Chicken Pad Thai

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
3 tbsp Fairtrade groundnut oil
2 cloves garlic, crushed
1 red chilli, deseeded and finely chopped
3 RSPCA Assured eggs, beaten
300g fat rice noodles, cooked
300g cooked RSPCA Assured chicken, shredded
3 tbsp fish sauce
Juice of 1 Fairtrade lime
2 tbsp Fairtrade muscovado sugar
A dash of sesame oil
6 spring onions, sliced
150g beansprouts
150g sugar snap peas, halved and blanched
4 tbsp roasted salted peanuts, roughly chopped
Coriander, to serve
1 spring onion, shredded, to serve

Heat the oil in a wok. Add the garlic and red chilli and cook for 30 seconds. Add the chicken and stir-fry for 6 minutes. Pour in 3 beaten eggs and stir-fry until they look scrambled, lower the heat and add 300g cooked fat rice noodles.

Mix together the fish sauce, lime juice, muscovado sugar and sesame oil for the dressing.

Add the chopped spring onions, beansprouts and sugar snap peas to the wok. Toss for 3-4 minutes. When ready to serve add the dressing and served sprinkled with the peanuts, coriander and spring onion.


Recipe courtesy of RSPCA Assured

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