Chicken Pad Thai

Prep time: 15 minutes

Cooking time: 10 minutes

Ingredients (serves 4)

200g rice stick noodles

2 tbsp tamarind paste

3 tbsp brown sugar

2 tbsp fish sauce

2 tbsp sesame oil

300g chicken breast, thinly sliced

1 clove garlic, minced

3 spring onions, cut into 2cm slices

2 eggs, lightly beaten

¼ cup roasted peanuts

1 large handful bean sprouts

To serve

¼ cup roasted peanuts, extra

Handful coriander leaves

1 lime, cut into wedges


  • Place noodles in a large bowl and cover with boiling water. Soak for 15 minutes or until tender, but not too soft.  Drain well with cold water.
  • In a small bowl, combine tamarind paste, brown sugar and fish sauce and stir until sugar has dissolved
  • Heat half the sesame oil in a wok over medium heat. Stir-fry chicken for 3-4 minutes or until cooked through. Set aside.
  • Add remaining sesame oil to the pan and cook garlic and spring onions for 2-3 minutes or until soft. Add eggs and cook, stirring occasionally, until almost cooked through.
  • Add rice noodles and chicken, then stir through tamarind mixture. Cook, stirring for 2-3 minutes or until noodles have absorbed liquid.
  • Stir through peanuts and bean sprouts.
  • Serve immediately sprinkled with extra peanuts and coriander, with lime wedges on the side.


Per Serve
Energy 2167kJ (516kcal)
Fat – total        – saturated 19.4g3.2g
Carbohydrate – total                            – sugars 57.2g19.1g
Dietary fibre 3.6g
Sodium 1082mg