Why You’ll Love This Recipe
Easy Spicy Chicken Pad Thai is a bold, flavorful stir-fry dish that combines tender chicken, rice noodles, and crisp vegetables with a sweet, savory, and spicy sauce. Topped with crushed peanuts and fresh lime, this homemade version of the classic Thai takeout favorite is ready in under 30 minutes—perfect for busy weeknights with a spicy twist.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rice noodles (flat, medium width)chicken breast (thinly sliced)eggsbean sproutsgreen onionsgarlic (minced)red bell pepper (optional)oil (vegetable or sesame)lime wedgescrushed peanutsfresh cilantro (for garnish)
For the sauce:
fish sauce (or soy sauce)brown sugarrice vinegar or tamarind pasteSriracha or chili garlic sauce (to taste)soy sauce (optional for depth)water
directions
Cook rice noodles according to package directions, then drain and rinse with cold water. Set aside.
In a small bowl, whisk together fish sauce, brown sugar, rice vinegar, Sriracha, and water. Adjust spiciness to taste.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
Add more oil if needed, then sauté garlic and red bell pepper until softened.
Push vegetables to the side, crack in the eggs, and scramble until just set.
Add cooked noodles and chicken back to the pan. Pour sauce over the top and toss to combine.
Add bean sprouts and chopped green onions, stir-frying for 1–2 minutes more.
Serve hot, topped with crushed peanuts, cilantro, and lime wedges.
Servings and timing
This recipe serves 3–4 people.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use shrimp or tofu instead of chicken for a different protein.
Add more veggies like carrots, cabbage, or snap peas.
Adjust the spice level with more or less Sriracha or chili flakes.
Use tamarind paste for a more traditional flavor if available.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a skillet over medium heat with a splash of water to loosen the sauce.Microwave in 1-minute intervals, stirring in between until warmed through.
FAQs
Can I use other noodles?
Yes, but rice noodles are traditional. Flat linguine or spaghetti can work in a pinch.
Is fish sauce necessary?
It adds depth, but soy sauce can be substituted for a vegetarian version.
How spicy is it?
It’s customizable—add more or less Sriracha to suit your taste.
Can I make it ahead?
Prep the sauce and chop ingredients ahead, but cook fresh for best texture.
Can I use pre-cooked chicken?
Yes, just add it during the final toss with the noodles and sauce.
What’s the best oil to use?
Neutral oils like vegetable or canola work best. Sesame oil adds flavor but can burn easily.
Is this gluten-free?
Use gluten-free soy sauce and ensure your fish sauce and noodles are gluten-free.
Do I have to use peanuts?
No, but they add great crunch and flavor. Try cashews or skip entirely.
Can I double the recipe?
Yes, just stir-fry in batches to avoid overcrowding the pan.
What sides go well with it?
Serve with Thai cucumber salad, spring rolls, or a light soup.
Conclusion
Easy Spicy Chicken Pad Thai brings together everything you love about Thai takeout in one quick, homemade dish. With its perfect balance of sweet, salty, tangy, and spicy, this crowd-pleasing noodle bowl is satisfying, simple, and endlessly customizable. Make it your own and enjoy the bold flavors right from your own kitchen.
Print
Easy Spicy Chicken Pad Thai
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Thai-Inspired
Description
This Easy Spicy Chicken Pad Thai is loaded with bold, savory-sweet flavor and a little kick of heat! It’s packed with tender chicken, rice noodles, veggies, and tossed in a homemade Pad Thai sauce you can whip up in minutes. It’s a takeout favorite made right at home—fast, fresh, and full of flavor.
Ingredients
For the Pad Thai:
-
8 oz flat rice noodles
-
1 tablespoon vegetable oil
-
2 chicken breasts, thinly sliced
-
2 cloves garlic, minced
-
2 eggs, lightly beaten
-
1 cup bean sprouts
-
1/2 cup shredded carrots
-
3 green onions, sliced
-
1/4 cup chopped peanuts
-
Lime wedges, for serving
-
Fresh cilantro or basil (optional)
For the Spicy Pad Thai Sauce:
-
3 tablespoons fish sauce (or soy sauce for a milder version)
-
2 tablespoons brown sugar
-
1 tablespoon rice vinegar
-
1 tablespoon lime juice
-
2 tablespoons sriracha or chili garlic sauce (adjust to heat level)
-
1 tablespoon peanut butter (optional, for creaminess)
Instructions
-
Cook noodles according to package directions until just tender. Drain and rinse with cold water. Set aside.
-
Make the sauce: In a small bowl, whisk together all sauce ingredients until smooth.
-
Cook chicken: Heat oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
-
Sauté garlic: In the same pan, add a little more oil if needed. Add garlic and cook for 30 seconds until fragrant.
-
Scramble eggs: Push garlic to the side, pour in the eggs, and scramble until cooked.
-
Combine: Add cooked noodles, chicken, carrots, and sauce to the pan. Toss everything together until well combined and heated through, about 2–3 minutes.
-
Finish: Stir in bean sprouts and green onions. Top with chopped peanuts, a squeeze of lime, and fresh herbs if using.
-
Serve hot with extra sriracha on the side if you like it spicy!
Notes
-
Want it vegetarian? Skip the chicken and add tofu or extra veggies.
-
For extra crunch, add sliced red bell pepper or snow peas.
-
Pad Thai is best enjoyed fresh, but leftovers reheat well in a skillet.
Your email address will not be published. Required fields are marked *