Classics · Asian

Chicken
Pad Thai

Chicken Pad Thai
Time
30'
+ 0h 20' chilling
Diff.
medium
Kcal
580
/ serving
Servings
4
Gather 13 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 07

Soak the noodles

250 g

Cover rice noodles (flat, ~5 mm) (250 g) with cold water completely. Leave for 20 minutes. The noodles should be pliable but still firm inside — they finish cooking in the pan.

Tip
Do not boil the noodles — they will fall apart while stir-frying. Pad Thai always uses soaked, not boiled noodles.
Step 02 of 07

Mix the sauce

3 łyżka
2 łyżka
3 łyżka
2 szt

In a small bowl combine fish sauce (3 łyżka), soy sauce (dark) (2 łyżka), brown sugar (3 łyżka) and the juice of one limes (2 szt). Stir until sugar dissolves. Cut the second lime into wedges for serving.

Tip
Prep the sauce in advance. Stir-frying is fast and there is no time to mix mid-cook.
Step 03 of 07

Prep the rest

400 g
3 szt
4 szt
60 g

Slice chicken breast (400 g) into thin strips (about 1 cm). Finely chop garlic cloves (3 szt). Cut spring onions (4 szt) into 3 cm pieces — keep white and green parts separate. Roughly chop salted peanuts (60 g).

Step 04 of 07

Stir-fry the chicken

3 łyżka
400 g
3 szt

Heat a large pan (28 cm) or wok on high heat. Add rapeseed oil (3 łyżka) and wait until it just starts to smoke. Add chicken breast (400 g) and stir-fry for 3-4 minutes until browned. Add garlic cloves (3 szt) and the white parts of spring onion, fry 30 seconds more.

Tip
The pan must be properly hot. On a cool pan the chicken releases water and steams instead of frying.
Step 05 of 07

Add the eggs

2 szt

Push the chicken to one side of the pan. Crack eggs (2 szt) into the empty space and scramble them with a spatula. Cook for 30 seconds until set, then mix with the chicken.

Step 06 of 07

Combine noodles with sauce

250 g
3 łyżka
200 g
4 szt

Drain rice noodles (flat, ~5 mm) (250 g) and add to the pan. Pour in the full sauce mixture (fish sauce (3 łyżka) and the rest from the bowl). Toss vigorously for 2-3 minutes — noodles will absorb the sauce and soften. At the end add mung bean sprouts (200 g) and green spring onions (4 szt), toss 30 seconds more. Sprouts should stay crunchy.

Tip
If noodles clump, splash in 2-3 tablespoons of water. The sauce should fully absorb — no puddle at the bottom of the pan.
Step 07 of 07

Serve

60 g
1 łyżeczka
2 szt

Transfer to plates. Top with salted peanuts (60 g) and chili flakes (1 łyżeczka). Place a wedge of limes (2 szt) next to each serving — squeeze it over the dish right before eating.

Chicken Pad Thai
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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