Can I make this Pad Thai vegetarian?

Yes. Swap the chicken for firm tofu or extra vegetables like mushrooms, green beans, or spinach. Use soy sauce instead of fish sauce for a fully vegetarian version.

What noodles are best for Pad Thai?

Flat rice noodles around 3-5 mm wide are ideal. Soak them until flexible rather than fully soft so they can finish in the wok.

Why is my Pad Thai sticky or clumpy?

The noodles were likely over-soaked or left sitting too long after draining. Keep them slightly firm and toss them with the sauce as soon as they go into the pan.

Can I meal prep Pad Thai?

It is best fresh, but leftovers keep for 2 days. Reheat in a hot pan with a splash of water to loosen the noodles.

When should I add prawns?

Add prawns after the chicken has browned. They only need 1-2 minutes before the aromatics, eggs, noodles, and sauce go in.

Easy Chicken Pad Thai with Optional Prawns

Name: Easy Chicken Pad Thai with Optional Prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 240 g rice noodles (flat dried noodles, 3-5 mm wide); 400 g chicken breast (chopped into bite-sized pieces); 1 tbsp soy sauce; 0.5 tsp baking soda; 1 tbsp cornflour; 3 tbsp fish sauce; 2 tbsp light brown sugar; 4 tbsp tamarind paste; 1 piece lime (juiced); salt and pepper (to taste); 1.5 tbsp cooking oil; 2 pieces shallots (finely diced); 2 tsp garlic (minced); 2 pieces eggs; 200 g raw prawns (optional, peeled and deveined); 250 g fresh bean sprouts; 3 pieces scallions (chopped); 40 g roasted peanuts (chopped); lime wedges; chili flakes (optional)

What Is Chicken Pad Thai?

Chicken Pad Thai is a Thai-style rice noodle stir-fry built around a salty, tangy, slightly sweet tamarind sauce. This version keeps chicken as the main protein and treats prawns as an optional add-in, which makes the recipe easier to shop for and simpler to cook at home.

The key is staging: soften the noodles first, marinate the chicken, mix the sauce in one container, prep the vegetables and optional prawns, then stir-fry everything quickly once the pan is hot.

Why This Recipe Works

The sauce is mixed before cooking so you are not measuring fish sauce or tamarind over a hot wok. It should taste stronger than you want the finished dish to taste, because the noodles, eggs, chicken, and bean sprouts will mellow it out.

Soaking the rice noodles instead of boiling them hard helps prevent mushy Pad Thai. They finish cooking in the pan, where they can absorb the sauce and stay chewy.

Ingredient Notes

Use flat dried rice noodles if possible. Chicken breast keeps the recipe lean and quick, while optional prawns add a seafood version without needing a separate recipe.

Bean sprouts and scallions go in near the end so they stay crisp. Peanuts and lime finish the dish after cooking, adding crunch and brightness.

How to Make It at Home

Start with the noodles because they need time to soften. While they soak, marinate the chicken, whisk the sauce in a small bowl or jug, and prepare the vegetables.

Once the pan is hot, cook the chicken first. Add prawns only if you are using them, then stir-fry the aromatics, eggs, noodles, and prepared sauce. Keep the bean sprouts and scallions for the final minute so the finished Pad Thai does not turn watery.

Tips, Variations, and Storage

For a slightly deeper sauce, let the brown sugar dissolve fully in the tamarind and fish sauce before cooking. If the noodles look dry in the pan, add a splash of water rather than more oil.

For a vegetarian version, use tofu and extra vegetables, then replace fish sauce with soy sauce or tamari. Good vegetable additions include mushrooms, green beans, spinach, peas, or courgette.

Leftovers keep for 2 days in the fridge. Reheat in a hot frying pan with a splash of water and stop as soon as the noodles loosen.

Serving & Goal Fit

One serving is one bowl, about a quarter of the finished recipe. It gives a balanced main meal with rice noodles for carbs, chicken for protein, peanuts for fat, and bean sprouts plus scallions for vegetables.

On a training day, add 1 piece of fruit alongside the meal if you need more carbs. On a rest day, reduce the noodle portion slightly or serve with extra vegetables such as broccoli, green beans, spinach, peas, mushrooms, onions, courgette, frozen mixed veg, or tenderstem broccoli.

For protein swaps, use prawns with the chicken, replace the chicken with firm tofu or tempeh, or use a mix of chicken and tofu if you want a lighter meat portion.