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Pad Thai

Published Friday, 17 June, 2011 by Tessa

A delicious and deceptively easy meal



  • 1 Nest of Rice noodles
  • 1 Chicken Breast (cut into strips)
  • Marinade for chicken (1/2 tsp cornstarch dissolved in 2 tbsp soy sauce)
  • 1 1/2 Cup Bean Sprouts
  • 1/2 Green Onion
  • 1/4 Cup cilantro
  • 1/4 Cup peanuts (crushed)
  • 1/8 Cup chicken stock
  • Olive oil for stir frying
  • 1 Egg (fried and shredded)
  • Pad Thai Sauce:
  • 1/2 tbsp Tamarind paste dissolved in 1/8 cup warm water
  • 2 tbsp Oyster Sauce
  • 2 tsp Hot Sauce
  • 3 tsp Brown Sugar


Place Chicken Slices in a bowl and pour marinade over top

Cook rice noodles till al dente. (Slightly chewy) Drain and rinse with cold water.

Make the Pad Thai sauce by combining the sauce ingredients together; stir well to dissolve the Tamarind Paste and Brown Sugar.

Warm up Frying pan and add oil. Add Chicken and once the pan becomes dry add some chicken stock. Continue this way until chicken is cooked.

Add noodles and pour Pad Thai sauce over and mix. Add bean sprouts, peanuts, egg and mix together again, let simmer until the noodles are tender.

Plate and sprinkle with green onions and cilantro to taste.


  • Emma 6 years ago

    Where can you buy tamarind paste from?

  • ALL 7 years ago

    Waaaaay too salty, had to throw half of it away because it was so horrible

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