Chicken Pad Thai


Prep: 0:10 | Cook: 0:10 | Servings: 4 | Capable Cooks

If you need a fast meal, turn to this trusty dinner Thai noodle dish with chicken and veggies.



  • 250g dried rice stick noodles
  • 1 1/2 tablespoons rice bran oil
  • 350g chicken thigh fillets, fat trimmed, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 4 shallots, cut into 3cm lengths
  • 150g snow peas, trimmed, halved
  • 240g jar pad Thai paste
  • 2 eggs, lightly whisked
  • 65g (1 cup) bean sprouts, trimmed
  • 1/2 cup fresh coriander leaves
  • 55g (1/3 cup) roasted unsalted peanuts



Step 1
Prepare the noodles following packet directions. Drain.
Step 2
Heat 1 teaspoon oil in a wok over high heat until just smoking. Stir-fry half the chicken for 3 minutes or until cooked through. Transfer to a plate. Repeat with the remaining chicken.
Step 3
Heat remaining oil in the wok over medium heat. Stir-fry carrot and shallot for 1 minute. Add snow peas and pad Thai paste. Stir-fry for 1 minute or until vegetables are tender-crisp. Make a well in the centre. Add egg. Stir-fry for 1 minute or until egg is almost cooked. Add noodles and chicken. Stir-fry for 1 minute or until combined. Top with the bean sprouts, coriander, and peanuts.
Publication: Australian Good Taste