Chicken Pad Thai Recipe

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g dried rice noodles; 3 tablespoons vegetable oil; 2 eggs, lightly beaten; 3 garlic cloves, smashed; 1 spring onion, chopped finely; 1 teaspoon ginger, finely chopped; 150 g chicken, chopped bite sizes; 4 shiitake mushrooms, sliced; 12 carrot, sliced rectangular; 100 g firm tofu; 100 g bean sprouts; 2 tablespoons fish sauce (nam pla); 2 tablespoons white rice wine vinegar; 2 tablespoons oyster sauce; 1 tablespoon lime juice; 2 teaspoons dried chilies; 2 tablespoons palm sugar or 2 tablespoons brown sugar; 2 tablespoons roasted peanuts, lightly crushed; 1 tablespoon coriander leaves; 1 lime, quartered

Servings: persons

120 g dried rice noodles
3 tablespoons vegetable oil
2 eggs, lightly beaten
3 garlic cloves, smashed
1 spring onion, chopped finely
1 teaspoon ginger, finely chopped
150 g chicken, chopped bite sizes
4 shiitake mushrooms, sliced
12 carrot, sliced rectangular
100 g firm tofu
100 g bean sprouts
2 tablespoons fish sauce (nam pla)
2 tablespoons white rice wine vinegar
2 tablespoons oyster sauce
1 tablespoon lime juice
2 teaspoons dried chilies
2 tablespoons palm sugar or 2 tablespoons brown sugar
2 tablespoons roasted peanuts, lightly crushed
1 tablespoon coriander leaves
1 lime, quartered

1
Soak rice noodles in boiled water about 10min to soften.
2
Drain noodles and set aside.
3
In a wok, heat vegetable oil over a medium high heat.
4
When oil is hot, add garlic, ginger and green onion and fry for 2 minutes.
5
Add chicken and brown until cooked through.
6
Toss in vegetables and lightly stir fry, so vegetables remain crunchy.
7
Add tofu and then quickly add egg, fry, cut into pieces mix into noodles.
8
Stir in sauce.
9
Remove from heat, top with peanuts and coriander and serve right away with a quartered lime.

693

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 20 ingredients. The key ingredients include: 120 g dried rice noodles, 3 tablespoons vegetable oil, 2 eggs, lightly beaten, 3 garlic cloves, smashed, 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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