Quick Spicy Chicken Pad Thai (Wok Flat Rice Noodles)
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This pad thai is seriously addictive! Our secret weapon? Chili flakes that add a bold heat to the mix, perfectly complementing the juicy chicken and crispy noodles. Don't worry, the sweet-savory sauce balances the spice, making each bite a symphony of flavors. Ready to take your taste buds on a spicy adventure?Note - ingredients can be approximate which is why there's a mix of grams and cups/spoons
Equipment
- wok, optional
Ingredients
- 200 g (7 oz) Pad Thai noodles
- 80 g (3 oz) carrot, approx. 1, sliced
- 100 g (3 ½ oz) medium zucchini, approx. 1, sliced
- 50 g (1 ¾ oz) brown onion, approx. ½, sliced
- 10 mushrooms, sliced
- 400 g (14 oz) chicken breast, diced
- 2 eggs, whisked
- 1 cup bean sprouts
- 1 tablespoon chilli flakes, optional, adjust to preference
- 1 tablespoon neutral high-heat oil , e.g. peanut, avocado, vegetable
- ¼ cup crushed peanuts
Sauce
- 3 tablespoon tamarind puree
- 3 tablespoon brown sugar
- 2 tablespoon fish sauce
- 1 tablespoon oyster sauce, see note 1
- 1 clove garlic, crushed, see note 2
- 2 teaspoon chilli oil, optional, adjust to preference
Instructions
Prepare ingredients
- Dice: 50 g (1 ¾ oz) brown onion.Thinly slice: 80 g (3 oz) carrot, 100 g (3 ½ oz) medium zucchini, 10 mushrooms, 400 g (14 oz) chicken breast.
- Whisk: 2 eggs
- Place 200 g (7 oz) Pad Thai noodles in a large bowl and pour boiling water until covered. Soak for approx. 5 minutes (or whatever the packet says). Then drain and rinse under cold water to stop them sticking together.
- Mix together sauce ingredients: 3 tbsp tamarind puree, 3 tbsp brown sugar, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 clove garlic, 2 tsp chilli oil
Cook
- Heat 1 tbsp neutral high-heat oil in a large pan, skillet or wok over high heat. Add 50 g (1 ¾ oz) brown onion and cook until fragrant (approx. 2 minutes).
- Add 400 g (14 oz) chicken breast and cook until browned off (approx. 5 minutes)
- Add 80 g (3 oz) carrot, 100 g (3 ½ oz) medium zucchini, 10 mushrooms, cook for 2-3 minutes until slightly softened.
- Push the contents to one side of the pan and pour the 2 eggs on the other side. Scramble using a spatula or wooden spoon and once cooked through, mix in with the rest veggies.
- Add 1 cup bean sprouts, ¼ cup crushed peanuts, 1 tbsp chilli flakes and sauce to the pan. Then add noodles and gently toss for 2 minutes or until the sauce is absorbed.
- Remove from the pan and serve immediately with your choice of garnishes. See post for meal prep tips.
Video
Notes
Note 1 - Oyster Sauce
Oyster sauce is like 12 sauces in one so highly recommended for this dish. If you don't have, substitute for soy.
Note 2 - Garlic
Fresh is recommended, but garlic flavour isn't a huge component to the dish so you can substitute for pre-minced.
Storing
If you're having this chicken pad thai as a meal prep, store in airtight containers (preferably glass) for 4 days in the fridge.
Reheating
Before reheating, sprinkle a bit of water over the chicken pad thai. Place in microwave on 1 minute intervals and don't stir the noodles before reheating (they'll break).
Carefully stir the pad thai noodles after the first minute, but don't force it. The dish will be ready to eat once the noodles move around easily (I find it takes about 3 minutes).
Nutrition
Calories: 654kcalCarbohydrates: 92gProtein: 43gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 194mgSodium: 1505mgPotassium: 1315mgFiber: 7gSugar: 24gVitamin A: 5525IUVitamin C: 17mgCalcium: 112mgIron: 4mg
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