This Thai street food is one of the most popular dishes to come out of Asia. So why not have a go at making your own?
When exploring the online foodie world, you’re likely never too far away from a chicken pad Thai recipe. At least, that was the case when we Googled “chicken pad Thai recipes”.
Nonetheless, this dish’s popularity is undeniable and this recipe from Graeme Tomlinson’s book The Fitness Chef is one of our favourites.
Combining a bit of everything that Asian cuisine does best, this dish is perfect for your weeknight in.
For more inspiration, take a look at the previous recipes in this series here.
Chicken pad Thai
- 50g fresh rice noodles
- 5ml olive oil
- 5g brown sugar
- 150g skinless chicken breast, cut into 4cm pieces
- 1 tsp garlic powder
- 50g fresh beansprouts
- 2 spring onions, finely sliced
- Juice of ½ lime, plus a wedge to serve
- 10ml light soy sauce
- 10ml fish sauce
- 1 red chilli, deseeded and finely chopped
- 1 medium egg
- 10g unsalted peanuts, crushed
- Small handful of freshly chopped coriander
- Black pepper
- Half fill a medium saucepan with water and bring to the boil.
- Add the noodles and simmer for four to six minutes until tender. Drain and set aside.
- While the noodles are cooking, put a medium frying pan over a medium heat, then add the oil, brown sugar, chicken and garlic powder. Cook for five minutes.
- Reduce the heat, then add the beansprouts, spring onions, lime juice, soy sauce, fish sauce and red chilli, then season with pepper and cook for a further five minutes.
- Crack in the egg and stir thoroughly for three to four minutes.
- Plate up the noodles, followed by the chicken mixture, garnishing with the crushed peanuts, lime wedge and chopped coriander.
The Fitness Chef: Still Tasty by Graeme Tomlinson, photography by Hannah Pemberton, is published by Ebury Press, priced £16.99.
More in this series…