Chicken Pad Thai

Everyone’s favourite Thai dish is surprisingly easy to make, get this one on the table in less time than it takes to order take away!



  • 200g rice stick noodles

  • 2 tbsp tamarind paste

  • 3 tbsp brown sugar

  • 2 tbsp fish sauce

  • 2 tbsp sesame oil

  • 300g chicken breast, thinly sliced

  • 1 clove garlic, minced

  • 3 spring onions, cut into 2cm slices

  • 2 eggs, lightly beaten

  • ¼ cup roasted peanuts

  • 1 large handful Aussie Sprouts Bean Sprouts



  • ¼ cup roasted peanuts, extra

  • Handful coriander leaves

  • 1 lime, cut into wedges


  1. Place noodles in a large bowl and cover with boiling water. Soak for 15 minutes or until tender, but not too soft. Drain well with cold water.

  2. In a small bowl, combine tamarind paste, brown sugar and fish sauce and stir until sugar has dissolved

  3. Heat half the sesame oil in a wok over medium heat. Stir-fry chicken for 3-4 minutes or until cooked through. Set aside.

  4. Add remaining sesame oil to the pan and cook garlic and spring onions for 2-3 minutes or until soft. Add eggs and cook, stirring occasionally, until almost cooked through.

  5. Add rice noodles and chicken, then stir through tamarind mixture. Cook, stirring for 2-3 minutes or until noodles have absorbed liquid.

  6. Stir through peanuts and Aussie Sprouts Bean Sprouts.

  7. Serve immediately sprinkled with extra peanuts and coriander, with lime wedges on the side.

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