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Bon Appetit Pad Thai Recipe (Restaurant-Quality Chicken Pad Thai)

By Matt Price

Sep 01, 2024, Updated Mar 18, 2026

Chicken Pad Thai Recipe by Mr. Make It Happen

Introduction:

Bon appetit pad thai is a vibrant and delicious recipe that brings the flavors of Thailand straight to your kitchen. This iconic stir-fried noodle dish is a symphony of textures and tastes: sweet, tangy, savory, and slightly spicy. With fresh shrimp, crispy peanuts, and a zesty homemade sauce, you’ll find this Pad Thai is not only easy to make but also incredibly satisfying. Let’s dive into making this classic Thai dish!

Pad Thai, often considered Thailand’s national dish, has an interesting history that reflects both its cultural and political influences.

Origins of Pad Thai:

• Pad Thai as we know it today is a relatively recent creation. It was popularized in Thailand during the mid-20th century, particularly in the 1930s and 1940s.

1. Economic and Cultural Context:
   • Pad Thai was introduced during a time when Thailand was facing economic difficulties. The government sought to create a cheap, nutritious, and easily recognizable dish that could be marketed across the country. Rice noodles, a staple in Thai cuisine, were an ideal choice because they were affordable and widely available.
2. Culinary Influences:
   • The dish reflects a blend of culinary influences. It incorporates ingredients and techniques from various regions. For example, the use of tamarind and fish sauce highlights Indian and Chinese influences, while the concept of stir-frying noodles has roots in Chinese cuisine.
3. Ingredients and Adaptations:
   • Over time, Pad Thai has evolved with regional and personal preferences. Traditional recipes may vary slightly, incorporating ingredients like shrimp, chicken, tofu, and a variety of vegetables. The balance of sweet, sour, salty, and spicy flavors is central to its appeal.

Cultural Significance

1. National Dish:
   • Today, Pad Thai is seen as a quintessential Thai dish, representing Thai street food and cuisine globally. It is commonly served in Thai restaurants worldwide and is a popular choice for those new to Thai food.
2. Street Food Staple:
   • Pad Thai is a staple of Thai street food, often served from food carts and small eateries throughout Thailand. Its popularity on the street food scene speaks to its accessibility and wide appeal.
3. Culinary Icon:
   • As a dish that combines a rich array of flavors and textures, Pad Thai has become an icon of Thai cuisine. Its versatility allows it to be adaptable to various proteins and vegetables, making it a favorite for many.

Today we are using Chicken, but feel free to utilize whatever protein you have on hand or prefer. 

As far as prep work goes, we just need to dice our onion, green onion, chili pepper, and garlic. If you’re in the market for an upgrade to your kitchen knives – use code “STAYSHARP” and save 40% on my VG10 Japanese steel chef’s knife. Looking for more? Try my irresistible chicken tinga. If you love this, you'll also enjoy my cheesy, easy & crazy.

Prepare the Noodles:

• Cook the Thai flat rice noodles according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.

Make the Pad Thai Sauce:

• In a small bowl, combine the fish sauce, low-sodium soy sauce, sugar, tamarind paste, and Sriracha hot sauce. Stir well until the sugar and tamarind paste are fully dissolved. Adjust the heat level by adding more Sriracha if desired. Set the sauce aside.

Cook the Chicken:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.
• Add the chicken to the skillet and cook for 2-3 minutes per side, or until cooked through.

Scramble the Eggs:

• In the same skillet, add a bit more oil if needed. Crack the eggs into the skillet and scramble them until fully cooked. Push the eggs to one side of the skillet. Mix with the onions and peppers.

Stir-Fry the Noodles:

• Add the cooked rice noodles to the skillet. Pour the prepared Pad Thai sauce over the noodles. Toss everything together, ensuring the noodles are evenly coated with the sauce.
• Stir in the cooked chicken and scrambled eggs. Cook for an additional 2-3 minutes, stirring frequently.

6. Add Fresh Ingredients:

• If using, add the fresh bean sprouts and toss them in. They add a delightful crunch and freshness to the dish.

Season and Garnish:

• Season the Pad Thai with chicken bouillon powder, AP seasoning, and red pepper flakes to taste. Give it a final toss to combine.
• Remove from heat and stir in the fresh cilantro.

8. Serve:

• Transfer the Pad Thai to serving plates or bowls. Garnish with crushed dry roasted peanuts and lime wedges on the side. Squeeze lime juice over the top before eating for an extra burst of flavor.

Tips for Perfect Pad Thai:

• Noodle Prep: Make sure not to overcook the noodles. They should be tender but still slightly chewy.
• Sauce Balance: Adjust the balance of sweet, sour, and spicy according to your taste preference. More sugar or tamarind paste can balance sweetness and tanginess.
• Garnishes: Fresh bean sprouts and cilantro add both crunch and freshness, enhancing the overall flavor of the dish.

