Chicken and Prawn Pad Thai

    50 min

    A delicious Thai noodle dish, made by stir-frying rice noodles with chicken, prawns, beansprouts and egg. Adjust the spiciness to your own taste.

    160 people made this

    Serves: 3 

    • 225g dried flat rice noodles
    • 3 tablespoons fish sauce
    • 4 tablespoons fresh lime juice
    • 1 tablespoon caster sugar
    • 2 tablespoons oyster sauce
    • 1 1/2 tablespoons Thai chilli sauce, divided
    • 4 tablespoons chicken stock
    • 4 tablespoons vegetable oil
    • 1 tablespoon chopped garlic
    • 225g medium prawns, peeled and deveined
    • 225g skinless, boneless chicken breast fillets, cut into 2.5cm cubes
    • 2 eggs, beaten
    • 200g beansprouts
    • 6 spring onions, chopped into 2.5cm pieces
    • 2 tablespoons chopped unsalted dry-roasted peanuts
    • 4 tablespoons chopped fresh coriander
    • 1 lime, cut into 8 wedges
    • 135g beansprouts

    Prep:15min  ›  Cook:15min  ›  Extra time:20min soaking  ›  Ready in:50min 

    1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
    2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of chilli sauce and chicken stock. Set aside.
    3. Heat a wok or large frying pan over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add prawns and chicken; cook, stirring constantly until prawns turn opaque and chicken is cooked through, 5 to 7 minutes.
    4. Move everything in the wok out to the sides and pour the eggs in the centre. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 200g beansprouts and spring onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
    5. Serve garnished with fresh coriander and remaining beansprouts and lime wedges on the side.

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    Reviews in English (142)


    Pad Thai without tamarind is like salsa without cilantro - just missing something. I added tamarind paste, cut down on the lime and bean sprouts a bit and kicked up the heat more. It came out great. I also didn't have a wok on hand so I cooked the chicken and garlic and green onions first, then removed them from the pan, cooked the eggs then added the noodles and sauce then added the chicken back in.  -  16 Jul 2008  (Review from Allrecipes US | Canada)


    This recipe was excellent, but only after I followed the suggestions of several other reviewers: I used 1 T tamarind paste (because what is Pad Thai without tamarind?!) and also increased the amount of sauce. I was feeding four people so I doubled the whole recipe, but TRIPLED the sauce recipe and it came out perfect. I decreased the lime juice by 50% to account for tartness of tamarind, and didn't use as much fish sauce as the recipe called for. I omitted the oyster sauce (didn't have any) and used veggie bullion instead of chicken stock. I made other subs since I didn't have some of the veggies, and wanted to make it vegetarian: I used tofu in place of both the chicken and shrimp. I didn't have bean sprouts, but I DID have baby Bok Choy so I used that. And I used thinly sliced carrots. Other than that, I followed the recipe steps and amounts exactly and it made the best Pad Thai I've ever made (and I make Pad Thai often!). Excellent and very flexible recipe. Thanks!  -  14 Sep 2008  (Review from Allrecipes US | Canada)


    I'm picky about my Pad Thai, and this was VERY GOOD! I thought it was a little heavy on the lime juice for my taste. It yeilded WAY more than 3 servings. I make a little extra of the sauce, about 25% more. I like alot of juice, and I like the noodles a little softer. Fantastic Recipe! I would recommend it to those that are picky about their Thai food!!!  -  19 Jan 2008  (Review from Allrecipes US | Canada)