Pad Thai Recipe

Indulge in the authentic flavours of Chicken Pad Thai - a classic Thai dish with rice noodles, succulent chicken, and a tangy tamarind twist. Perfectly balanced, it's a delightful culinary adventure

Course Main Course, Dinner, Lunch, Midweek Meals

Cuisine Asian, 15 minutes or less, Thai

Keyword 0-15 Minutes, chicken, asian, easy cooking, easy recipe, easy meals, chilli, fakeaway, takeaway, noodles

Prep Time 5

Cook Time 10

Servings People

Calories 520kcal

Cost Under £5.00

Ingredients

350 g Rice Noodles
3 tbsp Vegetable Oil
4 Chicken Breasts Sliced
3 cloves Garlic Crushed
3 Eggs Beaten
200 g Bean Sprouts
200 g Spring Onions Chopped
1 Red Pepper Chopped
40 g Peanuts Crushed
1 Lemon/Lime Cut into wedges, for garnish

For the Pad Thai Sauce

4 tbsp Tamarind Paste
3 tbsp Fish Sauce
3 tbsp Brown Sugar
2 tbsp Soy Sauce
1 tsp Chilli Flakes

Instructions

Prepare the Rice Noodles

Place the rice noodles in a large bowl and cover them with hot water. Let them soak for about 10-15 minutes or until they become tender but not mushy
350 g Rice Noodles

Make the Pad Thai Sauce

In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, and red pepper flakes. Set the sauce aside
4 tbsp Tamarind Paste, 3 tbsp Fish Sauce, 3 tbsp Brown Sugar, 2 tbsp Soy Sauce, 1 tsp Chilli Flakes

Cook the Chicken

Heat one tablespoon of vegetable oil in a wok or large frying pan or wok over high heat
3 tbsp Vegetable Oil
Add the sliced chicken breasts and stir-fry for 2-3 minutes or until they're cooked through and slightly browned
4 Chicken Breasts
Remove the chicken from the pan and set it aside

Scramble the Egg

In the same pan, add the remaining two tablespoons of vegetable oil
Add minced garlic and sauté for about 30 seconds until fragrant
3 cloves Garlic
Push the garlic to one side of the pan and pour the beaten eggs into the other side
3 Eggs
Scramble the eggs until they are mostly cooked but still slightly runny

Combine Ingredients

Add the soaked and drained rice noodles to the pan with the scrambled eggs and garlic
Pour the prepared Pad Thai sauce over the noodles and toss everything together until the noodles are evenly coated with the sauce
Add the cooked chicken back to the pan and toss to combine

Add Vegetables and Finish

Stir in bean sprouts, sliced red bell pepper, and chopped green onions
200 g Bean Sprouts, 200 g Spring Onions, 1 Red Pepper
Continue to cook for an additional 2-3 minutes, stirring constantly, until the vegetables are slightly tender

Serve

Transfer the Chicken Pad Thai to serving plates
Garnish with crushed peanuts, lemon wedges, and fresh coriander leaves
40 g Peanuts, 1 Lemon/Lime

Notes

You can adjust the level of spiciness by adding more or fewer red pepper flakes to the Pad Thai sauce.
Feel free to customise your Pad Thai with additional toppings like sliced Thai chillies, extra lime wedges, or coriander sprigs.
This recipe serves 4 people, making it perfect for a family or group meal.

Enjoy your homemade Chicken Pad Thai for four!

Nutrition