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The Best Chicken Pad Thai


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  • 10 oz dried flat Thai rice noodles - similar to Italian linguini, but made of rice
  • 1 onion- sliced
  • 2 fresh eggs
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 1 cup fresh bean sprouts
  • ¼ cup ground or chopped peanuts (unsalted)
  • 3 spring onions - finely sliced
  • 1 cup fresh basil - roughly chopped
  • 3 Tablespoons
  • Sauce:
  • 2 Tablespoons fish sauce
  • 1 Tablespoons lime juice
  • 2 Tablespoons brown sugar
  • 2 Tablespoon lite soy sauce
  • 1 teaspoons Sriracha
  • Splash of water


Level of difficulty Average
Cost Average budget


Step 1

Soak the rice noodles in hot water for about 30 minutes. The noodles should still be firm and very chewy.

Mix all sauce ingredients together in a small bowl until sugar dissolves then set aside.

Place remaining oil in wok. Over medium-high heat, stir-fry chicken, then remove. Add in onion, ginger and garlic, sauté until transparent. Add you chicken back into the pan.

Add the noodles, as you stir-fry them, drizzle the sauce over a little at a time. Lift and turn the noodles very gently (or they will break up) to combine all the ingredients as you stir-fry (approx 1-2 minutes).

Clear a space in the middle of the wok, crack eggs into it and stir-fry (like scrambled eggs) until they're cooked. The eggs will have made the wok a little dry, add a little more oil and spread it around.

The wok should be fairly dry at this point. If you find your noodles are sticking to the bottom of the pan, add a little more oil. Add bean sprouts, mixing well and stir-frying to combine. The noodles are cooked when they are soft, but still chewy in texture. If your noodles are still a little on the "hard" side, stir-fry a little longer over medium heat. If too sour, add a little white sugar, if too salty, add more lime juice. Remove from heat & serve immediately, placing the Pad Thai on the plate, sprinkle with spring onions, ground peanuts & basil.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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Pad Thai Chicken Pad Thai 9 pts