Easy Peasy Chicken Pad Thai
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
360 kcal
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Course
Main Course
Easy Peasy Chicken Pad Thai
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A quick and simple version of a Thai food classic, this Easy Peasy Chicken Pad Thai is packed full of flavour and takes just 20 minutes to make. Perfect for busy weeknights! (Serves 2-4, depending on appetite and accompaniments.)
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Ingredients
Sauce
- lime juice of 1
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ½ teaspoon chili flakes or to taste - optional
Pad Thai
- 2 egg noodles roughly 120g / 4oz (I use Sharwood’s medium egg noodles - see Note 1, medium size, formed into nests
- 1 tablespoon neutral oil see Note 2, for stir frying
- 1 red bell pepper sliced thinly lengthways
- 75 g baby sweetcorn halved lengthways (see Note 3)
- 360 g chicken shredded (see Note 4, cooked
- 100 g mangetout (see Note 3)
- 150 g beansprouts
Toppings
- 4 spring onion finely sliced, aka scallions, small size
- 15 g cilantro leaves only, fresh
- peanut salted, small handful
- beansprout uncooked, small handful
Instructions
- Mix together all the ingredients for the pad thai sauce in a small jam jar, jug or bowl until well combined.
- Cook the noodles according to packet instructions / your own preferences and drain. (See Note 5.)
- Meanwhile, place the oil in a wok or large frying pan. Heat over a high heat for 1 minute, then add the sliced red pepper and baby sweetcorn. Stir fry for 1 minute.
- Add the cooked chicken, then stir fry for 1 more minute.
- Add the mangetouts and beansprouts and stir fry for 1 more minute.
- Finally, add the drained noodles and sauce and stir to mix everything together.
- Serve onto plates and garnish with the toppings. Alternatively, place the toppings on the table for everyone to add their own garnishes.
Notes
- Pad Thai is more traditionally served with rice noodles. If you want a more authentic Pad Thai, you can simply substitute with the same quantity of rice noodles.
- There are lots of options here – personally I use Tesco Stir Fry Oil, which is a blend of sunflower oil, sesame oil, ginger and garlic. But you can use sunflower oil, rapeseed/canola oil, peanut oil or any other neutral flavour oil. I don’t recommend coconut or olive oil, though.
- I use 1 x 175g mixed pack of Tesco Babycorn And Mangetout.
- I either use leftover roast chicken or, if I don’t have any leftover roast chicken, I use 2 x 180g packs of Tesco Ready To Eat Flamegrilled Chicken Chunks.
- If you cook your noodles right before adding them to the Pad Thai, you can add them straight in, but if you need to leave them hanging around for any length of time, I recommend stirring through 1 tablespoon sesame oil after draining to stop the noodles sticking to each other.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
23g
(8%)
Protein
34g
(68%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
1591mg
(66%)
Potassium
570mg
(12%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1735IU
(35%)
Vitamin C
67mg
(74%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1591mg | 66% |
| Potassium | 570mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1735IU | 35% |
| Vitamin C | 67mg | 74% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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