Name: Homemade Chicken Pad Thai Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 16 oz. fresh rice noodles (or 16 oz. dry, medium-width rice noodles); ½ of a tamarind block or ¾ cup tamarind concentrate; ¾ cup palm sugar, finely chopped; ¾ cup brown sugar; ⅓–½ cup fish sauce; ½ cup water; 1.5 lbs thinly sliced chicken breast or thighs; 2-3 tbsp oyster sauce or soy sauce; 4–6 tablespoons coconut oil (or oil of choice); 6 garlic cloves, minced; 2 shallots, finely chopped (optional); 4 eggs, beaten; 2 cups Thai fried tofu, or extra firm tofu (optional); 1.5 cups fresh green onions or Chinese garlic chives, cut into 2-inch pieces; 2 cups fresh bean sprouts; ¼ cup preserved radish, chopped (optional); Sugar; Dried Thai red chili flakes; Crushed peanuts; Lime wedges; Extra bean sprouts & green onions

If you’ve ever found yourself craving that perfect balance of tangy, sweet, and savory flavors from your favorite Thai restaurant, you’re going to absolutely love making this Homemade Chicken Pad Thai Recipe right in your own kitchen. Honestly, nothing beats the smell and taste of stir-fried rice noodles with tender chicken, crunchy peanuts, and fresh lime – and the best part? You control every ingredient to make it exactly how you like it. Stick with me, and I’ll walk you through how to create this fan-freaking-tastic dish that’ll have your family asking for seconds (and thirds!).

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Why You’ll Love This Recipe

Authentic Flavor: The homemade Pad Thai sauce blends tamarind, palm sugar, and fish sauce perfectly for that loved restaurant taste.
Customizable: You get to tailor protein, spice levels, and garnishes so it suits your family’s preferences.
Quick & Satisfying: Ready in just 30 minutes, it’s a perfect weeknight dinner that doesn’t skimp on flavor.
Fresh Ingredients: Using fresh rice noodles and crunchy bean sprouts keeps it vibrant and light.

In a black cast iron pan filled with steaming noodle dish, there is one main layer of light brown flat noodles mixed with small pieces of cooked light brown chicken. On top of the noodles, there are scattered thin green strips of green onion and white bean sprouts with yellow tips. The noodles and toppings have a slightly shiny texture, showing they are freshly cooked. The pan is placed on a white marbled surface with soft natural light coming from the side, casting gentle shadows around. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Pad Thai, Thai chicken pad thai, easy chicken pad thai recipe, authentic pad thai, stir-fried chicken noodle dish

Ingredients You’ll Need

To nail this Homemade Chicken Pad Thai Recipe, you’ll want to gather fresh rice noodles and real tamarind paste, plus a few secret ingredients that tie it all together. Don’t worry if tamarind block feels intimidating—it’s easier than it sounds and really crucial for authentic flavor.

Flat lay of fresh medium-width rice noodles arranged in gentle folds, a small white ceramic bowl of dark tamarind concentrate, a small white bowl filled with light golden palm sugar crystals, a small white bowl containing moist brown sugar, a small white bowl with clear fish sauce, a small white bowl of water, thinly sliced raw chicken breast pieces neatly fanned out, a small white bowl of oyster sauce, several whole garlic cloves with papery skins intact, two whole shallots with purplish skin, four whole brown eggs with clean shells, firm white tofu cubes stacked neatly, fresh green onions cut into 2-inch pieces arranged in a bundle, a small pile of crisp fresh bean sprouts, a small white bowl with chopped bright orange preserved radish, a small white bowl of crushed peanuts, fresh lime wedges showing vibrant green skin and juicy interior, and a small white bowl with dried Thai red chili flakes — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Chicken Pad Thai, Thai chicken pad thai, easy chicken pad thai recipe, authentic pad thai, stir-fried chicken noodle dish

