This easy chicken pad thai recipe takes all of 20 minutes to get a delicious and wholesome meal on the table. But the key is in the quantity of ingredients.
Hand-On Time: 20 minutes
Hands-Off Time: n/a
Firstly soften the noodles.
Place the noodles in a large bowl - I use a large cake mixing bowl - and pour in boiling water till it is entirely covered.
Leave it to soften. It'll be soft enough by the time you've cooked the chicken.
Make the sauce
In a jug, mix together the sweet chili sauce, fish sauce, lime juice and brown sugar. Leave this while you cook the chicken.
Cook the meat then sauce
To cook the chicken pad thai, you'll need a cooking vessel roomy enough to stir the noodles such as a large wok or a large electric fry pan. I use the latter.
Heat the oil in the pan and toss in the chicken pieces. Cook till browned. It does not take long.
Move the meat to the edges of the pan and pour in the beaten eggs. Allow it to set then using a spatula, break it up as you would scrambled eggs.
Remove meat and eggs from the pan.
Pour in the sauce and bring to the boil.
Now put it together:
In the meantime drain the noodles.
Toss them into the pan with the pad thai sauce. Add in the cooked ingredients, coriander and shallots. Give it a good stir to combine all the ingredients. The pad thai noodles should be coated with the sauce.
Toss in the bean shoots last of all. Turn the heat off and stir them into the chicken pad thai and that's it!
Serve this pad thai recipe with wedges of sliced lime and a topping of crushed nuts, if you so choose.
This recipe is sensationally delicious...and so quick too!
Click on the photos to open a larger image and for a detailed description of that step.
Fry the chicken pieces
Drain the noodles
Add the sprouts last of all
Soften the noodles
Cook the eggs
Toss in the rest
Tip: For any recipe using bean sprouts, the idea is to keep them fresh and crunchy, so never over cook them. Always leave this as the last ingredient and gently stir in.