Chicken Pad Thai

Chicken Pad Thai


463 people made this

A plain Pad Thai using just chicken. Feel free to use fresh chilli if you like. Goes well served with fresh coriander.


Serves: 6 

  • 170g rice noodles
  • 1/4 cup vegetable oil (divided)
  • 500g boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/2 teaspoon dried chilli flakes
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 spring onions, chopped
  • 1 lemon, cut into wedges

Preparation:40min  ›  Cook:20min  ›  Extra time:30min soaking  ›  Ready in:1hour30min 

  1. Soak rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
  2. Heat one tablespoon of oil in a wok. Saute chicken until browned. Remove, and set aside.
  3. Heat the rest of the oil in the wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken and cook for 5 minutes.
  4. Add softened noodles, vinegar, fish sauce, sugar and chilli flakes. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 2 minutes.
  5. Garnish with crushed peanuts, chopped spring onions and the wedge of lemon.

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