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Pad Thai noodles with chicken recipe

Pad Thai noodles with chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Thai chicken stir fry

Stir-frying is a super-quick cooking method that seals in all the flavours of the ingredients. Delicious!

227 people made this

IngredientsServes: 4

  • 200-250g dried medium rice noodles
  • 2 tbsp sunflower oil
  • 2-4 garlic cloves, crushed
  • 1 small onion, finely chopped
  • 1 red or green Thai chilli, seeded and finely chopped
  • 350g skinless chicken breast fillets, cut into thin slices
  • 2 eggs, beaten
  • 200g bean sprouts
  • 1 tbsp soy sauce, or to taste
  • 2 tbsp fish sauce, or to taste
  • 1 tbsp lime juice, plus lime halves to serve (optional)
  • crushed chilli flakes, to taste (optional)
  • 1 bunch of fresh chives, snipped
  • 30g roasted peanut halves

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Soak the rice noodles in a bowl of hot water for 10 minutes or according to the pack instructions. Stir gently with a fork or chopsticks to separate. Drain thoroughly and set aside until needed.
  2. While the noodles are soaking, heat a wok or large frying pan with the the oil. When very hot add the crushed garlic, onion and chilli, and stir-fry for 1 minute. Add the chicken slices to the wok and stir-fry for 2 minutes or until lightly coloured.
  3. Push the chicken to one side of the wok to make room for the eggs. Pour the eggs into the wok and stir gently until lightly scrambled. Add the drained noodles and 3 tbsp water. Add the bean sprouts, soy sauce, fish sauce and lime juice, and stir-fry with the noodles, chicken and eggs for 2 minutes.
  4. Remove the wok from the heat. Taste, then add black pepper or more fish sauce or soy sauce if necessary. If you like, add some crushed chilli flakes. Turn into a warmed serving dish and garnish with the chives and peanuts. Serve immediately, with lime halves to garnish, if using.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

I liked this really easy, just used leftover chicken-10 Nov 2014

Absolutely lovely ! I added prawns as well as chicken , I will be cooking this on a regular basis-11 May 2014

One of my favourite dishes in the world!-06 Oct 2014


Pad Thai Noodles

This popular Thai noodle dish has a delicate balance of spicy, sweet, salty, and sour flavors. This recipe is based on a traditional Bangkok-style version of the dish. It is not swimming in sauce like many Western versions found in restaurants. The dish is full of flavor with a light coating of delicious sauce in every bite. Serve with lime wedges, fish sauce, sugar, white pepper or pepper flakes, and vinegar on the table so guests can individually adjust tastes.


Recipe Summary

  • 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
  • salt and ground black pepper to taste
  • ¾ cup white sugar
  • 1 teaspoon ground cayenne pepper
  • 3 tablespoons white wine vinegar
  • 6 tablespoons fish sauce
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 4 large eggs, lightly beaten
  • 1 (16 ounce) package pad Thai rice noodles
  • ½ cup fresh bean sprouts
  • 2 cups beef broth
  • ½ cup chopped green onion

Bring a large pot of water to a boil.

Season chicken with salt and black pepper set aside.

Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.

Coat the inside of a large skillet or wok with olive oil and place over high heat.

Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.

Remove chicken and set aside in a bowl.

Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.

Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.

Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.

Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.

Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.

Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.


Featured in One Dish Meals: Pad Thai ผัดไทย ( Pat Thai )

Currently rated:
Rated 4.5 Stars from 1975 reader reviews

Yield: 1 or 2 serving
Prep time: 20 minutes
Cooking time: 5 minutes
Ready in: About 30 minutes

Pad Thai is one of Thailand's most popular and well known dishes. It's made by pan frying thin flat rice noodles with a unique sweet and sour sauce flavored with tamarind, lime, sugar, and other seasonings. Authentic Pad Thai can have a wide-ranging combination of other ingredients, but often includes fresh and dried shrimp, chicken, pork, tofu, pickled radish, egg, bean sprouts, green onion, garlic chives and peanuts. Pad Thai is usually made to order, so you can tell the cook how you like yours.

It's quite easy to prepare, but getting all the ingredients together can take a little time. In Thailand most people don't bother making Pad Thai at home as it is so easy to find from local street vendors. If you live somewhere else, or just want to enjoy these delicious Thailand style noodles at home, this recipe and easy to follow directions can help.

