Restaurant-Style Chicken Pad Thai (Ready in 30 Minutes!) (2024)

March 20, 2015 · Updated June 19, 2020 · 4 Comments

Chicken· Main Dishes· Recipes

This easy Chicken Pad Thai recipe is everything!Tastes just like takeout— and ready at home in 30 minutes!

Restaurant-Style Chicken Pad Thai

Pad Thai is one of my favorite meals— in fact, in was one of the only foods I could tolerate while pregnant. Since our go-to Thai restaurant is a little out of the way, my husband (the chef in the family) created his own version that can totally stand up to take-out.

The key to making authentic-tasting Chicken Pad Thai possible at home (quickly) is:

• knowing when to take shortcuts
• vs. when to use fresh ingredients

Pre-made sauce shortens time spent in the kitchen as well as your shopping list, but be sure to combine withfresh veggies and proteinfor the best flavor.

This recipe is simpler than you might expect — it’s mostly prep (cutting, chopping, etc) and then putting together the ingredients. You can use one sauté pan to cook everything aside fromthe noodles.

Related: Try our “famous” Sweet Soy Asian Brussels Sprouts!

I’ve included shop-able ad links for your convenience in re-creating this recipe; disclosure policy available here.

Chicken Pad Thai Ingredients

• 1 box Pad Thai style rice noodles (this is one of our favorite types of Pad Thai Rice Noodlesand is pictured above)
• 1 jar Pad Thai sauce
• 1lb chicken, cubed
• 1lb shrimp, peeled and coarsely chopped
• 4 eggs
• 2 small yellow onions, sliced thinly
• 1 cup sliced mushrooms
• 2 cups fresh mung bean sprouts (may substitute with canned)
• 1-2 bunches of green onion, chopped
• 1 bunch cilantro, chopped
• 1TB soy sauce
• 1TB Mirin (sweet Japanese cooking wine)
• 1/2 cup chopped nuts (we used cashews, though peanuts are traditional)

Free printable copy of this Chicken Pad Thai recipe available at bottom of post.

Keep reading for photo step-by-step instructions or click here to jump to printable recipe.

How to make Chicken Pad Thai (the easy way!)

Prepare noodles according to instructions on package and set aside. (You can do this while you are cooking the other ingredients.)

Sauté onionsuntil brown. Set aside in large mixing bowl (these non-slip mixing bowls are pure genius!)

Sauté chicken (use the same pan in which you cooked the onions) with soy sauce and mirin. When chicken is partially cooked, add shrimp, 1 cup of mung bean sprouts (they will cook down — this is a great way to hide more veggies for the kids), and mushrooms.

When mushrooms start to soften, remove all ingredients from pan and add to large mixing bowl with the sautéed onions. Scramble eggs and add to mixing bowl.

Add noodles, green onions, remaining cup of mung bean sprouts, and sauce. Stir until ingredients are well-combined.

Add cilantro and nuts to garnish. That’s it — easy right?

Grab a free printable copy of this Easy Chicken Pad Thai recipe:

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Make it gluten free or paleo with our Spaghetti Squash Pad Thai Recipe:

More of our Favorite Easy Noodle Recipes:

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