Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g rice sticks, noodles; ¼ cup sweet chili sauce; 2 limes, juice of; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 2 tablespoons peanut oil; 500 g chicken breasts, cut into strips; 3 green shallots, sliced on diagonal; 2 eggs, lightly beaten; 1 cup bean sprouts, tails removed; ¼ cup roasted peanuts, chopped (optional); ½ cup fresh coriander leaves; 1 small red chile, finely sliced; lime wedge, to serve

Servings: persons

200 g rice sticks, noodles
¼ cup sweet chili sauce
2 limes, juice of
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut oil
500 g chicken breasts, cut into strips
3 green shallots, sliced on diagonal
2 eggs, lightly beaten
1 cup bean sprouts, tails removed
¼ cup roasted peanuts, chopped (optional)
½ cup fresh coriander leaves
1 small red chile, finely sliced
lime wedge, to serve

1
Put noodles in a large bowl.
2
Cover with hot water and stand until softened and white.
3
Drain and rinse under cold water.
4
Set aside.
5
Combine chili sauce, lime juice, fish sauce and brown sugar in a jug.
6
Heat a wok or large non-stick frying pan over high heat.
7
Add a little of the oil and cook chicken strips in batches until lightly browned.
8
Remove from wok and set aside.
9
Heat remaining oil.
10
Stir-fry shallots for 1 minute Add drained noodles to wok and stir until well combined.
11
Add sauce mixture.
12
Toss until well combined then add egg tossing through all ingredients.
13
Return chicken to wok with bean sprouts and cook for 1-2 mins or until just heated through.
14
Spoon into serving bowls.
15
Sprinkle with peanuts, coriander leaves and slices of chili.
16
Serve with lime wedges.

601

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 200 g rice sticks, noodles, ¼ cup sweet chili sauce, 2 limes, juice of, 2 tablespoons fish sauce, 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