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Chicken pad thai

Chicken pad thai
2.9 303 rating
Prep. 35 min
Total 55 min
4 portions
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Ingredients

  • peanut oil plus extra for greasing
    1 tbsp
  • flat rice stick noodles
    200 g
  • boiling water for soaking
  • fresh bean sprouts
    150 g
  • roasted salted peanuts
    40 g
  • spring onion/shallot cut into pieces (3 cm)
    60 g
  • carrot cut into pieces (3 cm)
    80 g
  • garlic cloves
    3
  • palm sugar
    50 g
  • fish sauce
    1 ½ tbsp
  • soy sauce
    110 g
  • tamarind paste
    1 ½ tbsp
  • lime juice
    1 ½ tbsp
  • chilli powder
    ½ tsp
  • eggs
    2
  • water
    500 g
  • chicken breasts cut into strips (1 cm)
    400 g
  • salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • firm tofu cut into cubes (1-2 cm)
    200 g
  • dried chilli flakes for garnishing
  • lemons cut into wedges, to serve
    2

Difficulty

easy

Nutrition per 1 portion

Protein 42.1 g
Calories 2544 kJ / 605 kcal
Fat 19.2 g
Fibre 7.9 g
Carbohydrates 61.7 g

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Also featured in

Taste of Thailand 8 Recipes
Australia and New Zealand

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