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Chicken Pad Thai in Black Pot

One Pot Chicken Pad Thai

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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.
Course Main Course
Cuisine Chinese, Thai
Keyword homemade chicken pad thai
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 People
Calories 460
Author Abeer Rizvi


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


  • 1/3 cup Roasted peanuts Roughly chopped
  • 1 tbsp Cilantro Finely chopped
  • 1 Lime Sliced into 4 pieces


  • 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!


  • 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. 


Calories: 460kcal | Carbohydrates: 60g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 2364mg | Potassium: 599mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2359IU | Vitamin C: 40mg | Calcium: 71mg | Iron: 2mg