This quick and easy 30-minute Chicken Pad Thai is made with leftover chicken, lots of veggies, rice noodles, and cooked in one skillet for a simple weeknight dinner.
Looking for more Asian-inspired Dishes?
Check out spicy pork ramen, smoked salmon poke bowl, and Asian cucumber salad.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 30 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Paleo, Ancestral diet, Gluten-free
- Tools Needed: wok or deep skillet
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Why I Keep Coming Back to This Recipe
Can I be honest? This is my go-to when dinner needs to happen yesterday and all I've got is some sad-looking leftover chicken in the fridge.
It comes together fast, uses just one skillet (less dishes = happiness), and feels way fancier than it actually is.
And when you use real, quality ingredients - like good broth, pastured eggs, and clean protein - it’s not just quick and easy, it’s actually nourishing.
Who knew fridge clean-out Pad Thai could be this legit?
Ingredients for Chicken Pad Thai
- Chicken: Leftover cubed or shredded chicken is the best here. Rotisserie? Roasted? Boiled and forgotten? It's all fair game. Dark meat stays juicier, but use what you've got. Use leftover meat from whole chicken broth or oven-roasted whole chicken. And make sure to crisp it up in a good cooking oil like avocado oil or beef tallow.
- Veggies: Load this chicken pad Thai with red onion, green onions, carrots, and green cabbage. It's a great time to use up that lonesome cabbage that's been sitting in your crisper for weeks.
- Sauce: A mix of coconut sugar, coconut aminos, lime juice, sriracha, and chicken broth to round it all out and help everything come together. Whisk it ahead of time and set it aside.
- Noodles: Grab the pad Thai-style rice noodles. They're flat and wide and cook quickly. Soak or cook them just until bendy but still a touch firm - they'll finish in the sauce.
- Eggs: Just two beaten eggs will add richness and help bind the whole chicken pad Thai together. The trick is to push everything to the sides and pour the eggs right into the center of the hot pan.
Substitutions and Variations
- Try a different chicken - No leftover cooked chicken? Try ground chicken and cook until browned and crispy.
- Coconut swaps - Swap the coconut aminos with tamari or soy sauce and brown sugar is a great fill-in for coconut sugar.
- Other veggies - Sub out the cabbage with zucchini, snap peas, bell peppers, or even that mystery bag of stir-fry mix buried in your freezer.
Make it Ancestral
Use homemade bone broth! Storebought is convenient but homemade can be made pennies on the dollar and so much more nutrient dense. Try Instant Pot chicken bone broth or whole chicken broth that will give you the chicken meat and broth to use in the recipe. If you're interested in learning more, check out my post on difference between broth, stock, and bone broth.
How to Make Chicken Pad Thai
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Whisk
Mix the coconut sugar, coconut aminos, lime juice, sriracha, and chicken broth in a small bowl until well combined, then set aside.
Step 2. Sauté
Heat avocado oil in a large wok. Add the cooked shredded chicken and let it cook undisturbed until golden brown and crispy. Remove with a slotted spoon and set aside.
Step 3. Stir-fry
In the same pan over medium-high heat, add the diced red onion, the white parts of the green onions, and the julienned carrot. Stir-fry for a few minutes until the onion softens. Add the green cabbage and cook until it shrinks in size and becomes tender.
Step 4. Combine
Add the cooked noodles and crispy chicken to the center of the pan and stir to combine.
Step 5. Scramble
Push the ingredients to the outer edges of the pan and crack the eggs into the center. Cook the eggs until they start to scramble, then stir them into the rest of the ingredients.
Step 6. Simmer
Add the sauce to the pan and stir-fry until the noodles absorb most of the liquid, about 2 minutes, stirring occasionally.
Helpful Tips
- Don't overcook the noodles - Pad Thai noodles can turn to mush fast. Soak them just until bendy but still a touch firm - they'll finish cooking in the sauce. If boiling, follow the package instructions to just al dente, then rinse under cold water to stop the cooking.
- Use what you've got - Leftover rotisserie or roast chicken works beautifully here - dark meat tends to stay juicier, but any part is fine. Just shred it roughly so it crisps up better in the skillet.
- Crisp up the chicken - Make sure it's dry before adding to the pan and don't stir too much. Let it sear undisturbed to get that golden edge.
- Make space for the eggs - Push everything to the sides and pour your eggs into the center of the pan. Let them cook undisturbed for a minute before scrambling and mixing in. This gives better texture and prevents sogginess.
