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A Perfect Pantry

Pad Thai Chicken

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    • images/Pad Thai.jpg
    • images/Pad Thai 1.jpg
      15 min
      15 min
      30 min


    • 200g rice noodle sticks
    • 2 tbsp peanut oil
    • 400g chicken breast, thinly sliced
    • ¼ cup sweet chilli Sauce
    • 2 tbsp lime juice
    • 1 tbsp fish sauce
    • 2 tsp caster sugar
    • 1 carrot, cut into 1/3’s, thinly sliced
    • 2 shallots, thinly sliced
    • 2 x 59g free range eggs
    • 1 cup bean shoots
    • ¼ cup crushed peanuts
    • 2 tbsp coriander leaves
    • Limes, to serve


    1. In a large heat proof bowl, place the noodles and then cover with boiling water. Allow to stand for 15 minutes and then strain and set aside.
    2. Heat the Essentials Wok to setting 10 for 2 minutes and then add the oil and chicken and allow to sauté for 2 minutes, stirring every 30 seconds.
    3. Add the sweet chilli sauce, lime juice, fish sauce, sugar, shallots, carrots and half the shallots and allow to cook for 2 minutes, stirring every 30 seconds. Remove from the wok and set aside.
    4. Add the eggs to the wok and allow to cook for 30 seconds. Add the rice noodles and stir through the egg and cook for 1 minute, stirring constantly.
    5. Add the chicken mixture back to the noodles along with half of the bean shoots and toss to combine.
    6. Serve with left over shallots and bean shoots and peanuts, coriander and lime.

    NOTE: To make this dish even easier, swap the chilli sauce, lime juice, fish sauce and caster sugar for a pad thai paste. This can be found in the Asian cuisine section of your supermarket.

    This recipe was developed using a Kambrook Appliance.


    • Essentials WokEssentials Wok
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    Guest 20 May 2024

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