Shiitake mushroom & chicken pad thai

Shiitake mushroom & chicken pad thai recipe

55 ratings

See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 489 calories / serving


  • 3tbsp Thai fish sauce
  • 2tbsp lime juice
  • 2tbsp light Muscovado sugar
  • 2 large skinned chicken breasts cut into thin slices
  • 1tbsp mild chilli powder
  • 3tbsp sunflower oil
  • 150g greens
  • 125g shiitake mushroom
  • 1 bunch of spring onions
  • 2 cloves garlic
  • 400g ribbon noodles
  • 50g salted peanuts
  • 15g chopped coriander

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    3g 14%
  • Sugars

    2g 12%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 53.1g Protein 27.4g Fibre 5.2g


  1. Mix together the fish sauce, lime juice and sugar with 4tbsp water in a small bowl. Toss the chicken slices in chilli powder.
  2. Heat 2tbsp of oil in a large frying pan or wok and fry the chicken until cooked through with no pink showing. Drain to a plate. Add the greens and fry until beginning to wilt and drain to the plate. Heat the remaining oil and fry the mushrooms, spring onions and garlic until golden.
  3. Return the chicken and greens to the pan along with the noodles, breaking them up with a wooden spoon.
  4. When the ingredients are heated through, pour in the fish sauce mixture and mix well. Pile onto plates and serve scattered with peanuts and coriander.

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

blog comments powered by Disqus