This Chicken pad Thai recipe is a rice noodle dish made with fresh vegetables and coated in a delicious sweet and spicy Asian sauce. The best part? You can get this easy-to-make dinner on the table in less than 30 minutes!
My chicken pad Thai is a more cost-effective way to enjoy this popular takeout dish! Made with pan-roasted chicken, sweet red bell peppers, tender brown rice noodles, and a homemade spicy peanut butter soy sauce, this one-pot dinner really has it all!
There are so many fun flavors, textures, and colors featured in this dish; it’s a feast for all your senses!
If you’re tired of making and eating the same few meals over and over again, this easy Chicken Pad Thai recipe is for you.
This saucy noodle dish is easy to make but doesn’t compromise on flavor. It’s packed full of classic Asian ingredients that the whole family will love.
You can even customize this dish to match your flavor preferences and dietary needs. Easily make this pad Thai nut free, adjust the amount of spice, or even turn it into a hearty vegetarian dish with just a few simple swaps.
Why You Will Love This Chicken Pad Thai Recipe
- A unique and flavorful easy weeknight dinner.
- Great for meal prepping—it can be enjoyed warm or cold.
- Sweet, spicy, tangy, salty, and hearty.
- Easy to customize to your dietary preferences.
See printable recipe card below for specific measurements and complete instructions.
- Chicken - Breast or thighs, diced.
- Rice Noodles - I prefer the flavor and texture of brown rice noodles, but regular rice noodles would also work.
- Eggs - Adds some extra protein and fun texture.
- Red Bell Pepper - Julienned or cubed.
- Pad Thai Sauce - A homemade mixture of coconut aminos, rice vinegar, peanut butter, sriracha sauce, and dark brown sugar.
- Green Onion - Adds a bit of bite to this sweet and spicy dish.
- Lime Wedges - This noodle dish is best garnished with a squeeze of fresh lime juice.
How to Make Chicken Pad Thai
- Heat oil in a large pan, then add the chicken and cook until no longer pink.
- Add the bell peppers and continue cooking until fork tender.
- While the bell peppers are softening, make your pad Thai sauce in a small bowl. Gently whisk together the coconut aminos, rice vinegar, peanut butter, sriracha sauce, and brown sugar. Set aside.
- Add the eggs to the bell pepper mixture and cook until thoroughly scrambled. Remove from the heat.
- Add the pad Thai sauce and cooked rice noodles, mixing until everything is thoroughly coated in the sauce.
- Serve your finished chicken pad Thai with a garnish of green onions and fresh lime juice. Enjoy!
Although these chicken pad Thai noodles are a delicious meal all on their own, they can also be served with all sorts of Asian side dishes and colorful garnishes!
I definitely recommend topping this dish with some salted peanuts, cilantro, bean sprouts, extra sriracha sauce, or Thai basil.
These sweet and salty Asian noodles pair wonderfully with a side of steamed broccoli, spicy Asian cucumber salad, roasted edamame, or spring rolls!
You really can’t go wrong when a dish this flavorful is the main course!
How to Store and Reheat
Any leftover chicken pad Thai can be stored in an airtight container in the fridge for up to 2 days, but I don’t recommend freezing it.
You can enjoy this leftover easy pad Thai straight out of the fridge as a cold noodle dish, or you can take a few minutes to reheat it in the microwave. To do this, simply pop your noodles into a bowl, add a tiny bit of water, heat in 30-second increments, and don’t forget to stir frequently.
Coconut aminos is a salty soy-like sauce made from the sap of the coconut plant. It’s a healthier, naturally gluten-free alternative to soy sauce!
Easily! Simply omit the chicken or replace it with some tofu or extra veggies. Either way, this Pad Thai can become a quick, filling, and delicious vegetarian meal.
Although it is tasty, Pad Thai is definitely not the healthiest dish out there. It tends to be high in carbs and sugar. However, you can make this dish a little healthier by swapping out the rice noodles for some riced cauliflower and the brown sugar for some coconut or maple sugar.
- The nutty, spicy, and savory pad Thai sauce featured in this recipe can be used a ton of different ways! Try adding it to fried rice or using it as a garnish for grilled chicken or a dressing for salad. Make a big batch ahead of time and store it in the fridge for up to 3 days.
- Not a fan of rice noodles? You can swap them out for fettuccine noodles, egg noodles, a long grain rice, or even steamed veggies!
- In a rush? Use some shredded rotisserie chicken or leftover grilled chicken in this dish instead of cubing and frying some up fresh.
If you are like me and always looking for useful kitchen items here are a few items that I recommend and use in my kitchen that are helpful when baking and cooking. (Affiliate links).
- I use this 3-piece set of Pyrex mixing bowls regularly in my kitchen. They are great for prepping and serving.
- These Libbey Small Glass Bowls with Lids come in handy for meal prepping, storing small amounts of leftovers, condiments, sauces, and spice mixes when cooking
- These are my favorite Dish towels from Utopia and they are 100% Cotton. Soft and absorbent and you can get them in a 6-pack or 12-pack in 10 different color choices. I have them in yellow.
I hope you enjoy this easy Chicken Pad Thai recipe! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Chicken Pad Thai Recipe
- 4 ounces brown rice noodles, cooked and rinsed
- 1½ pounds chicken breast, diced
- 1 cup diced red bell pepper
- 3 large eggs
- ¼ cup coconut aminos
- 1 Tablespoon rice vinegar
- 2 Tablespoons peanut butter
- 1 Tablespoon sriracha sauce
- ½ cup dark brown sugar
- ¼ cup diced green onion
- 2 Tablespoons oil for sautéing
- Fresh lime to garnish
- Cook the chicken in a medium sized pan with a drizzle of oil on medium-high heat until fully cooked, about 6 minutes.
- Add the red bell peppers and continue cooking until the peppers are soft.
- Reduce the pan to low heat while you prep the sauce by whisking together the coconut aminos, rice vinegar, peanut butter, sriracha sauce, and brown sugar until homogenous.
- Set the sauce aside and add the eggs to the pan. Whisk the eggs until fully cooked and then remove the pan from the burner.
- Fold in the sauce and rice noodles until everything is evenly coated in the sauce.
- Top with green onions and a bit of fresh lime juice, serve, and enjoy!