Ingredient List: What's in our Pad Thai.

For the Pad Thai Sauce Recipe

  • 4 Tablespoons Coconut Sugar, Palm Sugar
  • 2 Tablespoons Tamarind Paste
  • 2 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Distilled White Vinegar
  • 3 Tablespoons Thai Fish Sauce
  • 1 Tablespoon Sriracha Hot Sauce

For the Pad Thai Noodle Recipe

  • 3 - 4 Cups Prepared Rice Noodles
    (pre-soaked in water if dried)
  • 6 - 8 small Fresh Shrimp
  • 1/2 Cup Chicken meat
  • 1/2 Cup Firm Tofu
    (cut into small cubes)
  • 1 - 2 Tablespoons Dried Shrimp
  • 1 - 2 Tablespoons Sweet Pickled Radish
  • 1 Chicken Egg
  • 4 large cloves Garlic
  • 1 - 2 Cups Bean Sprouts
  • 4 - 6 Green Onions
    (or Garlic Chives)
  • 1/2 Cup Dry Toasted Peanuts
  • 2 Tablespoons Vegetable Oil

Basic Directions: How we make our Pad Thai.

1) Fry the garlic lightly in a big wok. Add chicken, fresh shrimp, dried shrimp, tofu cubes, and sweet pickled radish. Fry until nearly done.

2) Make an open space on the side and fry a whole egg. Crack the yolk, then fry until nearly cooked without stirring.

3) Add the prepared rice noodles and Pad Thai sauce. Stir fry, flipping from the bottom, until well blended and all liquid is absorbed.

4) Add the bean sprout and green onion on top, then fold the noodles over, making a pocket to steam the sprouts and onion inside the noodles. Turn of the heat, add chopped peanuts and serve with fresh bean sprout, green onion, lime wedges, crushed dried red chili, and sugar.

Jump to the detailed step-by-step method.

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How to Make Pat Thai

Detailed Step-by-step Method:

Step 1

If you are using dried rice noodles, prepare them according to the package directions. This usually means soaking in water at room temperature for about 15 minutes, then draining them well. When ready, the noodles will be flexible, but not soft. You should be able to fold one without breaking it.

Noodles can be prepared in advance. Drain them well and let them dry some, then put them in a plastic container or bag and refrigerate until ready to cook. They will stay good like that for at least 2 - 3 days.

Step 2

If making your own peanuts, toast raw, unsalted peanuts in a flat pan until fragrant and browned in spot here and there. Allow them to cool, then chop them well. I use a vegetable chopper, but this can be done with a mortar and pestle or just use a knife.

Step 3

The ingredients used to season the Pad Thai can vary, and many cooks will just blend them on the griddle when cooking. However, making the sauce in advance will assure that you get the right combination of flavors without a lot of guessing.

Pad Thai sauce is basically a sweet, sour, and salty sauce. If using palm sugar that comes in a big cube or disc, you'll need to chop it into very small pieces so it melts fast. Combine the sugar, tamarind paste, lime juice, vinegar, fish sauce, and Siracha style hot sauce in a small pan.

Step 4

Cook over low heat, stirring continuously, until the sugar melts and everything blends into a thick and bubbly sauce. Remove from the heat and allow it to cool. Note: This is enough sauce for about 4 average servings, but you may want to use a little more according to your own tastes. Can be refrigerated for quite a while in a tight container if you want to make more for later.

Step 5

The precise combination of these ingredients can be varied, and if you want to make it easy on yourself, prepare everything here in advance and keep it in the refrigerator until you are ready to cook. This dish take about 5 minutes to make if all the prep work is done.

Remove the bone, skin, and fat from the meat of one chicken thigh and cut it into small cubes. You can also use breast meat if you prefer it. You'll need about 1/2 cup.

Peel the shells, remove the heads, and clean a few small shrimp. I used 8 small ones here.

Cut the dark green top part of 3 - 4 green onions into 2 inch pieces. You can also use garlic chives and some recipes will use both. Save a few whole to serve as a garnish.

Cut the tofu into small cubes.

