Name: Easy Chicken Pad Thai with Peanuts and Lime Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Thai
Ingredients: 150g dried flat rice noodles; 2 chicken breasts, finely sliced; 2 garlic cloves, crushed; 1 red chilli, finely chopped; ½ small pack coriander, leaves picked and stalks finely chopped; 60g spring onions, shredded (reserve some for serving); 2 tbsp chopped pickled turnip (optional); 100g beansprouts; 2 eggs; 2 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp light brown soft sugar; 1 lime, half juiced and half cut into wedges for serving; ½ tbsp sriracha; Pinch of chilli powder (optional); 4 tbsp sunflower oil; 50ml chicken stock; 60g roasted unsalted peanuts, chopped; Soy sauce, to serve; Fresh red chilli, sliced, to serve (optional)

Ingredients

150g dried flat rice noodles

4 tbsp sunflower oil

2 garlic cloves, crushed

1 red chilli, finely chopped

2 chicken breasts, thinly sliced

½ small pack coriander, leaves picked and stalks finely chopped

60g spring onions, shredded (reserve some to serve)

2 tbsp chopped pickled turnip (optional)

50ml chicken stock

100g beansprouts

2 eggs

60g roasted unsalted peanuts, chopped

Soy sauce, to serve

Fresh red chilli, sliced, to serve (optional)

2 tbsp tamarind paste

2 tbsp fish sauce

1 tbsp light brown soft sugar

1 lime, half juiced and half cut into wedges to serve

½ tbsp sriracha

Pinch of chilli powder (optional)

Instructions

Step 1: Soak the rice noodles in warm water for about 20 minutes or until they are al dente, then drain well.

Step 2: Mix tamarind paste, fish sauce, light brown sugar, the juice of half a lime, and sriracha together in a bowl until smooth to make the sauce.

Step 3: Heat half the sunflower oil in a frying pan or wok over medium heat. Add the crushed garlic and finely chopped red chilli, frying for about 30 seconds until fragrant.

Step 4: Add the sliced chicken and cook for 5 minutes until golden and cooked through.

Step 5: Stir in the coriander stalks, shredded spring onions, and pickled turnip if using. Fry for 1 minute to combine flavors.

Step 6: Add the soaked noodles, chicken stock, and prepared sauce into the pan. Stir-fry continuously until the noodles start to dry and absorb the sauce. Add a splash more water if necessary to prevent sticking.

Step 7: When the sauce has reduced slightly, add the beansprouts and fold them gently into the noodles.

Step 8: Push the noodle mixture to one side of the pan. Pour in the remaining oil on the empty side and crack the eggs into it. Fry for about 2 minutes until the whites are set and edges begin to crisp, then scramble the yolks and whites together.

Step 9: Stir the cooked eggs into the noodle mixture until combined and cooked through.

Step 10: Scatter over half of the chopped peanuts and toss everything quickly together.

Step 11: Divide the Pad Thai between two plates and garnish with the remaining peanuts, reserved spring onions, lime wedges, and soy sauce on the side. Add fresh sliced chilli if desired.

Tips & Variations

Soak the noodles just until tender but still firm to avoid overcooking when stir-frying.

Add extra fresh herbs like Thai basil or mint for more fragrance.

Use shrimp or tofu instead of chicken for a different protein take.

If you can’t find tamarind paste, mix lime juice with a small amount of brown sugar as a substitute.

Adjust the heat by controlling the amount of fresh chilli and sriracha.

FAQs

Can I prepare Pad Thai noodles in advance?

You can soak the rice noodles a few hours ahead and keep them drained, but avoid soaking for too long or they will become mushy. It’s best to cook and combine all ingredients right before serving.

What can I use if I don’t have fish sauce?

You can substitute with soy sauce for a vegetarian option or use an equal amount of tamari. However, fish sauce adds a unique umami flavor essential to authentic Pad Thai.