Chicken Pad Thai

    Chicken Pad Thai


    465 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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    Reviews (1)


    Don't bother. This recipe was a waste of time and money. No flavor at all. - 13 Jan 2017

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