Chicken pad Thai
Chicken pad Thai brings rice noodles, juicy chicken and shiitake together in a bright, savoury sauce made with lime, fish sauce and a little peanut butter. Bean sprouts, cilantro, peanuts and lime add plenty of freshness and crunch at the table.
Servings people
Ingredients
Noodles
- 150 g noodles (flat)
- 300 g chicken thighs
- 100 g shiitakes
- 1 onion
- 0.5 lime (cut into wedges)
- 100 g bean sprouts
- 3 spring onions
- peanut oil
Sauce
- 1 lime (juice only)
- 2 cloves garlic
- 3 tbsp ketchup
- 1.5 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tsp peanut butter
- chilli flakes (to taste)
Toppings
- 15 g coriander (leaves only)
- 40 g peanuts
Instructions
Preparation
- Cut 300 g chicken thighs into bite-sized pieces. Slice 1 onion into half moons and 3 spring onions diagonally; reserve one for the topping. Tear 100 g shiitakes into strips. Finely chop 2 cloves garlic, 40 g peanuts and 15 g coriander. Cut 0.5 lime into wedges and juice 1 lime for the sauce.
Cooking
- Cook 150 g noodles according to the packet instructions. Rinse with cold water, drain well and set aside.
- Mix the lime juice with 3 tbsp ketchup, 1.5 tbsp sugar, 2 tbsp fish sauce, 2 tbsp soy sauce, 2 tsp peanut butter, the garlic and chilli flakes to taste. Set the sauce aside.
- Heat a generous splash of peanut oil in a wok over a high heat. Brown the chicken for 2 to 3 minutes. Add the shiitake and stir-fry for another 2 minutes. Remove both from the wok and set aside.
- Add a little more oil if needed and stir-fry the onion for about 1 minute, until it begins to soften. Return the chicken and mushrooms to the wok and add the drained noodles.
- Pour in the sauce and toss until it coats the noodles, chicken and vegetables. Add 100 g bean sprouts and two sliced spring onions. Stir-fry for 1 to 2 minutes over a high heat; the bean sprouts should be hot but still crisp.
To serve
- Divide the chicken pad Thai between bowls or deep plates. Finish with the reserved spring onion, cilantro, peanuts and lime wedges so everyone can add extra juice to taste.
Notes
Flat rice noodles work best because they absorb the sauce well. Add the bean sprouts and spring onions right at the end so they keep their fresh crunch.
Nutrition
Calories: 417kcalCarbohydrates: 42gProtein: 22gFat: 19gSaturated fat: 4gCholesterol: 74mgSugars: 5g
Tried this recipe?Let me know what you think!
The evening begins in Bangkok
my choice
this week
\n \nChicken pad Thai combines soft noodles, juicy chicken and shiitake with a lime, soy and peanut sauce that is full of flavour without feeling heavy. Finish it with crisp bean sprouts, cilantro, peanuts and lime, then serve it straight from the wok.
