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5 from 1 vote

Pad Thai

Pad Thai which tastes authentic and better than takeaway, but from your kitchen instead of the store! It is fresh, healthy and delicious! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: asian, Australian, International
Keyword: pad thai
Servings: 4
Calories: 523kcal
Author: Adrianne


Pad Thai

  • 1 tbsp sesame oil
  • 4 eggs lightly whisked
  • 500 grams chicken mince
  • 1 tbs garlic minced
  • 1 tbs ginger minced
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 2 red chillis finely chopped
  • 2 shallots finely chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 125 grams rice noodles
  • 4 shallots
  • ½ bunch coriander
  • 3 limes
  • ¼ cup peanuts crushed


Pad Thai Method

  • Heat wok and when at right temperature (hold your hand over the wok above and you will feel the hot air rising) add the oil and eggs. Season with salt and pepper.
  • Cook the eggs until they are done, try and cut them with the wooden spoon as you go so that this task is done and doesn’t have to be done separately having set the egg aside. Remove from wok and set aside.
  • Keep the heat going and add the sesame oil, garlic, ginger and chicken mince, then season with salt and pepper. Break up the mince with the spoon so that it cooks faster and it is cooked thoroughly.
  • Make the sauce by combining the fish sauce, sugar and lime juice in a medium sized bowl, stir to combine and set aside.
  • Add the chilli and shallots and then return the eggs to the wok. Pour the sauce in and stir to combine.
  • In a heat proof bowl add enough bowling water to cover the noodles and stir to break them up. Leave for approximately 4 minutes.
  • Remove the noodles from the bowl, rinse them and then chop into inch long pieces with kitchen scissors.
  • Add the noodles to the wok and stir through with the rest of the meal.
  • Serve with fresh coriander, shallots, nuts and a squeeze of fresh lime juice.


  • Similarly to my  Chilli lime chicken larb  from the other weekend, I used my wok to make this dish, however, a normal frypan on the stove would be fine too (gas or electric, don’t stress if you have to vary the set up to accommodate your kitchen contents).


Calories: 523kcal | Carbohydrates: 49g | Protein: 33g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 271mg | Sodium: 1494mg | Potassium: 1065mg | Fiber: 4g | Sugar: 11g | Vitamin A: 475IU | Vitamin C: 53.5mg | Calcium: 94mg | Iron: 3.5mg