Enjoy your homemade Pad Thai, a true culinary delight that brings together the essential flavors of Thai cuisine. This dish is perfect for a weeknight dinner or a special meal with friends and family. Bon appétit! Don't miss my korean fried chicken for another delicious option. For another crowd-pleaser, check out my 5 steps to make orange chicken. If you love this, you'll also enjoy my heaven.

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Bon Appetit Pad Thai with Chicken

Matt Price

This iconic stir-fried noodle dish is a symphony of textures and tastes: sweet, tangy, savory, and slightly spicy. With fresh shrimp, crispy peanuts, and a zesty homemade sauce, you’ll find this Pad Thai is not only easy to make but also incredibly satisfying. Let’s dive into making this classic Thai dish!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Chicken Recipes, Copycat Recipes, Favorites, Main Course, Pasta

Cuisine Thai

Servings 4 servings

Calories 1551 kcal

Equipment

1 Wok or preferred Large Skillet

Ingredients

  

1x2x3x

• ▢ 8 oz Thai flat rice noodles also known as pad Thai noodles
• ▢ 3 tablespoons oil vegetable or canola oil works best
• ▢ 3 cloves garlic or 1 tablespoon minced garlic
• ▢ 1 lb chicken
• ▢ 2 eggs
• ▢ 1 cup fresh bean sprouts optional, for added crunch
• ▢ ½ cup dry roasted peanuts crushed
• ▢ 2 limes cut into wedges
• ▢ ½ cup fresh cilantro chopped

Pad Thai Sauce:

• ▢ 2 tablespoons fish sauce
• ▢ ¼ cup low-sodium soy sauce
• ▢ 4 tablespoons sugar
• ▢ 1 tablespoon tamarind paste found in Asian markets or online
• ▢ 1 tablespoon Sriracha hot sauce or more, to taste

Seasonings:

• ▢ * Chicken bouillon powder to taste
• ▢ * AP seasoning All-Purpose seasoning, to taste
• ▢ * Red pepper flakes to taste (for extra heat)

Instructions

 

• As far as prep work goes, we just need to dice our onion, green onion, chili pepper, and garlic.

Prepare the Noodles:

• Cook the Thai flat rice noodles according to the package instructions until al dente.
• Drain and rinse with cold water to prevent sticking. Set aside.

Make the Pad Thai Sauce:

• In a small bowl, combine the fish sauce, low-sodium soy sauce, sugar, tamarind paste, and Sriracha hot sauce.
• Stir well until the sugar and tamarind paste are fully dissolved.
• Adjust the heat level by adding more Sriracha if desired. Set the sauce aside.

Cook the Chicken:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
• Add the minced garlic and cook for about 30 seconds, or until fragrant.
• Add the chicken to the skillet and cook for 2-3 minutes per side, or until cooked through.

Scramble the Eggs:

• In the same skillet, add a bit more oil if needed.
• Crack the eggs into the skillet and scramble them until fully cooked.
• Push the eggs to one side of the skillet.
• Mix with the onions and peppers.

Stir-Fry the Noodles:

• Add the cooked rice noodles to the skillet.
• Pour the prepared Pad Thai sauce over the noodles.
• Toss everything together, ensuring the noodles are evenly coated with the sauce.
• Stir in the cooked chicken and scrambled eggs.
• Cook for an additional 2-3 minutes, stirring frequently.

Add Fresh Ingredients:

• If using, add the fresh bean sprouts and toss them in. They add a delightful crunch and freshness to the dish.

Season and Garnish:

• Season the Pad Thai with chicken bouillon powder, AP seasoning, and red pepper flakes to taste. Give it a final toss to combine.
• Remove from heat and stir in the fresh cilantro.

Serve:

• Transfer the Pad Thai to serving plates or bowls.
• Garnish with crushed dry roasted peanuts and lime wedges on the side.
• Squeeze lime juice over the top before eating for an extra burst of flavor.

Notes

Tips for Perfect Pad Thai:

• Noodle Prep: Make sure not to overcook the noodles. They should be tender but still slightly chewy.
• Sauce Balance: Adjust the balance of sweet, sour, and spicy according to your taste preference. More sugar or tamarind paste can balance sweetness and tanginess.
• Garnishes: Fresh bean sprouts and cilantro add both crunch and freshness, enhancing the overall flavor of the dish.

Nutrition

Calories: 1551kcalCarbohydrates: 73gProtein: 13gFat: 136gSaturated Fat: 37gPolyunsaturated Fat: 29gMonounsaturated Fat: 63gTrans Fat: 0.1gCholesterol: 178mgSodium: 1582mgPotassium: 371mgFiber: 4gSugar: 17gVitamin A: 284IUVitamin C: 17mgCalcium: 65mgIron: 2mg

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