Quick & Easy

Chicken pad Thai

Make this popular takeaway rice noodle dish, commonly served as a street-food in Thailand.

It’s no wonder why we love Thai cuisine so much: from fragrant yellow curries to hot and sour tom yum soup, powerful beef larb to everyone’s favourite pad Thai, dishes are light, flavourful and utterly delicious.

Looking for an express pad Thai recipe?


Chicken pad thai


Chicken pad thai

1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
2.Heat 1 teaspoon of the oil in wok. Pour egg into wok; cook omelette, tilting wok, until omelette is set. Remove omelette from wok; roll tightly then slice thinly.
3.Heat 2 teaspoons of the remaining oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
4.Heat remaining oil in wok; stir-fry brown onion and garlic until onion softens. Return chicken to wok with noodles, juice, sauce and sugar; stir-fry until hot. Remove from heat; stir in sprouts, green onion and half the coriander, season to taste.
5.Serve noodles topped with omelette, nuts and remaining coriander.

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