Chop the garlic. Wash and drip dry the bean sprouts.

Along with the seasonings, pickled sweet radish and dried shrimp are the most important ingredients in making the Pad Thai taste the way it should. You might have to search online to buy them, but most Asian markets will have them.

Rinse the prepared sweet pickled radish under plenty of water, let it drain, then chop the bigger pieces so it is all mostly small.

Use a mortar and pestle to pound the dried shrimp crack open in some places. They are quite hard, so I like to loosen them up to allow some sauce to soak in. You can also just use a mallet or heavy knife.

Step 6

Just before time to serve, heat the oil in a large wok or frying pan over medium heat. Many of the ingredients will scorch if the pan is too hot, so keep it low. Cooking longer will produce better results. Start with the garlic, frying it lightly while stirring.

Step 7

Add the chicken, shrimp, tofu, dried shrimp, and pickled radish. Stir and fry until the chicken is about half cooked.

Step 8

Move everything to one side of the pan, and put the egg in the open space. You want to have pieces of cooked egg as an ingredient, so do not stir the egg until it is nearly done. Break the yolk a little and spread it around and then wait until the egg is quite firm.

Step 9

Now stir it all up well and continue frying until the chicken is completely cooked.

Step 10

Add the prepared noodle to the top and push them into the ingredients and the oils so they start to soften up.

Step 11

When the noodles are softened enough to mix it all up well, add a about 3 - 4 tablespoons of the sauce. Stir it up and flip from the bottom over until it is all well blended.

Step 12

Cook and stir until all of the sauce and oils are well absorbed into the noodles, and it all looks brown and sizzling.

Step 13

Carefully lay the bean sprouts and onion into the middle so it doesn't touch the pan. These will scorch easily and ruin the flavor.

Step 14

Carefully fold the noodles from the side, up and over so they make a pocket where the vegetables will steam cook inside the noodles without touching the pan.

Step 15

Avoid stirring it up right now for about 2 minutes. Just let it sizzle and steam that pocket of sprouts and green onion. Sprinkle about half of the chopped peanuts. Turn off the heat and stir the whole thing around a little so the peanuts get mixed in.

Step 16

This can be as many as 4 servings, depending on what other foods you'll serve. You can put it on small plates and then garnish each, but I like to put it on one plate to be shared.

Step 17

Serve with a mound of bean sprouts on one side, some green onion or chives, lime wedges, ground red hot chili, and sugar.


Method

In a jug, whisk soy sauce, maple syrup, peanut butter, lime juice and fish sauce (if using).

Prepare rice noodles as per packet instructions.

In a wok, heat half the garlic infused oil and add the cubed chicken (or tofu). Stir-fry until sealed, add the eggs and toss around to coat the chicken in egg. Once cooked, remove chicken and egg and set aside.

Heat the remaining garlic infused oil in the wok and add the ginger and chili. Stir cooking until fragrant.

Add the zucchini and carrot noodles along with the bean sprouts and gentle toss.

Add the chicken and egg mixture along with the cooked rice noodles and toss to combine.

Pour the sauce mixture over the mix, stir through and serve with the green spring onions and coriander.

Serve the Pad Thai in the traditional way with extra bean shoots, crushed peanuts and a wedge of lime on the side


  • 4 Ounces pad Thai rice noodles
  • 6 Ounces boneless, skinless chicken breast, sliced into thin strips
  • 1/4 Teaspoon kosher salt
  • 1 Teaspoon cornstarch
  • 1 Teaspoon sesame oil
  • 2 Tablespoons lime juice
  • 2 Tablespoons fish sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon Thai chili sauce
  • 1/2 Teaspoon crushed red chili flakes
  • 1 Cup peanut oil
  • 1 egg, lightly beaten
  • 3 green onions, white and green, thinly sliced
  • 1 Cup thinly sliced (on the diagonal) sugar snap peas
  • 3 Tablespoons chopped roasted peanuts
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons chopped basil
  • 1 lime, cut into wedges

Drain rinse under cold water.

Toss chicken with salt, cornstarch and sesame oil.

Mix together lime juice, fish sauce, brown sugar, chili sauce and red chili flakes.

Set a colander over a bowl and keep it handy.

Set out all ingredients, in order.

