Pad Thai

A 2-ounce serving of rice noodles contains only 0.3 grams of fat. As a naturally low-fat carbohydrate, rice noodles can provide a filling base for a meal without the worry of lots of fat.

    This combination does not exist.

    Eggs 1.0 Unit(s)


    Roasted Peanuts 30.0 grams

    Roasted Peanuts

    Rice Noodles 100.0 grams

    Rice Noodles

    Red Onion 15.0 grams

    Red Onion

    Broccoli 30.0 grams


    Bean Sprouts 40.0 grams

    Bean Sprouts

    Spring Onions 5.0 grams

    Spring Onions

    Garlic 6.0 grams


    Pak choi 60.0 grams

    Pak choi

    Green Lime 10.0 grams

    Green Lime

    Pad Thai Sauce by Let's Cook 25.0 ml

    Pad Thai Sauce by Let's Cook

    Boneless Skinless Chicken Thighs 40.0 grams

    Boneless Skinless Chicken Thighs

    Prawns 40.0 grams


    • Time : 25.0 mins
    • |
    • Calories: 793.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 133.0 g
    Take the Chicken and Prawns out of the Fridge
    Just before you start cooking let the chicken and prawns come up to room temperature. You can do this by taking them out of the fridge 15 - 20 minutes before you start cooking. This allows them to cook more evenly.
    Soak the Noodles
    Bring some water a boil and immediately turn off the heat and soak the noodles. Ensure that the noodles have at least 2 cm of water above them. Cover and let them soak for roughly 15 – 20 minutes or until you can pull them apart fairly easily.
    Mise en Place
    Prepare the vegetables as follows:

    Chicken: Cut into bite size cubes
    Prawns: de-vein
    Pak choi : Split in half, rinse out in cold water to get rid of any loose dirt
    Bean Sprouts: rinse them in cold water and dry them.
    Spring Onions: cut them on a slant as finely as you can manage
    Green Lime: save that for the end, some people like to squeeze lime on their Pad Thai and some do not
    Garlic: mince
    Red Onion: dice fine
    Broccoli : cut into bite size florets.
    Stir Fry Pad Thai and Serve
    Heat some oil in a pan or work and then start your stir fry in the following order:

    1. Chicken : lightly season it before cooking. Let the chicken colour slightly before removing it and setting aside.
    2. Then stir fry the garlic and onion. Add more oil if you think you need to.
    3. Add the broccoli and stir fry for 3 minutes.
    4. Add the prawns (slightly season them before stir frying). Like the chicken, let them colour slightly before removing it and setting aside.
    5. Next goes the Pak Choi for a minute or two at the most.
    6. Add the noodles to the pan with the pad thai sauce.
    7. Add Chicken and Prawns to the noodles.
    8. The bean sprouts or half the bean sprouts if you want to reserve some for the end.

    Just before you serve the Pad thai, scramble the egg in the pan. Add to the stir fry.
    Add the bean sprouts so that they remain crunchy. Sprinkle some crushed peanuts and the spring onion on top.
    Serve with a wedge of lime.