As much as I love making my stir-fry sauces, sometimes it makes sense to purchase good quality, ready-made sauces and pastes. Not only is it economical (saving you from buying specialty ingredients that end up half opened in the fridge), but they also have a beautiful depth of flavour. I am always on the hunt for the best tasting options on our supermarket shelves so I’ve made sure to link up the delicious paste I use for this quick and easy Pad Thai, the perfect dinner for busy weeknights. It is made with simple ingredients and with minimal effort. An added bonus is that any leftover vegetables can be used in this dinner, so nothing goes to waste! Broccoli, green beans, shredded carrot or shredded cabbage are all great additions. Skip the takeaway and enjoy the comfort of this classic in the comfort of your own home, with minimal effort!
Can Pad Thai be made ahead?
Pad Thai is best cooked and served immediately but leftovers can be refrigerated for up to two days. The noodles will soften, but the results are equally delicious!
How can I stop my rice noodles from going soggy?
Stop your rice noodles from going soggy and breaking in the pan with this simple technique. Cook the rice noodles as per packet instructions until just cooked (this will be a few minutes less than what the packet instructions say). 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.
Print Pad Thai
- Total Time: 20 mins
- Yield: 2-3 1x
Ingredients
- 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/scallion, 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
Instructions
- 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.
Notes
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.
MAKE AHEAD
Pad Thai is best cooked and served immediately.
LEFTOVERS
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
mrsbiancabeck says:
You forgot the add in the instructions when to add the pad thai paste 🙂
I prefer this recipe with less beansprouts personally, but otherwise pretty good.
clairephillips says:
Hi! Could be my sleep deprived brain, but I can’t see when to add the pad Thai paste?!