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Shiitake mushroom & chicken pad thai recipe

Shiitake mushroom & chicken pad thai recipe

63 ratings

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  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 489 calories / serving
  • Healthy
  • Dairy-free


  • 3 tbsp Thai fish sauce
  • 2 tbsp lime juice
  • 2 tbsp light Muscovado sugar
  • 2 large skinned chicken breasts, cut into thin slices
  • 1 tbsp mild chilli powder
  • 3 tbsp sunflower oil
  • 150g greens
  • 125g shiitake mushroom
  • 1 bunch of spring onions
  • 2 cloves garlic
  • 400g ribbon noodles
  • 50g salted peanuts
  • 15g chopped coriander
If you don't have any limes, try a lemon instead

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 2 tbsp 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.

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