Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 110 g rice noodles (often known as rice stick); 8 king prawns (I used frozen); 1 chicken breast, diced; 3 tablespoons peanut oil; 2 garlic cloves, finely chopped; 1 chili pepper, deseeded and finely chopped; 1/2 red onion, sliced; 2 tablespoons fish sauce; 1 tablespoon tomato ketchup; 1 lime, juiced; 1 large egg, lightly beaten; 3 radishes, finely chopped; 2 spring onions, finely sliced; 1 tablespoon red chili pepper flakes; 3 tablespoons coriander

Servings: persons

110 g rice noodles (often known as rice stick)
8 king prawns (I used frozen)
1 chicken breast, diced
3 tablespoons peanut oil
2 garlic cloves, finely chopped
1 chili pepper, deseeded and finely chopped
1/2 red onion, sliced
2 tablespoons fish sauce
1 tablespoon tomato ketchup
1 lime, juiced
1 large egg, lightly beaten
3 radishes, finely chopped
2 spring onions, finely sliced
1 tablespoon red chili pepper flakes
3 tablespoons coriander

1
Prepare all the ingredients beforehand as once the stir fry starts it's all very quick. First you want to cook the noodles to packet instructions (I boiling water for 5 minutes) then briefly rinse in cold water and set aside.
2
Heat a pan with a tablespoon of vegetable oil and cook the chicken until just cooked, then set aside. If you are using frozen prawns, defrost in a little warm water, then also set aside.
3
Heat the groundnut oil to a very high heat, then add the chilli, garlic and the red onion and cook for 1 - 2 minutes until slightly softening. Add the radish to the pan for 30 seconds, then add in the cooked chicken and defrosted prawns for a couple of minutes. (If using uncooked prawns add these prior to the chicken and ensure they are fully cooked first).
4
Once the chicken and prawns are cooked, add the lime juice and the fish sauce and cook for a few minutes more. Add the noodles to the pan and give everything a good mix, turning the heat down slightly. Add in the tomato ketchup and mix again.
5
Pour in the egg over the noodles and leave to set for 1 minute. Once the egg starts to set, start to stir the noodles again and the egg should break up into thin strands. Keep stirring until the egg is cooked then serve with the following garnishes.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 110 g rice noodles (often known as rice stick), 8 king prawns (I used frozen), 1 chicken breast, diced, 3 tablespoons peanut oil, and more.

Yes, Pad Thai falls under the Seafood 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.

That's it — enjoy your meal!

Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions