Chicken pad thai is one of the most popular Thai dishes around the world. With its sweet, sour and salty flavors paired with tender noodles and chicken it’s easy to see why it has gained such widespread popularity. But what exactly is in chicken pad thai? Let’s take an in-depth look at this classic dish.
A Brief History of Pad Thai
Pad thai originated in Thailand though its exact origins are murky. Some believe it was created in the 1930s-1940s by the prime minister at the time who was looking for a national dish to unite the country. Its popularity then spread across Thailand and internationally in the second half of the 20th century.
The name “pad thai” comes from the Thai words phad meaning “stir-fried” and thai meaning “Thai style” So it literally translates to stir-fried Thai-style noodles
Traditional Pad Thai Ingredients
While recipes can vary, chicken pad thai is traditionally made with these core ingredients:
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Rice noodles – Flat, white rice noodles are used. They are soaked in water to soften before cooking.
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Protein – Common proteins are chicken, shrimp, tofu or eggs. Chicken is a popular choice.
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Vegetables – Bean sprouts and garlic chives are almost always included. Other veggies like carrots, cabbage or peppers may be added.
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Pad thai sauce – The sauce is the signature flavor of the dish. It contains tamarind paste, fish sauce, palm sugar, rice vinegar and chili powder.
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Peanuts – Crushed peanuts add crunch and flavor. They are sprinkled on top as a garnish.
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Lime – Wedges of lime are served alongside to add brightness.
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Other seasonings – Garlic, shallots, salt and pepper are used to round out the flavors.
So those are the staple ingredients that you’ll find in most chicken pad thai recipes. But there are also some variations that you may come across.
Common Chicken Pad Thai Variations
While the traditional ingredients form the base, pad thai is also highly customizable to individual tastes and preferences. Here are some of the most common variations:
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Extra protein – Shrimp, eggs or extra chicken are often added along with the main protein. Tofu can be used to make it vegetarian/vegan.
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More vegetables – Onions, carrots, baby corn, mushrooms, cabbage and broccoli are just some of the extra veggies sometimes stirred in.
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Herbs – Cilantro, basil and mint are fresh herb garnishes.
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Spices – Some recipes add a dash of crushed red pepper flakes or cayenne for extra heat.
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Crunchy toppings – Along with peanuts, fried shallots or garlic, fried eggs, sesame seeds or crushed crackers may be used.
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Sauces – Oyster sauce, hoisin sauce, sriracha or peanut sauce could be incorporated.
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Noodle style – Wider flat rice noodles or thin vermicelli noodles could be substituted in.
So feel free to get creative and customize your chicken pad thai to your preferences! Now let’s look at how it all comes together.
Step-By-Step Method to Make Chicken Pad Thai
While ingredients can vary, the basic method for making chicken pad thai is:
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Soak the noodles – Place the dry rice noodles in water and let soak until pliable, about 20-60 minutes. Then drain and set aside.
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Make the sauce – In a small bowl, combine the pad thai sauce ingredients: tamarind paste, fish sauce, sugar, vinegar and spices.
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Stir-fry aromatics – Heat oil in a wok or skillet over high heat. Add the garlic, shallots and chicken. Cook 1-2 minutes until chicken is mostly cooked.
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Add eggs – Push chicken to the side. Add eggs and scramble briefly. Then combine with chicken.
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Toss in noodles and vegetables – Add the soaked noodles, sauce, bean sprouts, garlic chives and any other vegetables. Toss everything together.
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Finish with garnishes – Remove from heat. Top with peanuts, cilantro, lime wedges and any other garnishes.
And that’s it! The key is properly preparing the ingredients and getting the timing right, but it comes together in just 10-15 minutes of active cooking time.
Tips for Making the Best Chicken Pad Thai
Here are some helpful tips to end up with the perfect pad thai every time:
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Don’t overcook the noodles – They should be chewy, not mushy.
