Chicken Pad Thai Noodles

Name: Chicken Pad Thai Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 200 gram chicken breast sliced into thin strips or chunks; 200 gram noodles; 2 tablespoons vegetable oil; 2 shallots finely chopped; 2 cloves garlic; 1 egg lightly beaten; 2 spring onions chopped; 1/4 cup peanuts crushed or chopped; 1 lime; coriander optional for garnish; fried shallots optional for garnish; 2 tablespoons fish sauce; 1 1/2 tablespoons tamarind paste; 1 tablespoon sugar; 1 tablespoon soy sauce; 1 teaspoon chili flakes; 2 tablespoons chili paste optional, adjust to taste

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Pad Thai is a beloved Thai street food that combines bold flavours and vibrant ingredients in a perfect balance of sweet, salty, sour, and spicy.

This version of Chicken Pad Thai Noodles highlights key elements like shallots and crushed peanuts, which add depth and texture to the dish. Tender rice noodles are stir-fried with a savoury sauce made from tamarind, soy, and fish sauce, creating a flavourful base that pairs beautifully with optional protein like chicken or prawns. The dish is finished with fresh bean sprouts, spring onions, and a squeeze of lime, bringing together a variety of textures and bright, fresh flavours.

Whether you’re a fan of traditional Thai cuisine or simply looking to try something new, this recipe is a wonderful choice. It’s easy to prepare at home and can be customised to your taste, making it perfect for a quick weeknight dinner or a special meal. The shallots provide a subtle sweetness and aromatic base, while the crushed peanuts lend a satisfying crunch. With just a few ingredients, you can recreate the delicious, authentic taste of Chicken Pad Thai Noodles in your own kitchen!

Chicken Pad Thai Noodles

Preparation: 10 min
Cooking: 20 min
Ready in: 30 min

For: 4

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Ingredients

Main ingredients

200 gram chicken breast (sliced into thin strips or chunks)
200 gram noodles
2 tablespoons vegetable oil
2 shallots (finely chopped)
2 cloves garlic
1 egg (lightly beaten)
2 spring onions (chopped)
1/4 cup peanuts (crushed or chopped)
1 lime
coriander (optional for garnish)
fried shallots (optional for garnish)

For the sauce

2 tablespoons fish sauce
1 1/2 tablespoons tamarind paste
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon chili flakes
2 tablespoons chili paste (optional, adjust to taste)

Instructions

Soak the rice noodles in warm water according to the package instructions until they’re soft but still firm. Drain and set aside.
In a small bowl, mix together the fish sauce, tamarind paste, sugar, soy sauce, as well as the chili paste and flakes. Adjust the sweetness and tartness to your taste.
Heat 1 tablespoon of oil in a large pan or wok over medium heat.
Add the sliced chicken and cook until done (about 3-4 minutes). Remove from the pan and set aside.
In the same pan, add the remaining oil. Add the chopped shallots and garlic, stir-frying until fragrant (about 1-2 minutes).
Add the drained noodles to the pan and toss everything together. Pour the prepared sauce over the noodles and stir-fry for another 2-3 minutes until the noodles absorb the sauce.
Return the cooked chicken to the pan. Stir in the shallots, spring onions and half of the crushed peanuts, cooking for an additional minute.
Transfer the Pad Thai to serving plates. Sprinkle generously with the remaining crushed peanuts, fired shallots and garnish with fresh coriander if desired.
Serve with a lime wedge for squeezing over the top.