Troubleshooting
- Noodles clumping together? That's likely because they were over-soaked or not rinsed well enough. After cooking or soaking, rinse them under cold water and toss them with a tiny bit of avocado oil if not using them right away. And make sure to stir them quickly once they hit the pan.
Product Highlight!
Stainless Steel Wok
Ditch the non-stick stuff - a good stainless steel is where it's at. It heats up fast, gives you that restaurant-style sear, and no weird coatings flaking off directly into your dinner. Pro tip: preheat it properly and don't be afraid of a little oil, then the veggies will deglaze the pan and remove all the browned bits from the bottom.
💭Meal Prep Suggestion!
If you wanted to meal prep this pad Thai, I recommend storing the noodles seprately to avoid clumping. Prep components ahead (sauce, veggies, chicken) for a quick toss-together meal later. Or make as is and reheat gently with a splash of broth and add garnishes fresh.
Serving Suggestions
This chicken pad Thai is a full meal on its own, but you can round it out with a few simple sides if you're feeling fancy. A quick cucumber salad with rice vinegar and sesame seeds adds a fresh contrast. Serve with fresh cilantro, crushed peanuts, and lime wedges on the side so everyone can add their own freshness to their plate.
Pair this dish with Asian cucumber salad or a cucumber cabbage slaw.
Frequently Asked Questions
Store leftover chicken pad Thai in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. To reheat, warm it gently in a skillet over medium heat with a splash of broth or water to loosen the noodles and keep them from sticking. Stir occasionally until heated through. Garnsih with fresh cilantro after reheating.
Yes, you can freeze chicken pad Thai but keep in mind the noodles may be a little softer after thawing. Let it cool completely before storing in a freezer-safe container for up to 2 months. When ready to enjoy, thaw in the fridge overnight and reheat in a skillet.
A large stainless steel or cast iron skillet works well if you don't have a wok. Just make sure it's big enough to toss everything together without overcrowding.
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Did you make this chicken pad thai? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Quick 30-Minute Chicken Pad Thai with Leftover Chicken
Ingredients
- 2 tablespoons coconut sugar
- 4 tablespoons coconut aminos
- 2 tablespoons lime juice
- 1 tablespoon sriracha
- ½ cup chicken broth
- 8 ounces pad thai rice noodles
- 2 tablespoons avocado oil
- 2 cups cooked shredded chicken
- 1 small red onion sliced
- 4 green onions sliced, whites and greens divided
- 1 carrot julienned
- 3 cups green cabbage shredded
- 2 eggs beaten
- cilantro and peanuts for garnish
Instructions
- Mix together the 2 tablespoons coconut sugar, 4 tablespoons coconut aminos, 2 tablespoons lime juice, 1 tablespoon sriracha, and ½ cup chicken broth in a small cup and set aside.
- Cook 8 ounces pad thai rice noodles according to package instructions. Drain, rinse under cold water and set aside. Or soak them in hot water, stirring frequently to make sure they don't stick.
- In a large wok, heat 2 tablespoons avocado oil, Add 2 cups cooked shredded chicken and cook undisturbed until golden brown and crispy. Remove from pan with a slotted spoon and set aside.
- In the same pan over medium-high heat, add diced 1 small red onion, the whites of the 4 green onions and julienned 1 carrot and stir-fry for 3 minutes until the onion has softened. Add 3 cups green cabbage and cook until shrunk in size and softened
- Add the cooked noodles and crispy chicken to the center of the pan and stir to combine.
- Push everything to the outer edges of the pan and add 2 eggs to the center. Cook the eggs until slightly scrambled, then stir to combine with the rest of the ingredients.
- Add sauce to pan and stir fry until the noodles absorb most of the liquid, about 2 minutes, stirring occasionally.
- Serve with lime wedges, cilantro and peanuts for garnish.
Video
Notes
- Don't overcook the noodles - Pad Thai noodles can turn to mush fast. Soak them just until bendy but still a touch firm - they'll finish cooking in the sauce. If boiling, follow the package instructions to just al dente, then rinse under cold water to stop the cooking.
- Use what you've got - Leftover rotisserie or roast chicken works beautifully here - dark meat tends to stay juicier, but any part is fine. Just shred it roughly so it crisps up better in the skillet.
- Crisp up the chicken - Make sure it's dry before adding to the pan and don't stir too much. Let it sear undisturbed to get that golden edge.
- Make space for the eggs - Push everything to the sides and pour your eggs into the center of the pan. Let them cook undisturbed for a minute before scrambling and mixing in. This gives better texture and prevents sogginess.
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