Chicken pad thai

Chicken pad thai

2.9 318 ratings

Prep. 35 min

Total 55 min

4 portions

Ingredients

peanut oil plus extra for greasing
1 tbsp
flat rice stick noodles
200 g
boiling water for soaking
fresh bean sprouts
150 g
roasted salted peanuts
40 g
spring onion/shallot cut into pieces (3 cm)
60 g
carrot cut into pieces (3 cm)
80 g
garlic cloves
3
palm sugar
50 g
fish sauce
1 ½ tbsp
soy sauce
110 g
tamarind paste
1 ½ tbsp
lime juice
1 ½ tbsp
chilli powder
½ tsp
eggs
2
water
500 g
chicken breasts cut into strips (1 cm)
400 g
salt
¼ tsp
ground black pepper
¼ tsp
firm tofu cut into cubes (1-2 cm)
200 g
dried chilli flakes for garnishing
lemons cut into wedges, to serve
2

Difficulty

easy

Nutrition per 1 portion

Protein 42.1 g

Calories 2544 kJ / 605 kcal

Fat 19.2 g

Fibre 7.9 g

Carbohydrates 61.7 g

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Also featured in

Taste of Thailand 8 Recipes
Australia and New Zealand

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