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Chicken Pad Thai

This easy chicken pad Thai is an incredibly flavorful (and totally adaptable) stir fry made with juicy pieces of chicken, peanuts, eggs, veggies all smothered in a delicious sweet and salty sauce!

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Weeknight Pad Thai

Asian-inspired stir fry recipes are a family favorite around here! Everything from chow mein noodles and veggie beef ramen to this chicken stir fry with a side of fried rice. You name it, we love it!

This chicken pad Thai is in good company because it’s an easy 30-minute meal made with simple ingredients that pack massive flavor! We love this and my chicken chow mein recipe for quick weeknight dinners!

I like to emulate authentic flavors as best as I can, and I’d like to think this easy chicken pad Thai recipe ranks right up there with some of the best you’ll ever have!

What is Pad Thai?

Pad Thai is a traditional dish served all across Thailand, which is where this particular type of stir fry originates. It’s popular not only in restaurants but as street food as well!

As with any type of stir fry, it comes together with several different ingredients, cooked quickly under high heat. It almost always contains rice noodles, your protein of choice, eggs, peanuts, and veggies (at minimum there are usually bean sprouts).

Is Pad Thai Healthy?

I can tell you, this one-pan chicken pad Thai recipe definitely is! As scrumptious as the restaurant version is, it is packed with so much sodium it’s considered one of the more unhealthy menu items when you order Thai food.

I love to make this homemade stir fry dish and my Thai chicken wraps for healthier copycat dishes that contain far less sodium and can be customized. Fresh veggies, eggs, your choice of noodles, and a homemade sauce doesn’t get much better than that!

Cooking Tips

  • Have everything prepped and ready to go ahead of time. This means, cut your chicken, slice your veggies, and have everything at the ready. Even side plates!
  • Scramble the eggs until no longer runny. Try not to overcook them!
  • Cook the noodles to al dente that way they still have a nice bite to them and aren’t too mushy.
  • The noodles are added in near the end, that way they still have a nice bite to them.
  • Serve with extra lime wedges so people can add their own extra drizzle.
  • Best served hot!


  • Pick your noodle. I like to use gluten-free rice noodles. If you can find chow Mein noodles at an Asian market, try them! You can also use angel hair pasta or ramen noodles too.
  • The veggies. Some people enjoy pad Thai with nothing but bean sprouts. If that’s you, go ahead and omit the carrots and bell peppers. If you’d like to add more, you can increase the amount or add in different veggies like mushrooms or broccoli.
  • Swap protein. You can make this dish with a different protein each time you make it! Try beef, bang bang shrimp, or even tofu next time.
  • Like heat? Add some red pepper flakes or sriracha (or both) to the sauce.

More Asian Inspired Dishes:

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Chicken Pad Thai

5 from 4 votes
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Author: Jamielyn Nye
This easy chicken pad Thai is an incredibly flavorful (and totally adaptable) stir fry made with juicy pieces of chicken, peanuts, eggs, veggies all smothered in a delicious sweet and salty sauce!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8



  • 2 Tablespoons oil , more if needed
  • 1 pound chicken , cubed
  • 1 bell pepper , sliced
  • 2 large carrots , julienned
  • 3 garlic cloves , minced
  • 1 to 2 cups bean sprouts
  • 2 large eggs
  • 12 ounces stir fry rice noodles , chow mein noodles or angel hair pasta

Chow Mein Sauce

  • ¼ cup oyster sauce
  • ¼ cup low sodium soy sauce
  • 1-2 Tablespoons sesame oil
  • ½ cup chicken broth or vegetable broth, more as needed
  • 1-2 Tablespoons granulated sugar
  • 1 Tablespoon lime juice

For topping

  • 1 to 2 limes
  • cup chopped cilantro
  • ¼ cup chopped peanuts


  • Add the oil to a large skillet or wok and heat over medium-high heat. Add the chicken and sauté until cooked and no longer pink (about 6 minutes). Transfer to a plate. Add bell peppers and carrots. Sauté 3 minutes and then add in the garlic and bean sprouts. Cook an additional 1 to 2 minutes.
  • Push the vegetables to one side and then crack in eggs. Scramble and cook just until they're not longer runny. Add salt and pepper to taste.
  • Meanwhile, cook noodles al dente according to package (about 4 minutes). Be careful not to overcook. Drain and rinse in cool water.
    cooking rice noodles in pot
  • While the noodles are cooking, whisk together the sauce ingredients.
    mixing soy sauce and sugar in bowl
  • Add noodles into the pan with vegetables and then pour the sauce over top of the noodles. Toss until combined.
  • Squeeze fresh lime juice over the top. Toss in the cilantro and peanuts. Serve while hot.


Noodles: I prefer to use the stir fry rice noodles (which are gluten free). You can also use chow mein noodles, ramen noodles or even angel hair pasta. 
Vegetables: This is a great dish to add in more vegetables. You can double the carrots and peppers if preferred. You can also add in cabbage, bok choy and mushrooms.  
Spices: If you’d like to take the heat up a notch, add in a splash of sriracha sauce and red pepper flakes.


Calories: 399kcal | Carbohydrates: 44g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 667mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3665IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Dish
Cuisine: Asian

Did you make this recipe? Don’t forget to give it a star rating below!

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