Recipe: Chicken Pad Thai


Since when was pad thai so easy? With this recipe you'll get yourself an authentic Thai street food experience in no time at all. So put down that takeaway menu and get cooking for your noodle & chicken fix.


  • 1 red chilli
  • 1 large chicken breast
  • 2 tbsp soy sauce
  • 2 tsp peanut oil
  • 1 handful beansprouts
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 2 tsp brown sugar
  • 200 g rice noodles
  • 1 egg, beaten
  • 1 bunch spring onions, sliced
  • 1 handful fresh coriander, chopped
  • 1 handful roasted peanuts
  • 1 lime
Marinate the Chicken

Step 1

Marinate The Chicken

Dice the red chilli. Slice the chicken into thin strips and marinate in the soy sauce, peanut oil, fish sauce and the chilli for at least an hour.

Cook the Chicken

Step 2

Cook The Chicken

Fry the chicken in a hot wok for a few minutes to colour then add the beansprouts, tamarind paste, sugar, spring onions and cook for a few minutes.

Cook the Noodles

Step 3

Cook The Noodles

Put the noodles into salted boiling water and cook according to the packet instructions, then drain.

Toss Everything Together

Step 4

Toss Everything Together

Add the egg to the wok when the chicken is almost cooked and let it set for 30 seconds. Move the ingredients around in the wok so that it breaks the egg up into shreds and then add the noodles to the wok and mix through.

Finish with Peanuts & Serve

Step 5

Finish With Peanuts & Serve

Stir through the spring onion, coriander and peanuts and put into bowls and serve with a wedge of lime. Serves 2

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