Pad Thai has always been one of my family’s favorite dishes, and for years, we used to order takeout whenever the craving hit. But between the cost and the wait, I wanted to try making it at home. A close Thai friend shared her recipe with me, and over time, I adjusted it to fit our family’s preferences, especially keeping the spice level low so even the kids can enjoy it. Now, making Pad Thai at home has become a special family ritual. We love gathering in the kitchen, chopping fresh veggies, and tossing noodles together. It’s simple, quick, and much more affordable than takeout. The best part? Everyone gets a warm, homemade plate of Pad Thai just the way they like it.
Quick and Easy Chicken Pad Thai - Authentic, Flavorful, and Perfect for Families
This mild chicken Pad Thai is quick, flavorful, and family-friendly. It’s made without ketchup for a more authentic taste and comes together in under 30 minutes. You can easily swap chicken for tofu, beef, pork, or shrimp to suit your preference.
Ingredients
Equipment
Method
Prepare the Noodles
- Soak rice noodles in warm water for 30 minutes or until pliable. Drain and set aside.
Make the Sauce
- In a small saucepan, whisk together tamarind paste, fish sauce, brown sugar, oyster sauce, soy sauce, rice vinegar, and sriracha.
- Simmer over low heat for 2–3 minutes until sugar dissolves. Set aside.
Cook the Chicken
- Heat oil in a large wok or skillet over medium-high heat.
- Add chicken slices and cook for 3–4 minutes until golden and cooked through. Remove and set aside.
Scramble the Eggs
- In the same pan, add beaten eggs and stir quickly until softly scrambled. Push to the side of the pan.
Stir-Fry Aromatics
- Add garlic and shallots, sauté for 30 seconds until fragrant.
Combine Everything
- Return chicken to the pan, add drained noodles, and pour in the sauce.
- Toss gently with tongs until noodles are evenly coated and tender, about 2–3 minutes.
Finish & Serve
- Stir in bean sprouts, carrots, and green onions.
- Remove from heat and top with chopped peanuts, lime juice, and fresh cilantro if desired.
- Serve immediately with lime wedges on the side.
Notes
- Protein Swaps → Replace chicken with tofu, shrimp, beef, or pork.
- Spice Level → For kids, skip sriracha entirely or add just a drop for subtle heat.
- Make-Ahead Tip → Prepare the sauce up to 3 days ahead and store it in the fridge.
- Gluten-Free → Use tamari instead of soy sauce and gluten-free fish sauce.
