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Chicken Pad Thai

Yields4 ServingsPrep Time15 minsCook Time18 mins
Category, ,
Chicken pad thai

Ingredients

200 g packet dried pad Thai rice noodles
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lemon juice
500 g chicken breast fillets, trimmed, thinly sliced
2 tbsp peanut oil
2 red onions, peeled, halved, thinly sliced
⅔ cup pad Thai paste
1 large carrot, peeled, halved lengthways, thinly sliced
250 g snow peas, trimmed, halved diagonally
2 eggs, lightly beaten
½ cup roasted salted peanuts, chopped
Bean sprouts, thinly sliced red chilli, fresh coriander leaves and lemon wedges, to serve

Method

1

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until just tender. Drain. Rinse under cold water. Drain well. Set aside.

2

Combine the fish sauce, sugar and lemon juice in a jug. Set aside.

3

Meanwhile, toss chicken with half the oil. Heat a large wok over a high heat. Add one-third of the chicken. Stir-fry 2 minutes, or until just cooked. Remove to a clean bowl. Repeat in two batches with remaining chicken.

4

Reduce heat to medium. Add onions and remaining oil. Stir-fry for 3 minutes, or until soft. Add 2 teaspoons water, cover and cook 2 minutes. Remove the lid, stir in the pad Thai paste. Stir-fry for 30 seconds. Add carrot and snow peas. Stir-fry for 3 minutes, or until carrot is tender.

5

Push to one side of the wok. Add the eggs and allow to cook until slightly set. Use a wooden spoon to stir the egg until scrambled. Increase heat to high, add the noodles, chicken and fish sauce mixture. Stir-fry 1 minute until hot. Remove from heat.

6

Sprinkle with peanuts. Serve with bean sprouts, chilli, coriander and lemon wedges.

Tip: Try replacing Pad Thai paste with Penang curry paste. For vegetarian option replace the chicken with firm tofu and fish sauce with a vegan soy like Kikkoman.
Tip: To keep bean sprouts crisp place into a bowl of cold water, cover and keep in the fridge for up to 5 days.

Ingredients

 200 g packet dried pad Thai rice noodles
 2 tbsp fish sauce
 1 tbsp brown sugar
 1 tbsp lemon juice
 500 g chicken breast fillets, trimmed, thinly sliced
 2 tbsp peanut oil
 2 red onions, peeled, halved, thinly sliced
 ⅔ cup pad Thai paste
 1 large carrot, peeled, halved lengthways, thinly sliced
 250 g snow peas, trimmed, halved diagonally
 2 eggs, lightly beaten
 ½ cup roasted salted peanuts, chopped
 Bean sprouts, thinly sliced red chilli, fresh coriander leaves and lemon wedges, to serve

Directions

1

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until just tender. Drain. Rinse under cold water. Drain well. Set aside.

2

Combine the fish sauce, sugar and lemon juice in a jug. Set aside.

3

Meanwhile, toss chicken with half the oil. Heat a large wok over a high heat. Add one-third of the chicken. Stir-fry 2 minutes, or until just cooked. Remove to a clean bowl. Repeat in two batches with remaining chicken.

4

Reduce heat to medium. Add onions and remaining oil. Stir-fry for 3 minutes, or until soft. Add 2 teaspoons water, cover and cook 2 minutes. Remove the lid, stir in the pad Thai paste. Stir-fry for 30 seconds. Add carrot and snow peas. Stir-fry for 3 minutes, or until carrot is tender.

5

Push to one side of the wok. Add the eggs and allow to cook until slightly set. Use a wooden spoon to stir the egg until scrambled. Increase heat to high, add the noodles, chicken and fish sauce mixture. Stir-fry 1 minute until hot. Remove from heat.

6

Sprinkle with peanuts. Serve with bean sprouts, chilli, coriander and lemon wedges.

Tip: Try replacing Pad Thai paste with Penang curry paste. For vegetarian option replace the chicken with firm tofu and fish sauce with a vegan soy like Kikkoman.
Tip: To keep bean sprouts crisp place into a bowl of cold water, cover and keep in the fridge for up to 5 days.

Notes

Chicken Pad Thai
IngredientsDirections

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