Chicken pad thai

ServesServes 2
Preparation time Preparation time
Cooking timeCooking time


  • 125ml tamarind puree
  • 125ml fish sauce
  • 100g brown sugar
  • 1 teaspoon chilli powder (optional)
  • 200g thin rice sticks
  • 3-4 tablespoons peanut oil
  • 150g chicken breast, cut into strips
  • 1 clove garlic, finely diced
  • 2 eggs
  • 2 tablespoons roasted chopped peanuts
  • 2 spring onions, white and green parts sliced into rings
  • 1 cup beansprouts


  1. Place the tamarind, fish sauce, sugar and chilli powder into a small saucepan
  2. Bring to the boil, simmer until thick and set aside
  3. Soak rice sticks in boiling water until just soft and drain, don’t over soak them
  4. Heat a wok until smoking hot
  5. Add the oil and then the chicken and stir fry for 1-2 minutes
  6. Add the garlic, toss then add 2 tablespoons of the sauce
  7. Stir fry for another 2 minutes then add the rice sticks
  8. Toss and then add 100ml of the sauce and cook until noodles are soft
  9. Push to one side and crack in the eggs
  10. Let set for a few seconds then toss all together
  11. Add the peanuts, beansprouts and white parts of the spring onion and more sauce if needed
  12. Stir fry until all combined and hot
  13. Add the green onion tops, toss and serve with lime wedges

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