Chicken Pad Thai (One Pot)
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Quick and easy chicken Pad Thai recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Sweet, spicy and tangy. Loaded with tamarind, fish sauce, vegetables, rice noodles, peanuts.
This is a favorite takeout order for us! Everyone in the family loves this dish, so why not add it to our regular meal rotation? This recipe is so bright, fresh, and so easy to make that you will wonder why you haven’t made it at home till now. Make sure to try my Thai Peanut Noodles (One Pot) and this Sesame Noodles Recipe (One Pot) if you love delicious Asian noodles!
How to make chicken pad Thai?
- Prepare the noodles– According to the box instructions and keep aside.
- Saute chicken– Until golden brown.
- Add shallots, ginger, garlic– Mix until fragrant.
- Add red peppers, green peppers, broccoli, carrots– Stir fry for 1 minute.
- Push everything to one side– Add the egg and scramble it. Then, mix it with the other mixture.
- Add the tamarind concentrate, fish sauce, oyster sauce, red chilli sauce, brown sugar, crushed red chillies– Mix everything together.
- Add the boiled noodles– Mix everything together.
- Enjoy– Garnish peanuts, cilantro and limes.
What sides to serve with chicken pad Thai recipe?
This dish is complete in and of itself, but if you want to add a few sides, then try this fresh and bright Asian Cucumber Salad Recipe (One Bowl) or Cucumber Onion Salad (One Bowl). If you prefer a warm vegetable, then add Sauteed Sugar Snap Peas Recipe (One Pot), or Sauteed Green Beans (One Pot).
Soup is another great way to start this meal. Carrot Ginger Soup (One Pot) or Egg Drop Soup (One Pot) would make the perfect addition.
Variations
Make it spicy– Increase the red chili flakes, or add a stronger pepper like Serrano peppers.
Add vegetables– Such as sugar snap peas, green beans, or mushrooms.
Add other proteins– Such as shrimp, crab, beef, scallops.
Make it vegetarian– Use tofu instead of chicken, and skip the egg.
Vary the garnish– Top with a different nut such as cashews if peanuts are an issue. Add a drizzle of sriracha for a little spice.
Use a different noodle– It will no longer be a traditional recipe, but if you prefer a different noodle type then feel free to us it instead.
Tips and Techniques
Use fresh ginger and garlic– This makes such a huge difference in the flavor as opposed to using powders.
Use a non-stick pot– To prevent the ingredients from sticking and burning
Adjust the amount of sauce- Add more or less depending on your preference.
Thinly slice the vegetables– This allows you to get more flavor in one bite, and creates a cohesive texture alongside the noodles.
Adjust the amount of Tamarind Concentrate- Use less if you do not want it too tangy.
Spray the noodles with oil– This is optional, but will keep them from sticking together, while you prep the other part of the dish.
Adjust the amount of vegetables– Add more or less based on your personal preference.
Do not overcook the noodles– They will become mushy and very unpleasant in texture.
Storage
Refrigerate– In a sealed container for up to 2 days
Freeze– I don’t recommend freezing leftovers because the texture of the noddles deteriorates and becomes “mushy” as it thaws.
Reheat– In the microwave or on the stovetop.
More One Pot Asian Recipes
One Pot Chicken Pad Thai
Ingredients
Pad Thai Noodles
- 2 tbsp Oil, Vegetable, corn or canola
- 1 Chicken breast, Cut into small cubes
- Salt, To taste
- Pepper, To taste
- 1 Shallot, Finely chopped
- 1 tsp Ginger, Finely grated
- 2 cloves Garlic, Finely minced
- 1/3 cup Red peppers, Thinly sliced
- 1/3 cup Green peppers, Thinly sliced
- 1/3 cup  Broccoli florets
- 1/3 cup Carrots, Thinly sliced
- 1 Egg, Large
- 6 oz. Rice noodles
- Lime juice, From half a lime
- Additional fish sauce, Based on your preference
Pad Thai Sauce
- 1/4 cup Tamarind concentrate, Add less if you don't want it too tangy
- 5 tbsp Fish sauce
- 3 tbsp Oyster sauce
- 1 tbsp Thai red chili sauce, (Sambal Oelek)
- 3 tbsp Brown sugar
- 1/8 tsp Red chili flakes
Garnish
- 1/3 cup Roasted peanuts, Roughly chopped
- 1 tbsp Cilantro , Finely chopped
- 1 Lime, Sliced into 4 pieces
Instructions
- Prepare the noodles, according to the box instructions and keep aside. (Optional: Spray some oil to prevent them from sticking together).
- In the same large nonstick pot, heat oil on medium high heat and add the chicken pieces, salt and pepper. Cook for a few minutes until golden brown.
- Add shallots, ginger, garlic and mix until fragrant.
- Add red peppers, green peppers, broccoli, carrots and stir fry for about 1 minutes.
- In the same pot, push everything on one side and in the remaining space, add the egg and scramble it. Mix it with the rest of the chicken and vegetables.
- Add the tamarind concentrate, fish sauce, oyster sauce, red chilli sauce, brown sugar, crushed red chillies and mix everything together.
- Add the boiled noodles and mix everything together and let it cook for a few more minutes until the sauce thickens. DO NOT OVER-COOK or you will end up with a mushy mess.
- Squeeze half of a lime on top of the noddles and add more fish sauce if you like. Mix everything together.
- Garnish with peanuts, cilantro and limes. Enjoy!
Notes
- Read all my tips above.
- Tastes best when served immediately Leftovers can be stored in a sealed container in the fridge for up to 2 days.Â
