Chicken Pad Thai


About this Recipe

If you’ve been to Thailand you have no doubt tried Pad Thai. It’s a classic noodle dish, relatively easy to make and packs a lot of flavour.

Originally by Jenny Fjelvik
Chicken Pad Thai
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 250g Rice Noodles
  • 225g Pad Thai paste (Tiger Tiger brand)
  • 600g chicken breast cut into pieces
  • ¼ tsp chilli flakes
  • 1 tsp grated Garlic
  • 1 egg
  • 8 Spring onions chopped
  • 50-100g crushed peanuts
  • Dash of lime juice
  • 1 packet bean sprouts
  • Olive oil
  • Garnish bean sprouts/crushed peanuts/chopped chives

Step by Step Instructions

Soak rice noodles in boiling water for 5min, drain and set aside.

Heat olive oil in a wok and stir fry chicken until almost cooked, then add garlic.

Add beaten egg and stir well. Add spring onions, Pad Thai sauce, peanuts, chilli flakes and lime juice and stir well. Add rice noodles.

Just before serving add bean sprouts.

Garnish with bean sprouts, crushed peanuts and chopped chives.

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