Chicken Pad Thai Recipe

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g chicken breasts, trimmed of fat and cubed; 1 teaspoon sesame oil; 1 tablespoon plain flour; 2 teaspoons soy sauce; 2 teaspoons ginger paste; 100 g mange-touts peas, chopped; 100 g baby sweetcorn, chopped; 1 carrot, grated; 1 onion, chopped; 50 g shiitake mushrooms, sliced; 1/2 red pepper, sliced thinly; 1/2 yellow pepper, sliced thinly; 225 g bamboo shoots; 225 g water chestnuts; 50 g bok choy, shredded; 50 g bean sprouts; 2 tablespoons fresh coriander, chopped; 2 tablespoons unsalted peanuts, crushed; 1 vegetable stock cube; 1 tablespoon sherry wine; 1 tablespoon rice wine vinegar; 1 tablespoon tomato puree; 1 teaspoon crushed dried red chili; 100 ml water; 150 ml Thai sweet chili sauce; 1 tablespoon lemon juice; 125 g udon noodles or 125 g rice noodles

Servings: persons

250 g chicken breasts, trimmed of fat and cubed
1 teaspoon sesame oil
1 tablespoon plain flour
2 teaspoons soy sauce
2 teaspoons ginger paste
100 g mange-touts peas, chopped
100 g baby sweetcorn, chopped
1 carrot, grated
1 onion, chopped
50 g shiitake mushrooms, sliced
1/2 red pepper, sliced thinly
1/2 yellow pepper, sliced thinly
225 g bamboo shoots
225 g water chestnuts
50 g bok choy, shredded
50 g bean sprouts
2 tablespoons fresh coriander, chopped
2 tablespoons unsalted peanuts, crushed
1 vegetable stock cube
1 tablespoon sherry wine
1 tablespoon rice wine vinegar
1 tablespoon tomato puree
1 teaspoon crushed dried red chili
100 ml water
150 ml Thai sweet chili sauce
1 tablespoon lemon juice
125 g udon noodles or 125 g rice noodles

1
Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
2
Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
3
Fry the chicken until brown then set aside.
4
Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
5
Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
6
Add the chinese leaves and half the beansprouts.
7
Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
8
While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
9
Drain the noodles and add to your stir fry and mix well.
10
Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.

366

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 27 ingredients. The key ingredients include: 250 g chicken breasts, trimmed of fat and cubed, 1 teaspoon sesame oil, 1 tablespoon plain flour, 2 teaspoons soy sauce, 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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