Chicken Pad Thai
Zingy, nutty, and full of street‑food spirit, this chicken pad Thai recipe brings the authentic taste of Thailand straight to your kitchen.
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Ingredients
Method
Heat the oil in a wok. Add the garlic and red chilli and cook for 30 seconds. Add the chicken and stir-fry for 6 minutes. Pour in 3 beaten eggs and stir-fry until they look scrambled, lower the heat and add 300g cooked fat rice noodles.
Mix together the fish sauce, lime juice, muscovado sugar and sesame oil for the dressing.
Add the chopped spring onions, beansprouts and sugar snap peas to the wok. Toss for 3-4 minutes. When ready to serve add the dressing and served sprinkled with the peanuts, coriander and spring onion.
Recipe courtesy of RSPCA Assured
This chicken pad Thai recipe is a surefire winner.
Are you craving the magic of Thai street food? This iconic Thai recipe with chicken delivers the sweet, the sour, the salty, and the spicy in one glorious tangle of noodles.
Start by sizzling crushed garlic and chopped red chilli in groundnut oil. Add the eggs and toss through rice noodles and chicken. A blend of fish sauce, lime juice, muscovado sugar, and sesame oil creates that legendary chicken pad Thai recipe glaze - shiny, tangy, and irresistibly savoury.
Toss in the beansprouts, sugar snap peas, and spring onions, and finish with a scattering of chopped roasted peanuts and fresh coriander. It’s the kind of Thai recipe with chicken that tastes wonderfully exotic and delightfully familiar.
Serve this chicken pad Thai dish with a wedge of lime, or sprinkle a few chilli flakes over the top for a fiery flair. It’s great on its own, but for a full Thai‑style spread, pair with crunchy broccoli and sweet potato spring rolls or a classic green papaya salad.
These chicken pad Thai ingredients work just as well in your kitchen as they do at the street food stalls in Bangkok, and this chicken pad Thai recipe is ideal for weeknight dinners, weekend fare, or anyone chasing that irresistible balance of heat, crunch, and happiness in a bowl. And if you fancy cooking up more Thai treats, how about superstar chef Tom Kerridge’s Thai-style fish cakes, a traditional Thai green prawn curry, or a luxurious lamb massaman.