Fresh rice noodles: They’re softer and more delicate than the dry ones, giving that ideal chewy texture; if you can’t find fresh, medium-width dry noodles work too.
Tamarind block or concentrate: This lends the signature tanginess to the sauce — I always keep some tamarind paste in my fridge for emergencies!
Palm sugar and brown sugar: A mix of these makes the sauce sweet and complex, much better than plain white sugar.
Fish sauce: Adds that essential umami punch; use soy sauce if you prefer vegetarian.
Chicken breast or thighs: Thinly sliced for quick cooking; thighs add extra juiciness if you ask me.
Oyster sauce or soy sauce: Enhances the savory depth in the stir-fry.
Coconut oil or oil of choice: The slight coconut aroma complements the Thai flavors beautifully.
Garlic and shallots: Fresh and finely minced to perfuse the dish with aroma.
Eggs: Scrambled in the pan for extra protein and richness.
Thai fried tofu (optional): For added texture and protein, especially if you want to bulk it up.
Green onions or Chinese garlic chives: Add fresh bursts of flavor and color.
Bean sprouts: Fresh, crunchy, and signature for texture contrast.
Preserved radish (optional): Gives a subtle sweet and salty note I’ve come to love.
Peanuts, lime wedges, and chili flakes: Essential table toppings for that authentic finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Homemade Chicken Pad Thai Recipe is—you can easily swap out proteins or tweak for dietary needs, which makes it a go-to in my kitchen. Feel free to experiment and make it your own!

Vegetarian Pad Thai: I swap chicken for extra tofu and switch fish sauce for soy sauce; still packs a punch!
Spicy version: I add fresh chopped Thai bird’s eye chilies or extra chili flakes to really bring up the heat.
Seafood Pad Thai: If chicken isn’t your thing, shrimp or scallops work wonderfully here.
Gluten-Free: Just be sure your tamarind concentrate and soy sauce are gluten-free; rice noodles naturally are.

How to Make Homemade Chicken Pad Thai Recipe

Step 1: Prepare the Pad Thai Sauce

Start by dissolving half a tamarind block in warm water or measuring out tamarind concentrate into a bowl. Next, stir in finely chopped palm sugar, brown sugar, fish sauce, and a splash of water. I like to adjust the fish sauce quantity between ⅓ to ½ cup depending on how salty you prefer it. This sauce is where the magic lives, so whisk everything well until the sugars dissolve completely. It’ll smell sweet, tangy, and a little funky – exactly what you want!

Step 2: Prep Your Noodles and Chicken

If you’re using fresh rice noodles, soak them in warm water for about 10 minutes until pliable but not mushy. For dry noodles, follow the package instructions but always undercook them slightly, since they’ll cook more in the stir-fry. Slice your chicken thinly to ensure quick, even cooking – this helps keep the chicken tender and juicy, which is a game-changer.

Step 3: Cook the Chicken and Aromatics

Heat your coconut oil in a large wok or skillet over medium-high heat. Toss in the minced garlic and chopped shallots – I love how they make the kitchen smell at this point! Then add the chicken slices tossed with oyster or soy sauce, cooking just until they start to brown and are nearly cooked through. Don’t rush this step; proper browning adds depth.

Step 4: Scramble the Eggs and Add Tofu

Push the chicken to one side of the pan and pour in your beaten eggs, scrambling gently until just set. If you’re using tofu, toss it in now and stir everything together so the flavors meld. This layering technique keeps the texture perfect and gives you that classic Pad Thai mouthfeel.

Step 5: Stir-Fry Noodles with Sauce and Veggies

Add your soaked noodles to the pan along with the tamarind sauce you prepared. Toss everything quickly but carefully to coat the noodles without breaking them apart. Next, fold in green onions, bean sprouts, and preserved radish if using. Cook for a couple more minutes until everything is heated through and nicely combined. You’ll see the noodles soak up that sauce, glistening beautifully – I always get excited right here!

Step 6: Final Touches and Serve

Serve your Homemade Chicken Pad Thai Recipe hot, with bowls of crushed peanuts, chili flakes, extra bean sprouts, green onions, and lime wedges on the side. Squeezing fresh lime juice just before eating brightens every bite—it’s that final flourish that makes all the difference.

