Chicken Pad Thai, a very tasty, easy and quick recipe! I highly recommend putting this Pad Thai on your menu soon because it is delicious and easy to prepare. Within half an hour you can have a bit of Thai cuisine ready to serve! This is the recipe that made me a Pad Thai lover 😉 .
Easy Pad Thai stir fry
You may know chicken Pad Thai by name, but did you know that this wok dish is incredibly easy to make? Pad Thai is an easy recipe and a populair dish in Thailand. You can make it in a wok, which is the easiest way. This is definitely one of my favorites when it comes to Thai food, and it may become one of yours too!
Hungry for more Asian inspired dishes? Take a look at my teriyaki salmon or these lovely sweet and sour meatballs.
Different types of Pad Thai
There are many different kinds of Pad Thai, so you can make this dish with fish, vegetarian, shrimp or as in this recipe: with chicken. Tasty, easy and healthy. Oh, and ready in 30 minutes! It contains some typical Thai ingredients such as fish sauce, lime, dark soy sauce, green onion and of course some fresh cilantro.
Traditionally you use Pad Thai noodles (or flat rice noodles) in chicken Pad Thai, you could use egg noodles but that would change the texture and taste of this dish significantly. If you like, you can add some fresh veggies! I prefer bean sprouts and shiitake mushrooms in mine.
Tips for an extra tasty chicken Pad Thai
I use skinless chicken breast in this Pad Thai recipe. You can also use chicken thighs, which are a little more fatty, but also a little more tender. Both are very tasty in this chicken Pad Thai. By the way, don’t forget the peanut butter in the sauce. It may sound a little crazy, but this is what takes this dish from tasty to very, very tasty.
Making an easy Pad Thai
By the way, for the peanuts you garnish this dish with, you can use either salted or unsalted peanuts. Personally, I like salted peanuts better because they stand out in terms of flavor. Overall, the key to this dish is the flavor balance. If you use my recipe and do a little taste test in between, you’re set for succes. It is really that easy! Let’s get cooking!
Ingredients
- 150 grams flat rice noodles
- 5 spring onions
- 1 small onion
- 1 lime
- 2 cloves garlic
- 2 handfuls peanuts
- 250 grams chicken (skinless chicken breast or thigh – cut into pieces)
- 100 grams shiitake mushrooms (sliced)
- 3 tablespoons ketchup (Heinz)
- 2 tablespoons fish sauce
- 1 ½ tablespoon sugar
- ½ tablespoon peanut butter
- ½ teaspoon chilli flakes
- ½ tablespoon dark soy sauce
- 2 eggs
- 100 grams bean sprouts
- sunflower oil, salt and pepper
- optional: fresh coriander to taste
Equipment
- Wok
INSTRUCTIONS (how to make this recipe):
- Make sure the noodles are soaked and that you have rinsed them under cold water after cooking (you can do this the day before).
- Cut the spring onion into thin slices, the onion into half-moons, the lime into halves and wedges, the garlic into fine chunks and the peanuts into coarse chunks.
- Heat a little sunflower oil in a wok and fry the chicken until tender, seasoning with salt and pepper. When the chicken is almost cooked, add the shiitake mushrooms.
- While the chicken is cooking, prepare the sauce. In a bowl, mix together the ketchup, fish sauce, sugar, peanut butter, chilli flakes, soy sauce, garlic and the juice of half the lime.
- Remove the chicken and shiitake from the wok and set aside.
- Heat a little more oil (if necessary) in the wok and add the eggs. Fry for a moment and then stir to form a kind of scrambled egg.
- Add the onion and fry for a while, then add the chicken, then the noodles and finally the sauce. Add the bean sprouts and spring onion. Stir for 1-2 minutes.
- Serve in a bowl and garnish with fresh coriander, finely chopped peanuts and the remaining lime wedges. Enjoy your meal!
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