5.0 from 3 votes
Easy Peasy Chicken Pad Thai
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.)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 360 kcal
Course:
Main Course
Cuisine:
Asian , Thai
Ingredients
Sauce
- Juice of 1 lime
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ½ teaspoon chilli flakes (or to taste – optional)
Pad Thai
- 2 nests medium egg noodles roughly 120g / 4oz (I use Sharwood’s medium egg noodles – see Note 1)
- 1 tablespoon neutral oil for stir frying (see Note 2)
- 1 red (bell) pepper sliced thinly lengthways
- 75 g baby sweetcorn halved lengthways (see Note 3)
- 360 g cooked chicken shredded (see Note 4)
- 100 g mangetout (see Note 3)
- 150 g beansprouts
Toppings
- 4 small spring onions (scallions) finely sliced
- 15 g fresh coriander (cilantro) leaves only
- A small handful of salted peanuts
- A small handful of uncooked beansprouts
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.
Cup of Yum
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
Calories
360kcal
(18%)
Carbohydrates
23g
(8%)
Protein
34g
(68%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
1591mg
(66%)
Potassium
570mg
(16%)
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
% 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.