Pad Thai noodles: Quick and healthy dinner with the family

Are you in the mood for some quick and healthy meals for the week? When it comes to Asian cuisine, you’ll often find a good combination of vegetables, carbs, protein and flavour to keep you eating well every day. This pad Thai noodles recipe is a classic chicken stir-fry dish that’s ready in under 30-minutes. Traditional pad Thai is stir-fry dish made with rice noodles, prawns, chicken, peanuts, egg and bean sprouts.

Pad Thai noodles suggestions

The ingredients are cooked together in a wok and tossed in a delicious Pad Thai sauce. It’s one of the most popular Thai dishes in restaurants. When using a wok, make sure it’s very hot and all of the ingredients should be chopped and in bowls nearby as the cooking process is quite quick due to high heat. There is no extra fat or sugar added, making this quite a healthy meal that you can enjoy any day of the week and switch up the vegetables and protein you’ll be using.

ALSO READ: Asian-style sesame chicken recipe

Cook more healthy food for yourself and your family. Try this easy pad Thai noodles recipe and enjoy a wholesome and nutritious meal.

Last updated on 26 January 2023

Pad Thai noodles recipe

5 from 2 votes

Recipe by Jessica Alberts Course: DinnerCuisine: ThaiDifficulty: Easy

Prep time

15

minutes

Cooking time

15

minutes

Serves

4-6

Total time

30

minutes

Delicious Pad Thai recipe with a peanuts and homemade sauce.

Ingredients

• 250 g rice noodles

• 3 tbsp oil (I prefer to use sesame or peanut oil)

• 3 cloves garlic, minced

• 1 cm ginger, grated

• 4 chicken breasts, cut into small cubes

• 4 spring onions, finely chopped

• 1 cup bean sprouts

• 1 red pepper, thinly sliced

• 1⁄2 cup roasted peanuts

• 3 eggs beaten

• coriander to garnish

• 2 limes, or lemons

• For the sauce

• 4 tbsp fish sauce

• 4 tbsp soya sauce

• 6 tbsp light brown sugar

• 4 tbsp rice vinegar

• 2 tbsp hot sauce (I like to use Sriracha)

• 3 tbsp smooth peanut butter

Method

• Cook the rice noodles according to the package instructions. Set aside.
• Mix all the sauce ingredients together and set aside.
• Heat half of the oil in a wok or large frying pan. (The wok/pan needs to be smoking)
• Add the chicken pieces at high heat and set aside before stir-frying the spring onion, red pepper, garlic, chilli and stir-fry. Add the chicken back and cook for approximately 6 – 8 minutes until the chicken is cooked.
• Push all the ingredients to the one side of the wok. Add the remaining oil. Add the beaten eggs and scramble them in the pan.
• Add the noodles, bean sprouts, peanuts and pad thai sauce to the pan. Keep some peanuts for sprinkling on top.
• Toss everything in the pan until the noodles are coated in the sauce. Serve with lime wedges and coriander.

Notes

• To make vegan or vegetarian pad thai, leave out the egg and substitute the fish sauce for more soy sauce.

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