Chicken pad thai

This classic Thai dish is minimum fuss with Nadia Arumugams recipe for a one wok stunner.
Chicken pad thai
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus 20 minutes soaking
  • Effort: easy


  • 150 g flat Thai rice noodles
  • 2 cloves garlic, crushed
  • 1 large red chilli, deseeded and finely chopped, plus ½ red chilli to garnish
  • 1 tsp shrimp paste
  • 1 tbsp vegetable oil
  • 2 skinless chicken breasts, cut into 2cm/1in pieces
  • 2 tbsp fish sauce
  • 2 free-range eggs, lightly beaten
  • 100 g bean sprouts
  • 40 g Chinese chives, cut into 4cm lengths
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar
  • 3 tbsp chopped peanuts
  • 2 spring onions, sliced on the diagonal
  • squeeze lime juice
  • 2 tbsp roughly chopped coriander leaves, to garnish
  • wedge of limes, to serve


1. Soak the noodles in a bowl of boiling water for 15-20 minutes, or until softened. Drain well and set aside.

2. Crush the garlic, chilli and shrimp paste in a pestle and mortar, then grind to a rough paste.

3. Heat the oil in a wok until smoking, add the paste and fry over a high heat for one minute, or until fragrant. Season the chicken with half a tablespoon of the fish sauce, then add to the wok and stir-fry for 3-4 minutes, or until the chicken is just cooked through. Remove the chicken from the wok and set aside.

4. Add a little more oil to the wok if necessary and pour the beaten eggs into the center. Leave to cook without stirring the eggs for 30 seconds, then break up with a wooden spoon to lightly scramble the eggs. Return the chicken to the wok along with the drained rice noodles, then add the beansprouts and Chinese chives.

5. Meanwhile combine the remaining fish sauce with the tamarind paste and palm sugar in a bowl, then add to the wok with half the peanuts. Stir-fry for 3-4 minutes, or until the noodles are tender. (Add a splash of water to the wok if the noodles are a little dry.)

6. Stir in the spring onions and lime juice, taste and add more fish sauce if needed.

7. To serve, pile the pad thai onto two serving plates and garnish with the coriander, the remaining chilli and the peanuts. Serve the lime wedges on the side, for diners to squeeze over the pad thai if desired.

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