Chicken Pad Thai Recipe

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g thick rice noodles; 2 1/2 tablespoons peanut oil; 2 eggs, lightly beaten; 1/2 teaspoon shrimp paste; 3 red chilies, finely chopped; 2 chicken breasts, finely sliced; 3 spring onions, sliced; 1/3 cup fish sauce; 1/3 cup lime juice; 1 tablespoon brown sugar; 1 1/2 cups bean sprouts; 1/4 cup coriander leaves; 1/4 cup roasted unsalted peanuts or 1/4 cup unsalted cashews

Servings: persons

300 g thick rice noodles
2 1/2 tablespoons peanut oil
2 eggs, lightly beaten
1/2 teaspoon shrimp paste
3 red chilies, finely chopped
2 chicken breasts, finely sliced
3 spring onions, sliced
1/3 cup fish sauce
1/3 cup lime juice
1 tablespoon brown sugar
1 1/2 cups bean sprouts
1/4 cup coriander leaves
1/4 cup roasted unsalted peanuts or 1/4 cup unsalted cashews

1
Preheat a dry fry pan. Fry nuts until golden in colour (approx 5 minutes). Roughly chop the nuts and set aside.
2
Meanwhile, place rice noodles in a large bowl and cover with boiling water. Allow to cook for 5 minutes, or until noodles have softened. Drain and rinse noodles in cold water and splash some oil over to coat to avoid noodles sticking together.
3
Heat 1 tbsp oil in a wok over high heat. Add the egg mixture and swirl to coat the bottom of the wok. Cook until just set and then break it into small pieces using the spatula. Remove from wok and set aside.
4
Heat 1 tbsp oil in the wok, add shrimp paste and cook for 1 minute. Add chicken and chili and cook for about 3 minutes. Add the noodles, spring onions, fish sauce, brown sugar and lime juice and cook for a further 3 minutes.
5
Toss through bean sprouts and coriander and serve sprinkled with the chopped nuts.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 300 g thick rice noodles, 2 1/2 tablespoons peanut oil, 2 eggs, lightly beaten, 1/2 teaspoon shrimp paste, and more.

Yes, Chicken Pad Thai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pad Thai

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