Chicken Pad Thai

Chicken Pad Thai

The fish sauce and tamarind puree combine beautifully with sweet chili, garlic, and shallots and that’s just the beginning of this noodle flavour sensation.
  • 15 Mins

    Cooking Time

  • Difficulty

  • 40 Mins

    Prep Time

  • 4 People


  • 250 g dried rice noodles
  • ¼ cup caster sugar
  • ¼ cup tamarind puree
  • ¼ cup fish sauce
  • 1 tablespoon oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 250 g chicken breast fillet, sliced
  • 2 eggs, beaten
  • 50 g firm tofu, diced
  • 1 Continental Stock Pot Sensations Chicken Stock Pot
  • 1 pinch chilli powder
  • 2 tablespoons chopped garlic chives
  • ¼ cup toasted peanuts, finely chopped
  • 2 cups bean sprouts

  1. Soak noodles as per pack instructions. Combine sugar, tamarind and fish sauce in a small bowl and mix well.

  2. Heat oil in a wok or large frying pan, add shallots and garlic and fry until lightly browned. Add chicken and fry until cooked.

  3. Push ingredients to one side and add eggs. Stir until cooked then add tofu, Stock Pot, chilli powder, chives, noodles and sauce. Continue to stir fry for 2-3 minutes until all ingredients are well combined and heated through.

  4. Serve noodles topped with peanuts and bean sprouts with a wedge of lime.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 600.63 kcal
Protein (g) 27.09 g
Sugar (g) 21.01 g
Fat (g) 20.13 g
Fibre (g) 3.77 g

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