Pad Thai

I adore Pad Thai and struggled for a long time to find a recipe that could compete with my favourite takeaway restaurant. This recipe does exactly that. Enjoy!

Pad Thai (serves 4)


400g rice noodles

4 tbsp oil

800g chicken thigh fillets, sliced into bit sized pieces

1 large red pepper, sliced

170g bean sprouts

4 large cloves garlic, minced

1 tsp chilli flakes

1/4 cup sliced spring onions

2 large eggs, whisked

For the sauce:

1/4 cup tamarind sauce

2 tbsp fish sauce

3 tbsp soy sauce

1/4 cup brown sugar

2 tbsp lime juice

2 red chillies, thinly sliced


1/4 cup crushed peanuts

Lime juice and chopped coriander to your own taste


  1. Cook rice noodles until just under. Strain and set aside.
  2. Combine sauce ingredients and set aside.
  3. Heat 2 tbsp oil in a wok and sauté chicken until just cooked. Remove chicken from wok and set aside.
  4. Add remaining 2 tbsp oil to wok and sauté red pepper until it starts to soften. Add garlic, chilli flakes and bean sprouts and sauté for another 2 minutes. Move everything to the sides of the wok.
  5. Pour eggs into the middle of the wok and scramble in with the vegetables.
  6. Add chicken back to wok along with the cooked noodles.
  7. Pour in the sauce and toss to combine. Add in the spring onions and sprinkle over your chopped peanuts, lime juice and coriander.
  8. Serve immediately and enjoy! 😃

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