Tired of the same old pad thai? Shake things up with our spicy chicken pad thai! We crank up the heat with sizzling chili flakes, keeping the classic sweet-savory base and adding a kick that'll tantalize your taste buds. This recipe is easy to follow, perfect for a weeknight meal that's anything but boring.

My partner and I are a fan of a bit of spice BUT we don't like it when it overpowers the entire dish and you can't taste the flavours. Which is why I think this spicy chicken pad thai recipe is a good balance between flavour and a hint of spice.
I have used a bit of chilli oil directly in the sauce which can be adjusted if you don't want it, and chilli flakes throughout the dish which can be added or omitted depending on your spice preference.
Taking only 30 minutes, it's the perfect easy dinner recipe or meal prep and I'm going to show you exactly how to do it!
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Chicken pad thai ingredients
Tamarind. This is base flavour of Pad Thai that you know and love, without it, the recipe just doesn't taste the same. Tamarind puree is easy to find in most Australian supermarkets.
Noodles. I use Pad Thai noodles (because it's a Pad Thai dish, duh!). You can definitely use other noodles, but the texture may vary from the classic Pad Thai you know and love.
Chicken. I have used chicken breast for this recipe. Feel free to use thigh or tenderloin, or even a beef option. I also have a vegetarian pad thai recipe you can check out which is equally delicious!
Chilli oil and chilli. It wouldn't be a "spicy" recipe without these additions. You can omit to make it a non-spicy Pad Thai, and adjust to suit your palette.
Fish sauce, oyster sauce, sesame oil. All of these add to the dimension of the Pad Thai sauce.
Brown sugar. The brown sugar helps the noodles to caramelise. I've found Thai restaurants put A LOT of sugar into their sauces, so I have modified the traditional Pad Thai recipe in this sense.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
How to make spicy pad thai
- Prepare ingredients
Pad Thai is one of those dishes where everything happens very, very quickly. So I recommend being prepared and doing a mis en place (french for "putting in place") your ingredients so you can pop them straight into the wok when needed.
Vegetables. Chop and separate into bowls of what's going to go in first (e.g. onions, then carrot etc.).
Chicken. Chop into 1 inch pieces.
Sauce. Mix up sauce ingredients.
Egg. You can scramble it in this step, or if you're a bit lazy like me, you can do it in the pan later with the spatula. - Soak noodles
Follow the packet instructions when it comes to soaking the noodles. My usual approach is placing the noodles in a large bowl (large enough that you can cover them with an extra ½ inch of water). Then fill it with boiling water and leaving for 5 minutes.
Once hydrated, drain the water and carefully separate the noodles with a fork. - Cook vegetables and chicken
In the wok, heat up your oil and begin by browning off the onions until aromatic. Then add in the chicken and brown off until there's no pink on the outside. Then add the rest of the vegetables and cook until they have slightly softened - this will take about 3-5 minutes.
Add in any chilli flakes at this step. - Add egg
Move the pan contents to one side so you have part of the pan exposed to cook the egg. Add the pre-whisked egg or crack the eggs into the pan and scramble using your spatula. Once cooked through, mix in with the rest of the vegetables and chicken.
- Add everything else
Add the rest of the ingredients into the pan (bean sprouts, noodles, sauce, peanuts) and toss gently for a couple of minutes until the noodles are caramelised.
Remove from the pan and garnish as you wish. Meal prep and leftover tips below.
Substitutions and variations


Protein. You can mix-and-match your protein and substitute the chicken for pork, beef, shrimp or tofu. I have a Tofu Pad Thai recipe that you might like as well.
Spice. If you're not huge on the spice, you don't have to add it to the recipe (but it does give a nice kick). Taste test the recipe throughout the cooking process (obviously not the raw chicken) and adjust the spice as you see fit.
Meal prep and leftovers
Pad Thai with noodles is a great option for meal prep and leftovers. I think it actually tastes better on Day 2 because the flavours have had a chance to really sink in more!
Storing
If you're having this chicken pad thai as a meal prep, store in airtight containers (preferably glass) for 3-4 days in the fridge.
I wouldn't recommend storing in a plastic container as the colour from the Pad thai sauce could seep into the plastic and discolour it.

