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)

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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.