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Pad thai

Why settle for take-out when you can put together a tasty (and piping hot!) pad Thai in just 30 minutes? Take it from slightly spicy to 5 stars by adjusting the amount of red pepper flakes.
30 min
Serves 4 people


225 g flat rice noodles, cooked and rinsed 

1-2 tablespoons canola or vegetable oil 

3 cloves garlic minced 

2 boneless, skinless chicken breasts, cut into bite-sized pieces 

2 eggs beaten  

1 cup fresh bean sprouts  

60 g dry-roasted peanuts, more for garnish

For the sauce:

2 tablespoons low-sodium soy sauce 

2 tablespoons fish sauce 

60 g brown sugar 

2 tablespoons rice vinegar 

2 tablespoons peanut butter 

1/4 teaspoon red paper flakes, more or less to taste 

For serving:

3 green onions, thinly sliced 

1-2 limes, sliced into wedges 

15 g fresh cilantro, chopped, more or less to taste 


Step 1

Make the sauce: in a small bowl, mix all the ingredients together for the sauce. Set aside.  

Step 2

Cook the noodles as indicated on the package and rinse them with cold water to prevent them from sticking. 

Step 3

Fry the chicken: heat about a tablespoon of oil in a large frying pan on a medium heat. Put the chicken and garlic in the pan, season with salt and fry for about 3-4 minutes until the chicken is cooked.

Step 4

Scramble the eggs: move chicken to one side of pan and add a bit more oil to the other side. Pour the beaten eggs into the pan and scramble. 

Step 5

Complete the Pad Thai: when the eggs are cooked but still moist, add the sauce, noodles, bean sprouts and peanuts to the pan. Stir together well until the noodles are warm throughout. 

Step 6

Divide the Pad Thai into four serving bowls and garnish with the spring onion, coriander, some extra peanuts and a wedge of lime.  

Mix It Up - Swap chicken for shrimp or go vegetarian by using tofu — just use extra soy sauce in place of fish sauce. Or sneak in more veggies by trading rice noodles for zoodles.