Pad thai

Pad thai




  • 200g rice stick noodles (gluten free)
  • 2 tablespoons peanut oil
  • 3 chicken breast fillets, sliced
  • 2 red chillies, seeded, chopped
  • 1 garlic clove, finely chopped
  • 4 spring onions, finely chopped
  • 2 tablespoons (40ml) fish sauce
  • 2 tablespoons tamarind concentrate or rice vinegar
  • 2 cups bean sprouts
  • 4 fried tofu puffs (optional), quartered
  • ¼ cup roasted peanuts, chopped
  • ½ cup chopped coriander
  • fried shallots and lime wedges, to serve



Place the noodles in a large bowl and pour over enough boiling water to cover.

Stand for 5 minutes, then drain and set aside.

Heat oil in a wok over high heat, add the chicken, chillies and garlic and stir-fry for 3 minutes.

Add the noodles, spring onions, fish sauce, tamarind or vinegar and stir-fry 30 seconds.

Add beaten eggs (optional) and stir-fry until set. Add the sprouts, tofu (optional), peanuts and coriander. Stir-fry until well combined.

Serve immediately topped with fried shallots and lime wedges.


  • Tamarind concentrate, tofu puffs and fried shallots are from your local Asian grocer.
  • If you don’t want to stock up on these more exotic ingredients, you can buy Pad Thai kits (eg Asia@home) from the supermarket.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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