Easy Chicken Pad Thai

    30 minutes

    It's easy to make a Pad Thai at home that is as good as any you will find in a restaurant. Garnish with chopped spring onions and chopped roasted peanuts.

    20 people made this

    Serves: 4 

    • Sauce
    • 120ml fish sauce
    • 80ml soy sauce
    • 5 tablespoons tamarind paste
    • 4 tablespoons soft brown sugar
    • Pad Thai
    • 285g rice noodles
    • 2 tablespoons vegetable oil
    • 350g chicken breast, cut in slices
    • 180g firm tofu, cut in slices
    • 3 cloves garlic, finely diced
    • 1 tablespoon shrimp paste
    • 3 eggs
    • Garnish
    • spring onion, thinly sliced
    • beansprouts
    • roasted peanuts
    • 1 lime, cut into wedges

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Make the sauce by whisking together the fish sauce, soy sauce, tamarind paste and brown sugar. Meanwhile, soak the rice noodles in water for 15 minutes to soften slightly.
    2. Heat the oil in a wok over medium high heat. Add the chicken and tofu and stir fry until chicken is no longer pink in the centre, about 5 minutes.
    3. Add the garlic and shrimp paste and mix in well. Cook two more minutes then add the drained noodles and the fish sauce. Cook, stirring, until the noodles are soft, 3-5 minutes.
    4. Push the noodles to one side of the wok and crack in the eggs. Scramble them with your spatula until firm, then fold into the noodle mixture.
    5. Serve right away, then garnish with spring onions, beansprouts and peanuts. Add lime wedges to the side.

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    Reviews in English (1)


    too much fish sauce, very salty, would not make again.  -  11 Mar 2016  (Review from Allrecipes UK & Ireland)