Chicken pad Thai

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

  • 25 mins cooking
  • Serves 4
  • Print
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.


Chicken pad thai
  • 500 gram fresh wide rice noodles
  • 1 tablespoon peanut oil
  • 2 eggs, beaten lightly
  • 500 gram chicken breast fillets, sliced thinly
  • 1 brown onion (150g), sliced thinly
  • 3 clove garlic, crushed
  • 2 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup (80g) bean sprouts
  • 3 green onions, sliced thinly
  • 1/2 cup coarsely chopped fresh coriander
  • 1/4 cup (35g) roasted unsalted peanuts, chopped coarsely


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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