Spicy Chicken Pad Thai – authentic, one pot Thai food in under 30 minutes. Rice noodles, chicken, crisp vegetables and bean sprouts in a bold Thai sauce.
Toss that faded menu from your local Thai restaurant. This easy Authentic pad thai recipe is better than take-out and ready in under 30 minutes.
Thai noodles, tender chicken, crisp vegetables and bean sprouts tossed in a spicy, flavorful sauce.
Add a sprinkle of fresh cilantro, a handful of chopped peanuts and a squeeze of fresh lime juice over the top for a burst of tangy flavor.
Good pad thai makes a great weeknight meal that’s also ideal for your next Netflix – comfy pants night.
Easy spicy Chicken Pad Thai – a simple recipe from fresh ingredients that will rival your favorite Thai restaurants.
No need for a trip to the Asian market, all the ingredients can be found in the regular grocery store.
WHAT’S IN SPICY CHICKEN PAD THAI?
THE PAD THAI:
- flat rice noodles
- olive oil
- boneless skinless chicken breasts cut in bite size pieces
- red bell pepper
- carrots cut in match sticks
- bean sprouts
- garlic cloves
- egg
- green onions
- peanuts
- cilantro
DELICIOUS PAD THAI SAUCE:
- brown sugar
- soy sauce
- fish sauce
- whole lime cut in wedges
- white vinegar
- smooth peanut butter
- sriracha
- ground ginger
- black pepper
HOW TO MAKE SPICY CHICKEN PAD THAI:
Add all sauce ingredients to a small bowl then squeeze in one wedge of lime in (or to taste). Whisk to combine then set aside.
Boil water then cook rice noodles according to package instructions (don’t overcook) gently separating noodles with tongs.
Rinse in cold water, drain then drizzle one tablespoon of oil over the top.
Toss and set aside.
In the same pot heat one tablespoon of oil then add bite size chicken.
Season with salt and pepper then cook 3-4 minutes over medium to medium-high heat until cooked through then remove from the pot.
To the same pot, add another tablespoon of oil then drop in the bell peppers and carrots.
Season with salt and pepper then cook 2 minutes or until the vegetables are tender.
Reduce heat to low, drop in the minced garlic and cook 1 minute stirring constantly so it doesn’t burn.
Add the egg to a small bowl. Whisk to combine then pour over the vegetables cooking until completely scrambled.
Return the noodles and chicken to the pot, add bean sprouts and cilantro then pour the sauce over the top.
Stir to combine well over low heat for 1-2 minutes. Taste and adjust for seasoning.
To serve, garnish with slivered green onions, chopped peanuts and lime wedges then serve right away.
WHAT TO DO WITH LEFTOVERS PAD THAI:
Leftover Pad Thai makes a tasty lunch the next day. Store in an airtight container in the refrigerator up to 3 days.
VARIATIONS:
- Try different fresh vegetables like snow peas, green beans or mushrooms.
- Add different proteins such as shrimp (for Shrimp Pad Thai), pork or beef.
- This recipe is for medium heat level. Like it spicier? Add a pinch of red pepper flakes.
- Thai Basil can be used in place of cilantro.
- Use fresh ginger instead of ground.
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Full details for the Chicken Pad Thai in the printable recipe card below.
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Spicy Chicken Pad Thai
Ingredients
Pad Thai Ingredients:
- 4 ounces rice noodles
- 2 1/2 tablespoons olive oil divided
- 1/2 pound boneless skinless chicken breasts cut in bite size pieces
- 1/2 large red bell pepper thinly sliced
- 1 cup carrots cut in match sticks
- 1 cup bean sprouts drained of any liquid
- 2 cloves garlic minced
- 1 large egg beaten
- 2 green onions sliced thin diagonally
- 1/4 cup unsalted peanuts rough chopped
- 3 tablespoons cilantro diced
Sauce Ingredients:
- 3 tablespoons brown sugar packed
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 whole lime cut in wedges
- 1 tablespoon white vinegar
- 2 tablespoons smooth peanut butter
- 1/4 teaspoon ground ginger
- 1 tablespoon sriracha or more to taste
- 1/4 teaspoon ground ginger
- salt and black pepper to taste
Instructions
- Add all sauce ingredients to a small bowl squeezing 1 wedge of lime in (or to taste). Whisk to combine then set aside.
- Boil water then cook rice noodles according to package instructions without overcooking, gently separating noodles with tongs. Rinse in cold water, drain then toss in one tablespoon of oil and set aside.
- In the same pot heat one tablespoon of oil then add bite size pieces of chicken. Season with salt and pepper then cook 3-4 minutes over medium-medium-high heat until cooked through then remove from the pot.
- To the same pot, add the remaining olive oil then drop in the bell peppers and carrots. Season with salt and pepper then cook 2 minutes or until the vegetables are tender.
- Reduce heat then drop in the minced garlic and cook 1 minute stirring constantly so it doesn't burn.
- Add the egg to a small bowl. Whisk to combine then pour over the vegetables cooking until completely scrambled.
- Return the noodles and chicken to the pot, add bean sprouts (drained of their can liquid) and 2 tablespoons of cilantro then pour the sauce over the top. Stir to combine well over low heat for 1-2 minutes. Taste and adjust for seasoning.
- Garnish with slivered green onions, chopped peanuts, the rest of the cilantro and lime wedges then serve right away.
- If you tried this recipe, don't forget to leave a COMMENT and STAR RATING!
I can’t wait to make this!
Hi Cathy – I’m happy you want to make this recipe! It’s one of my favorites. Would love your feedback — Bernie