There’s no need to ring your local Thai takeaway – make this classic noodle dish in a jiffy! Swap chicken breast for green peeled prawns, sliced beef fillet or diced tofu.
- 500 g chicken breast fillets, cut into thin strips
- 1 Tbsp kecap manis
- 240 g pad Thai paste
- 2 Tbsp fresh lemon juice
- 2 Tbsp fish sauce
- 1 tsp sesame oil
- 250 g rice stick noodles
- 2 Tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- 1 carrot, cut into matchsticks
- 100 g snow peas, cut into 1cm pieces
- 2 cups bean sprouts
- 4 free-range eggs, beaten
- 3 green shallots (or garlic chives) sliced into 3cm lengths, to serve
- finely chopped red chilli, to serve
- lemon cut into wedges, to serve
- crushed peanuts (or cashews), to serve
- dried chilli flakes, to serve
- Put chicken, kecap manis and 2 tablespoons of the pad thai paste in a large bowl. Toss well and set aside to marinate. Put remaining pad thai paste in a medium bowl and stir through lemon juice, fish sauce, sesame oil and 1 tablespoon of water.
- Put noodles in a large heatproof bowl and cover with hot (but not boiling) water. Set aside for 10 minutes or until just softened.
- Meanwhile, heat a wok over a high heat until just starting to smoke. Pour in 2 teaspoons of the oil then add half of the chicken. Stir-fry for 5 minutes or until cooked through. Set aside in a bowl. Add 2 teaspoons of the remaining oil to wok and stir-fry remaining chicken. Set aside.
- Add 2 teaspoons of remaining oil to the wok and stir-fry onion, carrot and snow peas for 2 minutes. Return all chicken to wok. Drain noodles and add to wok along with pad thai paste mixture. Stir-fry for 1 minute, tossing well to coat. Stir in half of the bean sprouts. Set aside in a bowl.
- Put remaining oil in wok then add beaten egg. Cook, scraping egg mixture from edge of wok into centre to allow raw egg to fill gaps, for 2 minutes or until all egg has set. Transfer egg to a serving platter and top with noodle mixture. Scatter with shallots or garlic chives, chilli and remaining bean sprouts.
- Serve chicken pad thai with lemon wedges, peanuts or cashews and chilli flakes.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.2 g|
|Total carbohydrates||96.2 g|
|- Sugars||9.6 g|
|Dietary fibre||4.3 g|