Chicken Pad Thai Noodles

Name: Chicken Pad Thai Noodles (30-Minute)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 800 g chicken breast, cubed; 3 tbsp soy sauce (for marinade); 1 tsp black pepper; 1 tbsp garlic powder; 1 tsp chili flakes (for marinade); 30 g soy sauce (for sauce); 40 g tamarind paste; 30 g honey; 5 g fish sauce; 1 tbsp sriracha; 1/2 lime, juiced; 1 tbsp cooking oil; 3 cloves garlic, chopped; 1/2 small onion, chopped; 2 green onions, sliced and separated; 3 whole eggs; 8 oz rice noodles, cooked; 1 cup bean sprouts; 2 tbsp crushed peanuts, for garnish; 1/2 tsp chili flakes, for garnish; lime wedges, for serving

Chicken Pad Thai Noodles is a 30-minute Thai noodle dish combining cubed chicken breast, rice noodles, and a balanced tamarind-honey sauce. This high-protein recipe is ideal for weeknight dinners and meal preparation.

🌍Thai 🏷️Pad thai 🏷️Chicken pad thai 🏷️Noodles 🏷️Meal prep High protein

🏷️

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TikTok

Total

25 min

Servings

3

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

800 g chicken breast, cubed
3 tbsp soy sauce (for marinade)
1 tsp black pepper
1 tbsp garlic powder
1 tsp chili flakes (for marinade)
30 g soy sauce (for sauce)
40 g tamarind paste
30 g honey
5 g fish sauce
1 tbsp sriracha
1/2 lime, juiced
1 tbsp cooking oil
3 cloves garlic, chopped
1/2 small onion, chopped
2 green onions, sliced and separated
3 whole eggs
8 oz rice noodles, cooked
1 cup bean sprouts
2 tbsp crushed peanuts, for garnishoptional
1/2 tsp chili flakes, for garnishoptional
lime wedges, for servingoptional

21 Ingredients

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Instructions

1
In a bowl, combine the cubed chicken breast with soy sauce, black pepper, garlic powder, and chili flakes. Mix until the chicken is fully coated.
2
In a separate small bowl, prepare the sauce by combining soy sauce, tamarind paste, honey, fish sauce, sriracha, and the juice of half a lime. Whisk until smooth.
3
Heat cooking oil in a large pan or wok over medium heat. Add the marinated chicken and cook for 8 minutes, or until golden brown and cooked through.
4
Remove the cooked chicken from the pan and set it aside.
5
In the same pan, add the chopped garlic, chopped onion, and the white parts of the green onions. Sauté for 2 minutes until fragrant.
6
Push the aromatics to one side of the pan and crack in the eggs. Scramble the eggs, then mix them with the aromatics.
7
Add the cooked rice noodles and the prepared sauce to the pan. Mix well to coat the noodles completely.
8
Return the cooked chicken to the pan. Add the green parts of the green onions and the bean sprouts. Toss everything together to combine.
9
Garnish with crushed peanuts, a sprinkle of chili flakes, and a squeeze of fresh lime juice.
10
Serve immediately or portion into containers for meal prep.

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Tips & Notes

Pro tips

Marinate chicken for at least 10 minutes before cooking to ensure even seasoning and tender texture throughout.
Cook noodles 1-2 minutes under package time so they retain slight firmness; overcooked noodles absorb too much sauce and become mushy.
Whisk tamarind paste, honey, and fish sauce together before adding to the pan to prevent lumps and ensure even sauce distribution.
Cube chicken to uniform 1-inch pieces so all pieces cook at the same rate without drying out the edges.

Substitutions

Tamarind paste → lime juice (2 tbsp) + brown sugar (1 tsp) for brightness without tang loss
Honey → palm sugar or light brown sugar at 1:1 ratio for similar sweetness
Fish sauce → additional soy sauce (1 tsp more) for vegetarian version, though umami will be reduced
Chili flakes → fresh Thai chilies or sriracha only, adjusting heat to taste

Storage & make-ahead

Store cooked chicken and sauce in separate airtight containers for up to 3 days in the refrigerator; reheat gently and combine with freshly cooked noodles to preserve texture.

Common Questions

Can I make Chicken Pad Thai ahead of time?

Yes. Cook the chicken and sauce separately, store in airtight containers for up to 3 days, then reheat gently and toss with fresh noodles before serving to maintain texture.

What can I substitute for tamarind paste?

Use 2 tbsp lime juice plus 1 tsp brown sugar, or rice vinegar at 1:1 ratio. Both provide the required tangy element, though flavor will shift slightly.