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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.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 3 tbsp tamarind paste
  • 2 tbsp fish sauce or soy sauce for vegetarian
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce optional, skip for vegetarian
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sriracha optional, adjust to taste
For the Pad Thai:
  • 8 oz rice noodles
  • 1 tbsp vegetable oil
  • 2 eggs lightly beaten
  • 1 lb chicken breast thinly sliced (or swap for tofu, beef, pork, or shrimp)
  • 2 cloves garlic minced
  • 1 small shallot thinly sliced
  • 1 cup bean sprouts
  • 1 small carrot julienned
  • 3 green onions cut into 2-inch pieces
  • ¼ cup roasted peanuts chopped
  • 1 tbsp lime juice
  • Lime wedges for serving
  • Fresh cilantro for garnish (optional)

Equipment

  • 1 Large wok or skillet
  • 1 Small saucepan
  • 1 mixing bowl
  • 1 Tongs
  • 1 cutting board
  • 1 knife

Method
 

Prepare the Noodles
  1. Soak rice noodles in warm water for 30 minutes or until pliable. Drain and set aside.
Make the Sauce
  1. In a small saucepan, whisk together tamarind paste, fish sauce, brown sugar, oyster sauce, soy sauce, rice vinegar, and sriracha.
  2. Simmer over low heat for 2–3 minutes until sugar dissolves. Set aside.
Cook the Chicken
  1. Heat oil in a large wok or skillet over medium-high heat.
  2. Add chicken slices and cook for 3–4 minutes until golden and cooked through. Remove and set aside.
Scramble the Eggs
  1. In the same pan, add beaten eggs and stir quickly until softly scrambled. Push to the side of the pan.
Stir-Fry Aromatics
  1. Add garlic and shallots, sauté for 30 seconds until fragrant.
Combine Everything
  1. Return chicken to the pan, add drained noodles, and pour in the sauce.
  2. Toss gently with tongs until noodles are evenly coated and tender, about 2–3 minutes.
Finish & Serve
  1. Stir in bean sprouts, carrots, and green onions.
  2. Remove from heat and top with chopped peanuts, lime juice, and fresh cilantro if desired.
  3. 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.
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