Chicken pad Thai

    45 min

    Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favourites like fish sauce, tamarind paste and shrimp paste.


    Yorkshire, England, UK
    17 people made this

    Serves: 4 

    • 285g rice noodles
    • 120ml fish sauce
    • 80ml soy sauce
    • 5 tablespoons tamarind paste
    • 4 tablespoons brown soft sugar
    • 2 tablespoons vegetable oil
    • 350g chicken, thinly sliced
    • 180g firm tofu, sliced
    • 3 cloves garlic, chopped
    • 1 tablespoon shrimp paste
    • 3 eggs
    • 2 tablespoons chopped spring onion
    • 100g roasted peanuts
    • 150g beansprouts
    • 1 lime, cut into wedges

    Prep:15min  ›  Cook:15min  ›  Extra time:15min soaking  ›  Ready in:45min 

    1. Soak the rice noodles in water for 15 minutes.
    2. Combine the fish sauce, soy sauce, tamarind paste and brown sugar. Whisk well and set aside.
    3. Heat the oil in a wok over medium-high heat. Add the chicken and tofu. Stir and cook till the chicken is no longer pink in the centre, about 5 minutes.
    4. Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add the fish sauce mixture and the drained noodles. Stir to combine and cook till the noodles are tender, 3 to 5 minutes.
    5. Push noodles to one side of the wok. Crack the eggs into the other side and scramble. Cook and stir till the eggs are firm, then fold into the noodle mixture.
    6. Serve the pad Thai straightaway, garnishing each plate with peanuts, beansprouts and lime wedges.


    Chicken pad Thai
    Chicken pad Thai

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    Reviews in English (1)


    too much fish sauce, very salty, would not make again.  -  11 Mar 2016