Chicken Pad Thai

If you need a fast meal, turn to this trusty dinner Thai noodle dish with chicken and veggies.
Yields Preparation Time Cooking Time
2 15 mins 15 mins

Ingredients

Directions

1. Soak the noodles in warm water for about 20 mins or until al dente and then drain. Meanwhile, make the sauce by mixing the tamarind paste, fish sauce, sugar, lime and sriracha until smooth.
2. Heat half the oil in a frying pan or a wok over medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min.
3. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce.
4. Keep stir-frying the noodles until they’re starting to dry, then add the sauce. Stir everything together and cook over high heat for 3 mins until the noodles are just cooked. Add a splash of more water if needed.
5. When the sauce has reduced, scatter over the beansprouts and fold them into the noodles.
6. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
7. Scatter over half of the peanuts and quickly toss them together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

Nutritional Summary

There are 910 calories in 1 serving of Chicken Pad Thai.
Calorie Breakdown: 54% fat, 20% carbs, 26% prot.
Nutrition Facts
Serving Size
per serve
per serve
% RI*
Energy
3807 kj
46%
910 kcal
Fat
54.76g
78%
Saturated Fat
8.208g
41%
Trans Fat
0g
Monounsaturated Fat
7.354g
Polyunsaturated Fat
18.7g
Carbohydrates
44.69g
17%
Sugar
17.36g
19%
Fibre
6.4g
Protein
60.16g
120%
Salt
8.62g
144%
Cholesterol
294mg
Potassium
395mg
20%
* Reference intake of an average adult (8400 kJ / 2000 kcal)
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