RecipesDinner
Dinner
Chicken Pad Thai
Rice noodles tossed with chicken, egg and beansprouts in a tamarind and fish sauce, topped with crushed peanuts and spring onion, with lime wedges alongside. It cooks in one pan.
- Serves
- 4
- Prep
- 20min
- Cook
- 15min
- Total
- 35min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 404kcal
- Protein
- 35.2g
- Carbs
- 28.2g
- Fat
- 18.2g
- Fibre
- 2.9g
Ingredients
For 4 servings · MetricUS
- 200gdried flat rice noodles (pad thai noodles)
- 500gchicken breast fillets, sliced
- 2 tbspvegetable oil
- 2eggs
- 2 clovesgarlic, minced
- 4spring onions, cut into batons
- 200gbeansprouts
- 2 tbsptamarind paste
- 3 tbspfish sauce
- 2 tbsplight brown sugar
- 2limes, one juiced, one cut into wedges
- 40groasted salted peanuts, crushed
- ½ tspdried chilli flakesoptional
- 7 ozdried flat rice noodles (pad thai noodles)
- 1 lbboneless skinless chicken breast, sliced
- 2 tbspvegetable oil
- 2eggs
- 2 clovesgarlic, minced
- 4scallions, cut into batons
- 7 ozbean sprouts
- 2 tbsptamarind paste
- 3 tbspfish sauce
- 2 tbsplight brown sugar
- 2limes, one juiced, one cut into wedges
- 1½ ozroasted salted peanuts, crushed
- ½ tspred chili flakesoptional
Method
Prep.
Soak the noodles in a bowl of just-boiled water for 8 to 10 minutes, until pliable but not fully soft. Drain and set aside, they finish cooking in the wok.
Whisk the tamarind paste, fish sauce, brown sugar and lime juice together in a small bowl.
Cook the chicken and egg.
Heat 1 tablespoon of the oil in a large wok or frying pan over a high heat. Stir-fry the chicken for 5 to 6 minutes, until cooked through and lightly browned. Push to one side of the wok.
Crack the eggs into the cleared space and scramble for 1 minute, then mix through the chicken.
Combine and stir-fry.
Add the remaining oil, garlic and drained noodles to the wok. Pour over the sauce and toss constantly for 2 to 3 minutes, until the noodles are fully softened and coated.
Finish and serve.
Add the beansprouts and most of the spring onion, tossing for another minute until just wilted.
Divide between plates, scatter with crushed peanuts, the remaining spring onion and chilli flakes if using. Serve with lime wedges alongside.