In a wok (or heavy skillet), heat the peanut oil over medium-high heat.

When it's very hot, add chicken.

When chicken turns white — about 1 minute — carefully pour chicken and oil into the colander, letting chicken drain and oil collect in the bowl.

Measure 3 tablespoons of oil back into the wok.

When it's very hot, pour in the egg, stirring briefly to scramble push the egg up the side of the pan.


Chicken and prawn pad Thai recipe

A twist on a classic with fresh mint and coriander, and a sweet and salty sauce.

Ingredients

  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 200 g rice noodles
  • 150 g cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 75 g bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 7.1 oz rice noodles
  • 5.3 oz cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 2.6 oz bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 7.1 oz rice noodles
  • 5.3 oz cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 2.6 oz bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 50 g unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 1.8 oz unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 1.8 oz unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges

Details

  • Cuisine: Thai
  • Recipe Type: Stir-fry
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. First make the amai sauce. Place the sugar and vinegars in a small saucepan over a medium-low heat and stir until dissolved.
  2. Add the tomato ketchup and tamarind and mix well, then stir in the soy sauces and salt and bring back to the boil. Using a wooden spoon, skim away any impurities that rise to the surface. It might foam a little.
  3. Reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.
  4. To make the pad Thai, season the chicken and 1 tablespoon of oil in a large frying pan or wok over a medium-high heat. Add the chicken and fry until browned all over.
  5. Cook the noodles according to the packet instructions, then drain and set aside.
  6. Place the chicken, prawns, vegetables, ginger, garlic, chilli, chilli flakes and noodles in a large bowl and mix well.
  7. Heat the remaining oil in a large wok or frying pan over a high heat, tip in the noodle mixture and stir-fry, ensuring the ingredients move around the pan and start to cook.
  8. Tip in the eggs and continue to stir-fry until the vegetables start to caramelise and the egg cooks, about 3&ndash4 minutes.
  9. Add the amai and fish sauces and toss through the ingredients, making sure the sauce does not stick to the pan. Stir-fry for a further 2 minutes and then remove from the heat.
  10. Divide between two serving plates and scatter with the fresh herbs. Garnish with the peanuts, crispy fried onions and a wedge of lime and serve immediately.

wagamama Feed Your Soul: Fresh + simple recipes from the wagamama kitchen by Steve Mangleshot is published by Kyle Books, £20.00.

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Recipe Summary

  • 8 ounces rice noodles (Vietnamese banh pho or Thai sen-mee)
  • ¼ cup salted peanuts, finely chopped
  • ½ teaspoon grated lime peel
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons packed brown sugar
  • 4 ½ teaspoons rice vinegar
  • 1 tablespoon Asian chili sauce with garlic
  • 3 tablespoons cooking oil
  • 1 pound boneless, skinless chicken breast halves, cut into bite-size strips
  • 6 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • ⅓ cup sliced green onions (3)
  • 2 tablespoons snipped fresh cilantro

Place noodles in a large bowl. Add enough hot tap water to cover. Let stand for 10 to 15 minutes or until pliable but not soft drain well.

Meanwhile, for peanut topping, combine peanuts and lime peel set aside.

In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce. Stir until smooth set aside.

In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.

Add egg to hot skillet cook for 30 seconds. Turn egg with spatula cook for 30 to 60 seconds more or just until set. Remove from skillet and chop set aside.

In same skillet, heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts cook and stir for 2 minutes. Add the fish sauce mixture and chicken cook and stir for 1 to 2 minutes or until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.


Chicken Pad Thai

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A takeout favorite is always better when you make it at home. Actually, this is an adaptation of the Thai national dish (for a more traditional version, check out our Pad Thai recipe): Strips of boneless, skinless chicken breast mingle in the wok with rehydrated rice noodles, a slightly spicy peanut sauce, and an inspired shortcut—a handful of frozen stir-fry veggies (we like this organic Chinese-Style Stir-Fry Blend from Cascadian Farm). An added bonus: It has all the elements of a one-dish meal.


Instructions

  1. Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
  2. Mix all the ingredients in the Pad Thai Sauce in a small bowl until well combined and the sugar completely dissolved, set aside.
  3. Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.
  4. Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.


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