# Chicken Pad Thai

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A quick weeknight chicken pad Thai with a tangy, savoury-sweet sauce.

Servings: 4 · Prep 15 min · Cook 15 min · Pasta

Contains: gluten, nuts, eggs, fish and seafood, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chicken Pad Thai](https://image.fridge.menu/adaptations/1wuu7py5/59a37fe0d046ee74bb64e6a8d55902cdfe7ecf47207684bad32ba7dc48905156.jpg)

## Ingredients

- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 2 pcs [Shallots](https://fridge.menu/en/i/shallot) — finely chopped
- 1 tbsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 1 tsp [Chilli flakes](https://fridge.menu/en/i/chili-flakes)
- 250 g [Chicken breast](https://fridge.menu/en/i/chicken-breast) — sliced into strips
- 400 g Rice noodles
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 4 pcs [Spring onions](https://fridge.menu/en/i/green-onion) — sliced into rounds
- 200 g [Bean sprouts](https://fridge.menu/en/i/bean-sprouts)
- 3 tbsp [Sesame oil](https://fridge.menu/en/i/sesame-oil)
- 3 tbsp [Fish sauce](https://fridge.menu/en/i/fish-sauce)
- 2 tbsp [Rice vinegar](https://fridge.menu/en/i/rice-vinegar)
- 2 tbsp [Sugar](https://fridge.menu/en/i/sugar)
- 1 tbsp [Soy sauce](https://fridge.menu/en/i/soy-sauce)
- 2 tbsp [Tamarind paste](https://fridge.menu/en/i/tamarind) — add more to taste
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh
- 2 pcs [Lime](https://fridge.menu/en/i/lime) — cut into wedges
- 50 g [Peanuts](https://fridge.menu/en/i/peanut) — roughly chopped
- 1 pcs Red chilli — finely chopped

## Steps

1. Cook the noodles or soak them according to the packet instructions. If boiling, cut the time by 2 minutes, then rinse under cold water so they don't stick together. (2 min)
2. Make the pad Thai sauce: mix the fish sauce, rice vinegar, soy sauce and sugar, then gradually add the tamarind paste, tasting as you go, until you like the flavour. Stir until smooth and set aside. (2 min)
3. Heat the oil in a wok or large frying pan, add the shallots, garlic, ginger, chilli flakes and chicken, and stir-fry quickly until the chicken is browned. (7 min)
4. Add the noodles to the pan and stir-fry quickly, tossing a few times. Add a little more oil if needed so the noodles don't stick. (3 min)
5. Push the noodles and chicken to one side, add a little oil and crack the eggs into the pan. Let them cook for half a minute, then mix the eggs through the chicken and noodles. (1 min)
6. Add the pad Thai sauce, bean sprouts and half the spring onions. Toss everything together and serve on plates with the remaining spring onions, fresh coriander, chopped peanuts, lime wedges and finely chopped red chilli.

Published 2026-10-08

https://fridge.menu/en/r/chicken-pad-thai-1wuu7py5

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