Reheating
Before reheating, sprinkle a bit of water over the chicken pad thai. Place in microwave on 1 minute intervals and don't stir the noodles before reheating (they'll break).
Carefully stir the pad thai noodles after the first minute, but don't force it. The dish will be ready to eat once the noodles move around easily (I find it takes about 3 minutes).
Freezing
If you choose to freeze pad thai, the noodles will break apart more and get mushy.
If you do want to freeze, leave out the noodles and add noodles after you heat the meals up (as the noodles hydrate in boiling water and would take a similar time as microwaving the rest of the dish).
If you want to freeze a complete meal that's pad thai, make it with rice instead of the noodles.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Both pad thai and pad see ew are delicious Thai stir-fry noodle dishes, but they have some key differences that set them apart. Let's dive into the noodle bowl and explore!
Noodles:
Pad Thai: Thin rice noodles with a characteristic chewy texture.
Pad See Ew: Wider, flat rice noodles that are thicker and chewier than pad thai noodles.
Sauce:
Pad Thai: Sweet, savory, and tangy sauce primarily made with tamarind, fish sauce, palm sugar, and chili flakes.
Pad See Ew: Lighter and savory sauce typically featuring soy sauce, oyster sauce, garlic, and sometimes chilis.
Protein:
Pad Thai: Traditionally uses shrimp, chicken, or tofu, but variations exist.
Pad See Ew: Usually features chicken, pork, or seafood, but can be made vegetarian.
Vegetables:
Pad Thai: Often includes bean sprouts, peanuts, scallions, and sometimes eggs.
Pad See Ew: Typically features Chinese broccoli, carrots, and green beans.
Flavour Profile:
Pad Thai: Sweetness takes center stage, balanced by savory and tangy notes.
Pad See Ew: Primarily savory with a rich, umami flavor and optional heat from chili flakes.
Overall:
Pad Thai: Lighter, sweeter, and more complex flavor profile with chewy thin noodles.
Pad See Ew: Heartier, savory, and robust flavor with thicker and chewier noodles.
The Verdict:
The best choice for you depends on your preference! Do you crave sweetness and tang? Go for pad thai. Do you love savory, umami flavors and thicker noodles? Pad see ew might be your perfect match. Ultimately, try both and discover your personal noodle champion!
Try my Pad See Ew recipe and let me know your verdict!
Both tamarind paste and puree are derived from the fruit of the tamarind tree, but they have some key differences:
Consistency:
Tamarind paste: This is a concentrated, thick, black paste with a sticky texture. It requires soaking in water or liquid before use to loosen it up and extract the flavor.
Tamarind puree: This is a thinner, smoother, and more spreadable product that is already hydrated and ready to use. It has a slightly less intense flavor compared to the paste.
Preparation:
Tamarind paste: Requires pre-soaking in water or liquid for at least 30 minutes. The flesh and seeds are then strained out, leaving behind the concentrated flavor and pulp.
Tamarind puree: Comes ready to use directly from the jar or packaging. No soaking or straining is necessary.
Availability:
Tamarind paste: More readily available in Asian grocery stores or specialty stores.
Tamarind puree: May be harder to find, but becoming increasingly available in most supermarkets.
Flavor:
Tamarind paste: Offers a more concentrated, tangy, and complex flavor due to the higher pulp content.
Tamarind puree: Has a milder, sweeter flavor compared to the paste.
Due to the concentrated nature of tamarind paste compared to puree, you would typically need less paste than puree to achieve a similar level of flavor in your pad thai. While the exact amount can vary depending on the specific paste and puree you're using, here's a general guideline:
Start with 1 tablespoon of tamarind paste for every 3 tablespoons of puree you would normally use.
Recipe

Quick Spicy Chicken Pad Thai (Wok Flat Rice Noodles)
Ingredients
- 200 g Pad Thai noodles
- 1 medium carrot sliced
- 1 medium zucchini sliced
- ½ brown onion sliced
- 10 mushrooms sliced
- 400 g chicken breast diced
- 2 eggs whisked
- 1 cup bean sprouts
- 1 tablespoon chilli flakes optional, adjust to preference
- 1 tablespoon extra virgin olive oil
- ¼ cup crushed peanuts
Sauce
- 3 tablespoon tamarind puree
- 3 tablespoon brown sugar
- 2 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 clove garlic crushed
- 1 teaspoon sesame oil
- 2 teaspoon chilli oil optional, adjust to preference
Garnish options
- Crushed peanuts
- Spring onion diced
- Bean sprouts
- Lime wedge
- Chilli flakes
Instructions
- Place noodles in a large bowl and pour boiling water until covered. Soak for approx. 5 minutes (or whatever the packet says). Then drain and rinse under cold water to stop them sticking together.
- Mix together sauce ingredients.
- Heat oil in a large pan, skillet or wok over high heat. Add onion and cook until fragrant (approx. 2 minutes).
- Add chicken and cook until browned off (approx. 5 minutes)
- Add carrot, zucchini and mushrooms, cook for 2-3 minutes until slightly softened.
- Push the contents to one side of the pan and pour the egg on the other side. Scramble using a spatula or wooden spoon and once cooked through, mix in with the rest veggies.
- Add crushed peanut, bean sprouts and sauce to the pan. Then add noodles and gently toss for 2 minutes or until the sauce is absorbed.
- Remove from the pan and serve immediately with your choice of garnishes. See post for meal prep tips.
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