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How to Cook Chicken Pad Thai

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cook Chicken Pad Thai

How to Cook Chicken Pad Thai

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Step 1 of 19
Cut the chicken breast into small chunks. Some people soak the breast in soy sauce; I don't.

Cut the chicken breast into small chunks. Some people soak the breast in soy sauce; I don't.

Step 2 of 19
Eggs - 3 medium or 2 large

Eggs - 3 medium or 2 large

Step 3 of 19
Wash half a packet (185g) of bean sprouts. Drain excess water.

Wash half a packet (185g) of bean sprouts. Drain excess water.

Step 4 of 19
Inside a packet of rice noodles there is normally two bundles in a bag. Only cook one bundle at a time. Soak them in hot water direct from the tap for 20 minutes. They should be soft but not soggy.

Inside a packet of rice noodles there is normally two bundles in a bag. Only cook one bundle at a time. Soak them in hot water direct from the tap for 20 minutes. They should be soft but not soggy.

Step 5 of 19
Finely chop the chilli. It is optional to remove the chilli seeds.

Finely chop the chilli. It is optional to remove the chilli seeds.

Step 6 of 19
Peel the garlic cloves. Slice them long ways into quarters, then finely chop them.

Peel the garlic cloves. Slice them long ways into quarters, then finely chop them.

Step 7 of 19
Wash a bunch of spring onions. Then chop off the green tops.

Wash a bunch of spring onions. Then chop off the green tops.

Step 8 of 19
50g brown sugar.

50g brown sugar.

Step 9 of 19
60g Tamarind concentrate. There are other forms of this and can be prepared from the root. I prefer using this concentrate and putting it through a sieve to remove any grits.

60g Tamarind concentrate. There are other forms of this and can be prepared from the root. I prefer using this concentrate and putting it through a sieve to remove any grits.

Step 10 of 19
Thai Fish Sauce.

Thai Fish Sauce.

Step 11 of 19
Mix the Tamarind with the brown sugar and fish sauce together with 30ml hot water. Stir thoroughly until the sugar has dissolved.

Mix the Tamarind with the brown sugar and fish sauce together with 30ml hot water. Stir thoroughly until the sugar has dissolved.

Step 12 of 19

Heat a wok on the stove (or electric) until hot. Place a couple spoons of chilli oil into the wok and add in the chilli, garlic and chicken. Stir until chicken has browned.

Step 13 of 19

Reduce heat slightly. Add noodles and quickly crack eggs and stir into the noodles - this will stop the noodles sticking. Once stirred, add the spring onions and bean sprouts and turn off heat.

Step 14 of 19

Toss in the pan and mix thoroughly. Add lemon wedges into the mix to heat up and become soft and juicy. Serve with lemon, cashew sprinkles, dried chilli flakes and/or ripped corriander leafs. Enjoy!

Step 15 of 19

View the full video on YouTube - www.youtube.com/watch?v=XlhnkVa1uew

Step 16 of 19
Optional - Cashews should be unsalted and crushed.

Optional - Cashews should be unsalted and crushed.

Step 17 of 19
Optional - Take a lemon and slice the ends off. Then slice the lemon into quarters. Remove the pips.

Optional - Take a lemon and slice the ends off. Then slice the lemon into quarters. Remove the pips.

Step 18 of 19
Step 19 of 19
All done.

All done.

Start Over

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7 Comments
Supplies
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1 ½ Skinned Chicken Breast

2 Eggs

185 Grams Bean Sprouts

½ Packet 5mm Flat Rice Noodle

2 Red Chillies

4 Garlic gloves

1 Bunch Spring onions

50 Grams Brown sugar

60 Grams Tamarind concentrate

1 Tablespoon Thai fish sauce

20 Grams Unsalted cashew nuts

1 Lemon

1 Pinch Fresh corriander

Bruce Lauderdale

@Betty - thanks, let me know how it goes.

(author) 12 months ago

Bruce Lauderdale

@Amber - I don't use Soy Sauce in my Phad Thai recipe. However, the Soy Sauce I use in other recipes is 'Lee Kum Kee's Premium Light Soy'

(author) 12 months ago

Amber Markisello

Great tutorial.... What types of soy sauces do you use?

Amber Markisello 12 months ago

Ugly Betty

Fabulous tutorial - definitely going to try this!

Ugly Betty 12 months ago

Ihsan Qibar

No problem! ;) maybe they let us use longer clips in the future.

Ihsan Qibar 12 months ago

Bruce Lauderdale

Thanks Ihsan for the comments. I just wish we could link to full YouTube videos. Small clips are not always enough.

(author) 12 months ago

Ihsan Qibar

I really like this food and I really like the way you've made the guide, nice photographing skills also, Thanks!

Ihsan Qibar 12 months ago

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