- 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)
- Cook Pad Thai noodles as per packet instructions less 3 minutes (this stops them going soggy once in the pan).
- 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).
- Push the chicken to the side, add the remaining oil and egg. Cook until egg is firm and scrambled for 1 minute.
- Stir chicken and egg to combine and add Ayam Hawker Pad Thai sauce. Cook stirring 1 minute.
- Add cooked noodles, spring onion & half the bean sprouts to the pan. Toss gently to combine, remove from heat.
- 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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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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