Classic Chicken Pad Thai

This homemade Chicken Pad Thai is packed with tender rice noodles, juicy chicken, crisp bean sprouts, and fresh herbs, all tossed in a savory-sweet tamarind sauce. It’s a vibrant, restaurant-style dish that’s surprisingly easy to make at home.

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Ingredients

For the Noodles

• 12 oz rice noodles
• 2 tbsp vegetable oil
• 2 chicken breasts, diced
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 3 green onions, sliced
• ¼ cup shredded carrots
• ¼ cup chopped fresh cilantro

For the Sauce

• 3 tbsp fish sauce
• 2 tbsp tamarind paste
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp lime juice

Optional Toppings

• Crushed peanuts
• Lime wedges
• Extra cilantro

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Instructions

1. Prepare the Noodles
Soak rice noodles in warm water for 20–30 minutes until softened. Drain and set aside.

2. Make the Sauce
In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and lime juice. Set aside.

3. Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add diced chicken and cook until fully cooked and lightly golden. Remove and set aside.

4. Sauté Aromatics
Add remaining oil to the pan. Sauté garlic for about 30 seconds until fragrant.

5. Scramble the Eggs
Push garlic to one side of the pan. Pour in beaten eggs and scramble until just set.

6. Combine Everything
Return chicken to the pan. Add drained noodles and pour sauce over the top.
Toss everything together and cook for 3–5 minutes until noodles are tender and coated.

7. Add Fresh Ingredients
Stir in bean sprouts, green onions, carrots, and cilantro. Cook for another minute.

8. Serve
Transfer to a serving dish and top with crushed peanuts and a squeeze of fresh lime.