Chicken Pad Thai
Chicken Pad Thai is a great copy-cat take out recipe that is quick and easy to make for any weeknight dinner. Ready in just 30 minutes, this stir fried noodle meal combines chicken, colorful veggies, a flavorful sauce, and tops it all off with chopped peanuts, cilantro and fresh lime wedges.
Chicken pad thai is one of those meals many families already recognize, even if they’ve only had it as takeout.
Tender noodles, savory chicken, a lightly sweet and tangy sauce, and plenty of texture from vegetables and toppings make it feel special, while still being approachable. This version is designed to come together quickly, using easy-to-find ingredients and simple steps that work on a busy weeknight.
It’s not about recreating restaurant pad thai perfectly. It’s about bringing familiar flavors home in a way that feels doable and letting dinner feel a little more interesting without making it harder.
Why this recipe works for real life
This is the kind of meal that fits naturally into family routines because it’s:
- ready in about 30 minutes and cooked in one pan
- built around familiar flavors kids often already enjoy
- flexible enough to serve mixed together or in separate components
It’s comforting, filling, and quietly confidence-building — for parents and kids alike.
Other weeknight asian recipes your family will love:
A note on pad thai at the family table
Pad thai is traditionally made with stir-fried rice noodles, vegetables, eggs, and a flavorful sauce, often finished with peanuts and lime. You’ll see it made with shrimp, tofu, or chicken — this version uses chicken as a familiar anchor.
For families, that familiarity matters. When kids recognize parts of a meal, they’re more willing to sit with it, explore it, and make it their own — even when the dish comes from outside their usual rotation.
Familiar first. Curiosity grows from there.
How to make this recipe
This is a simple weeknight recipe to enjoy with your family. For the full set of directions, make sure you scroll down to the recipe card below. Here is a brief overview of how to make this.
Prep the Noodles
- Soak dried rice noodles in warm water until pliable
- Drain and toss with a little oil to prevent sticking
Mix the Sauce
- Whisk all sauce ingredients together until smooth
- Set aside until ready to use
Stir Fry
- Cook the chicken until golden and cooked through
- Sauté vegetables until just tender
- Scramble the eggs directly in the pan
- Add noodles, chicken, vegetables, and sauce
- Toss gently until everything is coated and warmed through
Finish with peanuts, herbs, and lime wedges as desired.
- Top with the peanuts, sprouts, cilantro and green onion.
- Evenly pour the prepared sauce over the top.
- Gently mix to combine and lightly warm the noodles back up.
- Remove the pad thai from the heat and top with additional crushed peanuts, cilantro and green onions.
- Serve with lime wedges.
Ingredient flexibility (because real life)
- No rice noodles? Fettuccine or linguine will work in a pinch
- No bean sprouts? Shredded cabbage is a great substitute
- Different protein? Shrimp, tofu, or thinly sliced beef all work well
- No wok? A large skillet or Dutch oven is perfect
This recipe is forgiving — use what you have.
Simple make-ahead tips
A little prep goes a long way with stir-fries:
- Mix the sauce ahead of time
- Chop vegetables earlier in the day
- Use rotisserie or leftover cooked chicken
- Prep toppings in advance and store in the fridge
Once everything is ready, dinner comes together fast.
Making this kid-friendly (without pressure)
Kid-friendly doesn’t mean simplifying the recipe — it means offering choice.
- Serve toppings on the side
- Let kids decide how much sauce or lime to add
- Keep components visible if mixed dishes feel overwhelming
Sometimes using chopsticks (even kid ones!) shifts the focus from what’s on the plate to how fun it is to eat.
Serving this meal for different ages
There’s no one “right” way to serve pad thai at a family table.
- Younger kids: Noodles and chicken first, sauce lightly mixed or on the side
- Older kids: Fully mixed bowl with toppings offered separately
- Everyone: Let each person build their bowl at their own comfort level
Optional toppings make this meal especially flexible.
Gentle dinner conversation ideas
If it fits your family, simple observations can build curiosity without pressure:
- What colors do you notice in this meal?
- What’s crunchy? What’s soft?
- How does the lime change the flavor?
- Would you want to try this again with shrimp or tofu?
Curiosity counts — even if nothing changes today.
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Chicken Pad Thai Recipe
Ingredients
Equipment
Method
- In a medium sized bowl, soak the rice noodles for 10 minutes in warm water (or according to the package directions).
- Drain and add a drizzle of olive oil to prevent sticking. Set aside.
- In a small bowl, mix all the sauce ingredients together until smooth. Set sauce aside.
- In a large frying pan, add 1 tablespoon of olive oil and heat on medium-high heat. Add the cubed chicken and cook for 5 minutes per side or until cooked through. Place on a plate and set aside.
- In the same pan, heat 1 more tablespoon of olive oil.
- Add the garlic, sliced red peppers and carrots.
- Saute for 5 minutes or until the veggies are slightly tender. Remove from the pan to a bowl or plate.
- Using the same pan; place beaten eggs in the center.
- Turn the heat setings down to low.
- With a spatula, scramble the eggs and break them up into smaller pieces as it cooks.
- Add the cooked noodles, sauteed veggies back into the pan.
- Top with the peanuts, sprouts, cilantro and green onion.
- Evenly pour the prepared sauce over the top.
- Gently mix to combine and lightly warm the noodles back up.
- Remove the pad thai from the heat and top with additional crushed peanuts, cilantro and green onions.
- Serve with lime wedges.
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
Notes
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One of my favorite takeout meals but nothing like making it at home! This recipe was so delicious and easy to make. I loved it!
After reading the latest guest blog post from Sally of "Bewitching Kitchen" I decided to check out your recipe for this dish and compare it to my own.
http://a-boleyn.livejournal.com/56453.html
The use of peanut butter in the sauce was not one I'm familiar with and reminded me more of a satay sauce though the sprinkle of chopped peanuts was spot on. 🙂
I hope to be able to cook the recipe again soon, and now that I finally have a camera, be able to share the results as I've found that the cliche of 'a picture is worth a thousand words' is quite accurate. 🙂 Since Jan of 2012, I've been gradually adding pictures to my 'recipe' tagged posts.
Looks great Jenni! 🙂
My week has gone by slowly..
I am pinning this. And making it very, very soon. It looks so fresh and delicious!!!!
OOh! I love pad thai! This looks much better than the scary colored boxed pad thai we tried a few months ago. Definitely going to try this soon.