Pad Thai

Pad Thai
Serves 4
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
  1. 450g Thai rice noodles
  2. 3 raw chicken breasts, sliced into strips
Chicken marinade
  1. 1-1/2 teaspoon cornstarch
  2. 60ml cup soy sauce
  3. 6 cloves garlic, minced
  4. 2 fresh red chilies, minced
  5. 2 handfuls fresh bean sprouts
  6. 3 scallions, sliced
  7. 1 bunch fresh cilantro
  8. 4 tablespoons chopped cashews
  9. 150ml chicken stock
  10. 1/2 teaspoon ground white pepper
  11. Canola oil for frying
  12. Serving: Lime wedges
  1. 1 tablespoon tamarind paste dissolved in 50ml warm water
  2. 3 tablespoon fish sauce (found in Asian section of supermarkets)
  3. 2 teaspoons chili sauce
  4. 4 tablespoons brown sugar
  1. Bring a large pot of water to the boil, dunk the noodles and let sit in water until they are softened but still have a bite to them. Remember we will be stir-frying these noodles towards the end.
  2. In a mug or cup combine marinade for chicken by combining soy sauce and cornstarch, toss in chicken, set aside.
  3. Now we are going to make Pad Thai sauce, combine all of the sauce ingredients together and whisk well.
  4. Heat up the wok over a medium heat. Add 1 tablespoon of canola oil, now add the garlic and minced chili.
  5. Add the chicken and stir-fry for about 1 minute. If the wok starts to become dry add some chicken stock about 1 tablespoon at a time. Continue doing this until chicken becomes cooked.
  6. Now, add the noodles, the sauce and using two wooden spoons, lift and toss the noodles being careful not to break any of them.
  7. Now add the bean sprouts, scallions and pepper, toss for about another minute.
  8. Lift noodles onto plates, sprinkle with lime wedges, cashews and fresh cilantro.
Chef Stuart O'Keeffe

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