Recipe: Chicken Pad Thai


Since when was pad thai so easy? With this recipe you'll get yourself an authentic Thai street food experience in no time at all. So put down that takeaway menu and get cooking for your noodle & chicken fix.


  • 1 red chilli
  • 1 large chicken breast
  • 2 tbsp soy sauce
  • 2 tsp peanut oil
  • 1 handful beansprouts
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 2 tsp brown sugar
  • 200 g rice noodles
  • 1 egg, beaten
  • 1 bunch spring onions, sliced
  • 1 handful fresh coriander, chopped
  • 1 handful roasted peanuts
  • 1 lime
Marinate the Chicken

Step 1

Marinate The Chicken

Dice the red chilli. Slice the chicken into thin strips and marinate in the soy sauce, peanut oil, fish sauce and the chilli for at least an hour.

Cook the Chicken

Step 2

Cook The Chicken

Fry the chicken in a hot wok for a few minutes to colour then add the beansprouts, tamarind paste, sugar, spring onions and cook for a few minutes.

Cook the Noodles

Step 3

Cook The Noodles

Put the noodles into salted boiling water and cook according to the packet instructions, then drain.

Toss Everything Together

Step 4

Toss Everything Together

Add the egg to the wok when the chicken is almost cooked and let it set for 30 seconds. Move the ingredients around in the wok so that it breaks the egg up into shreds and then add the noodles to the wok and mix through.

Finish with Peanuts & Serve

Step 5

Finish With Peanuts & Serve

Stir through the spring onion, coriander and peanuts and put into bowls and serve with a wedge of lime. Serves 2



Chicken noodle wok with balsamic vinegar, garlic, thyme and lime. Fry a chopped chicken breast in olive oil, balsamic vinegar, thyme, black pepper and lime juice. Boil a package of noodles. Chop the vegetables of your choice. (I used sugar snaps, cherry tomatoes, radishes and sprouts.) Mix the chicken, noodles, a chopped garlic clove and vegetables in the frying pan. Add some more olive oil if you want to. Put the dish on a plate and add some creme fraiche (sour cream) and a drizzle of reduced balsamic vinegar.


I just made this and it was really good! (I didn´t have any tamarind paste so i used a splash of apple cider vinegar. Don´t know if that was good but it didnt ruin it)


This was sooo tasty! My 1 year old gobbled it down!


A great chicken pad thai that I tried making after watching the Sorted video. It turned out really well! :)


Not too sure how it came out so dark. Maybe the peanut oil was darker than Ben's. Tasted amazing though.

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