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Make sure your wok or pan is very hot for proper stir-frying technique.
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Sauce ingredients should be balanced – Equal parts sweet, salty and sour.
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Add sauce right before serving so noodles don’t get soggy.
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Toast the peanuts for extra crunch and flavor.
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Let diners customize with lime juice, chilies and sauces to taste.
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Include lots of bean sprouts for added freshness and crunch.
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Use both light and dark soy sauce for deeper flavor.
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Squeeze lime juice over chicken as it cooks for tenderness.
Follow these tips and you’ll have restaurant-quality pad thai at home anytime!
Chicken Pad Thai Ingredients By Frequency
- Rice noodles: 3
- Chicken: 3
- Eggs: 2
- Bean sprouts: 2
- Peanuts: 2
- Lime: 2
- Fish sauce: 1
- Palm sugar/brown sugar: 1
- Tamarind paste: 1
- Rice vinegar: 1
- Garlic: 1
- Shallots: 1
- Chili powder: 1
- Garlic chives: 1
- Soy sauce: 1
- Oyster sauce: 1
- Vegetables like peppers, carrots, etc: 1
- Herbs like cilantro, basil, mint: 1
- Sesame seeds: 1
- Vermicelli noodles: 1
- Shrimp: 1
- Tofu: 1
Tips for Making This Recipe
One 12-ounce bag of coleslaw mix would do double-duty for the cabbage and carrots. This likely will also have red cabbage, and slightly less carrots, but in terms of taste, it will be very similar and is a time-saver and you’ll a tiny bit of money on ingredients compared to buying cabbage and carrots separately.
Note that fresh ginger can be used instead of dried (use half the quantity listed if using fresh).
Rather than using a combination of sesame and coconut oil, you’re welcome to use vegetable and/or olive oil. (Note that the mere 1 tablespoon of coconut I used in this big-batch recipe does not make the dish taste at all like coconut if you’re sensitive to the flavor).
I promise the chicken pad Thai recipe doesn’t taste fishy whatsoever! It just adds a rich umami flavor that’s impossible to replicate with another ingredient.
No, the fish sauce is a must! It helps give the pad Thai sauce its signature flavor.
You’ll want to use flat rice noodles when making pad Thai. Flat rice noodles resemble Italian fettuccini and hold up well again the juicy chicken and hearty sauce.
Yes! To make this pad Thai recipe using shrimp instead of chicken, add cleaned, fresh, raw shrimp at the same place in the recipe where you would add the chicken. As soon as the shrimp is cooked through (in likely 2 minutes), remove them from the pan, set it aside, and stir them back in at the end. Otherwise it will be overcooked and rubbery.
Recipe Variations to Try
There are a million versions and variations of pad Thai you can try. Some optional ideas and variations include:
- Add bean sprouts, bell peppers, and/or mushrooms.
- Rather than green onions, use fresh Thai basil.
- Sriracha adds a touch of heat, and for me Thai food needs to have at least some heat, but you can omit it if you’re sensitive to spices.
- Add extra sriracha and/or dried chili flakes if you want more heat.
Chicken Pad Thai
FAQ
What is Pad Thai chicken made of?
Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It’s made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp.
What does Pad Thai contain?
Pad Thai is made with rice noodles, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic, shallots, and sometimes red chili pepper and palm sugar, and served with lime wedges and often crushed roasted peanuts.
Is chicken Pad Thai healthy?
Chicken Pad Thai can be a healthy option depending on how it’s prepared and consumed. While it can be high in calories and carbohydrates, it also offers protein, vitamins, and minerals.
What ingredients are in Thai chicken?
- 1 cup soy sauce.
- 8 cloves garlic, minced.
- 2 tablespoons hot pepper sauce.
- 1 tablespoon minced fresh ginger root.
- 2 pounds skinless chicken thighs.
- 1 tablespoon sesame oil.
- 1 tablespoon brown sugar.
- 1 onion, sliced.