Spicy Chicken Pad Thai – 30 minute one-pot authentic pad Thai. Rice noodles, tender chicken, crisp vegetables and bean sprouts in a bold homemade sauce.
This easy, traditional pad thai recipe is every bit as good as take-out from your favorite thai restaurant and ready in under 30 minutes.
Thai noodles, tender chicken, crisp vegetables and bean sprouts tossed in a spicy, flavorful sauce.
Serve it up with a sprinkle of fresh cilantro, a handful of chopped peanuts and a squeeze of fresh lime juice over the top for a burst of citrus flavor.
Why I love this recipe:
- Quick, easy delicious weeknight meal with plenty of ingredient swaps.
- Sub in your favorite vegetables or protein (use what you may already have)!.
- Use simple ingredients available at any grocery store.
Ingredients in spicy Chicken Pad Thai:
Protein and vegetables:
- flat rice noodles or pad thai noodles
- olive oil
- boneless skinless chicken breast cut in bite size pieces
- bell peppers (any color)
- carrots cut in match sticks
- bean sprouts
- garlic cloves
- egg
- fresh green onions
- crunchy peanuts
- cilantro
Best Pad Thai sauce ingredients:
- brown sugar
- soy sauce
- fish sauce
- whole lime cut in wedges
- white vinegar
- smooth peanut butter
- sriracha
- ground ginger
- black pepper
How to make 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 in a large skillet, pot or large wok. Add noodles and cook according to package directions to al dente (don’t overcook or you may have mushy noodles) gently separating noodles with tongs.
Drain, rinse in cold water then drizzle a little olive oil over the top to keep them from sticking. Toss and set aside.
In the same pot heat one tablespoon of oil then add bite size chicken.
Season with salt and black pepper and cook 3-4 minutes over medium to medium-high heat just 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 black pepper then cook 1-2 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.
Add noodles, chicken, bean sprouts and cilantro then pour the sauce over the top.
Gently toss to combine, simmering over low heat for 1-2 minutes. Taste and adjust for seasoning.
To serve, garnish with slivered green onions, chopped peanuts and lime wedges for an extra squeeze of lime juice.
What to do with leftover Pad Thai:
Cool leftovers completely then store in an airtight container in the fridge up to 3 days. Reheat for a quick lunch the next day in the micro. Add a splash of water or stock to loosen up the sauce.
Subs and variations:
- Different fresh vegetables next time try – snow peas, green beans, edamame mushrooms or extra garlic.
- Precut match stick carrots get this dish on the table even faster.
- Add a pinch of red pepper flakes for extra heat.
- Add different proteins such as shrimp (for Shrimp Pad Thai), pork or beef.
- Thai Basil can be used in place of cilantro.
- Fresh ginger instead of ground.
- Rice vinegar instead of white vinegar.
- Chicken thighs instead of chicken breasts.
More Asian inspired recipes:
20 Minute PF Chang Chicken Wraps
Korean Ground Beef Lettuce Wraps
Full details in the printable recipe card below.
Enjoy – and if you make this Chicken Pad Thai recipe be sure to leave a comment and star rating!
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