Chicken Pad Thai

A true Thai classic, this is as close as we could get to the original Bangkok recipe. In this version, with chicken…

Ingredients (for 2)

  • 1 cup rice noodles
  • 1/2 chicken breast (about 180 gr or 6 oz)
  • 1 tbsp peanuts
  • 1/2 cup bean sprouts
  • 1/4 cup tofu
  • 1 egg
  • 1 tbsp fish sauce
  • 1/2 shallot
  • 2 tbsp peanut oil
  • 2 tbsp soy sauce
  • 1/3 tbsp brown sugar
  • 1/2 lime
  • 1/2 tbsp chives
  • chili powder
  • salt & black pepper


  • Soak the rice noodles in warm water for about 20 minutes
  • Prepare the other ingredients in the meantime: chop the shallots and the peanuts, cut the tofu in strips, cut the chicken in bite-sized cubes
  • Heat the oil in a wok (or large saucepan) and stir fry the chicken meat with shallots until golden brown
  • Add the tofu and garlic (crushed) and stir fry for about 5 minutes
  • Drain the noodles and add them to the wok
  • Sprinkle with soy sauce, lime juice and sugar
  • Stir thoroughly and cook for another 5 minutes
  • Reduce the heat, add the eggs and scramble so they blend with the noodles
  • Cook until noodles are soft, gradually adding fish sauce to prevent them from sticking
  • Finally stir in the shrimps, crushed peanuts, bean sprouts and chives
  • Stir fry for another couple of minutes
  • Add a pinch of salt if you like and spice it up with pepper and chili powder to your personal taste