Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Chicken pad Thai recipe

Chicken pad Thai recipe

2 ratings

This popular Southeast Asian noodle dish is a nutritious, minimal-effort fakeaway perfect for a mid-week meal. See method

  • Serves 4
  • Takes 1 hr 50 mins
  • 611 calories / serving
  • Dairy-free

Ingredients

  • 2 limes, 1½ juiced, ½ cut into wedges
  • 1½ tsp demerara sugar
  • 2 garlic cloves, finely chopped
  • 15g ginger, peeled and finely chopped
  • 2 tbsp smooth peanut butter
  • 1 tbsp reduced-salt soy sauce
  • 1 tbsp fish sauce
  • 600g pack chicken thigh fillets
  • ½ white cabbage (about 500g), thinly sliced
  • 1 large carrot, scrubbed and peeled into ribbons
  • 100g bunch spring onions, sliced
  • 200g rice stick noodles
  • 40g roasted unsalted peanuts, chopped
  • 15g fresh coriander, finely chopped
  • ½ tsp crushed chillies
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2565kj
    611kcal     31%

  • Fat

    24g 35%

  • Saturates

    5g 27%

  • Sugars

    12g 14%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 56g Protein 38.4g Fibre 8.4g

Method

  1. Whisk together the lime juice, sugar, garlic, ginger, peanut butter, soy sauce, fish sauce and 100ml boiling water; pour into a 6.5ltr slow-cooker. Add the chicken thigh fillets, stir together and close the lid. Cook on high for 1 hr.
  2. Carefully remove the chicken and shred, keeping the lid of the slow-cooker closed so it retains the heat. Return the shredded chicken to the slow-cooker and add the cabbage, carrot and half the spring onions; cook for another 30 mins.
  3. Cook the noodles to pack instructions, then drain and rinse under cold water.
  4. Stir the noodles into the pad Thai with half the peanuts, coriander and crushed chillies. Divide between plates and top with the remaining spring onions, peanuts, coriander and crushed chillies, then serve with the lime wedges.

Tip: To cook in the oven, follow step 1 and cook in a lidded casserole dish at gas 2,150°C, fan 130°C for 1 hr. Continue with the remainder of the recipe(returning to the oven for a further 30 mins as per step 2).

See more Thai recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.