Chicken Pad Thai With Crushed Peanuts

Name: Chicken Pad Thai
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 1.00 Tablespoons Olive Oil; 1.00 Whole Red Onion; 1.00 Clove Garlic; 1.00 Whole Red Capsicum; 20.00 Millilitres Light Soy Sauce; 15.00 Grams Tamarind Paste; 20.00 Grams Peanuts; 2.00 Whole Baby Corn; 20.00 Grams Beansprouts; 130.00 Grams Chicken Breast; 1.00 Whole Eggs; 75.00 Grams Rice Noodles; 15.00 Millilitres Fish Sauce Dressing; 15.00 Grams Brown Sugar

Asian
Meat
Thai
Contains Nuts
Chicken

A delightful stir-fried noodle dish from Thailand, combining tender chicken strips with crushed peanuts, bringing both texture and authentic Thai flavors to your plate. One taste and you'll be whisked away to the streets of Bangkok.

Ashley Lane

Founder & Former Chef / Food Enthusiast

Ashley founded JustCook back in 2014 formerly Livefreshr. Having created 100s of recipes over the years these live on in history and have their place amongst the thousands of new recipes from creators all around the world.

Nutrition Per Serving

Calories

891

Carbs

100.4g

Fat

32g

Protein

50.1g

Fibre

7.1g

Sugar

22.1g

Recipe Steps

step 1

Bring a saucepan of water to the boil for the rice noodles. Meanwhile, finely chop the red onion and garlic, julienne the red capsicum, cut the baby corn into 1cm pieces, and chop the chicken into small bite-sized pieces.
step 2

Cook the rice noodles in the boiling water until slightly firm, then drain and rinse with cold water to cool and separate any pieces that have stuck together. Set aside.
step 3

In a wok or frying pan over high heat, add oil and sauté onions and garlic until they begin to soften. Add chicken, light soy sauce, and tamarind paste, continuing to cook until the chicken is cooked through.
step 4

Add baby corn and red capsicum to the wok, continuing to stir-fry. Meanwhile, crush the peanuts using the bottom of a small plate or bowl on a chopping board or chop with a knife.
step 5

Mix the cooked noodles into the wok along with half of the crushed peanuts and half the brown sugar. Crack the egg(s) into the wok, briefly scramble them before mixing them into the noodles, then add fish sauce dressing and half of the bean sprouts. Stir everything together until well combined.
step 6

Plate the pad thai, and serve with the remaining brown sugar, crushed peanuts, and bean sprouts as garnish.