Chicken pad thai




Prep Time


Cook Time

This exceptional noodle dish is sure to please the whole family. Vary the amount of sriracha to suit the tastes of your family.



For the chicken pad thai

  • 200g flat rice noodles
  • 6 tablespoons cooking oil
  • 500–600g skinless, boneless chicken thighs — cut into thin strips
  • 1 red capsicum — sliced
  • 1½ cup julienned carrots
  • 4 cloves garlic — crushed
  • 2 eggs — beaten
  • 2 spring onions — chopped
  • ½ cup chopped unsalted peanuts
  • ¼ cup chopped fresh coriander, to garnish

For the pad thai sauce

  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons peanut butter
  • 1–2 tablespoons sriracha
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper


For the chicken pad thai

  • Prepare the noodles according to the packet instructions. Rinse in cold water, drain and toss in 2 tablespoons of the oil. Set aside.
  • To make the Pad Thai Sauce, whisk the ingredients in a medium bowl.
  • Heat 2 tablespoons of the oil in a large pan or wok over a high heat. Add the chicken and stir-fry for 3–4 minutes or until cooked through. Set aside.
  • Add the remaining 2 tablespoons of oil to the same pan or wok and cook the capsicum for 1 minute.
  • Add the carrots and cook for a few minutes, then add the garlic and sauté for another minute.
  • Reduce the heat to medium. Pour the eggs over the vegetables and cook, stirring constantly, until just scrambled.
  • Add the Pad Thai Sauce, noodles, chicken, spring onions and peanuts and toss gently to combine and heat through.
  • To serve, transfer to a serving bowl and top with coriander.