Name: Chicken Pad Thai recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: thai
Ingredients: 200 g rice stick rice noodles; 1/4 cup sweet chilli sauce; 1/4 cup lime juice; 2 tbs fish sauce; 2 tbs brown sugar; 2 tbs dry sherry; 2 tbs peanut oil; 500 g chicken breast fillet thinly sliced; 3 spring onions; 1 tsp garlic minced; 2 eggs lightly beaten; 1 cup bean shoots; 1/4 cup unsalted roasted peanuts chopped; 1 red chilli optional small; 1 lime cut into wedges *to serve

by grandmar Last updated on 08/05/2021

This classic Thai dish is always a popular choice and now you can make your own easy version at home using chicken breast fillets. You decide how spicy you want it to be! - Australia's Best Recipes Team

Ingredients

200 g rice stick rice noodles
1/4 cup sweet chilli sauce
1/4 cup lime juice
2 tbs fish sauce
2 tbs brown sugar
2 tbs dry sherry
2 tbs peanut oil
500 g chicken breast fillet thinly sliced
3 spring onions
1 tsp garlic minced
2 eggs lightly beaten
1 cup bean shoots
1/4 cup unsalted roasted peanuts chopped
1 red chilli optional small
1 lime cut into wedges *to serve

Method

Step 1

Place noodles into a large bowl, cover with boiling water and stand until soft, according to packet intructions.
Step 2

Drain thoroughly. Meanwhile combine sweet chilli sauce, fish sauce, brown sugar, dry sherry and lime juice in a jug.
Step 3

Heat a large non-stick frying pan.
Step 4

Add a little oil and cook the chicken strips in batches until lightly browned, adding more oil as needed.
Step 5

Remove from pan and set aside.
Step 6

Heat the remainder of the oil and stir-fry spring onions and garlic for 1 minute.
Step 7

Add drained noodles and stir until well combined.
Step 8

Add sauce mixture and egg, toss until well combined.
Step 9

Return chicken to pan with bean shoots and cook until heated through.
Step 10

Spoon into serving bowls, top with chopped peanuts, coriander leaves and slices of chilli.
Step 11

Serve with lime wedges, extra coriander and peanuts.

Recipe Notes

from Australia’s Best Recipes team

Is there an alcohol-free substitute I can use instead of dry sherry?

Dry sherry adds a little acidity and depth to this recipe, but you can use apple cider vinegar or red wine vinegar instead, if you like.

I'd like to add some vegies to this recipe. What should I use?

There are plenty of vegetables you can add to this pad Thai – you might just need to increase the sauce quantities to make sure everything has plenty of flavour. Thinly sliced carrot, red capsicum, onion, green beans and zucchini are all great options, and if you want to make it meat-free, you can also use firm tofu cut into 2cm cubes – just brown it instead of the chicken, then set aside and return to the pan with the bean shoots.