Cook and Scale
Chicken Pad Thai
4 servings · 40 min total
Springy rice noodles tossed with chicken, egg, and bean sprouts in a sweet-sour tamarind-style sauce, finished with crushed peanuts and lime.
Ingredients
- 250 g rice noodles
- 2 g chicken breast, sliced thin
- 3 tbsp vegetable oil
- 3 garlic, minced
- 2 egg, beaten
- 150 g bean sprouts
- 4 spring onion, cut into batons
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 60 g peanuts, chopped
- 1 lime, cut into wedges
- 1–2 fresh chilli, sliced
- 3 tbsp fresh cilantro, chopped
Contains: Gluten, Egg, Peanut, Soy, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the rice noodles — Soak the rice noodles in warm water for 10 minutes until pliable, then drain.
- 2.
Make the pad thai sauce — Whisk the fish sauce, brown sugar, rice vinegar, and soy sauce into a smooth sauce and set aside.
- 3.
Cook chicken and scramble eggs — Stir-fry the chicken in the oil over high heat for 6 minutes until golden. Push to one side, add the garlic, then pour in the beaten eggs and scramble.
- 4.
Toss noodles with sauce — Add the drained noodles and the sauce, tossing for 3 minutes until coated. Fold through the bean sprouts and spring onions.
- 5.
Garnish and serve — Serve topped with chopped peanuts, sliced chilli, cilantro, and lime wedges to squeeze over.