Pad Thai Chicken
Pad Thai Chicken



  • 250g rice noodles
  • 3 garlic cloves, chopped
  • 1 handful of coriander, chopped
  • 1 red chilli, chopped
  • 2 limes, zest and juice
  • 2 tbsp sunflower oil
  • 1 cooked chicken breast, thinly sliced
  • 6 spring onions, sliced
  • 100g bean sprouts or similar
  • 3 tbsp Thai fish sauce
  • 1 tbsp brown sugar
  • 2 eggs, beaten
  • 1 handful of salted peanuts, roughly chopped
  • Cook the noodles according to pack instructions, drain, and set aside. In a pestle and mortar, smash together the garlic, coriander stalks, lime zest, and chilli to make a paste. Heat up a wok, add the paste, and stir fry for 1 minute. Chuck in the chicken, the spring onions, and half the bean sprouts, and cook for 2 minutes to get everything coated and aromatic.
  • Add the drained noodles and mix well. Stir in the fish sauce, lime juice, and sugar, and cook quickly for 2 minutes. Pour in the beaten egg and mix until just set. Serve with a garnish of coriander leaves, lime wedges, and peanuts.
30 mins
4 serving

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