Chicken Pad Thai

Featured on Eva Pau’s Asian Kitchen Season 2 Episode 5. Chicken Pad Thai is one of Thailand’s most loved street food dishes, balancing sweet, sour, salty, and savoury flavours in one wok. Soft rice noodles absorb a rich tamarind-based sauce, while chicken, egg, beansprouts, and spring onions add texture and freshness. Finished with peanuts, lime, and herbs, it delivers restaurant-style flavour in under 30 minutes.

Chicken Pad Thai

A quick and flavour-packed Thai noodle dish made with tender chicken, rice noodles, tamarind sauce, eggs, and crunchy fresh toppings.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Thai

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 200 g dried thin flat rice noodles
• 200 g chicken thighs cut into medium strips
• 2 tbsp neutral oil
• 2 garlic cloves minced
• 1 small shallot finely chopped
• 2 eggs beaten
• 100 g fresh bean sprouts
• 2 spring onions cut into 3cm pieces

Chicken Marinade

• 1 tsp Lee Kum Kee Premium Oyster Sauce
• ½ tsp sugar
• ¼ tsp salt
• Pinch of black pepper

Pad Thai Sauce

• 2 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
• 1½ tbsp palm sugar or light brown sugar
• 1 tsp Lee Kum Kee Premium Light Soy Sauce
• 1 tsp sriracha
• 2 tbsp warm water

Garnish

• 2 tbsp roasted peanuts crushed
• 1 lime cut into wedges
• Small handful fresh coriander leaves
• Pinch of chilli flakes

Method

 

Prepare the Chicken and Noodles

1. Place chicken strips in a bowl and mix with oyster sauce, sugar, salt, and black pepper. Set aside.
2. Soak rice noodles in boiling water for 10 minutes until soft but still slightly firm. Drain and set aside.

Make the Sauce

1. In a small bowl, mix tamarind concentrate, fish sauce, dark soy sauce, palm sugar, light soy sauce, sriracha, and warm water until combined.

Cook the Pad Thai

1. Heat oil in a wok over medium-high heat.
2. Stir-fry the chicken for about 5 minutes until nearly cooked through.
3. Add garlic and shallot, cooking for 1–2 minutes until fragrant.
4. Push everything to one side of the wok and pour in beaten eggs.
5. Scramble lightly until just set, then mix with the chicken.

Finish the Noodles

1. Add soaked noodles, bean sprouts, and spring onions.
2. Pour over the sauce.
3. Toss everything together for 2 minutes until evenly coated and glossy.

Serve

1. Divide between plates.
2. Garnish with crushed peanuts, lime wedges, coriander leaves, and chilli flakes.

Notes

• Do not over-soak the noodles or they may break during stir-frying.
• Tamarind gives authentic Pad Thai flavour, so avoid skipping it.
• Add extra chilli if you prefer more heat.