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  • Quick
  • Easy
  • Serves 4
  • 15 mins prep
  • 10 mins cook

Pad thai

Pad Thai

Pad thai, chicken recipe, brought to you by Australian Table


Pad thai

  • 250 g chang's thai-style rice noodles (pad thai)
  • 2 tbsp peanut oil
  • 2 eggs, lightly beaten
  • 3 cloves garlic, crushed
  • 2 tsp chilli garlic sauce
  • 1 onion, halved, thinly sliced
  • 1 chicken breast fillet, sliced
  • 1/4 cup (60ml) lime juice, plus wedges, to serve
  • 2 tbsp fish sauce
  • 1 tbsp grated palm sugar or brown sugar
  • 3 green onions (shallots), diagonally sliced
  • 1/3 cup chopped coriander
  • 1/3 cup (45g) unsalted peanuts, roasted, chopped


Pad thai

  1. Prepare noodles according to packet directions; drain. Rinse under cold water; drain again and set aside.
  2. Meanwhile, heat 2 teaspoons oil in a wok on high. Add egg; swirl to coat sides. Cook 30 seconds, until set. Slice.
  3. Heat remaining oil; stir-fry garlic, chilli sauce and onion 1 minute. Add chicken; cook 4 minutes, until cooked through.
  4. Add noodles and combined lime juice, fish sauce and palm sugar to heat through. Toss through egg, green onion and coriander. Scatter over peanuts; serve with lime wedges.


Average rating

10 ratings
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