Chicken pad Thai

Course: Main courses

Cuisine: Asian, Thai

Keyword: Chicken, Noodles, Quick

Seizoen: All year

kooksessie: Thai 2025

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 417kcal

Author: Diana Westerhof

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.

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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