Chicken Pad Thai
Prep time
Cook time
Total time
This is a lovely dish that can be ready in 30 to 40 minutes.
Recipe type: Main
Cuisine: Chinese
Serves: 3 - 4
Pad Thai
  • 200g pad thai rice noodles
  • 2 small chicken breast fillets, cut into thin strips
  • ½ tablespoon sauce & 2 more tablespoons for sauce
  • 2 tablespoons vegetable oil
  • 2 cloves fresh garlic, finely chopped
  • 1 inch piece ginger, finely grated
  • 1 long red chilli, sliced
  • 1 red capsicum / bell pepper, thinly sliced
  • 2 eggs, lightly beaten
  • 2 cups fresh bean sprouts
  • 4 spring onions / scallions, sliced thickly on long angle
  • ⅓ cup roasted peanuts, chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon hot chilli sauce
  • 1 tablespoon fish sauce
  • 1 fresh lime, cut into wedges, to serve
  1. For the pad Thai sauce, combine ingredients in a bowl, stir to dissolve sugar.
Pad Thai
  1. Soak noodles in a large saucepan of boiling water for 6 minutes or until almost tender. Drain. Refresh under cold water.
  2. Cut chicken in half horizontally, then into thin strips. Then combine the chicken and soy sauce in a bowl. Set aside.
  3. Heat a large wok or frying pan over medium-high heat and add the oil and swirl around the pan to coat. Add garlic, ginger, chilli and capsicum, stir-fry 10 seconds.
  4. Add chicken, stir-fry for 3-4 minutes, or until cooked.
  5. Push everything to the side and add eggs into center of wok. Stir quickly to just scramble, then mix everything together.
  6. Add noodles and half the pad Thai sauce. Using two large spoons, lift and turn noodles to stir-fry and combine with other ingredients.
  7. Add remaining sauce and stir fry until mixture becomes sticky and sauce is absorbed by the noodles.
  8. Remove from heat and fold through bean sprouts, half the spring onions and half the peanuts.
  9. Divide among 3 - 4 plates, garnish with remaining spring onion and peanuts and serve with lime wedges on the side.
Recipe by Orgasmic Chef at