Thai Pad Thai

Thai Pad Thai is a classic Thai stir-fried noodle dish bursting with the perfect balance of sweet, savoury, and tangy flavours. Tender chicken, crisp bean sprouts, and spring onions are tossed with rice noodles in a rich, aromatic sauce. Thai Pad Thai is an easy, satisfying meal brings the taste of Thai street food straight to your kitchen in under 30 minutes.

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Ingredients

Noodles:

200 g flat rice noodles
2 tbsp vegetable oil
250 g chicken breast thinly sliced
2 cloves garlic finely chopped
2 large eggs lightly beaten
100 g bean sprouts
3 spring onions sliced
2 tbsp roasted peanuts chopped
1 medium Lime wedges to serve

Sauce:

2 tbsp fish sauce
1½ tbsp tamarind paste
1½ tbsp brown sugar
1 tbsp soy sauce
½ tsp chilli flakes optional

Instructions

Place the rice noodles in a bowl and cover with warm water. Leave to soak for 10–12 minutes until softened but still firm to the bite. Drain well and set aside.
200 g flat rice noodles
In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce and chilli flakes.
2 tbsp fish sauce, 1½ tbsp tamarind paste, 1½ tbsp brown sugar, 1 tbsp soy sauce, ½ tsp chilli flakes
Stir until the sugar has fully dissolved.
Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat. Add the chopped garlic and stir-fry for about 30 seconds until fragrant, being careful not to let it burn. Add the sliced chicken and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove from the pan and set aside.
2 tbsp vegetable oil, 250 g chicken breast, 2 cloves garlic
Add the remaining oil to the same pan. Pour in the beaten eggs and cook gently, stirring, until just set.
2 large eggs
Add the softened noodles and cooked chicken back to the pan with the eggs.
Pour in the sauce and toss everything together until the noodles are evenly coated and glossy.
Stir-fry for 2–3 minutes, allowing the sauce to slightly caramelise on the noodles.
Toss in the bean sprouts and sliced spring onions.
100 g bean sprouts, 3 spring onions
Stir-fry for another 1–2 minutes until just heated through but still crisp.
Divide the Pad Thai between plates.
Sprinkle the Thai Pad Thai with chopped peanuts and serve immediately with lime wedges on the side for squeezing.
2 tbsp roasted peanuts, 1 medium Lime

Notes

Cook’s tip for Thai Pad Thai:

For extra authenticity, garnish with a little crushed chilli and fresh coriander. You can also swap the chicken for prawns or tofu for a delicious variation.

Nutrition