Quick Chicken Pad Thai

Quick Chicken Pad Thai

By Melissa Jaeger
0:10 To Prep
0:10 To Cook
4 Servings
Average Rating
Difficulty Easy

This quick 1 pot dish has authentic Thai flavours. Why spend on take-away when you can make it easily at home.


  • 1 handful fresh coriander
  • 120g carrots, peeled and chopped into 3cm lengths
  • 120g red capsicum roughly chopped
  • 200g Thick Dried Rice Noodles
  • 2 Garlic Cloves
  • 1 Spring onion
  • 1 Red Chilli (optional)
  • 30g Fish sauce
  • 30g Tamarind Paste
  • 30g Peanut oil
  • 1 Egg
  • 500g Chicken breasts, thinly sliced
  • 1 handful bean sprouts
  • 1 Lime juice
  • 1 handful peanuts, roughly chopped

Step 1

Add Coriander to mini bowl with mini blade. Pulse for 2 seconds.

Step 2

Add Carrot & Capsicum to mini bowl. Pulse 2 seconds at a time until roughly chopped (approx. 3 bursts)

Step 3

Boil Kettle and pour water over noodles in a thermal bowl, cover. Set timer for 10 minutes and drain after this time.

Step 4

Slice chicken into thin strips.

Step 5

Add garlic and roughly chopped spring onion into main bowl with multiblade. Pulse 5 seconds. Scrape down sides.

Step 6

Remove multiblade and replace with Stir Assist.

Step 7

Add combined fish sauce, tamarind paste and oil to bowl.

Step 8

Heat 2 minutes, 95°C, speed 4.

Step 9

Add egg to bowl and combine speed 4, 5 seconds.

Step 10

Add Chicken strips to bowl. Set 100°C, 8 minutes, speed 1.

Step 11

At end of cooking time add chopped vegetables and stir speed 2, 5 seconds.

Step 12

Add noodles and stir speed 2, 20 seconds or until combined.

Step 13

• Serve with bean shoots, peanuts, squeeze of lime and coriander garnish. Salt to taste if required.

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