Delicious Chicken Pad Thai garnished with peanuts and lime

Chicken Pad Thai

ByCasey Monroe

why make this recipe

Chicken Pad Thai is a wonderful dish that combines rich flavors and fresh ingredients. It’s easy to make at home and offers a tasty twist on the typical stir-fry. Cooking Pad Thai yourself allows you to customize the taste to your liking, and it’s a great way to enjoy a popular Thai dish without going out.

how to make Chicken Pad Thai

Ingredients :

  • 1/4 cup Maggi Oyster Sauce
  • 2 tbsp Pearl River Bridge Superior Light Soy Sauce
  • 1 tbsp Lee Kum Kee Chilli Garlic Sauce (optional)
  • 150g Erawan Pad Thai Noodles
  • 2 tbsp olive oil, divided
  • 500g RSPCA Approved Chicken Mince
  • 120g fresh mushrooms, thinly sliced
  • 1 carrot, peeled, cut into thin matchstick-size strips (about 100g)
  • 1 small brown onion, thinly sliced (about 150g)
  • 1 spring onion, thinly sliced

Directions :

  1. In a small bowl, whisk together the oyster sauce, soy sauce, chilli garlic sauce (if using), and 2 tablespoons of water.
  2. In a large pot of heavily salted boiling water, cook the noodles for 4-5 minutes or until they are al dente. Rinse the noodles under cold water and drain them.
  3. Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the chicken and cook without stirring for 2 minutes or until browned on the bottom.
  4. Continue cooking the chicken, breaking it up, for another 2-3 minutes until cooked through. Transfer the chicken to a heatproof bowl and set aside.
  5. In the wok, heat the remaining oil until smoking. Then add the mushrooms, carrot, and onion. Stir-fry for 2 minutes until the mushrooms are tender.
  6. Stir in the cooked chicken and sauce mixture. Add the noodles and toss everything together until well combined and heated through.
  7. Divide the noodle mixture among 4 serving bowls and garnish with sliced spring onion. Serve immediately.

how to serve Chicken Pad Thai

Serve Chicken Pad Thai hot, straight from the wok. You can enjoy it on its own or pair it with fresh lime wedges, chopped peanuts, or extra spring onions for added flavor and texture.

how to store Chicken Pad Thai

If you have leftovers, allow the Chicken Pad Thai to cool completely, then place it in an airtight container. Store it in the refrigerator for up to 2 days. To reheat, simply warm it in a frying pan or microwave until heated through.

tips to make Chicken Pad Thai

  • Make sure to cook the noodles just until they are al dente, as they will keep cooking when added to the wok.
  • Feel free to add other vegetables like bell peppers or bean sprouts for extra crunch.
  • If you like it spicy, increase the amount of chilli garlic sauce or add fresh chili peppers.

variation

You can substitute the chicken with prawns, tofu, or any other protein you prefer. You can also use rice noodles if you can’t find Pad Thai noodles.

FAQs

Q: Can I make Chicken Pad Thai in advance?
A: Yes, you can prepare the ingredients ahead of time and cook the dish when you are ready to eat.

Q: Is Chicken Pad Thai gluten-free?
A: To make it gluten-free, use gluten-free soy sauce and ensure the noodles are also gluten-free.

Q: Can I freeze Chicken Pad Thai?
A: Freezing is not recommended, as the texture of the noodles and vegetables may change. It’s best enjoyed fresh.