Fresh ingredients and flavorful seasonings make this Easy Chicken Pad Thai taste just like your favorite take out, only better!
Fast and Delicious
My whole family is head over heels for this easy, flavorful Easy Chicken Pad Thai that brings all of our favorite Thai-inspired flavors together. Tender chunks of chicken. Saucy rice noodles, roasted peanuts, bean sprouts, peppers and a squeeze of lime. A little kick from Sriracha. It’s a midweek meal that really satisfies!
A Little Prep, A Lot of Flavor
I love an easy dinner that comes together without a lot of fuss. If you’ve tried my Sheet Pan Shrimp Pad Thai or my Sweet and Spicy Stir Fry you’ll know that when it comes to family-friendly meals, I never sacrifice flavor for ease.
This Pad Thai recipe requires a little prep and less than 30 minutes to cook and serve. It makes an ideal for a delicious weeknight meal that doesn’t require a ton of work. Save time by buying packaged shredded carrots and chopped peanuts.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Pad Thai rice noodles
- Sesame oil, divided
- Boneless skinless chicken breast
- Kosher salt
- Black pepper
- Minced garlic
- Sliced green onions
- Finely chopped red bell pepper
- Chopped bean sprouts
- Shredded carrots
- Large eggs
- Chopped peanuts
- Chopped fresh cilantro
- Red pepper flakes, optional
- Light brown sugar
- Soy sauce
- Fish sauce
- Fresh lime juice
- Sriracha sauce
- Fresh lime wedges, for serving
Supplies:
How to Make Easy Chicken Pad Thai
- Bring a medium pot of water to a boil. Remove the pot from the heat, add the Pad Thai noodles, and let soak for 10 minutes, stirring a few times to separate them, until the noodles are soft but still slightly firm and chewy. Drain and transfer to a bowl.
- Toss the noodles with 1 tablespoon sesame oil.
- To make the sauce: In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
- Cut the chicken into bite-sized pieces and season generously with salt and pepper.
- In a large skillet or wok, heat 1 tablespoon of the remaining sesame oil over medium-high heat. Add the chicken and saute until cooked through, about 8 minutes. Transfer the chicken to a bowl and set aside.
- Add the remaining 1 tablespoon of sesame oil to the hot skillet. Add the garlic and cook and stir for 1 minute, or until fragrant. Add the green onions, red bell pepper, bean sprouts, and shredded carrot and cook and stir until tender, about 5 minutes.
- Move the vegetables to one side of the skillet and add the beaten eggs. Scramble the eggs, breaking into small pieces with a spatula as they cook.
- Once scrambled, combine the eggs with the vegetables in the skillet.
- Add the cooked noodles and chicken and stir to toss. Add the sauce and gently toss to combine well.
- Remove the skillet from the heat and add 1/4 cup chopped peanuts, 1/4 cup chopped cilantro, and a pinch of red pepper flakes (if desired).
- Stir to combine.
- When ready to serve, divide into serving bowls. Garnish with more chopped peanuts, cilantro, and red pepper flakes (if desired). Serve with lime wedges for squeezing.
Storage and Reheating
Store leftover Pad Thai in an airtight container in the refrigerator for up to three days.
To reheat Pad Thai, it’s best to avoid the microwave or you’ll end up with rubbery noodles and even more rubbery chicken. The best way to reheat Pad Thai is in a wok or nonstick skillet.
Heat a little sesame oil in the skillet over medium heat. Add the leftover Pad Thai and coat with 2-3 tablespoons of chicken broth or water. Stir until the liquid evaporates and noodles are heated through.
More Hot Meals in Minutes
Get family dinner on the table in about 30 minutes with My Favorite Hot Meals in Minutes. These delicious and quick dinner recipes are perfect for weeknight meals when time is short and the crowd is hungry.
If you make this Easy Chicken Pad Thai, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Easy Chicken Pad Thai
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
Description
Fresh ingredients and flavorful seasonings make this Easy Chicken Pad Thai taste just like your favorite take out, only better!
Ingredients
- 8 ounces Pad Thai rice noodles
- 3 tablespoons sesame oil, divided
- 1 pound boneless skinless chicken breast
- Kosher salt
- Black pepper
- 4 cloves garlic, minced
- 4 green onions, thinly sliced
- 1 cup finely chopped red bell pepper
- 1 cup chopped bean sprouts
- 1 cup shredded carrots
- 2 large eggs, lightly beaten
- 1/4 cup chopped peanuts
- 1/4 cup chopped fresh cilantro
- pinch of red pepper flakes, optional
Sauce:
- 1/4 cup light brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sriracha sauce
Garnishes:
- Chopped peanuts
- Chopped fresh cilantro
- Crushed red pepper flakes (optional)
- Fresh lime wedges, for serving
Instructions
- Bring a medium pot of water to a boil. Remove the pot from the heat, add the Pad Thai noodles, and let soak for 10 minutes, stirring a few times to separate them, until the noodles are soft but still slightly firm and chewy. Drain and transfer to a bowl. Toss the noodles with 1 tablespoon sesame oil.
- To make the sauce: In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
- Cut the chicken into bite-sized pieces and season generously with salt and pepper.
- In a large skillet or wok, heat 1 tablespoon of the remaining sesame oil over medium-high heat. Add the chicken and saute until cooked through, about 8 minutes. Transfer the chicken to a bowl and set aside.
- Add the remaining 1 tablespoon of sesame oil to the hot skillet. Add the garlic and cook and stir for 1 minute, or until fragrant. Add the green onions, red bell pepper, bean sprouts, and shredded carrot and cook and stir until tender, about 5 minutes.
- Move the vegetables to one side of the skillet and add the beaten eggs. Scramble the eggs, breaking into small pieces with a spatula as they cook. Once scrambled, combine the eggs with the vegetables in the skillet.
- Add the cooked noodles and chicken and stir to toss. Add the sauce and gently toss to combine well.
- Remove the skillet from the heat and stir in 1/4 cup chopped peanuts, 1/4 cup chopped cilantro, and a pinch of red pepper flakes (if desired).
- When ready to serve, divide into serving bowls. Garnish with more chopped peanuts, cilantro, and red pepper flakes (if desired). Serve with lime wedges for squeezing.
