Chicken Pad Thai

This Pad Thai recipe is so quick to throw together – the whole thing can be made in well under 30 minutes, including soaking time for the noodles. The perfect dinner for when you really don’t feel like a big production but want something really flavourful.

Make sure you have the sauce and all your ingredients chopped and ready to go before you start cooking. This takes hardly any time to cook so you need to have everything at your finger tips ready to add to the pan.

This recipe serves one – double up as needed!


  • 1 chicken breast

  • 1 egg

  • 1/4 red pepper

  • 1 spring onion sliced

  • 1 tablespoon salted peanuts

  • Zest of 1/2 a lime

  • 1 garlic clove

  • 1 tablespoon chopped coriander

  • 1/4 red chilli

  • 1/2 tablespoon fish sauce

  • 1/2 tablespoon soy sauce

  • 1/2 tablespoon rice vinegar

  • Juice of half a lime

  • 1 tablespoon light brown sugar

  • 75g rice noodles


  • Cook the noodles according to the packet instructions. Then drain (reserving some of the water for later) and rinse under cold water to cool completely. This stops them cooking further.
  • Mix together the fish sauce, soy sauce, sugar, rice vinegar and lime juice in a small bowl and set aside.
  • You want to have all the ingredients sliced and prepared before you start cooking because this is very quick to cook. Prepare the chicken by slicing it into bite sized pieces. Slice the red pepper and scallion.
  • Finely chop the red chilli, lime zest, garlic and coriander together and set aside.
  • When you’re ready to start cooking, heat some oil in a large frying pan or wok. Add the chicken and stir fry for a few minutes until cooked through. Then add the red pepper and most of the spring onion and toss together with the chicken for a minute or so before adding the finely chopped lime zest, red chilli, garlic and coriander. Cook for a minute or so, stirring constantly, before adding the noodles and sauce (along with a tablespoon or two of the reserved water from the noodles) to the pan.
  • Toss everything together and leave to cook for a few minutes. Then add the peanuts and toss together.
  • Pour the beaten egg into the pan and stir through the noodles for a few seconds, just long enough to cook the egg.
  • Pile everything on to a plate and top with the leftover spring onion, some chopped coriander and some more peanuts.

Subscribe to our Newsletter

Leave a Comment

Your email address will not be published. Required fields are marked *