. The same goes for turkey, if that’s what you’re using.
How should chicken pad Thai be stored?
Store leftover chicken pad Thai in the refrigerator and consume within 2-3 days. Ensure that the container is securely sealed in order to maintain the texture and flavor.
Try these easy recipes next
Meals don’t have to be long and complicated. I’m all about keeping things as simple as possible, which is why I love putting together easy recipes! Here are some more ideas for quick weeknight dinners that I’m sure you’re love.
Easy Chicken Pad Thai
For something easy, delicious, and reminiscent of your favorite Thai food cart, make this Easy Chicken Pad Thai Recipe. It’s full of many different delicious ingredients and is perfect for serving to guests!
Ingredients
- 2lbs chicken breast (about 3 large breasts)
- 8oz rice noodles
- 4 tbsp avocado oil (divided)
- 1/2 yellow onion, diced small
- 2 cloves garlic, minced
- 2 large carrots, sliced into sticks
- 2 medium red bell peppers, sliced into thin slices
- 1/2 tsp salt
- 3 eggs
Peanut Sauce
- 1/2 cup natural peanut butter
- 1 tsp sesame oil
- 1/4 cup fish sauce
- 1/4 cup rice wine vinegar
- 2 small limes, juiced
- 3 tbsp honey
- 1/4 cup coconut aminos or soy sauce
- 1/4 tsp dried ginger
- 1 tsp sriracha *optional but recommended*
Toppings:
- lime, peanuts, sriracha, cilantro, green onion
Instructions
- Prepare all of your vegetables by chopping. Dice your chicken into small cubes, if your breasts are very large, slice them in half or pound them until thinner, then cut into cubes.
- Meanwhile, cook rice noodles according to package.
- Heat a large skillet or dutch oven with 2 tbsp avocado oil. Once hot, add chicken and cook for 5-6 minutes or until cooked and no longer pink. Stir frequently. If using a meat thermometer, temperature should read 165F.
- Remove chicken to a bowl. Add 2 tbsp avocado oil to same pan.
- Add in onion, garlic, carrots, peppers and salt. Cook until softened, about 7-9 minutes.
- While veggies are cooking, make the peanut sauce by whisking together all of the ingredients. If your sauce is not thin enough to pour, add a few tbsp water.
- Once softened, make an empty circle in the middle of the veggies by pushing them aside and crack three eggs in the middle. Scramble the eggs up so the yolk and white are mixed. Let cook, slowly scrambling.Â
- Once eggs have cooked, mix together with rest of veggies. Then add in the chicken, cooked noodles, and the peanut sauce.
- Turn heat to low and stir all ingredients until well combined. Tongs are helpful to toss everything here.
- After about 5 minutes, turn off heat and serve.
- Top with cilantro, peanuts, lime, sriracha, green onion.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
Kelsey says
I made this the day it was posted and have probably made it nearly 20 times since then. Almost none of the ingredients were things I had in my pantry already, but they were worth the investment and have now become staples! Definitely don’t skip the dried ginger and lime juice in the sauce either – those additions are *chef’s kiss*
★★★★★
Erin says
Hi Kelsey, I am so glad you love it so much!! 🙂
Monica says
Made this for a week night dinner and everyone was impressed! It tasted great and felt easy to follow. Ingredients were easy to find and our dinner turned out superb. Thanks for the great recipe!
★★★★★
Erin says
Hi Monica, so happy everyone liked it!!
Grace says
The sauce is fabulous! I made without fish sauce (because I couldn’t find any) and it still turned out wonderful. Thanks for the great recipe!
★★★★★
Erin says
Hi Grace, thank you for sharing!! 🙂
Victoria Whitley says
Never ever getting take out Pad Thai again! I was intimidated by attempting to make Pad Thai at home because all the other recipes I had looked up were so complicated…until Erin’s! This is a favorite and a staple in our house, like we make this almost once a week😊
★★★★★
Erin says
Hi Victoria, so glad it went well and you make it often!
Angela says
This recipe never fails us!! Thank you for feeding us on a regular basis. We used a different rat kind of sriracha (tj’), so we will need to use more to give it that usual extra flavor kick.
★★★★★
Erin says
Hi Angela, I am so happy you love it and great idea!
Abby says
Loved how easy this was to make and SO delicious. Great recipe to load up even more veggies in to get in those greens 🙂 my fiancé absolutely loved as well, we have made with both chicken and shrimp!
★★★★★
Erin says
Hi Abby, thanks for sharing! Glad you both love it!
Emma says
Absolutely delicious! Instructions were super easy to follow. This will definitely be a new staple meal in my house!
★★★★★
Erin says
Hi Emma, so glad you enjoyed it!!
Alyssa says
So delicious! Pad Thai is one of my faves and this recipe made it so easy to make at home 🙂
★★★★★
Erin says
Hi Alyssa, so happy you loved it!
Ashley says
We make this pad Thai almost weekly. So easy and DELISH!
★★★★★
Erin says
Hi Ashley, thanks for sharing!!
Ellie says
So delicious! I loved this recipe and will definitely be making it again soon.
★★★★★
Erin says
Hi Ellie, so happy you love it so much!!
Kinzi says
I love this recipe! I have made it countless times. I change it up and do a vegan version ( for my vegan family members) taking out the fish sauce, eggs and chicken of course. Just as yummy adding twice as many veggies. My next variation is to try it with shrimp.
It’s so nice having Gf Df recipes that are delicious, healthy and easy to follow!
★★★★★
Erin says
Hi Kinzi, so glad you love it and make it your own!! 🙂
Nicole says
Love this recipe! It makes a lot more than I expected. Still great as leftover!
★★★★★
Erin says
Hi Nicole, thanks for sharing and so glad you loved it!!
Lexi says
So good! Fiancé loved this too. Leftovers were even better the next day.
★★★★★
Erin says
Hi Lexi, so happy you both loved it!
Jana says
Seriously one of the best meals I’ve ever made!
★★★★★
Erin says
Hi Jana, so glad you loved it! 🙂
maddie says
we make this with a few modifications (add bean sprouts, no fish sauce) at least once a week! such a tasty & hearty meal.
★★★★★
Erin says
Hi Maddie, thanks for sharing and for your support!
Hailey says
hands down my favorite pad Thai recipe out there! So simple to make, no crazy ingredients and so much flavor!
★★★★★
Erin says
Hi Hailey, thanks for sharing! I am so happy you love it!
Rebecca says
so so good! I made this for the first time last week & definitely going to put this in the rotation!
★★★★★
Erin says
Hi Rebecca, I am so glad you liked it!!
Kellen says
All I can say is YUM! Made this with tofu and added some other veggies, but dang this sauce is so tasty!
★★★★★
Erin says
Hi Kellen, that sounds amazing! Thanks for sharing!!
Ali says
This is so insanely good! I have been making it weekly ever since I first tried it!
★★★★★
Erin says
Hi Ali, thanks for sharing! I am so happy you enjoy it weekly!
Emily says
Absolutely love this recipe! I’ve made it twice and the one big change I make is cut out the fish sauce and egg (allergies), and half the amount of lime juice. Great for meal prep and the sauce is so delicious!
Erin says
Hi Emily, I’m so happy you enjoyed it and made it your own!