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30 minute chicken pad thai

How to Make 30-Minute Chicken Pad Thai

by Sylvia Hofer
This 30 minute chicken pad thai is quick, flavorful, and easy to make at home with tender chicken, rice noodles, veggies, and a tangy sauce
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thailand
Servings 4
Calories 98 kcal

Equipment

  • 1 Small bowl
  • 1 Large nonstick skillet

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
  • 1 pound chicken breast or thighs thinly sliced into small pieces
  • 1 red bell pepper thinly sliced
  • 1 medium carrot shredded
  • 3 green onions sliced
  • ¼ cup Thai basil chopped
  • Optional toppings: lime wedges bean sprouts, crushed peanuts, fresh cilantro, extra chili flakes

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 98kcalCarbohydrates: 8gProtein: 6gFat: 5gSodium: 2959mgFiber: 2gSugar: 4g
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