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Pro Tips for Making Homemade Chicken Pad Thai Recipe

Perfect Noodle Texture: Never over-soak or overcook the rice noodles before stir-frying; a little firmness helps them hold their shape nicely.
Balance Your Flavors: Taste your sauce before adding; adjust tamarind for tang, sugars for sweetness, and fish sauce for saltiness.
High Heat Cooking: Use a wok or large pan on high heat for quick cooking to keep ingredients fresh and vibrant.
Avoid Soggy Pad Thai: Add veggies like bean sprouts and green onions at the last moment to retain crunch and color.

How to Serve Homemade Chicken Pad Thai Recipe

A white bowl sits on a white marbled surface filled with layers of food. The bottom layer is light brown flat noodles mixed with light brown pieces of chicken and bright green chopped scallions. On top, there are crunchy crushed peanuts sprinkled over the noodles. To one side, fresh white bean sprouts and a halved bright green lime rest. A pair of wooden chopsticks with blue decorations lie on the right side of the bowl. Near the bowl is a small white dish filled with red chili flakes. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Pad Thai, Thai chicken pad thai, easy chicken pad thai recipe, authentic pad thai, stir-fried chicken noodle dish

Garnishes

I never skip crushed roasted peanuts for that wonderful crunch and nuttiness. Alongside, I always offer lime wedges because that fresh citrus squeeze wakes up the whole dish. My family also loves a sprinkle of dried Thai red chili flakes for an extra kick. More bean sprouts and green onions tossed on top add a fresh pop that I personally can’t resist.

Side Dishes

Pad Thai is such a complete meal, but occasionally I like pairing it with a light cucumber salad dressed in rice vinegar or a bowl of miso soup. It complements the rich noodles without overwhelming the palate, making your meal balanced and refreshing.

Creative Ways to Present

For special occasions, I like serving Pad Thai in banana leaf-lined bowls or even hollowed-out pineapples for an eye-catching presentation. It’s fun and instantly elevates the vibe, making dinner feel like a festive event.

Make Ahead and Storage

Storing Leftovers

I store leftover Pad Thai in airtight containers in the fridge for up to 3 days. The noodles soak up the sauce over time, so the next day it’s even more flavorful in a way. Just keep the garnishes separate to keep them fresh.

Freezing

While you can freeze this dish, I don’t recommend it because the noodles tend to get mushy after thawing. If you want to freeze, portion out just the cooked chicken and sauce, then add freshly cooked noodles and vegetables when reheating.

Reheating

The best way I’ve found to reheat Pad Thai is in a hot skillet with a splash of water or lime juice to refresh the sauce’s tang. Toss gently until heated through and avoid the microwave if you can—it keeps the noodles chewy and delicious.

FAQs

Can I use dry rice noodles instead of fresh for this Homemade Chicken Pad Thai Recipe?

Absolutely! While fresh rice noodles give the best texture, medium-width dry rice noodles work perfectly too. Just be sure to soak or cook them according to the package instructions and slightly undercook, as they’ll finish cooking during stir-frying.
Is tamarind paste necessary, or can I substitute it?

Tamarind is key to the authentic tang in Pad Thai. If you can’t find tamarind block or concentrate, you can try substituting with a mixture of lime juice and brown sugar, but the flavor won’t be quite the same. I recommend hunting down tamarind paste for the real deal—it’s worth it!
How spicy is this Homemade Chicken Pad Thai Recipe and can I adjust the heat?

The base recipe is mildly spicy, making it accessible for most palates. You can easily turn up the heat by adding fresh Thai chilies or extra chili flakes at the table or during cooking to suit your taste.
Can this recipe be made gluten-free?

Yes! Rice noodles are naturally gluten-free, just be sure to use gluten-free tamarind paste and soy sauce or tamari. Oyster sauce often contains gluten, so opt for a gluten-free alternative or more soy sauce.

Final Thoughts

This Homemade Chicken Pad Thai Recipe has truly become one of my favorite weeknight dinners to make and share, partly because it brings such a wonderful balance of flavors and textures right to my table. When I first mastered this sauce and learned how to keep those noodles perfectly chewy yet tender, I felt like I unlocked a whole new level of home cooking. I can’t wait for you to try it—you’re going to love how easy it is, how vibrant it tastes, and how proud you’ll feel serving up real-deal Pad Thai at home. Trust me, once you make this your own, you won’t miss the takeout anymore!