Pad thai with chicken


  • 250 g (8 oz) dried rice stick noodles
  • 2 tablespoons sunflower oil
  • 2–4 cloves garlic, crushed
  • 1 small onion, finely chopped
  • 1 long red or green chilli, seeded and finely chopped
  • 350 g (12 oz) skinless, boneless chicken breast fillets, thinly sliced
  • 2 eggs, beaten
  • 2 cups (180 g) bean sprouts, trimmed
  • 1 tablespoon salt–reduced soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • dried red chilli flakes, to taste (optional)
  • 1 bunch fresh chives, snipped, to garnish
  • ¼ cup (40 g) roasted peanuts, chopped, to garnish
  • lime wedges, to serve


  1. Soak the noodles according to the packet instructions.
  2. Drain well and set aside.
  3. Heat the sunflower oil in a wok or large non–stick frying pan over medium–high heat.
  4. Add the garlic, onion and chilli, and stir–fry for 1 minute, or until softened.
  5. Add the chicken and stir–fry for 2 minutes, or until lightly coloured.
  6. Push the chicken to one side of the wok to make room for the eggs.
  7. Pour the eggs into the wok and stir gently until lightly scrambled.
  8. Add the noodles and ¼ cup (60 ml) water to the pan, then add the bean sprouts, soy sauce, fish sauce and lime juice and stir–fry for 2 minutes.
  9. Season with salt and black pepper, to taste, and add the chilli flakes, if using.
  10. Transfer to a serving dish, garnish with chives and peanuts.
  11. Serve immediately, with lime wedges on the side.

Serves 4
Preparation: 20 minutes, plus overnight soaking
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
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