classic chicken pad Thai recipe

Pad Thai is one of the most beloved noodle dishes in the world. Along with Thai green curry and red curry this is a popular measuring dish in every Thai restaurant. Today I am going to share with you how to make a delicious Thai recipe.

classic chicken pad thai recipe

Chicken pad Thai

Preparation time:15 mins

Cooking time:15 mins

plus 20 mins to soaking

Provide simple Serves

Enjoy our version of the classic noodle dish with onions, egg, beansprouts and nuts during spring. Add challis to your taste and serve with lime wedges

Nutrition: What is in each serving?

Nutrient Unit

kcal:             1004

fat:                  45g

saturates:         7g

carbs:             87g

sugars:           24g

fibre:                 6g

protein:           60g

salt:                   5.73g

What materials will be needed?

  • 150g dry flat rice noodles
  • 2 garlic cloves, curves
  • 4 tablespoons sunflower oil
  • 2 chicken breasts, finely chopped
  • 1 red chili, finely chopped
  • Peel half a small pack of coriander leaves and finely chop the stocks.
  • Slice 60g spring onions (reserving some for serving)
  • 50ml chicken stock.
  • 2 tablespoon chopped pickled turnips (Can be added if desired)
  • 100g beansprout
  • 2 eggs
  • 60 g roasted unsalted nuts, chopped mustard to serve.
  • You can slice the red chili and use it for a sauce to serve (optional)
  • 2 tablespoon tamarind paste
  • 2 tablespoon fish sauce
  • 1 teaspoon light brown soft sugar
  • 1 teaspoon lime, half the juice,
  • half a teaspoon of chiracha and
  • city chili powder 9optional).


Step 1

First you soak the noodles in hot water for about 20 minutes. Then drain the water. After draining, mix the tamarind paste, fish sauce, sugar, lime and chiracha together to make a sauce.

Step 2

In a frying pan or work, heat half the oil over medium heat. As they cook for around 30 seconds, the garlic and chilies release their delicious aroma. After adding it, cook the chicken for 5 minutes or until browned. Add the turnip (if using), spring onions, coriander sprig and sauté for one minute. Include the 50 ml of chicken stock, the socked noodles and the sauce created.

Add the sauce after continuing to sauté the noodles until they start to dry out. The noodles should be well cooked after 3 minutes of cooking on high heat after stirring everything together. When cooking quickly add sprinkles and water as necessary.

Step 3

Spread the bean sprouts on top and fold them into the noodles when the sauce has reduced. Place the eggs and the remaining oil and the side of the pan that is empty after pushing everything to one side. Stir in the remaining yolks and whites roughly after cooking for 2 minutes or until the whites are just set and starting to become crisp around the edges. Mix the noodles and the eggs when they are just starting to set.

Step 4

Once mixed, scatter the nuts and quickly combined. Add remaining nuts and spring onion and soya sauce and divide between two plates. Your chicken pad Thai recipe is ready.

Thai Chicken soup recipe

classic chicken pad Thai recipe

Today I am bringing you a smooth and spicy Thai Chicken Soup with a vibrant color filled with Asian spices. Thai Chicken soup recipe is an easy gluten free recipe cooked in an instant pot or stove top. You will love this Thai Chicken Soup Recipe. A slightly spicy nutritious and fresh healthy recipe from red curry paste.

  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes


  • 1 tablespoon of olive oil
  • 2 chopped garlic cloves
  • Deseeded and chopped red chili 1 pcs
  • 2cm pcs of root ginger
  • 1 bashed sprig lemongrass
  • Chopped leaves and steams separately 1X25g pack of coriander
  • 2 tablespoon of red Thai curry paste
  • 750ml chicken stock
  • 1 small can of coconut cream
  • 500g sweet potatoes peeled and roughly chopped.
  • 2 skinless chicken breasts
  • 1 lime juicy only
  • 1 tsp sugar
  • ½ tsp of fish sauce


Step 1

Heat the oil in a large saucepan. Add the garlic, chilies, ginger, lemongrass, and coriander seeds and curry paste and cook for 2 to 3 minute. Check for aroma release during cooking.

Step 2

Now you mix the chicken stocks, coconut cream and sweet potatoes together and cook for 15 minute and check whether the potatoes are tender. If the potatoes are tender then you know that they are cooked. Once cooked, remove and discard the lemongrass. Carefully transfer to a blender and blitz until smooth.

Step 3

Mix the chicken and the above methods together in a saucepan and cook for 5 to 10 minutes. Remember to cook the chicken well. Then sprinkle lime juice, sugar and fish sauce and little coriander leaves and serve this beautiful and delicious recipe.

Nutritional facts: 

  • Calorie: 360kcl
  • Fat: 18g
  • Saturates: 12g
  • Carbs: 30g
  • Sugar: 10g
  • Fiber: 3g
  • Protein: 19g

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