Pad Thai is one of Thailand’s most beloved (and famous) dishes and this Authentic Chicken Pad Thai Recipe will bring all the flavors of Thailand to your kitchen table.

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I LOVE Thai food. It scratches an itch that just can’t be scratched by anything else. One of my favorite things about Thai food is its ability to be customized. This recipe could easily be used with shrimp or tofu instead of chicken, for example. And the veggies and spicy level can all be altered to your liking.

In this recipe, I use my salt-free Thai spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best Thai seasoning on the market. But feel free to use whatever Thai seasoning you have on hand.

My Thai seasoning is unlike anything on the market because it contains peanut butter powder. It smells like Thai Peanut Sauce in a seasoning, what’s not to love about that?!

This post is all about Authentic Chicken Pad Thai!

Pad Thai History

As I already mentioned, Pad Thai is the most famous Thai dish. The general belief is that Pad Thai made its debut in Thailand in the 1930s as part of a campaign to modernize and nationalize Thai cuisine. It was introduced during the rule of Plaek Phibunsongkhram, the Prime Minister of Thailand at the time, as a way to promote Thai identity and culture. Man, that was quite a successful campaign considering it is the most famous Thai dish to this day!

Today, Pad Thai is commonly found as street food in Thailand. It’s quick to prepare and immensely popular worldwide.

Ingredient Deep Dive

Rice Noodles

Pad Thai is typically made with flat rice noodles, which give the dish its distinctive chewy texture.

Protein of Choice

While Pad Thai can be made with various proteins, the most common choices are shrimp, chicken, tofu, or a combination of these.

Tamarind Paste

The tangy and slightly sweet flavor of Pad Thai comes from tamarind paste, which is a key ingredient in the sauce. Tamarind paste is a condiment used in Southeast Asian and Indian cuisine. It’s made by extracting the pulp from tamarind and cooking it with a touch of sugar and fish sauce.

Fish Sauce

When you think fish sauce, think umami. It also contributes to the salty and savory flavors of the dish.

Sugar

The not-so-secret culinary secret to balancing acidity is through the use of sugar. I wouldn’t skip this step as it helps balance the flavors of the dish.

Eggs

Don’t sleep on the eggs! Scrambled eggs are an essential component, providing additional texture and protein.

Bean Sprouts

We all love added crunch and freshness! The bean sprouts are added at the end for that satisfying texture.

Ground Peanuts

No Pad Thai is complete without a dusting of crushed peanuts on top for a delightful crunch and nutty flavor.

Lime

Garnish your Pad Thai with lime wedges. The lime flavor pairs beautifully with the other flavors and allows each individual to adjust the dish’s acidity to their liking.

What Makes Pad Thai Different?

Flavor Balance

Firstly, think of Pad Thai as a symphony of flavors working in harmony. Pad Thai is known for its perfect balance of sweet, salty, sour, and umami flavors. The balance in flavor is what truly makes this dish memorable.

Tamarind Base

Unlike other Thai dishes, Pad Thai relies heavily on tamarind paste for its distinct sourness and flavor. This sets it apart from dishes like Green Curry or Tom Yum, which have different flavor profiles.

Rice Noodle Dish

Most Thai dishes use rice as the primary starch, but Pad Thai is a noodle dish. The use of rice noodles distinguishes it from many other Thai dishes.

Customization

Generally, Pad Thai is incredibly versatile! Swap chicken for shrimp or tofu. You can even do a combination of proteins. Additionally, you can adjust spiciness through the use of chili flakes or add in different veggies.

Is Pad Thai Gluten Free?

Since Pad Thai uses rice noodles instead of regular flour-based noodles, this dish is naturally gluten-free. However, making a dish truly gluten-free all boils down to if each ingredient is gluten-free. So while rice noodles don’t typically contain gluten, some brands might. So be sure to double-check!

It’s also important to make sure your fish sauce (or if you choose to use soy sauce) is also gluten-free as some brands contain wheat as an ingredient. Lastly, if you are ordering Pad Thai at a restaurant – check with your server to verify if their version is truly gluten-free or not.

If you like this recipe, check out my other Thai recipes:

OR click here for the entire Thai category!

Store & Reheat

Store

Fridge: Transfer Pad Thai to a large glass storage container with an airtight lid. Allow the dish to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of Pad Thai). Store in the fridge for up to 4 days.

Freezer: Not recommended.

Reheat

Microwave: Place Pad Thai in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.*

Stovetop: Place Pad Thai in a pot over medium heat with a splash of chicken broth to keep it from drying out. Once the broth starts to simmer, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*

Oven: Not recommended.

* Total time depends on the amount you are reheating.