- 250 g thick rice noodles
- 3 tbsp oil, divided (I use olive oil, but you can also use canola, vegetable or peanut oil)
- 300 g chicken breast, thinly sliced (note 1)
- 4 eggs, whisked
- 1 sachet pad Thai paste (I use the Ayam Hawker Pad Thai paste)
- 1 spring onion, cut into 2 cm or 3/4” batons
- 250 g fresh bean sprouts, divided
- 1 lime, cut into quarters
- 1 tbsp chilli flakes, to serve (optional)
- 1 tbsp crushed peanuts, to serve
- Cook the rice noodles as per packet instructions until just cooked – as soon as the noodles have softened in the rapidly boiling water, drain them and rinse in cold running tap water. This will stop the noodles overcooking and breaking in your pan.
- Heat 2 tbsp of the olive oil in a large skillet on medium-high heat and add the chicken. Cook for 2-3 mins until sealed and lightly browned (the inside will still be raw, which is fine; it will continue cooking).
- Push the chicken to the side. Add the remaining 1 tbsp of oil and whisked egg. Cook until the egg is firm (for 1 minute).
- Stir through the pad Thai paste and cook for 1 minute.
- Turn the heat off. Add the cooked noodles, spring onion and 3/4 of the bean sprouts to the pan. Use tongs to toss and combine. The residual heat in the pan will heat through the ingredients.
- Serve immediately, topped with the remaining bean sprouts, a squeeze of lime, chilli flakes (if using) and crushed peanuts.
Note 1 – Cut the chicken breast roughly 0.5 cm or 1/4″ thick. Chicken thigh fillets can be used as a substitute. This recipe also works beautifully with tofu or prawns.
Pad Thai is best cooked and served immediately.
Leftovers can be refrigerated for up to two days. Reheat in the microwave. The noodles will soften, but the meal will still be delicious.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chicken, Pad Thai, chicken Pad Thai
- Method: pan
- Cuisine: Thai
Keywords: easy pad thai, pad thai recipe, pad thai