Chicken pad thai recipe Recipe

Name: Chicken pad thai recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 85 g (3oz) medium rice stick noodles; 80 ml (2.8fl oz) fish sauce; 2 tbsp white sugar; 2 tbsp grated palm sugar; 2 tbsp tamarind puree or oyster sauce; 1 tbsp tomato sauce (ketchup); 1.5 tbsp vegetable oil; 2 eggs, lightly whisked; 0.5 tsp shrimp paste; 0.5 red onion, cut into thin wedges; 300 g (10.6oz) skinless chicken breast fillets, thinly sliced; 0.25 tsp chilli powder; 4 spring onions (scallions), cut into batons; 60 g (2.1oz) bean sprouts, trimmed, to serve; 1 cup coriander (cilantro) sprigs, to serve; 2 tbsp chopped roasted peanuts, to serve; 1 tsp white sugar, extra; 0.25 tsp chilli powder, extra; 1 cup lime wedges, to serve

Servings: persons

85 g (3oz) medium rice stick noodles
80 ml (2.8fl oz) fish sauce
2 tbsp white sugar
2 tbsp grated palm sugar
2 tbsp tamarind puree or oyster sauce
1 tbsp tomato sauce (ketchup)
1.5 tbsp vegetable oil
2 eggs, lightly whisked
0.5 tsp shrimp paste
0.5 red onion, cut into thin wedges
300 g (10.6oz) skinless chicken breast fillets, thinly sliced
0.25 tsp chilli powder
4 spring onions (scallions), cut into batons
60 g (2.1oz) bean sprouts, trimmed, to serve
1 cup coriander (cilantro) sprigs, to serve
2 tbsp chopped roasted peanuts, to serve
1 tsp white sugar, extra
0.25 tsp chilli powder, extra
1 cup lime wedges, to serve

1
Soak the noodles in hot water for 10-15 minutes, until just tender.
2
Drain well.
3
Put the fish sauce, sugar, palm sugar, tamarind and tomato sauce in a small saucepan over low heat and stir until the palm sugar dissolves.
4
Remove from the heat and set aside.
5
Heat a wok over high heat and add 2 teaspoons of the oil, swirling it around the wok to coat the side.
6
Add the egg and tilt the wok to create a thin layer of egg (it will cook almost immediately).
7
Remove from the wok, roll up and coarsely chop.
8
Set aside.
9
Return the wok to high heat and add the remaining oil, swirling it around the wok to coat the side.
10
Add the shrimp paste, onion and chicken and stir-fry for 2 minutes or until the chicken is just cooked.
11
Add the noodles, fish sauce mixture, chilli powder and spring onions and cook for 2-3 minutes or until the noodles have absorbed the sauce.
12
Stir in the egg and then transfer to a serving plate.
13
Serve topped with the bean sprouts, coriander sprigs and chopped peanuts.
14
Place the extra sugar and chilli powder at the edge of the dish for seasoning and serve with lime wedges.

494

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 19 ingredients. The key ingredients include: 85 g (3oz) medium rice stick noodles, 80 ml (2.8fl oz) fish sauce, 2 tbsp white sugar, 2 tbsp grated palm sugar, and more.

Yes, Chicken pad thai recipe 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 recipe

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