Quick & Easy

Chicken pad Thai

Make this popular takeaway rice noodle dish, commonly served as a street-food in Thailand.
CHICKEN PAD THAI
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25M

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.

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Ingredients

Chicken pad thai

Method

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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