Classic Chicken Pad Thai

45 min · Medium · Serves 2

835 kcal per serving · 46g protein

Wok-tossed rice noodles with tender chicken, crunchy peanuts, egg, and a tangy tamarind sauce. Bangkok street food at home.

Ingredients

• Spring onion × 2
• 160 g Flat rice noodles
• 2 g Chili flakes
• 240 g Chicken breast
• Eggs × 2
• 30 ml Fish sauce
• 30 ml Olive oil
• 120 g Bean sprouts
• 30 g Peanuts
• 2 cloves Garlic
• 2 tbsp Tamarind paste
• 20 g Sugar
• Lime × 1

Method

1. Place flat rice noodles

   

   Place flat rice noodles in a large bowl and cover with warm (not hot) water.

2. Soak 20-25 minutes

   

   Soak 20-25 minutes until pliable but still firm — they'll finish cooking in the wok.

3. Drain

   

   Drain the noodles well.

4. Combine tamarind paste

   

   Combine tamarind paste, fish sauce, and sugar (or palm sugar) in a bowl.

5. Whisk

   

   Whisk until the sugar dissolves.

6. Taste

   

   Taste — it should be a balanced sweet-sour-salty mix.

7. Slice chicken and mince garlic

   

   Slice chicken into thin bite-size strips. Mince garlic.

8. Slice spring onions

   

   Slice spring onions (keep whites and greens separate).

9. Roughly chop peanuts

   

   Roughly chop peanuts.

10. Have everything within arm's reach

    

    Have everything within arm's reach — pad thai cooks fast.

11. Heat a wok or large pan

    

    Heat a wok or large pan over high heat until smoking.

12. Add oil

    

    Add oil, then garlic and white spring onion — toss 20 seconds.

13. Add chicken and stir-fry

    

    Add chicken and stir-fry about 3 minutes until just cooked through — the thickest piece should reach 74°C on a food thermometer.

14. Push chicken to one side

    

    Push chicken to one side.

15. Scramble the eggs alongside

    

    Crack the eggs into the empty side and scramble quickly.

16. Add noodles and sauce

    

    Once set, add drained noodles and pour sauce over everything.

17. Toss continuously

    

    Toss continuously for 2-3 minutes until noodles are tender and coated.

18. Add sprouts and spring onion

    

    Add bean sprouts and green spring onion, tossing just 30 seconds — they should stay crunchy.

19. Plate immediately

    

    Plate immediately. Top with chopped peanuts, chilli flakes, and lime wedges.

20. Squeeze lime

    

    Squeeze lime over just before eating.

More to cook

• Thai Peanut Chicken Meal Prep35 min
• Pad See Ew with Chicken35 min
• Tofu Peanut Noodle Bowl40 min
• Spicy Honey Miso Chicken Skewers35 min