Quick Chicken Pad Thai Recipe – Noodles, Fish Sauce & Peanuts

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Pad Thai Recipe – Noodles, Fish Sauce & Peanuts

Hey everyone! If you’re anything like me, you absolutely love a good Pad Thai. That perfect balance of sweet, sour, and savory… it’s just addictive! I first made this at home when I was craving the Pad Thai we had on our honeymoon in Thailand, and honestly, it’s become a regular weeknight favorite. It’s quicker than ordering takeout, and you get to control exactly what goes into it. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Pad Thai recipe is a winner for so many reasons. It’s ready in under 40 minutes – perfect for busy evenings. It’s packed with flavour, thanks to the amazing combination of fish sauce, tamarind, and a touch of chili. Plus, it’s a fantastic way to use up leftover chicken!

Ingredients

Here’s what you’ll need to whip up this delicious Pad Thai:

• 200 gms Rice noodles
• 2 Chicken breasts (approx. 300-400g)
• 1 Egg
• 1 small Onion/shallots
• 2-4 Garlic cloves
• 2 tsp Grated ginger
• 1 cup Bean sprouts
• 2 tbsp Thai fish sauce
• 2 tsp Tamarind paste
• 2 tsp Sugar
• 0.25 tsp Chilli powder (or more, to taste!)
• 0.5 cup Peanuts, crushed
• 4 tbsp Vegetable oil
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rice Noodles: Types and Soaking
There are different widths of rice noodles. For Pad Thai, I prefer medium-width noodles (about 3-5mm). These hold the sauce beautifully. Soak them in warm water for about 15-20 minutes until pliable, but not mushy. Don’t oversoak!

Chicken Breast: Choosing the Right Cut
Chicken breast works great, but you can also use thigh if you prefer a richer flavour. Just make sure it’s boneless and skinless.

Fish Sauce: The Umami Backbone – Brands & Substitutes
Fish sauce is key to that authentic Pad Thai flavour. I like Three Crabs brand, but any good quality Thai fish sauce will do. If you’re avoiding fish sauce, you can try a mix of soy sauce and a tiny splash of seaweed extract, but it won’t be quite the same.

Tamarind Paste: Regional Variations & Uses
Tamarind paste adds a lovely sourness. You can find it in most Asian grocery stores. It comes in different concentrations, so adjust the amount to your taste. If you can only find tamarind concentrate, use less and add a little water.

Chili Powder: Adjusting the Spice Level
I use regular chili powder, but you can use chili flakes or even a finely chopped fresh chili if you like things extra spicy!

Peanuts: Roasted vs. Raw – Flavor Differences
I prefer using roasted peanuts for that extra nutty flavour. But raw peanuts work too – just give them a quick toast in a dry pan before crushing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken ready. Cook the chicken breasts in salted boiling water for about 30 minutes. Once cooked through, drain, cool slightly, and shred into thin strips.
2. Now, heat 1 tbsp of oil in a wok or large frying pan over medium-high heat. Crack in the egg and scramble it for 1-2 minutes until cooked. Set aside.
3. Add the remaining oil to the wok. Sauté the minced garlic, grated ginger, and chopped onion for about 2 minutes, until softened and fragrant.
4. Time for the sauce! Add the fish sauce, tamarind paste, sugar, and chili powder to the wok. Mix well, adding a splash of boiling water if the sauce is too thick.
5. Toss in the soaked noodles, bean sprouts, and shredded chicken. Stir-fry everything together for 2-3 minutes, making sure the noodles are evenly coated with the sauce.
6. Return the scrambled egg to the wok and gently mix it through.
7. Finally, garnish with crushed peanuts and fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

Want to take your Pad Thai to the next level? Here are a few of my go-to tips:

Achieving the Perfect Noodle Texture
The noodles should be tender but still have a slight bite. Don’t overcook them!

Balancing the Sweet, Sour, and Savory Flavors
Taste the sauce as you go and adjust the sugar, tamarind, and fish sauce to your liking. It’s all about finding that perfect balance.

Preventing the Noodles from Sticking
Make sure your wok is hot enough and that you’re using enough oil. Stir-frying constantly also helps.

Working Quickly for a Restaurant-Style Wok Hei
“Wok Hei” is that slightly smoky flavour you get from restaurant-style stir-fries. To achieve this, work quickly and keep the heat high.

Variations

Pad Thai is super versatile! Here are a few ways to customize it:

Vegan Pad Thai
Swap the chicken for tofu or extra vegetables. Use a vegan fish sauce substitute (made from seaweed or mushrooms) and ensure your tamarind paste doesn’t contain any animal products.

Gluten-Free Pad Thai
Double-check that your fish sauce is gluten-free (some brands contain wheat).

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of chili powder to your preference. A pinch for mild, ½ tsp for medium, and 1 tsp or more for hot! My friend, Priya, loves to add a finely chopped bird’s eye chili for a real kick.

Festival Adaptations (Songkran/Thai New Year)
During Songkran, Pad Thai is often served with extra bean sprouts and peanuts, symbolizing prosperity and good luck.

Serving Suggestions

Pad Thai is fantastic on its own, but you can also serve it with a side of fresh cucumber slices or a wedge of lime. A cold Thai iced tea is the perfect accompaniment!

Storage Instructions

Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave. It’s best enjoyed fresh, though!

FAQs

What type of rice noodles are best for Pad Thai?
Medium-width rice noodles (3-5mm) are ideal.

Can I make Pad Thai ahead of time?
It’s best enjoyed fresh, but you can prep the ingredients (chop veggies, shred chicken, soak noodles) ahead of time.

What can I substitute for fish sauce if I’m avoiding it?
A mix of soy sauce and a tiny splash of seaweed extract can work in a pinch.

How do I know when the tamarind paste is properly mixed into the sauce?
The sauce should be smooth and have a slightly sticky consistency.

Can I use pre-cooked chicken for this recipe?
Absolutely! Rotisserie chicken or leftover grilled chicken works great. Just make sure it’s shredded or diced.

Enjoy making this Pad Thai! I hope it brings a little bit of Thailand to your kitchen. Let me know how it turns out in the comments below!