Pad Thai

I absolutely love a traditional Pad Thai. It was always a dish I would order out and making it from scratch at home never appealed. Making it from scratch requires a few specialty ingredients that end up getting sitting in my fridge and not getting used up. I have tried many packet sauces but none compare to the Ayam Hawker Pad Thai that I use in this recipe. I have made this many times and it is just so simple and quick to throw together with minimal effort. The best thing about it is just how authentic and delicious the taste is.
pad thai
Ingredients
  • A sachet Ayam Hawker Pad Thai sauce
  • 250g Pad Thai noodles
  • 300g chicken breast thinly sliced (note 1)
  • 1 egg whisked
  • 3 tbsp oil (I used olive oil but you can also use canola, vegetable or peanut oil)
  • 1 spring onion, cut into 2cm batons
  • 250g fresh bean sprouts
  • 1/2 bunch coriander leaves
  • 1 lime cut into quarters
  • 1 tbsp chilli flakes to serve (optional)
  • Sliced fresh chilli to serve (optional)
Method
  1. Cook Pad Thai noodles as per packet instructions less 3 minutes (this stops them going soggy once in the pan).
  2. Heat a large skillet on high heat. Once the pan is hot, add 2 tbsp of oil and the chicken breast. Cook 2-3 mins until sealed and lightly browned (the inside might still be raw which is fine, it will continue cooking).
  3. Push the chicken to the side, add the remaining oil and egg. Cook until egg is firm and scrambled for 1 minute.
  4. Stir chicken and egg to combine and add Ayam Hawker Pad Thai sauce. Cook stirring 1 minute.
  5. Add cooked noodles, spring onion & half the bean sprouts to the pan. Toss gently to combine, remove from heat.
  6. Serve immediately with crushed peanuts (supplied with Ayam Hawker Pad Thai sauce), garnish each plate with fresh remaining bean sprouts, coriander, lime and chilli if using.

Note 1 – Cut the chicken breast roughly 0.5cm thick. This recipe also works beautifully with tofu or prawns.

Can Pad Thai be reheated? Yes, but the noodles may break apart and go a little soft. But I don’t mind this.

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Nicole The Simple Housewife Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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