This post breaks down how to make the best 30 minute chicken Pad Thai at home using flat rice noodles, bold Thai flavors, and easy-to-follow steps, perfect for a quick weeknight dinner or anyone craving a healthier version of this popular street food dish.

thai noodles with lime and other vegetables

I have tried so many Pad Thai recipes over the years and almost always ended up either disappointed by the flavor or frustrated by missing hard-to-find ingredients. This version checks all the boxes. It’s quick, easy, incredibly flavorful, and made with ingredients you can actually find at your regular grocery store.

This 30 Minute Chicken Pad Thai recipe is perfect for busy weeknights. It uses tender, thinly sliced chicken, flat rice noodles, and crisp vegetables like bell peppers, carrots, and green onions. Everything is tossed together in a rich, savory sauce made from soy sauce, fish sauce, lime juice, rice vinegar, peanut butter, honey, chili oil, and garlic. The balance of sweet, tangy, salty, and nutty hits just right, closer to what you'd find at your favorite Thai restaurant, and ready in under 30 minutes.

Why You’ll Love This Easy Chicken Pad Thai:

• Balanced flavor from a homemade Pad Thai sauce with pantry staples
• Family-friendly and quick enough for a weeknight dinner
• One skillet, minimal cleanup, and easy to customize
• Packed with vegetables and protein
• Can be made gluten-free or peanut-free with a few swaps
• Fresher, cheaper, and healthier than takeout

Chicken Pad Thai Ingredients

For the Sauce:

• 6 tablespoons soy sauce
• 4 tablespoons fish sauce
• 3 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice (fresh if possible)
• 2 tablespoons creamy peanut butter
• 1 teaspoon chili oil
• 4 cloves garlic, minced

For the Stir Fry:

• 1 tablespoon olive oil or vegetable oil
• 8 ounces flat rice noodles (also labeled as rice sticks), cooked according to package instructions
• 1 pound chicken breast or thighs, thinly sliced into small pieces
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned or shredded
• 3 green onions, sliced
• ¼ cup Thai basil, chopped (optional but amazing if you have it)
• Optional toppings: lime wedges, bean sprouts, crushed peanuts, fresh cilantro, extra chili flakes

Directions

In a small bowl, whisk together soy sauce, fish sauce, honey or brown sugar, rice vinegar, lime juice, peanut butter, chili oil, and minced garlic. Set aside.
Cook rice noodles according to package instructions until just al dente. Drain and rinse under cold water to stop cooking. Set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Add sliced chicken and cook for about 5 to 6 minutes until lightly browned and cooked through. Remove from the pan and set aside.
In the same skillet, add the carrots and bell pepper. Stir fry for 2 to 3 minutes until just tender. Add the green onions and return the chicken to the skillet.
Lower the heat to medium. Add the cooked noodles to the skillet and pour the sauce over everything. Toss gently to combine until everything is evenly coated and warmed through, about 1 to 2 minutes.
Stir in Thai basil if using. Remove from heat and serve immediately with optional toppings.

Variations and Add-Ins:

You can easily adapt this 30 Minute Chicken Pad Thai recipe depending on what’s in your fridge. Use pre-cooked chicken to save time, or swap in shrimp for a simple shrimp Pad Thai. Thinly sliced beef or tofu also work well.
For extra vegetables, stir in shredded cabbage, zucchini noodles, or mushrooms. Bean sprouts can be added at the end for extra crunch, and Thai basil adds an aromatic, herbal layer that’s especially fresh in summer; I grow it in the backyard and always toss in a handful when it’s in season.
A sprinkle of chopped peanuts or cashews on top adds crunch and protein. If you enjoy bold flavors, a dash of black pepper or a squeeze of lime at the table helps round it all out.

Frequently Asked Questions:

Can I use tamarind paste instead of lime juice?
Yes, if you have tamarind paste or tamarind puree, you can substitute it for the lime juice and rice vinegar for a more traditional sour note. Start with 1 tablespoon and adjust to taste.

What kind of noodles should I use for Pad Thai?
Flat rice noodles or rice stick noodles work best. They’re sold in most grocery stores in the Asian foods aisle. Cook them just until al dente and rinse in cold water to prevent sticking.

Can I make this ahead for meal prep?
Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the noodles.

Can I make it vegetarian?
Absolutely. Skip the chicken and use tofu or add extra vegetables like zucchini, mushrooms, or snap peas. You can also use coconut aminos in place of fish sauce if you’re avoiding animal products.

What can I substitute for peanut butter?
Use almond butter or sunflower seed butter for a peanut-free version. Just make sure it’s creamy and unsweetened for the best flavor.

Is this spicy?
It has a mild kick from the chili oil. For more heat, add chili flakes or a dash of sriracha. For less, reduce or omit the chili oil entirely.

Other recipes you will enjoy:

Chicken and Shrimp Fried Rice (High Protein!)

Beef Lo Mein (Better Than Takeout)

Easy One-Pan Marry Me Chicken and Orzo Recipe

pin for later