Easy Peasy Chicken Pad Thai

5 from 1 vote

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.)

Course Main Course

Cuisine Asian, Thai

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 360kcal

Author Eb Gargano

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

Metric - US Customary

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